Danielle's Pot Roast

Our dinner conversation the other night --

Danielle: "This roast is pretty good, but I can't say it's the best I've ever had."

Max: "Can you say any roast is the best you've ever had? Isn't every roast practically the same as every other roast you've had?"

Danielle: "No.. well... Ok maybe you've got a point."

As I thought about it, I couldn't distinguish between roasts I've had based on taste. Really, the only thing that has determined a good roast for me is how it's cooked (i.e. has it cooked long enough to be falling apart). In that respect, I only did an ok job with this roast. I cooked it for about 4 hours at 275 degrees, and I thought it needed more time.

I was going to use my crock pot like Cami did, but my crock pot wasn't big enough. My Vons didn't have a good selection of chuck roast, and the only thing I could get was a 3.5 lb boneless roast. So that plus all the veggies was too much for my slow cooker. So I put it in a large stainless steel pot and roasted it in the oven.

I would've liked to try the foil pouch method that Alton Brown uses, but I didn't have heavy duty foil and I had my hands pretty full as it was that day. I suppose my roast may have cooked more effectively with the foil pouch, but I don't know that I'll ever get around to trying it out.

The things we really liked about this roast recipe (and that set it apart from other roasts) were the pearl onions and the fresh thyme. I think the fresh thyme is what makes this recipe.