Preheat oven to 325 degrees.
Note:This can also be prepared stove top or in a crockpot.
Season chuck roast with salt, pepper and garlic powder on both sides.
Add 1 tbsp canola oil to a large oven proof skillet or dutch oven and brown the chuck on both sides.
To the same pan layer onions, garlic, celery, carrots and potatoes (potatoes on top).
Add 1 to 2 cups broth or water and bay leaves.
Add additional salt, pepper and garlic powder if desired.
Cover and place in oven or simmer on stove until meat is tender about 3 to 3.5 hours. Crock pot for 6 to8 hours.
When meat is tender remove and cool for 5 minute and slice against the grain. Serve carrots, celery, onion and 1/2 the potatoes. Drizzle with broth.
Reserve leftovers including broth for soup.
Vegetable Beef Soup
Take leftover beef and potatoes and dice.
Dice one onion and one stalk celery.
Saute onion and celery in soup pot.
Add meat, potatoes and broth to soup pot.
Add 1 (1012 oz) bag of frozen mixed vegetables.
Add 1 (16 oz) can of pureed tomatoes.
Add 1/4 1/2 tsp of dried thyme to taste.
Add additional broth or water to bring to soup consistency.
Season with salt and pepper.
Simmer for 30 minutes until vegetables are tender.
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