I always use boneless chuck roast for pot roast, and trim as much fat as possible before browning the meat. When the roast is done, I sometimes use a油脂分离器（附属链接）如果需要，可以从酱汁或肉汁中除去脂肪。如果您没有Crockpot或瞬发锅，这可以在沉重的荷兰烤箱的顶部烹饪，只需保持温度尽可能低，并且如果需要，可以添加更多的液体。这款辣牛肉非常适合切碎和在里面供应低碳粉奶油饼if you prefer eating it that way; enjoy!
Heat olive oil in heavy frying pan (pans that aren’t nonstick will give the best browning.) Brown roast well on all sides. Don’t rush this step because browning provides flavor, and I think it’s especially important in crockpot cooking.
Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don’t have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.)