Where's the Beef?

Crockpot Country Roast Beef
Adapted from Me

1 Chuck Roast
2 Tablespoons Flour
1 Sliced Onion
1 Can Beef Broth
Kosher Salt and Fresh Ground Pepper
2 Tablespoons Olive Oil

Season beef on both sides with Salt and Pepper, then coat each side with a tablespoon of flour.

Heat Olive Oil in a Skillet, (I prefer a well seasoned Cast Iron Skillet), place meat in skillet and brown on each side.

After a good browning , place meat in crockpot, on low heat and cover with lid.

In the meantime, add a little more Olive Oil to the heated skillet and place onions in skillet. Let carmelize for about 5 minutes stirring occaisionally.

After onions are carmelized, place beef broth in skillet with onions, let reduce about 2-3 minutes.
Pour the broth and onions over the roast in the crockpot cover and let cook for 6-8 hours until it practically falls apart.

Make gravy with the juices in the crockpot, eat and enjoy.

I serve this with Garlic Mashed Potates and French Bread Rolls