So, while shopping for a pork shoulder today (I had every intention of making pulled pork), I found grass fed chuck roasts for an obscenely cheap price. I grabbed a couple, went to the meat counter and talked to the manager, telling him I work for Earth Fare and couldn't see how he could charge so little for such a gorgeous roast. Seems he got too many, and was afraid they would go out of date before he could get rid of them, so he discounted them deep so he wouldn't lose the money he had in them. I thanked him for being frank and bought two. Since I now needed to figure out what to do with at least one because both won't fit in the freezer, I changed my whole thought process and focused on pot roast. As soon as I got home, I called Mom. See, I have never made a pot roast in the oven before, I've always used my crock pot. However, there isn't time for slow cooking, I'd like to eat this for dinner, and I knew she'd know how to do it. Plus, I got to talk to my Mommie, which always makes me happy :-) She told me to make it the same way that I would make it in the crock, just put it in a slow oven instead. Confident that I can't screw this up, I dove in.
Please note, pot roast should not be complicated. A nice hunk of meat, veggies, herbs, some sort of liquid and some simple seasoning. That's it. Please don't make it too fancy, it wrecks it. Save the truffle oil and fancy veg for something else.
Dice the bacon and put it in the pan as it heats up, to render the fat. I like that little smokey edge that the bacon offers. I only used two thick cut slices for a three pound roast. Sear the seasoned roast on all sides, then remove it from the pot. I just use sea salt and pepper, but some use garlic and onion powder or a steak rub. I prefer simplicity. Isn't it a beautiful piece of meat? The marbling is just perfect...
Cut all the veggies up about the same size and start adding them to the pan, stirring so nothing sticks. Add the garlic cloves whole, season well with salt and pepper and let them cook a little bit.
This is my secret to a deeper flavor - just a touch of tomato paste. I get the tube, imported from Italy. Just a teaspoon makes all the difference.