1. Pat roast dry with paper towel and season. In lightly oiled Dutch oven or stockpot, brown roast using medium-high heat.

2. Add 1 to 2 cups liquid (such as red wine, broth, canned tomatoes or soup).

3. Simmer, covered, on stovetop or in 325°F (160°C) oven for 3 hours or until fork-tender. Add chunks of vegetables for final 45 minutes, if desired. Skim fat from sauce and season to taste.

1. Cut pot roast into cubes. Coat cubes with a mixture of flour, salt and pepper; shake off excess. In lightly oiled Dutch oven or stockpot, brown meat in batches. 2. Add onions and other seasoning, as desired, Add enough liquid, such as broth, tomato juice or red wine, to just cover beef. 3. Cover and simmer in 325°F (160°C) oven or on stove top for at least 1 hour or until fork-tender. Add chunks of vegetables and cook for 30 minutes longer or until vegetables are tender.

• Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this strep without too much sacrifice.
• Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole.
• Heat sauce and pour over meat. Cover and heat in 350°F (180°C) oven for about 25 minutes.
• Buy 175 to 250 g raw beef per person for boneless roasts.