4 lb. chuck roast
2 cups beef broth
1 c. flourr
Fresh Oregano Leaves
6 cloves garlic
1 large onion, sliced
2 tbsp. olive oil
2 bay leaf
dash of salt and pepper
10 small Red potatoes quartered
4 carrots quartered
Wash chuck roast. Mix together salt, pepper, oregano and flour
Dredge entire roast in mixture, making sure to sprinkle flour in all cracks
Place floured roast into oiled skillet on high heat and brown lightly on top, bottom and sides ) 2 – 3 minutes each side)
Season with sea salt and fresh black pepper
While browning roast, add sliced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.
Pour in beef broth over roast and add salt and pepper.
Cover and cook on low for 7 – 8 hours
Remove roast, add carrots and potatoes pn bottom and cook for 2 more hours.
Let roast stand under foil for 20 minutes and serve.