- 2 lb Chuck Roast
- 1 medium onion (quartered)
- 1 cup of carrots cut into 1 inch pieces.
- 1 tsp ground sea salt
- 1 tsp ground black pepper
- 1tsp Worchestershire sauce
- 3 cloves crushed garlic
- 3 or 4 grinds of Trader Joe Everyday seasoning
- 1 tsp dried Italian seasoning
- 1 dried bay leaf
- 2 tsp olive oil
- 2 cups beef broth (or 1 cup red wine and 1 cup beef broth)
- 1/4 cup tomato sauce
First let the Chuck Roast rest in room temperature for about an hour to take the chill off.
Heat a large pot over medium high heat. Seasoned the Chuck Roast with salt and pepper. Add the olive oil to the heated pot and lightly brown the carrots and onion in the pot. Remove the carrots and onion to a plate or container (will add them to the pot during the last 30 minutes of cooking time) but leave the residual olive oil in the pot.
Let the pot come up to temperature and seared the Chuck Roast on all sides on medium heat (brown not burnt!). Remove the roast and put on a plate. Deglaze the pot with the beef broth until all the brown bits left over from searing is loosen and the broth is boiling.
Add the seared Chuck Roast back into the pot along with the Italian seasoning, bay leaf tomato sauce, TJ's Everyday Seasoning, garlic, Worchestershire sauce, carrots and onion. Make sure the seasonings are evenly distributed. If the liquid doesn't cover the meat half way, add more beef broth or water.
Turn the heat down to low and simmer for at least 2 hours or until the pot roast is tender and can be pulled apart with a fork.