My Favorite Pot Roast

I merged together recipes by Healthy Little Peach and The Pioneer Woman for this perfectly tender and flavorful pot roast!

Ingredients

3-5 pound chuck roast

10-12 carrots, peeled and cut into thirds

2 sweet onions, quartered

Baby dutch potato's, cut in half

Beef broth

Seasoning

1 tsp salt

1 1/2 tsp dill weed

2 tsp dried parsley

1 1/2 Tbsp dried chives

1 Tbsp dried onions

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1/4 tsp cracked black pepper

Preheat oven to 275. Mix together seasoning ingredients in a bowl. Heat 1 Tbsp olive oil in a dutch oven over medium heat. Sear the carrots and onions, sprinkling with salt while they cook. Remove, add more oil, and sear the potato's, sprinkling with salt. Remove the potato's. Pat the roast dry with a paper towel and sprinkle with salt. Sear the roast on all sides. Add enough beef broth to come half way up the roast. Sprinkle half of the seasoning over the roast Add the veggies and potato's to the pot and sprinkle with remaining season. Cover and bake for 3 hours for a 3 pound roast, 4 hours for a 4 pound roast, or 5 hours for a 5 pound roast. When the roast is done, it will be fork tender and delicious!