1. Brown a massive piece of beef (venison or pork)seasoned with salt and pepper
2. Cook it low and slow
Options include adding celery, carrot, onion or just one or any combination. Add a water, stock or broth, maybe some wine or tomato sauce. Swap out, switch out and keep playing with the flavors until you find the ideal variation you and your family enjoy the most. The key, cook it low and slow. I use my Dutch Oven, cover and let it go for 3 - 4 hours in the oven. Pot roasts can be cooked on the stovetop.
Pair it with a starch, a vegetable and maybe a salad or skip the starch or just have salad. The best part is once you learn how to cook meat low and slow, anything is possible. This particular meal was served over mashed potatoes with string beans and my family and I certainly felt Fed Well.