Pot Roast (updated 10/28/20)
We don't like the beef cooked with the carrots and potatoes, so I make them separately.
2-3 lb boneless chuck roast
kosher salt
1 T oil
1 cup water
flour mixed with water to thicken gravy
cooked carrots, mashed or roasted potatoes
Rub salt into both sides of meat.
Brown meat on both sides in oil in dutch oven, add water.
Transfer pan to oven, cook at 300 for 2 hours until meat separates easily and is still moist (internal temp 140-145)
Remove meat to platter, skim fat from stock. Whisk in flour/water and cook to thicken for gravy.
Serve with mashed potatoes and cooked carrots.