Ingredients:

• 2.5-3lb. chuck roast (get one with good marbling, you want some fat on it)
• 2 cans beef broth
• 1 medium yellow onion
• 1lb. carrots
• some small-med red potatoes
• 1 stick unsalted butter
• 1/4 c. ea. water and flour for gravy after the meat is done
• Quality bread to mop up the goodness

Directions:

Preheat oven to 350º

Wash the vegetables. Trim the rough parts, but no need to peel the carrots and potatoes. Cut the potatoes into fourths and cut the carrots into good-size sticks. Not too small. Cut the onion into medium wedge pieces.

Rinse the meat and pat dry. Rub with salt and pepper. Place the roasting pan over medium heat and add in some of the butter. Brown the meat for 2-3 minutes on both sides. Remove the pan from heat.

Add the vegetables around the meat. Cut the rest of the butter into pieces and sprinkle around the pan. Pour in the beef broth. Add salt pepper and sprinkle on some rosemary if you have it. Cover and put in the oven for about an hour and a half to two hours. Remove the lid and let cook uncovered for another half hour until the meat is done as per a meat thermometer.

For gravy, whisk together 1/4c. flour with 1/4c. cold water until smooth and free of lumps. Add in 1c. of the hot beef juice from the finished roast (you know it’s good) and cook over medium heat, stirring frequently until thick. Strain gravy to remove lumps.