Pot Roast My Way

Most people seem to have meals such as pot roast on Sunday because more cooking time is needed than the average meal. Throw that philosophy out the window. Drag out that crock pot and have it ready when you get home. For maximum flavor there is some browning involved. However this step can be skipped (I just wouldn't recommend it).

Ingredients:
2-3lb Chuck Roast
2Tbls cooking oil
1/2C chopped onion
1 16oz can crushed tomatoes
2tsp granulated garlic
2tsp onion powder
1tsp dried thyme
1tsp dried oregano
Salt & Pepper to taste

Directions:
Heat oil in large skillet until wisps of smoke appear. Season chuck roast with garlic, onion powder, salt & pepper. Do some heavy browning on all sides of the roast (brown equals flavor).

Crock pot method:
After all sides of roast are browned place it in a crock pot. Add thyme, oregano, chopped onion and tomatoes. Cook on low 6-8hrs.

Oven Method:
After all sides of roast are browned place it in a roasting pan. Add thyme, oregano, chopped onion and tomatoes. Cook for approx. 4-4.5hrs at 225 degrees or until meat is tender.

Serve this with a side of mashed potatoes and greens.
*This recipe works great for tacos, nachos, or echiladas as well.