Basic Pot Roast

• 1 (21/2 to 3 lbs) boneless beef chuck roast
• 1 tsp sea salt
• 3 tsp ground black pepper
• 2 TB extra-virgin olive oil
• 2 sliced onions
• 11/2 tsp dried parsley
• 1/2 tsp minced onion
• 1/2 tsp garlic powder
• 13/4 cups reduced-sodium beef broth
• 1 cup tomato juice
• 11/2 lbs potatoes
• 1 lb carrots

1. 1. Preheat oven to 350u0b0F. In a small bowl, combine
2. seasonings, salt and pepper. Pat
3. roast dry with paper towels and rub all over with
4. seasoning mixture.
5. 2. In a large Dutch oven or oven-proof heavy
6. saucepot, heat olive oil over medium-high heat.
7. Add roast and brown on all sides. Remove to a
8. plate and set aside. Add onions and 1/4 cup water
9. and cook about 8 minutes or until tender and
10. golden, stirring occasionally.
11. 3. Stir in liquids and bring to a boil. Add roast
12. back to pot, cover and transfer to oven.
13. Roast 2 hours.
14. 4. Stir in vegetables, cover and continue roasting
15. 45 minutes longer or until vegetables and meat
16. are tender. Transfer roast and vegetables to a
17. large serving platter and drizzle with pan juices.

boneless beef chuck roast, salt, ground black pepper, olive oil, onions, parsley, onion, garlic, beef broth, tomato juice, potatoes, carrots

Taken from www.epicurious.com/recipes/member/views/basic-pot-roast-51967811 (may not work)