1 – 4 to 5 pound beef pot roast (I like to use inside rounds or chuck roasts, both are inexpensive and tasty after long roasting)
3 carrots, peeled and cut into chunks
2 celery sticks, cut into chunks
1 large onion, cut into chunks
4 cloves garlic, cut into chunks
1 tsp dried oregano
1/2 tsp coarse salt
1/4 tsp ground black pepper
1 L beef broth (about 4 cups)
Preheat your oven to 325 degrees F.
Lay your roast in the centre of a roasting pan (you don’t need to sear it).
Rub on the oregano, salt and pepper.
Spread the chopped vegetables around the roast.
Pour the beef broth over the vegetables. You want enough beef stock to cover at least 80% of the meat.
Cover with a lid and bake for 3 to 4 hours, or until the meat is tender, and falling apart easily with a fork.
Note: About halfway through, I like to flip the roast over. I also check it occasionally, just to make sure the top isn’t drying out. If it looks dry, flip it over.
When the roast is done, you will be left with au jus, and like to make a gravy out of it. Just remove the vegetables, and set aside the meat (cover it in foil while it rests), then make the gravy with the pan juices (see notes above). So good!