Pot Roast
(gravy below)

A Pot Roast is so good I don't know why I don't make it more often. I guess I'm just lazier than it is easy.

3 lb.        pot roast (bottom round or boneless chuck)
2 med      onions, quartered
6-8         small potatoes quartered
4-6         carrots, chopped
3-5         stalks of celery, chopped to about 1 inch.
8-12        med mushrooms
2 cans     beef broth (about a 15 oz can)
1-2  T     oil (we use canola)
salt and pepper or Kay's Seasoning (See it elsewhere in the Seasoning Section)
1 cup       good red wine  (optional but it adds to the flavor)

Trim most of the fat, if any and rub all over with s&p or Kay's Seasoning.

    Heat oil in a large Dutch Oven over med-med/high heat and brown the meat on all sides.
Add the onions, celery and beef broth, wine and cook, covered, in a 325º oven for about three hours. Add the carrots, mushrooms and potatoes and cook for another hour, or so.

    Even Easier

    Brown the meat in an iron skillet and then place all ingredients in a slow cooker or crock pot and cook on low for 8-10 hours.

Now what you need is a good gravy.
  We use about 1/4 cup of water and 1/4 cup of flour to 2 cups of liquid from the roast.  I add the water and flour and use an inversion blender to mix everything and to pulverize any little bits of vegetables that are left in the crock pot or dutch oven. You could also mix it all in a blender.  Cook in the crock pot, on high, for 20 - 25 minutes or until it has thickened. You could also thicken the gravy in a sauce pan on top of the stove over med heat until thickened.