To cook the perfect pot roast, we recommend that you first allow plenty of time. When your pot roast is added to your Dutch oven or crockpot and covered in olive oil and seasoning, add 1 to 2 cups of water into the roast container.
Cover the roast in place in a cold oven at 350°F for approximately 2 to 3 hours.
For a crockpot, you will want to secure the lid on the crockpot, then turn your crockpot to high heat, and cook for 3 to 4 hours.
When your roast is fully cooked, but still not falling apart and tender as you want it, add your vegetables such as carrots and potatoes if desired.
We like to cut our potatoes into quarters at least so that they cook faster. We have also found that whole carrots provide the best flavor over baby carrots. You simply want to be sure that you peel the carrots first, then cut them into smaller sections before adding them to the roast.
If needed add more water so that your roast stays nice and juicy while your vegetables cook.
Continue cooking the roast for another hour approximately until the potatoes and carrots are done, and your roast is nice and tender. Ideally, we love a good roast that is so tender it easily falls apart.