Beef Chuck Pot Roast - (Blade) Choice meat

Room temp. for 1 hr. (Meat)Make 3/4-inch-deep, evenly distributed incisions in roast and push on slice of garlic into each. Trim excess fat from meat; reseve trimminings. Coat all sides of meat with flour. In Dutch oven heat trimmings till about 3 T. I used butter to equal the 3T. or more. Discard trimmings. Brown meat slowly on each side including ends. (5-10mins.)Sprinkle with seasonings:Organic No-Salt seasoningSweet mesquite Seas.Onion powdergarlic powder1/4 to 1/2 dried basil (1/4)3/4 + Worchestershire sauce1 onion -quartered placed on top of roast and held with toothpicks. (No Salt, yet. It dries and toughens meat).3/4 C. water. May use beef broth, wine, beer, or tomato juice. I used water. Cover place in 325F. oven for 1 1/2hrs. Check to see if roast is tender by sticking fork in middle till barely pink juice come out when pierced. Add extra water if needed so as not to stick. ( I did not have to add water and Roast was pretty tender at this point). Add carrots 4-6 1 1/2 inch pieces. I used 4 quarter sized golden pots. May salt and pepper vegs. and increase oven temp to 350degs. Should be done by one hr..

Remove meat and egs. to a platter and keep warm. Remove pot from oven and place on stove burner. Should be enough juices for gravy. Add some flour 1/4 +C. with Lea and Perrins to juices and continue stirring till thick. Serve over past, meat. Enjoy.