I just made short ribs that were a critical success. Not an easy thing in my house because my wife is a spectacular cook.
But here it is and I see no reason it can’t work with a pot roast:
Season the pot roast with salt and pepper.
In a large dutch or cast iron pot -
Sear on all sides on high temp. Take your time. Do a really thorough job of this. It’s the most important step.
Remove roast and add diced carrots, celery and onion (about a cup of each).
Saute until softened.
Add fresh thyme sprigs and dried bay leaves (2-3).
Saute for another few minutes.
Add: 2 cups Port, 2 cups red wine, 2 tbls Worcestershire, 3 tbls Balsamic Vinegar.
Reduce by half.
Add back the roast.
Add 6 cups of beef stock or mushroom stock or veal stock.
Top with a handful of fresh parsley sprigs.
Cover and put in the oven at 325F for 4 - 5 hours.
When done, remove roast (it will be falling apart).
Strain out and discard the vegetables but keep the remaining liquid.
Let stand, until fat floats to surface and then skim as much as you can.
Put remaining sauce back on the stove and reduce. Adjust seasoning if necessary.
I added a couple of tbls of A1 for a bit of extra zip in flavour.
Serve pot roast over polenta, mashed potatoes or (if you are tireless) risotto.
Spoon on the gravy.
Offer with some horseradish sauce (generous amount of horseradish, sour cream, mayo, black pepper and salt to taste).
Wilted spinach with garlic would be good as well as a side.
So are roasted cipollini onions (EVOO, salt, thyme, fresh ground pepper).