Pot Roast Anyone Can Prepare

A good pot roast is a wonderful thing. And, it's easy to make. Some of the ingredients might seem a bit strange, but take a leap of faith and go along. Most often pot roast is made with a cut of meat called brisket. But this recipe works just was well with a boneless or "7" bone chuck roast. Best of all, you can make it in advance, refrigerate it, and reheat it later when you want to serve it.

Ingredients
1 3-6lb brisket or chuck roast
2 cups of water
1 large yellow or white onion, sliced
2 large yams or sweet potatoes, peeled, sliced into 1" thick slices
1 package of baby carrots or 3 large carrots, peeled and cut into 2" lengths
1 small jar of grape jelly
2 cloves of garlic, minced or pressed
2 tbs olive or vegetable oil

Preparation
Heat the oil in a large pot or dutch oven, add the roast and brown on both sides. Add all the remaining ingredients. The liquid should just about cover the meat. If not, add a bit more water or some sweet red wine. Cover the pot, bring the liquid to a boil, then reduce the heat to low and cook for about 1-11/2 hours or until the meat is tender.

Remove the meat and let cool on a cutting board or platter. When cool, cover with aluminum foil or plastic wrap, and refrigerate for at least an hour. Remove and slice against the grain into 1/4 inch thick slices. Return the sliced meat to the pot. Refrigerate everything until about 30 minutes before you pan to serve. Then place the pot on the stove, and reheat over ow heat. Remove the meat to a platter, place the vegetables around the meat. Turn the heat to high and boil the gravy for 5 minutes, remove from heat and spoon over the meat and vegetables. Serve.

Some folks like grated horseradish on the side with this. Some just want some bread to dunk in the gravy. Try both or neither as you wish. This is a dish you can prepare a day or two in advance and then just reheat when you plan to serve. So it's a great dish to make on the weekend, so you can just reheat it and serve during the busier weekday evenings to follow.