This is the best, and perhaps easiest, pot roast I've ever made. It pairs great with creamy mashed potatoes, which I rely on friend Cassie to do as she is not as shy as I am with the cream and butter. I also served thick-sliced Portabella mushrooms, tossed with olive oil, salt and Provencal herbs and then cooked in a grill pan, stirring occasionally.
4 large servings
Season the meat, rub flour on both sides. Put it flat in a shallow baking dish in which it just fits. (I used a cast iron frying pan with a tight-fighting cover.)
Over it slice a large onion. Pour in the port, stout and ketchup or vinegar. Cover with a double sheet of parchment paper and the lid of the dish.
Put it in a low oven, at 275 degrees (I started it for a half hour at 300 degrees) and leave it for about 3 hours -- a little less or longer won't matter. (I added a splash of port after about 2 hours.)
From splendidtable.publicradio.org