Perfect Pot Roast

There are a couple of things I have learned over the years about making the perfect stracatta (falling apart) pot roast.  The first is that the cut of beef really does make a difference.  I prefer to use a chuck roast.  The marbeling throughout the meat is really important and this cut has always done well for me.  Another critical factor is the browning before cooking.  You must brown all of the sides of the roast until you get a nice crust all around.  This process keeps the meat juices inside the roast as long as possible.  I have skipped this step before and been a little diappointed with the finished roast, it just wasn't as tender!  I use about 3-4 Tbsp. of olive oil in a hot pan and sear it on high heat for about 3-4 minutes per side all the way around.  The next is to line the bottom of the crockpot with your potatoes and carrot and onions and then set the roast on top of the vegetables and fill in around the sides of the crockpot with vegetables.  Don't let the roast come in contact with the crockpot at all!  Next I pour in one can of beef broth and then sprinkle 3-4 Tbsp. of McCormick's Montreal Steak seasoning over everything.  Cover and cook on high.  I typically cook a 5 lb. roast for about 8-9 hours.  It has to cook approximately one hour past what most people consider "done" in order for the sinew and marbled fat to break down.  This breakdown is what makes the meat go from what you thought was kind of dry to a perfect, soft, tender, juiciness.  It is a little scary for some people to try this, but trust me: The next time you cook a roast and you check it thinking it is done, if it is not this moist and succulent looking, let it go longer!  A little brown gravy... some homemade bicuits and jam...a nice green salad...and you will have a perfect Sunday dinner.