These cool autumn days make me want to pop a pot roast in a pan and savor the amazing aromas as it cooks. This pot roast smells so good, complete strangers may come knock on your door to see what’s cooking. My favorite pot roast meat is a nice big 4 to 5 pound chuck roast, boneless. You need to cook it low and slow to get that cut of meat as tender as possible. The recipe I use is loosely interpreted from one in an older edition of Joy of Cooking, and is simple, basic and delicious.
4 to 5 pound boneless chuck roast
salt and pepper
2 T or more Marisolio California Garlic Olive Oil
3 carrots, chopped
3 ribs celery, chopped
2 onions, cut fine
3/4 to 1 cup red wine, broth or water
2 T. butter
2 T. flour
Noodles, cooked al dente
Sprinkle the pot roast liberally with salt and pepper. Put 2 T Garlic Olive Oil in large pan and brown roast on both sides at least 15 minutes. Remove roast to a platter and cook the onions, carrots and celery until softened, 5 minutes or so (add more garlic oil if you like). Place roast back in pan, cover with liquid of choice (I used a half cup of red wine and a half cup of broth). Cover pan and reduce heat to simmer and cook on range top 4 to 5 hours until roast is extremely tender and beginning to fall apart. You will want to flip the roast over as it cooks every 35 to 45 minutes.
When you think the roast is about done, mix 2 T butter with 2 T flour and stir into pan juices to thicken. I like to serve this roast with noodles to take advantage of the wonderful gravy.
I have not tried this in the crock pot, but I bet you could do it very nicely. I would recommend reducing the amount of liquid if you use a crock pot.