Instructions

1. 1. Preheat your oven to 300°F (150°C).
2. 2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, and sear it in the pot until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
3. 3. In the same pot, add the sliced onion, garlic, and bell peppers. Sauté for about 5 minutes, or until softened.
4. 4. Pour in the beef broth, scraping any browned bits from the bottom of the pot. Return the chuck roast to the pot, then surround it with the quartered red potatoes and frozen corn. Sprinkle the seasoning blend over the top.
5. 5. Cover the pot with a lid and transfer it to the preheated oven. Cook for about 4 hours, or until the meat is tender and falling apart.
6. 6. Once cooked, remove the pot from the oven. Let it rest for about 10 minutes before serving.
7. 7. Serve the chuck roast sliced with vegetables on the side. Drizzle Greek yogurt over the top and add chopped pickles for an extra tangy bite.