Pot roast is one of THE comfort foods. I had no idea it was so easy to make until I was well into adulthood. This particular recipe has some "pre" cooking of the vegetables and searing the meat, but if you're in a big hurry, you can skip that. It's still delicious.
Lots of people choose chuck roast for pot roast. My family (ok, my son and I) are not fans of fat. Since the chuck roast is chalk full of fatty marbly goodness (so I've been told) it makes a very flavorful roast. We choose a top loin roast which has much less fat, but does need to be cooked SLOW with some liquid to break it down and tenderize it.
4 pounds boneless beef roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
2 (14.5 ounce) cans Diced or stewed Tomatoes , undrained
14 oz chicken stock
Season both sides of roast with salt and pepper. Add 1T to pan used for vegetables, then add the roast and cook 5 minutes on each side, or until browned on both sides. Remove from pan and place on top of vegetables in crock pot. cover to keep warm. Reduce heat to medium.Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
Add chicken stock to the pan and scrape up all the brown bits from the vegetables and meat. Pour the stock and the tomatoes (and sauce) on top of the roast.
Cook covered in the crock pot for 8-10 hours on low.