Ingredients:
4 lb. chuck roast
2 beef bouillon cubes
2 cups water
3 bay leaves
4 teaspoons catsup
1 teaspoon Worcestershire sauce
4 tablespoons brown sugar
2 small onions sliced
5 potatoes quartered
one small bag raw baby carrots
2 teaspoons black pepper
1 teaspoon garlic powder
one cup sour cream (for gravy if desired)

Preheat oven to 275 degrees. Pierce roast heavily on both sides with fork and sprinkle lightly with meat tenderizer. Allow to sit 5 minutes. Place roast in a metal roasting pan that has a cover (roast can also be covered and sealed with heavy aluminum foil). Mix water, brown sugar, worcestershire sauce, and catsup in bowl then pour over roast. Circle roast with potatoes, onions, carrots, bay leaves, and bouillon cubes. Sprinkle all with pepper and garlic powder. Cover tightly and cook approximately 2 and 1/2 to 3 hours until meat is tender. Discard bay leaves.

Tip: When roast is done, gravy can be made from the cooled pan juices. Transfer juices to a pot, stir in 4 teaspoons flour until smooth, then cook over medium-high heat until thickened and starts to boil (water may be added should it become too thick). Reduce heat to medium-low. Add salt and black pepper to taste. Add one cup sour cream (optional) and cook until warm throughout.

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