Pot Roast
Cook Pot Roasts in liquid using low heat in a covered stockpot or Dutch oven. This method is known as pot roasting, simmering or braising.
1.	Season roast. In lightly oiled Dutch oven or stockpot, brown roast using medium-high heat.
2.	Add 1-2 cups (250-500 mL) liquid (such as red wine, broth, canned tomatoes or soup).
3.	Simmer, covered, on stove top or in 325°F (160°C) oven about 3 hours or until fork-tender. Add chunks of vegetables for final 45 minutes, if desired. Skim fat from sauce and season to taste.