Short Ribs/Chuck Roast

Prepare the Meat:

1. Mix flour, salt, pepper, and tarragon together in large bowl.
2. Roll meat in flour until all sides covered.

Slow Cooker:

1. Place onion, carrots, and celery into slow cooker and add small
   amount of oil.
2. Add floured meat and any leftover flour into slow cooker and mix
   into vegetables.
3. Cover with stock/water.
4. Cook on low heat for 6-10 hours.

Stovetop or Oven:

1. In Dutch oven or large non stick pot with cover, sauté onions,
   carrots, and celery and set aside.
2. Add oil and turn heat up to high.
3. Quickly sear all sides of the flour drenched meat pieces.
4. Add back vegetables, and any leftover flour to the vegetables and
   mix well.
5. Cover with stock/water and cover.
6. Keep on low heat on stovetop or in oven at 300°F for 6-10 hours.