Roast in the Oven with Beef & Veggies

Put it in the pan and walk away. That's we want during our busy days, right?  Well, I don't know about you, but I don't always love cleaning out my crock pot, so when I figured out how to do a roast in the oven in a roasting pan, I was giddy (but that's just me). 

Ingredients

boneless beef chuck roast (~1-2 lbs.)

1 bag baby carrots

2 yellow onions, quartered

4 celery stalks, cut into 1 inch pieces

~10-12 Yukon or large new potatoes, halved

2 clove garlic, crushed

ground pepper

1 teaspoon salt  

2 cups beef broth or 1 OXO cube dissolved in 2 cups of boiling water

2 sprigs rosemary (1 teaspoon dried) 

4 sprigs thyme (2 teaspoons dried)   

2 bay leaves

Put the beef in the center of the pan, surround it with veggies, pour the broth over everything, then sprinkle on the herbs. Tent with foil in a roasting pan and cook at 300 for 4-6 hours, covered (the longer, the more tender the roast).  You may want to turn it after a couple of hours, but you don't need to open the foil tent and baste or anything.  Just literally put it in the pan, cover, and walk away.  

This will feed four people well.  If there is any left over, my family likes to take the beef the next day, put it between two pieces of white sandwich bread with some mayo.  Heaven!!! 

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