What you need:
Meat! You get about 2-3 servings per pound of boneless, and 2 servings per pound of bone-in. Try chuck, brisket, top round, or bottom round…and buy a bigger piece than you think you’ll need. Oh, and if it’s tied up with twine, leave it that way…you can remove the twine after it’s cooked.
Vegetables! I get a few potatoes, a couple of yams, some baby carrots, some parsnips, and an onion, but do as you like.
Seasonings! I use season salt and garlic powder, but you can season the meat with lots of different things, from just salt and pepper to fresh garlic and herbs.
Olive oil
Beef broth
What you do:
1. Generously season the meat on all sides.
2. Add a couple of glugs of olive oil to your heavy-bottomed pot, and, using a sturdy pair of tongs, transfer the meat into the pot.
3. Brown the meat on all sides. Be careful not to burn it! You just want to seal in the color and flavor, not cook the meat.
4. Add your braising liquid to the pot (I use about 6 cups of beef broth) and bring to a low boil. The liquid should almost – but not quite – cover the meat. Add a peeled, halved onion and cover.
5. Find a cozy seat, preferably one that comes complete with puppies. You’re going to be there awhile.
6. Let the roast cook for 4-6 hours, depending on size. It’s done when you can put a couple of forks in it and pull it apart easily into delicious strings.
7. About 20 minutes before you think your roast will be done, add your peeled, cut-up vegetables to the pot (add more broth if needed); cook until fork-tender.
8. I like to serve my pot roast as a kind of stew, with lots of liquid. You can thicken the liquid by mixing some flour into a cup of cold water, and then pouring it into the pot.
9. Serve with buttered bread to mop everything up.
