It doesn't get much easier (or flavorful) than this. Serve Amanda Haas' perfectly tender pot roast over pasta, with roasted new potatoes, or stuffed in corn tortillas for street tacos.
4 Pound chuck roast, cut into 4 inch chunks
2 yellow onions, finely sliced
2 Teaspoon kosher salt
1/4 Cup extra-virgin olive oil
freshly ground black pepper
4 Pound chuck roast, cut into 4 inch chunks
2 yellow onions, finely sliced
2 Teaspoon kosher salt
1/4 Cup extra-virgin olive oil
As Needed freshly ground black pepper