INGREDIENTS

2 1/4 lbs whole chuck roast 

2 tablespoons of tapioca flour

1/2 tablespoon dried marjoram

1/2 tablespoon whole peppercorns 

1/2 tablespoon vinegar (any will do)
1 tablespoon tomato paste

sea salt and pepper

½ pound shallots, sliced

½ pound of new potatoes, sliced

ghee or olive oil

2 bay leaves 

 STEPS

Season both sides of roast with salt and pepper and dust one side in tapioca flour. 
Heat pan over high heat, add ghee and place roast floured side down and brown, about 2 minutes. 

Turn and brown for another 2 minutes. 

Remove roast from pan and place in baking dish.
Slice potatoes and place them around the roast.
In the pan add shallots and ghee, saute till lightly brown.
Add ½ cup of water, bring to boil and pour over the roast. 

Cook roast in preheated oven at 350 for 40-60 minutes, turning and baste occasionally.

Remove roast from pan, let rest for 5 minutes before slicing. 

Serve with potatoes and pan gravy.