INGREDIENTS
2 lb
chuck roast (2" thick with lots of marbling)
salt/pepper to taste or your favorite beef rub
1 tbsp
cooking oil
1/2
medium onion (sliced thinly)
3 tsp
minced garlic
1 cup
vegetable stock
1
beef bouillon cube
1 tsp
soy sauce
baby potatoes (I like Yukon gold-they cook through and get creamy without turning mushy)
carrots (regular full sized carrots, peeled and cut in half)