Pot Roast Recipe

I bought a boneless chuck roast a few days ago, thinking about pot roast. It was kind of funny that when I went through my cookbooks and looked up some roast recipes I remembered I noticed I’d always made them in January! (I tend to note in the cookbooks the dates when I first try things and sometimes who was there, as well as whatever I varied.)

I read through a few recipes, noted the varying cooking times and temperatures and ingredients. What was in common was the general agreement that a chuck roast was the way to go, being more marbled throughout. And that you wanted to first brown the roast in a Dutch oven with a bit of oil, having salt-and-peppered (or is that salted and peppered?) it first. Then you either removed the roast or not and added a couple of quartered onions, then added some liquids (red wine, cream of mushroom soup, water, beef broth, or some combination) and some flavorings (Worcestershire sauce, ketchup, bay leaves, thyme, rosemary) and optionally some other vegetables (carrots, celery, peas, potatoes). Remove from the stove, cover, and cook for a few hours. If you like, make some gravy from the sauce. I chose to cook the carrots with the roast and cook some red potatoes separately. I also made biscuits.