Pot Roast

• 4 lbs boneless beef chuck roast
• 2 tablespoons olive oil
• 1 red onion
• 14 ounces whole canned tomatoes
• 24 ounces chicken broth
• 2 lbs sweet potatoes
• kosher salt
• ground pepper

1. Preheat oven to 325 degrees.
2. Heat dutch oven on medium high heat.
3. Add olive oil.
4. Salt and pepper roast.
5. Brown roast on all sides.
6. About 12 minutes (2 minutes per side -- don't forget the ends).
7. Slice onion into half rounds and brown in dutch oven.
8. Add tomatoes and chicken broth.
9. Bring to boil.
10. Replace pot roast and juices.
11. Nestle roast into the center and bottom of pan.
12. Add potatoes around edges of roast.
13. Bring to simmer.
14. Cut parchment paper round to fit dutch oven and cover roast.
15. Cover with lid and put in oven.
16. Reduce oven temperature to 300 degrees.
17. Cook until fork tender.
18. Approximately 4 hours.

boneless beef chuck roast, olive oil, red onion, tomatoes, chicken broth, sweet potatoes, kosher salt, ground pepper

Taken from www.food.com/recipe/pot-roast-282075 (may not work)