5-ish pound roast
3 tablespoons oil
3 teaspoons paprika
4 teaspoons salt (one for veggies)
4 teaspoons pepper (one for veggies)
4 teaspoons garlic powder (one for veggies)
2 medium potatoes
2 large carrots
1 small onion
Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)
Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.
Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.
Heat 3 tablespoons of olive oil in a skillet over medium heat.
Choose an oven-safe skillet so you can put it directly into the oven.
Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.
This will create a crust over the roast that helps keep in moisture and flavor while you cook it.
Remove the seared chuck roast from the skillet and set it on a plate.
Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.
Like the roast, the vegetables will have more time to cook thoroughly while you bake them.
Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.
Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.