This is an old and favorite recipe where the entire meal may be cooked and served in one pot. Through the years, the cooking methods and accompaniments may have been changed by many, but this recipe is still one of my favorites!
Heat oil in Dutch oven over medium heat.
While oil is heating up, liberally add salt and pepper to both sides of the roast.
When oil is hot, add roast to the Dutch oven. Sear on first side for approximately 5 -6 minutes or until meat is easily lifted from the Dutch oven. Turn over and repeat on the other side. (Note: if the cut of beef is thick, you may also sear the sides for a minute or so.)
Sprinkle French onion soup mix on roast.
Add beef broth around the roast. Lower the stove tem to medium low. Check the roast periodically and add additional liquid, if needed.
After the roast has cooked for at least two hours, add the potatoes, onions and carrots to the broth around the roast. Salt, pepper and/or onion salt may be sprinkled on the vegetables, if desired. (The longer you cook the roast, the better. At a minimum, cook for two hours)
Cook for an additional one hour. Continue to check on the roast periodically to ensure the broth continues to simmer. Add additional broth or water, as needed.
Roast is done when you can easily shred it with an inserted fork.
Prior to serving, garnish the roast with rosemary branches and the vegetables with parsley leaves (optional).