Melt in your mouth Pot Roast.

Pot roast, warm, tender, and if done right juicy. Served with a handful of roasted potatoes, carrots, and celery... all cooked in the same pot ! Perfect during the cold weather months and perfect for entertaining ! 

Ingredients 

2 1/2 - 3 pound Beef Chuck Roast ( the more marbling the better ! )
3 medium sized Potatoes (rinsed and cubed about 1 inch thick)
3 Carrots (rinsed well and also cut 1 inch thick)
3 large stems Celery ( rinsed well, julienne to 1 inch thick)  
1 small onion ( sliced )
1/2 Cup Flour
1 tablespoon salt
1/2 tablespoon herbs de Provence
2 teaspoon Freshly ground pepper
2 teaspoon ground cumin
Oil for cooking
(Secret Ingredient... : Bacon Drippings ! What ever you have left from cooking about 4 tablespoons or so)

Directions 

Place Flour, Salt, Pepper into a shallow dish ( I used a small baking pan) Mix well, then place beef roast onto flour mixture, coat well, be sure to get salt and pepper coated along with the flour onto beef. This creates a barrier and seals in the juices. In a cast iron pan on high heat, brown all sides , yes including the very sides. Be sure to create a crust on all sides, takes about 8 mins. While you are browning place your veggies except the onions,  in a dutch oven, oven safe pot or deep pan with a thick bottom ( for even heat distribution ), pour some bacon dripping into the bottom of the pan , place browned chuck roast directly on bed of veggies , then season with cumin, more salt to taste, herbs de provence, then layer sliced onions right over beef and pour remaining bacon drippings over meat. Cover with a heavy oven safe lid or seal pot with aluminum foil. Bake in a preheated 350 degree oven for 2  1/2 - 3 hours, until beef melts apart. Serve a handful of roasted veggies and homemade gravy and enjoy !!!

Before hitting the Oven 

After cooking :) 

Plated and ready to eat !