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.