Pot Roast

Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal.

Cook at 325°F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours.

Cut veggies into 4 pieces and add to pot for an additional 30 minutes.

Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.