3 lb. beef chuck roast
4 large potatoes
2 green bell peppers
1 bay leaf
1 qt. beef broth
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to 375°F. Rinse and drain vegetables. Peel potatoes and carrots. Chop vegetables into uniform bite-size pieces (so they cook evenly). Place chopped vegetables on the bottom of a roasting pan. Salt and pepper beef roast. Warm olive oil in a Dutch oven under medium-high heat. Place the beef roast into Dutch oven and brown all sides. Remove beef roast from Dutch oven and place in roasting pan along with beef broth and bay leaf. Cook for 1 hour at 375°F (20 minutes for every pound of meat). Raise heat in the oven to 450°F and cook for an additional 15 minutes or until meat is cooked to your desired level of doneness (medium rare, medium well or well done). Remove beef roast from oven and place on a serving dish. Tent with aluminum foil and let rest for 10 minutes before carving. Serve.
Not a fan of green bell pepper or bay leaves? Leave them out.
This is my grandmother, Bernice (Bartoszek) Velesovsky’s recipe.