Easy, Fall Apart Pot Roast

1. 1

   Preheat oven to 275 degrees.

2. 2

   Add olive oil to a medium-sized, heavy bottom roasting pot over high heat.

3. 3

   Salt and pepper both sides of the roast to your taste.

4. 4

   I like lots of pepper.

5. 5

   Place the roast into the pot and sear for about 3-4 minutes; turn roast and repeat on the other side.

6. 6

   Turn off the stove after both sides of the roast are seared.

7. 7

   Pour stock/water into the bottom of the pot.

8. 8

   Add onions and tomatoes (with the liquid from the can) around the sides of the roast.

9. 9

   Cover with a lid and place the pot in the oven.

10. 10

    Roast for 1 hour/pound, plus an extra half hour.

11. 11

    Check the roast to see if it is fork tender and can easily be shredded.

12. 12

    If not, place it back in the oven for another 1/2 hour.

13. 13

    When the roast is done, remove to a plate and shred the meat.

14. 14

    Serve topped with onion/tomato gravy.

15. 15

    This recipe is easily modified for taco/burrito meat.

16. 16

    After adding onions and tomatoes to the pot (before roasting), sprinkle with 2 teaspoons cumin and 1 tablespoon chili powder; add 1 bay leaf.

17. 17

    Add a 4-ounce can of green chilies or a chopped jalapeno if desired.

18. 18

    Serve on tortillas with condiments.

* Per serving · 4 servings · Values may vary.