Old Fashioned Pot Roast

A few years back, a friend and neighbor in Boise, ID invited us over for Sunday dinner. She made a great pot roast. Seems like everyone should know how to do this, but I didn't. So she casually gave me a verbal recipe and I quickly took written notes on a scrap of paper. I just came across this scrap of paper in time to make this for Father's Day. Marc was in heaven! So for those of you who feel like you should know how to make a roast and are too embarrassed to admit it and ask someone for a recipe, I'll share mine via this blog......and noone will ever know!

Good Ol' Pot Roast
(a good neighbor whose name I have completely forgotten---now THAT is embarrassing!)

pot roast OR chuck roast
salt and pepper
onion
carrots
celery
oil
2 cloves garlic
2 tsp. sugar
1 c. chicken broth
1 c. beef broth
dried thyme

Generously season meat with salt and pepper. Sear meat in oil for about 7 minutes on each side. Set aside. In the same pan, saute chopped onion, carrots and celery. Add sugar and garlic. Once all veggies are tender, add chicken and beef broth. Add roast back to pan and fill with water until comes halfway up meat (don't always need much water, depending on size of roast). Sprinkle top of roast with dried thyme. Cover and simmer. Then place in oven at 300 degrees for about 4 hours.
OPTIONAL: At 3 1/2 hours, you can add large pieces of potatos and carrots to cook with the roast for the last 1/2 hour.

YUMMY!!!! The roast just falls apart and is so tender--even my girls ate it!