3 lb. beef roast
1 medium red onion, quarter and peel apart pieces
2 stalks celery, chopped
3 cloves garlic, whole
4 carrots, thick sliced
5 red skin potatoes- halve or quarter keeping pieces evenly sized
2 tbsp. olive oil
salt and pepper, to taste
1/3 to 1/2 cup beef broth or stock (optional - for gravy in the same pot if wanted)

Preheat oven to 425°F. Large cast-iron Dutch oven on stove on medium-high heat.

Add olive oil and let it warm up. Salt and pepper (I am very liberal with it) on all sides of roast. Brown roast in pan under medium-high heat (bring heat up a bit if needed).

Add vegetables and stock/broth (if wanted) and place in preheated 425°F oven for 30 minutes. Turn oven down to 350°F for 1 hour.

Pull Dutch oven out and flip roast returning to oven for 1 more hour.

For gravy, remove vegetables and roast from Dutch oven. Let meat rest for 10 to 20 minutes wrapped in foil. Add 3 to 5 tablespoons flour to the stock/broth left in the Dutch oven under low heat on the stove. Scrape the bottom of the pan for all the good stuff. Once all the flour is in and it is nice and thick, turn up the heat to medium-low. It will bubble and darken. Stir constantly - it burns easily. Once it is nice and dark, add water to desired thickness.

Enjoy.

Submitted by: Joe