Feeling Like Fall is Around the Corner - Time For a Pot Roast

Okay - so here's the honest truth:  I have NEVER in my 55 years cooked a decent pot roast like my mother can.  My hat has been off to her in that department for many, many years.  I've been mentioning lately that I would like to try again and Mister walks in from grocery shopping with a roast in the bag.  I guess it is time to give it another effort.

I go to pioneerwoman.com and find some information.  Here goes nothing.  The fact that I have not been able to do this is such a thorn in my side that Mister decides to add to the agony and take pictures the whole way through.

Step 1:  I choose to do this in our cast iron pot.  Heat some olive oil until very hot and then brown onions and carrots.  Remove them, leaving all the wonderful gooey goodies in the bottom of the pan.

Step 2:  Sear the pre-seasoned roast on both sides and the edges.  Remove it from the pan -- even more goodies on the bottom now.  Add some red wine and start to deglaze the bottom of the pan.  Once most of the delicious morsels are loose, add about a cup of beef broth.

Step 3:  Add the roast and vegies back in.  Put in a bundle of herbs and add another 1-2 cups of beef broth.  Put the lid on and place it in a 275 degree oven for 3 hours for a 3 lb. roast.

OMG -- this house smells incredible within a half an hour.  I cannot wait.  No peeking though.  When time is up, open and see the wonderful creation.  Remove herb sprigs and serve.

I made some mashed potatoes to go along with -- yep, this is perfect.  I think I am in heaven eating it.  Will definitely do this again in a month or so.  The meat just falls apart and is oh so tender.  Top everything off with some of the gorgeous, dark broth and this is what I remember.  Finally.