Tuscan Pot Roast

Ingredients

4 teaspoons EVOO
1 (3-5 lb) boneless beef chuck roast
2 teaspoons rosemary
salt
pepper
all spice
2 large onions--chopped
4 cloves garlic--chopped
3/4 cup beef broth
1 can diced tomatoes


Heat oven to 325. Heat a large skillet with 2 tsp EVOO. cook the beef for about 6 minutes on each side or until it's golden brown. Move to a large oven proof dish. add rosemary, salt, pepper, and all spice..just a dash of each.

add remaining EVOO to the pan on the stove and add onions and garlic until fragrant. add the broth and heat till the the broth cooks down to about 1/2 cup. scrap the bottom to get all the flavors! pour over the beef and add the tomatoes to the dish surrounding the beef.
Bake for about 2 hours uncovered.