Pot Roast Wednesday

Im diversifying this blog. We are going culinary for a day. Perhaps I will do a weekly gastronomic inspired post. Who knows. 

I was talking to my buddy Jay Dodge just a few moments ago and with him being recently retired from the Army is now in charge of making dinner. It turns out both Jay and myself have pot roasts going today. I love pot roasts. 
Easy.
Tasty.
Versatile.
Leftovers
You can use just about anything to cook along with the meat, even veggies that otherwise you may throw out because they all get cooked to hell. 


I personally use a crock pot my Aunt Julie gave me when I was a Junior at Penn State. That  crock pot has been cooking roasts since 1996 and despite a minor crack in the removable porcelain vessel is still good to go. Its survived two years in a college apartment and completed its 12th move. Surviving that many moves at the hands of either military movers (7 moves) or your Army buddies moving your stuff in a pick up or abused U-Haul is nothing short of miraculous (5 moves). 

As far as my method,,it varies by whats on hand and how energetic im feeling. The two ingredients I always use are meat and bottled italian dressing.  Other than that i will put in carrots, potatoes, chopped up tomatoes, peppers, whatever I have around. I throw it in there and put it low for anywhere from 4-8 hours depending on meat size and if im working.

I used to sear the roast but I gave up on that years ago when I figured it defeats the purpose of the pot roast,,,that being simplicity.  My ideal cut is a chuck roast or one of the roast where you can see the grain is long and the cut looks like a pyramid. If im going pig meat I use a small boston butt or a big loin. 

Does anyone have any special pot roast techniques?