¼ cup flour
1 teaspoon salt
pepper
3 to 5 pound chuck roast
3 tablespoons of olive oil
2 big onions, cut into large chunks
optional potatoes, cut into eighths
optional carrots, scraped and cut in pieces about 2 inches long
1 can beef broth. (12 oz)
Rub meat with salt and pepper, then dust with flour and pound into meat with edge of plate.
In a large cast-iron skillet, brown meat on both sides in the hot oil on stovetop.
The meat should lie flat in the pan. Add the onions and cook for about 10 minutes. Add a can of beef broth, cover and cook in a 325 degree oven for two hours.
After two hours, add potatoes and carrots. If liquid level is low, add a little water or some more broth and cook for another 30 minutes. Cook a little longer if you like potatoes and carrots to be really soft.