Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt and pepper, all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
When roast is browned, make 5-7 slits in the meat and add garlic. Top the roast with thinly sliced onions. Cover and let the roast cook on the lowest setting. Add 1/2 cup of liquid if it starts to get dry. Alternatively, you can cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).
Cook for 3 1/2 to 4 hours, until meat is tender. Remove meat unto a platter and cover with foil to keep warm. Turn up heat to medium and allow juices to come to a rolling boil. Mix 3-4 tablespoons of flour in 1 cup of cold water. Stir and mix thoroughly. Have a large cup of water beside the stove to thin gravy as it thickens. Slowly pour flour mixture in hot meat juices while stirring constantly to prevent lumps. As gravy thickens, slowly add reserved water. Once you get your desired thickness, turn off heat and season with salt and pepper to taste. I have cooked roast with a stalk of celery and a couple of sliced carrots. I have then blended the onions, celery and carrots in a blender then added the pureed vegetable mixture back to the gravy for added flavor.
Pot roast was a standard Sunday meal growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork. This is my mother's tried and true recipe for pot roast. She didn't add any liquid but I add only a half cup of liquid to the pot. I don't have her magic secret weapon, a heavy pot with a tight cover.
Originally Submitted
1/20/2011
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