Beef Pot Roast

3-4 lb. beef roast (rump, chuck, 7-bone)
3 Tbs. olive oil
6 garlic cloves
1/4 c. minced onion
3 c. beef broth
2 Tbs. Worcestershire sauce
1 Tbs. boullion powder (or 3 cubes)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

gravy:
2 c. beef broth plus 1 extra bouillon cube
1/4 c. flour

1.  Preheat oven to 425 degrees.
2.  Heat olive oil in large dutch oven pot.  Sear meat on all sides until lightly browned.
3.  Combine beef broth, Worcestershire, and all spices.  Pour over roast in pot.  Top roast with onions/garlic, pressing into seams if you can.
4.  Cover pan and place in oven.  Cook for 30 minutes.
5.  Reduce heat to 300 degrees and continue to cook for 4-5 hours.  Roast is ready when it is fall apart tender.  (You can also cook on 250 for 5-6 hours).
6.  Optional:  Add potatoes (quartered) and baby sliced carrots during last hour of cooking.
7.  Remove pan from oven and rest, covered for 20-30 minutes.
8.  Remove meat, potatoes, and carrots from pan.  Heat remaining juices over medium heat.
9.  Combine the gravy ingredients and whisk until flour is incorporated.
10.  Pour beef broth/flour mixture into drippings, whisking constantly, until thickened.  Add more beef broth if it is too thick.

Serve!

adapted from therecipecritic.com