○ Salt & Pepper
○ Beef broth
Season roast with salt pepper, generously, on all sides.
Add oil to the large skillet, and once hot, add the meat. Sear and cook the meat until browned on all sides.
Remove meat from skillet.
Make the sauce thick with meat drippings.
Place roast in a large oiled Dutch oven pot with 2 1⁄2 cups beef broth, butter, onions, and thickened sauce. Cover with lid and bake at 350 degrees F° until meat is tender. Add vegetables during the last 1.5 - 2 hours of cooking.
We love to add carrots, onions, and potatoes!