2poundsyellow or baby potatoescut into large chunks
2½cupsbeef broth
1spring rosemary
fresh parsley for garnish
Instructions
Preheat oven to 300°F.
Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
Remove meat from the pot and set it aside.
Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
Cook for about 3 hours or until meat falls apart easily when pulled with a fork.