Pot Roast Kiwi Style

1.5 kg chuck roast, choose one with marbling
3 tbsp butter, garlic & herb if you can
1 tbsp rice bran oil
⅓ cup all purpose flour
1 tbsp onion powder
3 tbsp cajun seasoning
3 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp garlic powder
2 cups beef broth
1 tbsp tomato paste
2 sprigs fresh thyme
1 sprig fresh rosemary
1 cup chopped carrots
½ cup chopped celery
2 cloves garlic
1 onion, coarsely chopped
½ orange bell pepper, sliced
3-4 potatoes (chopped)

Preheat oven to 150°C
Massage the SIDS HOT WORCESTER SAUCE and dry spices into the roast then dredge all sides of roast into the flour, shaking off the excess.
Using a dutch oven or large frypan, heat oil and butter. Sear the roast on ALL sides. Once all sides are brown, remove to a plate.
Add in the onion and bell pepper then sauté until browned. Stir in the tomato paste.
Pour in the broth and stir to deglaze the pan.
If using a dutch oven, add the roast back in on top of the veggies. If using a roasting pan, pour the veggies and broth in the pan and lay the roast on top.
Add in the thyme, garlic, and rosemary.
Cover and bake for about 1 hour 20 minutes. Turn the roast over halfway during the baking process.
Carefully remove the roast and add in the remaining veggies on top.
Place back into the oven and cook for another hour until the veggies and roast are fork tender.
Enjoy.