Pot Roast or Brisket
Since you'll be cooking a fairly large piece of meat, you'll need a shallow roasting pan to that can fit it, potatoes, vegetables and basting liquid. Some recipes call for searing the roast on all sides first. It's not necessary (but it does enhance the taste), so if you're short on time, skip that step. Season the meat, which can be as simple as salt and pepper or more complex with paprika and cumin.
Place onions, carrots, potatoes or other root vegetables around the beef. Next, add liquid to the pan, which will baste the meat throughout cooking, and can be anything from beer, beef stock, wine or water. Cover and place in a low-temperature oven (around 325 degrees).
The general rule for a roast or brisket is to cook it about an hour per pound. So, if you have a 5-pound cut, it'll cook for four to five hours, or until the meat is very tender. And don't forget to baste! Just like a turkey, the more you baste a pot roast or brisket, the more tender and flavorful it'll be.
This dish tastes even better the day after it's made, when all the components have time to marinate in the cooking liquid. When it's dinnertime, simply reheat the entire dish on your stovetop.