This recipe is tasty and tender. My mother usually cooked roast on Sundays. She would get up early and put it on to bake while we were at church. It would be ready when we got home around noon. I am sharing my version, developed over my 40 years of marriage. Enjoy!
1Preheat oven to 350 degrees.
In a large oven safe skillet or deep baking pan, pour olive oil. Place skillet or pan on top of a burner over med. heat. Quickly flour both sides of the chuck roast. Using a meat tenderizing hammer, pound both sides. When the olive oil is hot, place floured roast in oil. Season the unbrowned side with 1/3rd of the salt, pepper, Italian seasonings. Turn and brown seasoned side and then season the browned side with another 1/3rd of seasonings. Crush the garlic and spread over the roast. Place onions directly on top of the garlic and roast. Lower the heat to low. Add the potatoes and carrots around the roast. Slowly add the chicken broth around the edges, being careful not to splatter from the heat of the pan. Season the veggies with the rest of the salt/pepper/Italian seasonings. Turn off the burner.
2Carefully cover the skillet or baking pan with foil or an oven proof lid. Need to seal well, so the roast will steam in the liquid. Place in oven for 2 1/2 hours or till tender. The flour should thicken the juices as it bakes.
To serve, remove roast and slice on platter, adding the veggies around it.
Add a salad and hot rolls, if desired. Leftovers can be made into a stew by adding more chicken broth and more veggies like cabbage and celery, which can be served with cornbread.