Beef pot roast (oven braised)

Ingredients

• 4 pound beef chuck roast (about 2" thick)
• 1 medium onion, chopped
• 1 can (14 ounce) beef broth
• potatoes
• carrots
• salt and pepper

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Preparation

• Brow the beef well before you put it into the oven (at least 4 minutes per side).
  Cut up the chuck roast into large pieces by removing any large white (fat) pieces that run through the meat.
• After the meat has nice crusty brown edges, remove it from the pan and set aside. In the same pan, saute a medium (diced) onion (about a cup).
  If you used a non-Teflon pan, there should (hopefully) be bits of browned beef stuck to the bottom of the pan. The moisture of the onions, will help de-glaze these little crusty treasures (where a lot of the flavor comes from).
  Keep cooking the onions until they turn soft. They should look like this (brown from the meat).
• When the onions are soft, add the beef broth and stir to loosen everything in the pan.
• Place the meat in a large roasting pan and arrange potatoes and carrots around the meet. Pour the onion-broth mixture over everything (make sure everything gets coated) .
• Seal the pan tightly with foil and put into a pre-heated 300F oven for three hours. The meat will be extremely tender and moist and there will be enough broth to make a gravy (or we like the broth just spooned over the meat and potatoes); just make sure you have lots of crusty bread to dip in the broth.