This is a good meal to serve when you have all day to cook it. Chuck is a great cut of meat to grind into hamburger and to make stew with and to put into a heavy pot and cook it slow and low all day. The more time you have to cook this dish the better. I have had it in the oven for a lot longer than I had intended like the time I was planting trees and it took a lot longer to accomplish that task. The pay off was when I came in dinner was ready and so delicious to feed not only myself but a few friends. I usually buy smaller roasts because this site is about feeding one to two people on $25 a week. I will show in future weeks how spending a little more can stretch that to 3-4 people. Back to the roast save the leftovers to make a good hash.

All Day Pot Roast
prep time 15 min
cooking time minimum of 3-4 hours using a low temp 

Ingredients
 2 medium potatoes or 4 small new red potatoes cut to pieces the size of you carrots
1 small onion cut to same size pieces
1/2 bag baby carrots (substitute regular sized just cut to same size as potatoes and onions)
seasoned salt/pepper
Worcestershire sauce to taste
fresh herbs to taste
1 2-3 lb chuck roast

Put the vegetables in a heavy oven proof pot with a good tight fitting lid. This is critical so that the moisture does not evaporate. If the lid is not heavy seal the top of the pot with tin foil before placing the lid on the pot. Lay roast on top of vegetables add seasonings and fresh herbs. Seal the lid and place in a 225-235 degree oven for a minimum of 3-4 hours. Turn the heat up to 300-325 for the last 45 minutes to an hour.  You can also put the roast and vegetables in a slow cooker and let it cook all day. Remove the roast and put on a platter and serve the vegetables along side. Strain the fat from the juices and serve with the roast or use them to make a nice gravy.