Pot Roast Perfection

Ingredients:

• 2-3 lb Chuck Steak
• 6 cups Beef Broth
• 2 cups Small Potatoes (cut in halves)
• 1 cup Green Beans
• 2 cups Carrots (cut into bite-sized pieces)
• 1 cup Portabella Mushrooms (sliced)
• 1 cup Yellow Onions (sliced)
• 3 Garlic Bulbs (minced)
• 1 Bay Leaf
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons vegetable oil
• Chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the chuck steak with salt, pepper, smoked paprika, dried thyme, onion powder, and garlic powder on both sides.
3. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the seasoned chuck steak on all sides until browned. This step helps to develop flavor and creates a nice crust.
4. Remove the seared chuck steak from the pot and set it aside. Add the sliced onions and minced garlic to the pot and sauté until they become fragrant and slightly softened.
5. Pour the beef broth into the pot and add the bay leaf. Stir well to combine the ingredients.
6. Return the seared chuck steak to the pot, cover it with a lid, and transfer it to the preheated oven.
7. Let the pot roast cook in the oven for about 2.5 to 3 hours, or until the meat is fork-tender.
8. After the initial cooking time, remove the pot roast from the oven. Add the halved potatoes, bite-sized carrots, sliced portabella mushrooms, and green beans to the pot, making sure they are submerged in the cooking liquid.
9. Return the pot roast to the oven and continue cooking for another 30-45 minutes, or until the vegetables are tender.
10. Once the pot roast and vegetables are cooked to perfection, remove the pot from the oven. Carefully remove the bay leaf from the pot.
11. Serve the pot roast and vegetables in bowls, spooning some of the flavorful broth over the top. Garnish with chopped fresh parsley for added freshness and color.

Enjoy your soulful Pot Roast Perfection!