8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes

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Well, obviously, thawed but because of circumstances beyond my control, I had to freeze the roast for several weeks before adding the veggies and finishing the recipe. I cooked the roast for 21/2 hours then put it in the freezer, thawed it and cooked it for the additional hour. I think the spices may have been even better because of the freezing process. My guests loved it and everyone asked for the recipe. The roast was so very tender. I know I will prepare this again and again.

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I am not a fan of beef chuck; mainly because I have tasted traditonal pot roasts. However, I have made this recipe several times since 2001 and it has ALWAYS been a success: rich in flavor and a wonderful melding of sweet spices. Because beef chuck is a budget friendly meat (buy 1 get 1 free in my area, this recipe turns a humble cut into a wonderfully memorable and gourmet meal. The only adjustments I made: didn't use the szechuan pepper, used Yukon gold potatoes, added half the vegetables (for flavor and then the remainder for texture and added color. I share this recipe with all my other non-potroast eating friends.

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I know it's a funny comparison, but I really, really like lobster. The first time I made this, I sat there eating it and trying to decide which I liked best, lobster, or this very good pot roast. I'm still not sure but I am sure that this is the best pot roast recipe I ever made.