I don't remember how long it took me to try to make a pot roast.  But once I did and realized how simple it was, they get made all the time now.

Here's the basics... 

Put your roast in a pan or on a dish so that you can sprinkle some season... here, I'm just using salt, pepper and some italian seasoning (I like experimenting) 

Oh baby, isn't that one great looking piece of meat?  Click on it, it gets bigger 

Now, I missed a shot or two, but it's simple, put some extra virgin olive oil in the right sized pot, just enough to coat... and heat over medium high, once hot, place pot roast in and DON'T TOUCH IT... that way it can do it's magic and form a little crust.  I let it go until I start to see a little of the cooking coming up the side (I know, where's the picture?) and then flip them over... they look like this... 

Let the other side sear up some (the sides show evidence of cooking some) and then pour in a can of beef stock (or if you got it, I think red wine was supposed to be better, but I drank it all first) 

 Put a lid on and let simmer for about 2 hours (for these relatively small ones) and check the internal temp with a thermometer (but not the kind you stick in your mouth).

Once I find the internal temp ranges, I'll update this. 

That looks great... sorry I didn't get some close-ups or with it sliced open... maybe next time.

Recipe - Click HERE