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Melt in Your Mouth Dutch Oven Chuck Roast

From Statesboro Market2Go

<p>Well, what did I miss in the title? Hunter Cattle chuck roast, with local carrots, potatoes, and onions. Old country gravy goodness, but not good for you.</p>
Source: My Mother (Entered by Amy Womble)
Serves: Maybe 6-8 depending on the size of the roast

3-4 lbs Roast
4 Carrots peeled and sliced into coins
6 medium red/yellow/purple potatoes cubed
3 sliced vidalia onions
2 tbsp finely chopped or dried garlic
2 tbsp oregano
salt and pepper
2-3 tbsp olive oil for searing roast
water/beef broth/turkey broth (my fav) to cover
4 tbps flour

Step by Step Instructions
  1. Heat oven to 325 degrees. Prep veggies. Prep roast buy dividing the spices between each side and apply evenly by sprinkling or rubbing. Heat oil on the stove in a dutch oven. Add roast laying flat in the pot for 5-7 minutes or until browned on each side. Remove roast from pot using a whisk add *flour to dry pot scrapping up remnants from the seared roast. Add 1/2 a cup of water while whisking, it should boil when it hits the pot. It will thicken fairly quickly and appear to be gravy. Repeat this once or twice. Then add the roast back to the pot. Add the veggies to the pot. Slowly cover with water/broth (seriously try turkey broth!) until the roast and veggies are barely covered. Stir as best you can without disturbing the layers. Cover and bake for 3-3/12 hours. Remove from oven cool for 15 minutes. Try not to disturb too much before skimming as much fat from the top as possible. This is great to prepare the night before and skim the fat after the pot has sat in the fridge and hardened overnight. Bones should be easily removed if not lose in the pot and meat should be tender and moist. *Some people substitute a packaged gravy mix for the flour in this recipe.