Food Network has a simple recipe for classic pot roast. It is made with boneless beef chuck roast, and flavored with vegetables and wine. The recipe serves eight.
To make Food Network's recipe, preheat the oven to 325 degrees Fahrenheit. Heat 2 tablespoons olive oil in a pot, and season 1 5 to 6 pound boneless beef 7-bone chuck roast with salt, pepper and 2 tablespoons flour. Cook the meat for five minutes on each side, and set aside. In the same pot, cook 4 slices chopped bacon, 1 chopped onion and 1 pound chopped carrots for five minutes.
Add 1/3 cup tomato paste and 4 smashed garlic cloves. Add 1/3 cup cognac or brandy, 2 cups dry white wine and 2 cups mushroom or vegetable broth. Cook, and return the meat to the pot. Place 1 stalk quartered celery, 2 bay leaves, 12 black peppercorns, 4 whole allspice and 4 whole cloves in a cheesecloth. Add 6 sprigs parsley and 4 sprigs thyme, and tie together. Add the cheesecloth to the pot, and place a circle of parchment paper on top. Cover, and cook in the oven for one hour.
Turn the meat, and add 1/2 peeled and sliced rutabaga, 1 1/2 pounds fingerling potatoes, 1 cup chopped carrots and 1 teaspoon salt. Cook for two more hours. Transfer the meat and vegetables to a tray, and remove the cheesecloth. Remove the fat, and reduce the cooking liquid by half. Season with salt and pepper to make gravy.