Recipe(tried): Pot Roast

I'm going to try the stove-top recipe that was posted. It sounds great. Here is a variation on the Pot Roast recipe that was posted. It is the way my mother always made Pot Roast and of course we all like Mom's cooking:

Brown a chuck roast in oil in a Dutch Oven after seasoning with salt and pepper. Formation of bits of brown on bottom of pan is important. No need to scrap. Place in a 325 oven (top on). After a hour and a half or so add the following vegetables:
- small potatoes
- slice carrots
- chopped celery
- a couple small onions
- wedges of cabbage

Season the vegetables to taste with salt and pepper. The vegetables should add liquid to the pot but if you think a little water needs to be added - go ahead. Cook for another hour and half or so (I don't think you can overcook the roast)until the vegetables and roast are done to your liking. I remove the top during the last 45 minutes or 1/2 hour of cooking so that the vegetables brown. Remove from oven and plate (place in oven to keep warm while you make the gravy). Make gravy with a mixture of water and flour (salt and pepper to taste).

Although I don't remember my Mom doing this, I place a small rack inside and on the bottom of the pan so that the roast is slightly above the liquids created by meat and vegetables as it cooks. Strickly optional - it just seems like the meat comes out nicer that way.

The only time this pot roast does not come out great is when I put to many vegetables in with the roast. I love these vegetables but filling up the dutch oven with to many doesn't seem to work. The roast should not be completely covered by vegetables. I usually stack them around the roast with a few sitting on the outer edges of the roast.

Pot roast is really a great meal in the fall and winter and brings back fond memories (for me)of my mom who has been gone for many years.