Sherry'S Infamous 4 Hour Chuck Roast With Veggies - cooking recipe

Ingredients

3 lbs chuck roast
1/2 lb baby carrots
2 stalks celery
1 medium yellow onion
2 cups quartered potatoes (sometimes I switch it up and use turnips)
water, to cover meat in a dutch oven
5 beef bouillon cubes
1 bay leaf
1 sprig fresh rosemary
1 tablespoon olive oil
salt and pepper
for gravy
4 tablespoons water
4 tablespoons flour

Preparation

Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf.
Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.).
Serve with crusty bread.