-2 lb beef chuck roast
-2 cups beef or chicken broth
-1 cup water
-1 lb baby gold potatoes, washed and scrubbed
-2 med carrots, peeled and chopped into large chunks
-1/2 large white or yellow onion
-1/2 cup tomato sauce
-3–4 sprigs thyme
-1 bay leaf
-1 1/2 tsp salt
-1/2 tsp black pepper
The night/day before you plan to cook the pot roast, sprinkle 1 tsp salt on all sides of the meat. Store the meat in a 5.5 quart dutch oven in the fridge.
Preheat oven to 300F.
Add remaining salt, pepper, tomato sauce (or paste), chicken broth and water. Cover and cook for 3 hours, remove the lid for the last 30 minutes to release some of the liquid.