Ranch Pot Roast

           Pot roast makes me think of my grandma. We used to have a family lunch every Sunday at her house. The whole family would come and we would have, what my cousin refers to as, 'The Feast'. It consisted of roast, creamed potatoes with gravy and a whole smorgasbord of different side dishes. Creamed corn, fried okra, green beans, sweet peas, cornbread, candied yams, and potato salad all made appearances at one time or another. We still have family get togethers on holidays and special occasions, but I will never forget all of those wonderful Sunday dinners growing up in my family.
     This pot roast isn't the feast my grandma would serve, but it is delicious and a lot more reasonable for a weeknight or lazy weekend meal. You can serve this over mashed potatoes, or throw a few quartered red potatoes right in the pot.

Ranch Pot Roast

4-5lb chuck roast
olive oil
4-5 cloves garlic, coarsely chopped
2 onions, halved
16oz bag baby carrots
button mushrooms
rosemary
thyme
1 packet ranch seasoning
2-3 cups beef stock
salt&pepper


Preheat oven to 275 degrees.

  Heat a couple of tablespoons olive oil in a dutch oven over medium high heat. Add onion halves and brown on all sides, remove from pan and set aside. Repeat with carrots.
  Season roast with salt&pepper. If needed, add a little more oil to pan and brown roast on all sides. Add in garlic and cook another minute. Remove roast from pan and deglaze with one cup beef stock, scraping all the little bits of flavor from the bottom of the pan.
   Put roast, onions, carrots, and mushrooms back in the pan, along with a few sprigs of fresh rosemary and thyme.
   Mix ranch seasoning with remaining stock and add to pan, using enough to cover roast half way.
Put lid on and place in 275 degree oven. Leave it for 4-5 hours until roast is cooked through and tender.
   Remove roast from pan and shred using 2 forks. Serve, with vegetables, over mashed potatoes.

Yumm!