A large beef shoulder or chuck roast make the best 'pot roast'. As you can guess, pot roast is simple because it is cooked in a pot. Now this can be done on the stove in a covered pot, or in the oven in a glass covered dish or in a crockpot on the counter. Either or, the secret is in the quality of meat and dried herbs.
Regardless of cooking on the stove, in the oven or in a crockpot, you need to let the beef sit or rest for 15-10 min on the counter in a glass dish sprinkled with meat tenderizer. And, regardless of how you prefer to cook, the next step is to sear the meat on both sides in a black skillet in a bit of olive oil.
Heat up your oven or crockpot before laying the roast in the pot or glass dish. Today, I am using a crockpot and in that case, I want to make sure it is properly prepared to receive the seared beef. Turning the crockpot to high, will allow it to heat up quickly. In the meantime, sear the beef and let it rest again until the crockpot is hot. While the beef rests, chop one whole onion and dice or slice carrots or wash and use baby carrots.
Now, lay the beef in the crockpot, top with chopped onion and baby carrots then drizzle a bit of olive oil along with half a cup of beef stock poured in and lastly toss over the top dried herbs: rosemary, mint, oregano and sage. Lock down the lid and let it cook on high for about 3 hours.
Turn the heat to low and prepare additional sides such as mashed potatoes, green beans and or baked 'whipped' butternut squash. Take the beef from the pot and tear apart on a serving plate, lay your carrots along side and garnish.
If you have a rich liquid remaining in the crockpot (and you should) a delicious gravy can be made in 5 min. Pour the liquid into a pot on the stove top. Turn the heat to high and watch for the liquid to boil, then add 1 cup of water mixed with 1tbs of flour and stir vigorously. As it thickens, you can remove from the heat and ladle into a gravy server.