Boneless Chuck Roast

Tender Succulent BEEF  seared on the stove & then braised in the oven at a low temperature for hours to get a melt in your mouth Pot Roast!            

4 to 5 LB Boneless Chuck Roast
Flour to coat
1 Tsp Salt
Pepper to Taste
1 TBS Parsley Flakes
1 TSP Garlic Powder
1 TSP Onion Powder
1 TBS Italian Seasonings
2 TBS Olive Oil
2 Large Onions 
1 & 1/2 LBS Baby Carrots
1 Cup Water
Coat Roast with flour. Heat Olive Oil in a large deep skillet.  Brown roast on each side on medium high. You just want to get a nice crisp brown crust on both sides, so let meat brown without moving it or you will lose the crust. Give each side a GOOD 5 minutes, slowly lift up one corner & PEAK to see if it is browned enough. If not let sear longer otherwise carefully flip the meat to repeat the process. Once browned season the top side of the meat , lift roast into a large deep roaster flipping it as you do so & season the now top but was the bottom side of the roast. Chop 2 large onions & arrange them around the meat. Add 1 & 1/2 one pound bags of baby carrots around the roast. Add about 1 cup of water. Cover tightly & bake covered in a 325 degree oven for 3 hours. Reserve juices to make gravy. TENDER & DELICIOUS !        Any leftovers? Go to my Rustic Meat Pie in the February 2013 archive for a delicious PA Dutch Meat Pie recipe! A favorite here in Lancaster County Pennsylvania!