Pot Roast

My favorite way to plan meals is to use a common element to make different dishes. My friend Amanda makes the most stellar pot roast, which can be cooked for Sunday dinner and remixed in meals throughout the week. I'll start you off with the basic recipe, then I'll show you how to "refire" it into a couple of different meals.

Amanda's Pot Roast

Ingredients:
boneless chuck roast (I usually do 6 pounds or so at a time)
3 or 4 medium onions, very thickly sliced
4 or 5 cloves garlic, thickly sliced
2 cubes beef bouillon
1 cube chicken bouillon
salt and pepper
water

Directions:
Rinse roast and pat dry. Use a knife to make slits in the meat and slip in slices of garlic. Place all onion on the bottom of a large roasting pan in an even layer and set meat on top. Season as you like with salt (if your bouillon is salty, you might not need any extra salt at all) and pepper, and add enough water to cover onions. Add bouillon cubes.

Seal the lid of the roasting pan with foil, and place in 400 oven. Let bake for one hour, then reduce heat to 250 and cook for 7 to 9 hours more.

The meat will simply fall apart. Once it has cooled a bit, I like to remove any excess fat from the meat and shred what we won't be using right away.

Don't discard the liquid in the pan. I usually get rid of the onions and save the broth for gravy or use it as beef stock in other recipes. Yum!