The secret to making a good pot roast is to start with a good organic roast. With the meat at room temperature and sprinkle both sides with salt. Next chop a whole clove of garlic, put it in a bowl, and add some oil, black pepper, and cayenne pepper. Cut several slits or holes in the pot roast and poke the pieces of garlic into the holes on the top and bottom and sides. Put some of the vegetables in with the roast at the beginning of the cooking time: a leek, an onion, a carrot and a couple stalks of celery, and season it with parsley, bay leaf, and thyme. Cut the veggies into big pieces. Preheat a Dutch oven and add olive oil to coat the bottom, then put the meat in to brown for three minutes, then turn it over and brown for another three minutes. Add some butter to the pot and flour both sides of the roast and brown on each side for three minutes again. Add the vegetables on top of the meat along with some red wine, and fill with water to cover. Cook in the oven for 2-1/2 hours at 375 degrees. After 2-1/2 hours, remove the roast from the pan remove the vegetables from the pan. Those were just used to flavor the roast. Put some cooked carrots, celery and potatoes into the gravy and put the roast back in. This is a great comfort food recipe.
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