V's Tender Loving Mouthwatering Pot Roast

I'm sure that you have many stories of delicious pot roast that you may have had over the years. My stories always involve my mom's delicious pot roast. The flavors of the meat would come through with simple seasoning of garlic onions salt and pepper. Depending on her mood, the coupled veggies would vary between string beans potatoes, carrots and onions. Since I am always trying to reinvent her creations to my own liking and tasting, pot roast was the next task on the list. I've made quite a few trying different methods, but I have found that the oven works the best! Again, one of those "pop it in the oven and let it work its magic" type of meal!

1 package of chuck roast (or choice of beef cut)
1 whole onion (coarsely chopped)
3 whole carrots cut in chunks  (or half bag of baby carrots)
1 can of diced tomatoes (optional)
6-8 baby bliss red potatoes
sprig of cilantro (optional)
1.5 tbsp Morton's Nature Seasoning All Purpose Seasoning (approx)
1 tbsp Paprika (approx)

The cooking of this dish is similar to to the Pot O Gold Corned beef. Its quick and too the point. Take your chuck roast and season it to your liking with the Morton's All Purpose Seasoning and the paprika. Place the seasoned roast to an oven safe glass dish or roaster pan - your choice. Place the onions, carrots, potatoes, cilantro on the tops and sides of the roast. Cover tightly with aluminum foil and place in a 325 degree oven for about 2-2.5 hours (depending on the size of your roast and temperature of your oven). When the roast has cooked half way, add your diced tomatoes over the top. Place the aluminum foil back on the top very tightly and let the roast cook for the remainder of the time. The result should be a tender, juicy and mouthwatering pot roast creation. Enjoy every...single...bite!