No, you stoners...(well, sure, why not, welcome cooking stoners!) Pot Roast Recipes. Whatya got? I am doing freestyle tomorrow... 6 pound roast, slit many times, stuff slits with garlic, fresh rosemary, thyme, and a wee bit o' cumin. Dredge roast with flour, brown evenly on all sides, remove. Sautee large amounts of onions, scallions, garlic, and shallots with a bit o' butter, till just soft. Add a bunch of beef stock, 1-2 cups good rich red wine (syrah, etc) Season with fresh cracked black pepper, thyme, cumin, bay leaf, oregano, white pepper, garlic powder, cayenne, and a good bunch o' splashes of worsteschire, and a few of soy sauce. add a pinch of sugar, brown is best. Add beef, on a rack, and roast a while. (at 300-325 or so, for a whole long time, a few hours...) Add potatoes, carrots, parsnips, and chunks of onion. Roast a bunch longer, occasionally slathering beef with juices. When root veggies are soft, immerse beef into stock. Cook until you simply don't need a knife. Take root stock veggies out, (save enough for presentation ) and (blasphemy) mash/puree them, and add to traditional rosemary/garlic mashed 'taters, (that is another recipe), along with a bit o' roast juice. O.K., that is just my thoughts on tomorrow's 'from the hip' recipe...think it'll work?