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Ingredients
- 1/4 cup olive oil (or at least enough to cover the bottom surface of a dutch oven)
- 1 1/2 cups chicken broth
- pot roast (up to five pounds?)
Method
- Pour olive oil into dutch oven. Let oil heat up. Season pot roast as desired and place into pot (or vice versa). Brown all sides of pot roast. Add 1/4 cup broth. Bring to a boil, then cover, and let simmer.
- Turn pot roast and check broth every 20 to 30 minutes for the next 2 hours. Add another 1/4 cup broth after every 20 to 30 minutes because the previous amount will have evaporated, and you don't want the pot roast to burn or lose its juice on a dry surface.
