3 to 4 pound beef chuck roast
1 onion, thinly sliced
2 to 3 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 stalk celery, finely chopped (optional)
1/4 cup red bell pepper, finely chopped (optional)
1/2 cup sliced mushrooms (optional)
1 bay leaf
Salt and pepper
Preheat oven to 350.
Place olive oil in bottom of dutch oven and heat to medium high on a burner on top of stove.
Salt and pepper roast liberally. Brown on all sides, about 4 minutes each side.
Remove roast, put all other ingredients in bottom of dutch oven, sprinkle with salt and pepper.
Place roast on top and bake covered in oven on 350 for about 45 minutes.
Turn oven temperature down to 300 and cook for an additional 1 1/2 to 2 hours.
Allow to stand for about 15 minutes. Remove roast and place the veggies on top. Don't forget to remove the bay leaf.