Pot Roast Platter - cooking recipe

Ingredients

1 boneless beef chuck roast
1/4 c. flour
3 medium onions, cut in thick wedges
4 cloves garlic, crushed
1/4 c. butter or margarine
3 c. beef broth
1 (8 pieces) pkg. frozen half ears corn-on-the-cob
1 pt. cherry tomatoes, stemmed

Preparation

Dredge beef in flour.
In large heavy Dutch oven over medium-high heat, brown beef, onions and garlic in butter.
Stir in broth, scraping up browned pan drippings.
Bring to boil; reduce heat.
Cover and simmer 2 1/2 to 3 hours or until meat is fork-tender.
Remove to cutting board.
Cover and let rest 10 minutes.
(At this point, you can freeze meat and pan liquids for later use.)