Preparing the Roast

• Season the roast with salt and pepper on both sides. Heat a heavy skillet or Dutch oven over medium-high heat until a drop of water dances across the surface. Add a thin film of oil to the skillet and brown the roast in the oil, approximately 5 to 10 minutes on each side. Remove the meat from the skillet or Dutch oven and add the vegetables. Cook them for 5 minutes, stirring occasionally, until they begin to brown.

Prepping the Vegetables

• You can add any vegetables you like to the roast. Good additions include small red potatoes, baby carrots, onion wedges, green beans, diced celery, turnips and parsnips. Leave the vegetables in 11/2 inch pieces or larger;they have plenty of time to cook alongside the meat.

Cooking in the Oven

• Season the roast and vegetables with dried marjoram, dried thyme, dried oregano, garlic powder or sprigs of fresh rosemary and thyme. Add a cup or two of broth, wine, bouillon or other flavored liquid to the dish and cover it tightly. Braise the roast and vegetables in a 300-degree Fahrenheit oven for 2 1/2 hours or until the meat is fork tender.

Cooking in a Slow-Cooker

• Cook the roast and vegetables in a slow cooker set to low for 7 to 8 hours or 3 to 4 hours on high. If you have the time, use the low setting for a more tender roast. Add a cup or two of broth or other flavored liquid. You do not need to cover the meat with liquid; the meat will release its own juices as it cooks.