2 lb. beef chuck roast
salt & pepper to taste
onion & garlic powder to taste
olive oil for browning
2 cups beef broth
1 onion, quartered
3 large cloves garlic, minced
1 handful fresh basil
1 tablespoon fresh parsley leaves
1 tablespoon rosemary herb mix
1-2 cups baby carrots
1-2 cups parboiled red potatoes, quartered
Preheat oven to 350 degrees.
Season roast with salt, pepper, garlic & onion powder.
Dredge roast in flour.
In a dutch oven, add olive oil to hot pan to coat bottom.
Brown roast in oil on both sides.
When browned, add beef broth to pan to deglaze.
Add remaining ingredients to pot.
Cover and bake in preheated oven for 1.5-2 hours, until beef is tender.