Pot Roast



2  pounds chuck roast
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large onion, peeled and sliced lengthwise
4 garlic cloves, peeled and lightly smashed
1 cup stock or water
1 1/2 pounds red or white potatoes, cut into 6 lengthwise slices
4 large carrots, peeled into 4 inch chunks
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Season both sides of the pot roast with salt and pepper.

Heat the oil in a 7-quart Dutch oven or large saucepan with a cover over high heat.

Add the seasoned pot roast to the hot oil and lower the heat slightly. Brown the top turn and brown the bottom.

Remove the meat and add the onions to the hot pot over medium heat. Cover and sweat for 3 minutes.

Uncover, raise the heat a bit and sauté for several minutes until lightly browned.

Toss in the garlic and stir until fragrant, about 30 seconds.

Stir in the stock, potatoes, carrots, bay leaves, salt and pepper. Return the meat to pot, pushing a few vegetables aside to snuggle the roast in. This is where it takes a little faith. The amount of liquid is minimal.

Bring this to a boil, lower the heat to barely a simmer, cover and let cook for 2 1/2 to 3 hours or until fork tender. For a slow cooker set on low for 6 hours.

Cool the roast, refrigerate overnight and then remove the fat. Reheat, slice and serve. The gravy thickens from the starch in the potato, no need to add flour.