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?)
Preparation
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.
