- 3 pounds boneless chuck roast or cross rib, 2 to 3 inches thick, preferably sustainably raised
- Salt and pepper, to taste
- 1 tablespoon oil
- 6 red potatoes, halved
- 5 large carrots, halved
- 3 yellow onions, quartered
Preheat oven to 325°.
Sprinkle salt and pepper on chuck roast meat. Heat oil in Dutch oven over medium-high heat on stovetop. Sear top and bottom of chuck roast. Leave roast in pan, and add potatoes, carrots and onions around and on top of roast.
Put lid on pan and put in preheated oven for approximately 3 hours. (Check anytime after 2 hours.) Meat is done when it is tender and falls apart.