The pot roast is in the oven, but not without some minor worries.
The searing went OK, next time I need to use the larger skillet I have.
Rubbed it in S&P and some minced garlic before searing. Into the dutch oven, added the potatoes, carrots & onions.
Added about 1/2 bottle of beer (Guinness) and then equal parts chicken & beef stock, until the meat was about 1/2 covered. Could be too much liquid, we’ll know for sure later!
Into the oven at 250 degrees (yes, you’re reading that right.) Decided to go with low & slow. (I have a friend that does his at 200 degrees for most of the day with the veggies in from the start. However, given my relatively late start, I figured 250 would speed it up somewhat, but not make it too fast.) Mainly, I wanted to put all the veggies in now rather than trying to guess at when a good time would be to put them in.
The biggest problem is that I couldn’t get the meat thermometer to sit properly in the pot with the lid on… So, I’ll check the temp in an hour and then every 30 minutes. Given that it’s only a 2# roast, hopefully we’ll be eating before 8PM.
More than anything, I just want it to taste good and be as good as Mom made.