Nothing beats pot roast on a cold day! Its a wonderful dinner that you can throw together and let cook for a few hours. It is so tender and delicious. I love to eat it on those busy days, or a early Sunday dinner night.

Ingredients:

3 pound chuck roast

3 carrots (Peeled and cut in half)

1 onion (cut in half)

salt and pepper

1 table spoon oil

1 sprig of fresh rosemary

2 sprigs of fresh thyme

32 oz conatiner of beef broth

1. Preheat oven to 275 degrees. Salt and pepper the beef very well. Heat up the oil in a Dutch oven. Start to get a really good sear on the beef. Make sure you get all the sides of it.
2. Take out the beef and set aside. Then add carrots and onion. Cook until it has some color on it, you aren’t trying to make them super soft. Take out.
3. Add in some broth and scrap the bottom of the Dutch oven to get all the bits off the bottom of the pan, that’s where the flavor is at.
4. Add the meat, carrots, onion, fresh herbs back to pan. Cover with the rest of the broth just until covered. If you don’t have enough broth add some water.
5. Cover and then put into the oven and let cook 4-5 hours. Do not peak!!!! it should be good at four hours but i like to let mine go a little longer if your crunched on time four should be good.

***Gravy***

Take out 1 1/2 cups of the broth, strain it. mix 2 tablespoons of flour and 2 tablespoons of water together in a cup. slowly add it to the broth over medium heat. It will start to thicken, add salt and pepper if needed.