RECIPE:

3-4 lb chuck roast

For the Dry Rub:

3 tsp. Salt

2 tsp. Black pepper

2 tbsp. Garlic powder

2tbsp. Onion powder or minced onion

2 tbsp. Dried parsley

2 tsp. Oregano or basil

4 large carrots, cut into chunks

5-6 celery, cut in half

6 Yukon gold potatoes, quartered

Broth

1 cup ketchup

3-4 bay leaves

1 tbsp. Dried tarragon