Ray's Recipes Pot Roast

• 2 tsp olive oil
• 4 lbs boneless chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp pepper

1. Heat a heavy Dutch oven on stove over medium-high heat. Add oil and sear meat 3-4 minutes per side. Remove meat from pan.

2. Arrange onion, garlic and 1 bay leaf in bottom of pan and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat and cover.

3. Cook in oven for 30 minutes at 325F. Reduce heat to 300F and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes.

4. Slice, and top with onions and gravy.