I'm convinced that pot roast was invented for sundays. By the end of the week, you want something comforting, filling and easy. a pot roast takes about 15 minutes to prepare, and then you just chuck it in the oven for a couple of hours on super low heat. booyah! dinner. done. I particularly like the veg that goes with pot roast. in fact, I can't get enough of it. there is something about the fact that all the flavors melt into them that makes them irresistible. I always sear the meat on all sides, seasoned however you like, and then remove it to a plate to hang out for a while. Then to the dutch oven I seared the meat in I add: 1 small onion, chunked, 3 stalks of celery, sliced into 1 inch pieces. 3 carrots, same, 3-4 potatoes, cubed (large), healthy amounts of cracked pepper, sprinkle of kosh, beef stock/broth, and about half a beer, or wineglass of wine. what about the other half of beer? you'll figure it out. put the roast back on top. lid. oven. 300-325. 2-3 hours. delicious. (time will depend on your roast size, best to check after 2 hours.)DISH recommends:
Dutch oven. I like Staub, la Cocotte. LeCreuset comes in at a close second. they're both expensive, but they're worth it. cutleryandmore.com Staub-$199 and up (depending on size) Le Creuset- $209.95 and up (depending on size). quality only hurts once. you'll replace cheap crap your whole life.
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