Chuck roast, mashed potatoes and steamed sliced yellow squash.

The chuck roast is cooking on the stove top. Call it braised because
that's what it is. It's gently simmering in a covered skillet after
first being seasoned well with S&P. The meat was browned in the skillet
after being sprinkled with flour to create a fond in the pan. Add water
to cover, add bay leaf, dried thyme, minced garlic, minced onion and
hey, even a splash of Worcestershire sauce. Turn heat to low and
simmer, covered, 3-5 hours depending on the size of the "roast". This
was a small one, only 3 lbs. boneless.

The result you want is falling apart, fork tender, delicious beef.
Don't let the liquid cook away. You might want to thicken that with a
cornstarch slurry to make a gravy.

Jill