WSMom
My family likes my pot roast, but I’m not sure I’m cooking it “right”…anyway, here’s what I do:
2-3 pound chuck roast (I buy bone-in when I can find them); use a heavy cast-iron pot with lid, slice 1/2 sweet onion and cook for a minute in 1 T olive oil on top of stove, add rinsed and dried meat to pan and sear meat at med-high temp until both sides are brown, put lid on cast iron pot and place in about 300 degree oven for about 1 1/2 – 2 hours or until the meat falls apart with a fork. Once I’ve removed the meat and cooked onion from the pan, I skim the fat from the drippings to make gravy. I always add “Kitchen Bouquet” to my dark meat gravy for added flavor.
Now this is a pot roast method, standing rib roast is a totally different cooking method.