Easy beef chuck roast recipe

Get out of the kitchen fast with this all-in-one pot Chuck Roast dinner.

Chuck roast has great flavor and is also one of the less expensive cuts you'll find in the grocer's case. It would be tough as a steak, but when you put it in the oven for a couple of hours like this, it comes out moist and tender.

Here's what you need:

* Chuck Roast
* Potatoes
* Carrots, raw or frozen
* One onion
* Salt, pepper, and garlic to taste

You need a heavy roasting pan with a lid - I like a 4 quart cast iron dutch oven.

Spray a little cooking oil around inside the pan, then wash the chuck roast and lay it in the bottom. Spice it, then turn it over and spice the other side.
You can use peeled potatoes or small red or Yukon Gold potatoes with the skins on.

Cut the onion into 4 pieces and chop up one of the pieces to sprinkle around on everything else. Peel the carrots and either cut them in chunks or leave them whole.

If you have frozen carrots, you can also use those.

Put the vegetables in on top of the meat, add salt and pepper if you like it, and about 2" of water.

Now put the lid on and put it in the oven at 325 degrees. After an hour or so check to make sure there's still liquid in the bottom. If you need to, add more water. It generally takes about 2 hours, but check at half hour intervals. When your fork tells you the vegetables are cooked you can either put it on the table or turn the oven down low and leave it until you're ready to eat.

Serve this with green salad, cottage cheese, or coleslaw. If you have some rolls, heat them at the last minute to top off the meal.