My new "go to" recipe for pot roast can be found HERE on the Pioneer Woman's Website.
These carrots and onions were browned before going into the pot. I don't usually like carrots, but I do like these after they completely cook with the roast.
Here I am searing all sides of the roast.
Here is our lovely roast right before putting it in the oven early Saturday morning. I love to have time to really slow cook foods such as this roast. Cooking on the weekend when I have more time, yields food that can be eaten all weekend and during the following work week.
Hints: If you don't normally buy beef stock, you can use beef bullion cubes.
Mashed potatoes or rice are a great side dish with this roast because of the wonderful juices that can be ladled over them.
I didn't use the fresh rosemary and thyme sprigs and it turned out just fine.