Standard Pot Roast using 7-bone Chuck Roast.

In a large dutch oven, brown the meat in a tablespoon of olive oil. If the roast is too big to lay flat, then cut it into pieces and brown them one at a time. Set aside the meat once browned. Peel one medium potato per serving and slice it length-wise. Place the potatoes in the dutch oven so that the rounded side is facing down. Place the meat on top of the potatoes and arrange it so that, as far as you can, it is in a single layer. Bake, covered in a 350F oven. Around 1 & ½ hours before serving add the rest of the vegetables and spices: • Put fresh black pepper on the meat, as well as salt, crushed garlic and crushed red peppers(if desired)and bay leaves. • Place onion halves, flat-side-down on top of seasoned meat. • Put carrots and parsnips in. They should be cut into 2-3 inch length and halved if they are thicker than the diameter of a quarter. Recover the dutch oven and return to the oven for around 1 & ½ hours or until the onions are done. When you add the vegetables, you may also add mushrooms, whole if small or halved if large. Bell pepper, in large chunks is an option some like. Some folks insist on adding tomatoes—this is fine, but you may want to blanch them and pull the skin off first, or use a can of whole stewed tomatoes. The roast should let out plenty of liquid, but add some water, wine or beer if it looks too dry on the bottom of the pan.