Ingredients

1 (2½ to 3 lbs) boneless beef chuck roast

1 tsp sea salt

3 tsp ground black pepper

2 TB extra-virgin olive oil

2 sliced onions

1½ tsp dried parsley

½ tsp minced onion

½ tsp garlic powder

1¾ cups reduced-sodium beef broth

1 cup tomato juice

1½ lbs potatoes

1 lb carrots

Preparation

  1. Preheat oven to 350°F. In a small bowl, combine seasonings, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
  2. In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and ¼ cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
  3. Stir in liquids and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
  4. Stir in vegetables, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.