Simply the Best Pot Roast

I used to always make a "pot" roast in my crockpots. A short while ago, I'd set out a roast and by the time it was thawed, there wasn't enough time to slow cook it in a crockpot. So I decided to try it in the oven using a dutch oven. It was so successful that hubby asked if I could cook it this way all the time -- he thought it was tastier than the crockpot version. It was so simple, yet only took about 2-1/2 to 3 hours for a 3-lb. roast. YUM!

• Ready In: 3 hrs 15 mins
• Serves: 4
• Yields: 1 Pot Roast

Ingredients

• 3  lbs  chuck roast
• 1  sweet onion, Quartered
• 1⁄2 lb fresh mushrooms, sliced (I used canned)
• 1  tablespoon  oil
•  salt & pepper, to taste
• 1⁄2 cup water

Directions

1. Preheat oven to 325 degrees.
2. Heat oil on medium high in dutch oven. Sear both sides of roast to desired brown.
3. Sprinkle with salt & pepper on both sides of roast.
4. Add onions, mushrooms & water. Depending on size of the roast and the dutch oven, you'll need about 1/2 cup of water. You want to make sure that the water does not cover the roast. But you do want the water to cover the bottom of the dutch oven.
5. Place the covered dutch oven in the oven for 2-1/2 hours. Check the roast for doneness and put back in if more time is needed. Because the dutch oven is covered, anticipate a shorter cook time than if the roast is uncovered.