Over the years, I tried numerous recipes as I endeavored to make the perfect pot roast. While some recipes were simple and others complicated, the meat always seemed to turn out either tough or flavorless, and oftentimes both. I eventually discovered I was not using the correct cut of meat, and as my options for flavoring drastically decreased, the final outcome improved…



  1. Generously salt and pepper a chuck roast, sear it in a hot pan with a approximately  2 tsp. olive oil, browning both sides.
  2. Once it is nicely browned, place it in a crock pot.
  3. Add 1/2 -1 cup of water to pan, deglazing the “brown goodness” in the pan.
  4. Season broth with salt, and pour it in with the roast.
  5. Put on the lid, and set on high for 5-6 hours.

Once the roast is tender, serve and enjoy. The broth makes a nice gravy when thickened with corn starch or flour, base for a tasty beef and vegetable soup, or frozen for use at a later time.