Zesty Pot Roast

• 2 (3-lb.) boneless chuck roasts
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 teaspoon minced fresh garlic
• 2 cups beef broth
• 1 tablespoon lime zest
• 3 tablespoons fresh lime juice
• 1 (15-oz.) can whole tomatoes, undrained and crushed

1. Preheat oven to 350u0b0. Sprinkle roasts with salt and pepper. Cook 1 roast in 1 1/2 tsp. hot oil in a Dutch oven over medium-high heat 4 minutes on each side. Remove roast; repeat with 1 1/2 tsp. oil and remaining roast. Saute onion in 1 Tbsp. hot oil in Dutch oven 4 minutes. Add garlic; saute 1 minute. Return roasts to Dutch oven; add broth, zest, juice, and tomatoes.
2. Bake, covered, at 350u0b0 for 3 hours or until beef is tender. Let roasts stand 10 minutes. Slice 1 roast, and serve with 1 1/2 cups tomato mixture. (Reserve remaining roast and tomato mixture for pot roast pies and soup, if desired.)

chuck roasts, kosher salt, ground black pepper, canola oil, onion, fresh garlic, beef broth, lime zest, lime juice, tomatoes

Taken from www.myrecipes.com/recipe/zesty-pot-roast (may not work)