Buy 1 large chuck roast. Generously salt and pepper both sides. Sear both sides WELL in a few teaspoons of oil in a very hot pan. Place in a covered dish in the oven for 6-7 hours at 250 degrees. Remove from oven, let rest 1 hour. Serve.
Oven-Roasted Garlic Rosemary Potatoes
New potatoes, halved, or red potatoes, cut into 1-2 inch chunks
4-5 whole garlic cloves, peeled
2 Tb olive oil (or veggie oil)
2 sprigs fresh rosemary (or 1-2 tsp dried)
salt
pepper
Preheat oven to 450 degrees. Line a baking dish with foil.
Rinse potatoes and pat dry. Place potatoes and garlic cloves in large bowl, drizzle with oil. Toss (or stir) to coat. Season with salt and pepper (I'd estimate about a 1/2 tsp each), add rosemary, toss again till potatoes look evenly seasoned.
Dump potatoes into lined baking dish. Cover with lid or foil. Bake for about 30 minutes. Uncover and test done-ness with a fork. If they aren't quite soft, leave uncovered for 10-15 minutes. If done, leave uncovered for 5 minutes to brown a bit. Serve! Toss the foil, and you don't even have to wash the dish!
Variations: You can skip the garlic, use thyme instead of rosemary (fresh or dried), add just about any other veggie you can think of that roasts well, go simple and just use seasoned salt and pepper... we've done it all!