This recipe is full of flavor without being full of sodium (salt). Start a healthful habit - make your own herb and spice blends to use in your other favorite recipes too!
1 tablespoon ground dry mustard
3/4 teaspoon garlic powder
1 tablespoon onion powder
1/2 tablespoon white ground pepper
3/4 teaspoon dry thyme
1/2 teaspoon dry basil
1 tablespoon paprika
2 to 3 pounds beef chuck roast
2 tablespoons canola oil
3 medium sweet onions, cut in half
6 medium carrots (unpeeled), cut into 2-inch pieces
1 cup cranberry juice
2 cups low-sodium beef broth
3 sprigs fresh rosemary
Preheat oven to 275 F.
In a small bowl, blend first 7 ingredients. Rub mixture over raw roast. Place in a container, cover and store in refrigerator.
In a large pot, heat oil over medium-high heat. Add onion halves and cook for 1 to 2 minutes, until onions are lightly browned on cut sides. Remove from pot, place in a medium bowl and set aside.
Add carrots to pot. Stir and cook for 1 to 2 minutes, until all sides are lightly browned. Remove from pot and place in bowl with onions.
Put roast into the pot. Cook for about 1 minute on each side, until all sides are browned. Remove from pot, place on a plate and set aside.
With the burner still on, add cranberry juice to pot. Use a wire whisk to scrape the bottom of the pot until food residue lifts and creates a sauce. Add roast to pot. Pour enough beef broth over the roast to cover it halfway.
Add onions, carrots and rosemary to pot. Cover and place in the oven for 3 to 4 hours. Roast is done when a cooking thermometer inserted into the center of the roast reaches 160 F.