INGREDIENTS
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•4-5 pound chuck roast
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•2 tablespoons olive oil
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•Kosher salt, and coarse ground black pepper (about 2 teaspoons each of salt and black pepper)
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•3-5 medium yellow onions, quartered
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•5-6 whole carrots, peeled and cut into bite sized chunks
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•3 russet potatoes, peeled and cut into bite sized chunks
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•Around 4-5 cups beef broth
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•1/4 cup butter
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•1/4 cup flour
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