You will need:
1 - 3 lb Beef Chuck
Bag of Baby Carrots
2 Large Potatoes, cubed
2 C Beef Bouillon
Salt and Pepper to Taste
Doesn't that look great? I get all my meat from a local butcher shop, Strasburgh meats. I recommend them, over a grocery store or a Wal-Mart anytime.
I use bouillon cubes so I need to heat the water to dissolve them.
Put the roast in the center of the pan and pour the 2 cups of beef bouillon over it. Cube the potatoes and place the carrots all around the beef.
Season with salt, pepper and dried onion flakes.
Bake at 350F (176 degrees C) for 2 hours. Check every 30 minutes and add water if needed to keep from scorching. Internal temperature should be 160 degrees F (71 degrees C).
So good and so tender. Yum!