Take a nice chuck roast like the one shown.Freeze it solid.
Take a yellow onion and chop it up.
Get a non-stick deep skillet and put it on the stove on low heat, and melt a stick of real butter in it.
Putin the onions and a little salt and pepper and sauté them until slightly brown.
Dip out the sautéed onions into a bowel and put the aside while you put in the chuck roast frozen into the pan and maybe a little more real butter on medium heat.
Cover pan with a lid and keep the lid on the pan after each time you turn the meat.
Do NOT, I repeat, DO NOT use any water in this. Water washes out the flavor.
Brown the frozen roast on one side and turn it over, to brown the other side, and put the lid back on the pan. (should take about ten minutes on each side).
After the roast is browned or seared on each side, turn the stove on the lowest setting you can, and turn the meat over and salt and pepper, and put the lid back on the pan.
Cut up some potatoes, some carrots, some celery, and some bell peppers, and set them aside. After thirty minutes turn the roast over and salt and pepper that side, and put the lid back on the pan.
Keep turning the roast every thirty minutes, and put the lid back on the pan, until two and a half hours have passed.
After two and a half hours of cooking the roast on the lowest heat on the stove, put in the vegetables with the sautéed onions, and cook them with the meat until the carrots are as soft as you want them.
Keep turning the roast every thirty minutes and covering the pan with the lid. When the carrots are soft to your liking, take the pan off the hot stove eye and let it sit for about 20 minutes.
Take the roast out and cut it into the size pieces you like, and then put it back into the pan and cover it.
Eat it when you get hungry, and enjoy.