You’ll need:
2 1/2 - 3 pound chuck roast
1/2 teaspoon black pepper
1 teaspoon salt
paprika to taste
2 cups low sodium veggie stock (or any of your choice)
1 green onion diced
1 teaspoon herb de provence
3 tablespoon butter
1 14.5 oz can diced tomatoes (you will only use half)
1. Sprinkle the top of the meat with half the salt, pepper, herb de provence and paprika to taste. Sprinkle the remaining herbs and spices on the opposite side with paprika to taste.
2. In a medium skillet that’s about 2 1/2 inches deep heat the butter and add the roast to the pan. Cook on medium high heat for 3 minutes and flip, cooking the opposite side for 3 minutes.
3. Add the veggie stock, onions,diced tomatoes and cover with a lid. Put the pan into a preheated 325 degree F oven and cook for 2 1/2 hours. Remove from the oven and cook for another 2 to 1/2 hours. You want to cook this until it’s fork tender.
4. Once the center of the roast is fork tender cover with the lid and set aside and allow this to rest. The longer it rests, the more flavor it will absorb.
5. Use two forks to pull the beef apart and serve how desired.