Ingredients:
4 lbs beef chuck roast
2 tbsp Q&H Savory Steakhouse
⅓ cup all-purpose flour, plus more for coating
3 tbsp extra virgin olive oil
4 medium carrots, cut into 2 inch pieces
3 stalks celery, peeled and cut into 2 inch pieces
1 medium onion, cut into ½ inch wedges
4 cups beef broth
Directions:
Sprinkle the roast with the Savory Steakhouse.
Coat the roast with flour and shake off any excess.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the roast to the skillet and cook until golden brown on all sides, turning as needed for about 8 minutes.
Place the roast in a 6 quart crock pot, and add the carrots, celery, onion, and beef broth.
Cover and cook on low for about 8 hours; until the roast and vegetables are tender.