In a Dutch oven, brown the pot roast in the oil.
This will take about 15 minutes to get all surfaces browned.
Add the remaining ingredients and bring to a boil.
Lower the heat and simmer very slowly for 3 hours.
Take the roast out and keep warm.
Strain the gravy (serve the onions as a side dish).
Mix the flour with water and thicken the gravy if desired.
ot as possible.
Put the roast in a shallow pan. (I use
In an oven safe pot w/lid brown both side of the roast, using half the butter
Massage your roast with the seasonings.
Heat a cast iron skillet, add the bacon grease and get that smoky hot.
Sear the roast on all sides.
Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
Cover and cook on low for 8 hours.
Remove roast and place in a covered dish on the side.
Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
Slice the roast and serve with all the vegetables and sauce.
>roast in the roast
Preheat the oven to 275 degrees F (135
eheat the oven to 325 degrees.
Melt the butter in a large oven safe pot or
utter in large oven safe pot or dutch oven and sear all sides of roast
>oven to 300 degrees F (150 degrees C).
Place roast in
Preheat the oven to 200\u00b0F. Heat the clarified butter in a shallow roasting pan
liced onion in a large Dutch oven or any pot with a
twine.
For the pot roast:
Cut the beef into six to
ub into the roast.
Have a Dutch oven on the coals or in the oven at
d thyme in a resealable plastic bag. Coat roast with the marinade, squeeze
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes (about
oven to 350 degrees F (175 degrees C).
Heat the
d thoroughly coat the roast in the seasoned flour.
Pre-heat oven to 350 degrees.
Chop Roast into cubes or shred
>oven
>oven rack to middle position.
Thoroughly pat roast