My favorite kind of pot roast is a chuck roast, a thick 2 inch chuck steak seared on all sides with onions in a frying pan. I place the seared meat in a baking pan with the drippings and onions poured over it, then I add a little water around the meat. I cover with aluminum foil and bake on low heat for about three hours. The meat just falls apart in chunks, just the way I like it. I don't like thinly sliced pot roast. I also add cut up potatoes and carrots to the pan about 45 minutes before the meat is done. It is a complete meal.


Debbie Grejdus
Spirituality Site Editor
Spirituality Forum Moderator