Ingredients:

3 lb boneless beef chuck roast, cut 2-inches thick
2 14-oz cans beef broth
2 Tbsp Urban Accents Chicago Steak & Chop
8 medium potatoes, peeled and halved
8 carrots, peeled and cut into 1-inch pieces
2 medium onions, cut into wedges
All-purpose flour for thickening

Directions:

Preheat oven to 350 degrees F. Place meat in 4-quart roasting pan.  Pour beef broth over meat and sprinkle with Chicago Steak & Chop; cover and roast for 1-1/2 hours. Uncover meat and scatter potatoes, carrots, and onions around roast. Cover and bake 1-1/2 hours or until meat is tender. Remove meat from pan, cover with foil and let roast rest for 10 minutes.  Slice and arrange on serving dish; surround with vegetables. Place baking pan on stovetop over medium heat. Sprinkle flour over juices in pan. To thicken sauce, scrape bits from bottom and stir for 5 to 8 minutes. Serve with meat and vegetables.