Pot Roast

[Goalpost]

Works way better for me from the oven. I realize it takes more attention, but I generally end up with leftovers, which reheat easily later.

I'm kind of generic. Let the meat thaw for a day. Season with salt and pepper. Brown and flip it on the stove, medium high heat to seal. Place in oven around 325, even a bit lower if you want. I cook the meat just by itself. If you cook it in a gravy it just waters down. So I just pop a jar of brown gravy on top of the stove. Even a cheaper roast will be tender and delicious. Generally make a point to get larger hamburger buns.