1.5 lb chuck roast
salt, black pepper, chili powder, salt-free herbs de provence, garlic powder
3-4 cloves of garlic, peeled, smashed, and cut in half
1 medium yellow onion, sliced
1 can chicken (or beef) broth
1 cup water
Remove beef from package. Rinse under cold water. Pat dry with paper towels. Season both sides with salt, black pepper, chili powder, salt-free herbs de provence, and garlic powder. Press down with hands.
Heat a dutch oven with a few tablespoons of olive oil. Sear the meat for 3-4 minutes on each side until browned. Add the onions and garlic. Add the broth and water. Bring to a boil. Cover and place in a preheated 400 degree oven for 1.5-2 hours. Cut in cubes and serve over steamed rice.
Source: daliasdelights original