Easy, Fall Apart Pot Roast

Preheat oven to 275 degrees.

Add olive oil to a medium-sized, heavy bottom roasting pot over high heat. Salt and pepper both sides of the roast to your taste. I like lots of pepper.

Place the roast into the pot and sear for about 3-4 minutes; turn roast and repeat on the other side. Turn off the stove after both sides of the roast are seared. Pour stock/water into the bottom of the pot. Add onions and tomatoes (with the liquid from the can) around the sides of the roast.

Cover with a lid and place the pot in the oven. Roast for 1 hour/pound, plus an extra half hour. Check the roast to see if it is fork tender and can easily be shredded. If not, place it back in the oven for another 1/2 hour.

When the roast is done, remove to a plate and shred the meat.

Serve topped with onion/tomato gravy.

This recipe is easily modified for taco/burrito meat. After adding onions and tomatoes to the pot (before roasting), sprinkle with 2 teaspoons cumin and 1 tablespoon chili powder; add 1 bay leaf. Add a 4-ounce can of green chilies or a chopped jalapeno if desired. Serve on tortillas with condiments.