Notcho Momma’s Pot Roast

1. Preheat the olive oil in the bottom of a large and heavy Dutch oven over medium high heat.
2. Generously season the meat with salt and pepper and sear it in the preheated oil until all of the sides are nicely brown (you are just searing it, not cooking it through – you’ll cook it more in a bit). **Tip: Use 2 large forks in order to maneuver larger pieces of meat.
3. Then, on medium heat, add in tomatoes and juice from the cans, carrots, garlic, potatoes, onion, thyme, rosemary, and bay leaves. **Tip: Do not worry if the liquid does not cover everything. Once veggies cook down, there will be enough liquid. If this is not the case, go ahead and be crazy and add some red wine.
4. Put the lid on the pot and set your timer for 1 hour. Humming is a necessary part of the recipe since right about now – your house smells like and deserves music.
5. After 1 hour, stir around the veggies, rotate the meat, alter the spices using your nose.
6. Put the lid back on and leave for 2 more hours, or until the meat is fork-tender and falls apart. Feel free to take off the lid and mix things around.
7. When serving, don’t be a priss – this is comfort food! Throw it in some bowls with crusty French bread and go to town!

Enjoy!

A Note: Feel free to add seasonings, veggies, etc. to make this your own! You simply can’t go wrong.