Ingredients: 2-3 lb chuck roast (you can use a different cut too, I’ve tried London boil but I liked this cut better) 2 onions Beef broth 2 tbsp tomato paste 1/3 cup Worcestershire sauce 2 tbsp flour 1-2 cups chopped carrots 1-2 cups baby potatoes 1 jalapeño 2 bay leaves Olive oil Fresh rosemary Garlic powder Onion powder Paprika Steak seasoning (any kind) Kosher salt Black Pepper Directions: Preheat oven to 300 degrees Generously season your cut of beef with garlic powder, onion powder, paprika, steak seasoning, kosher salt and black pepper. (Optional: cutting one inch slits and stuffing them with garlic cloves) Heat olive oil in large pot or Dutch oven over medium-high heat. Sear all sides of the beef cut. Then remove from pot and sauté onions in the same oil. (If needed, add a little more olive oil to pot) Add 2 cups of beef broth, scrape bottom of pot to deglaze the pot. Add tomato paste, worcestershire, flour fresh rosemary and bay leaves to pot and mix. Place roast back into pot, if needed add more broth to cover meat halfway. Place lid on and roast for 3 hours. Then add jalapeño, carrots and potatoes to pot and roast for another hour. I served mine over mashed cauliflower I got from Trader Joe’s frozen aisle. (I added a little truffle oil to it) The roast is ready when it’s fall-apart tender. Enjoy! #potroast #fyp #foodtiktok #dietitian #nutrition #weightloss