Pot roast. Really easy, but takes some time. Get chuck roast, not round roast, cut into 1/2 lb or so pieces. Heat some oil up to hot, near smoking, brown the beef on all sides, pull it away from the heat a bit. add 1/2 sliced onion, saute while stirring, until soft, not browned. Add about 6oz of beef broth and 6oz serious red wine per pound of beef to put. Don't use cooking wine. Something like a cabernet. Add quartered peeled russet potatoes, or halved red potatoes w/ peel, a couple of halved onions, and some big pieces of carrot. No celery, it'll get bitter. Add maybe 1/2 t pepper, dried tyme, 2 crushed cloves garlic and about 1 t worchestershire sauce per lb meat. Put lid on tight and cook for about 3-4 hours at around 350. It's done when the potatoes are done and the roast is falling apart tender. Depending on how much salt is in the broth it may need more, but better to under salt before serving. You'll have requests for the recipe.
