Beef Pot Roast

• 2 Tbs olive oil
• 3 1/2 lb boneless chuck roast
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 cups good quality beef stock
• 3 Tbs canned crushed tomatoes
• 1 bay leaf

1. Preheat oven to 350u0b0
2. Heat the oil in a Dutch oven over medium-high heat. Season the boneless chuck on all sides with salt and pepper, and sear on all sides until golden brown, 3-4 minutes a side. Remove the beef and set aside.
3. Cook onion and garlic in Dutch oven until brown and fragrant, about 2 minutes. Add the stock, scraping the stuck bits off the bottom, then add tomatoes and bay leaf.
4. Return the beef to the pot, and transfer to oven, cooking until fork-tender, about 2 1/2 - 3 hours. Remove the beef to a cutting board and cover it loosely with foil. Place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with steamed broccoli and baked potatoes, spooning gravy on top.

olive oil, chuck roast, kosher salt, ground black pepper, onion, clove garlic, beef stock, tomatoes, bay leaf

Taken from www.epicurious.com/recipes/member/views/beef-pot-roast-1272289 (may not work)