Ronnie's Pot Roast - Main warning, following the recipe as shown makes a salty roast. Almost too salty for me, but my husband loves it. (He adds salt to everything, I blame eating all those MREs.)
Chunk Roast (Used a 5 pound one here)
1 Can of Beef Consomme
1 Can of Beef Broth
4 cups chopped/diced onions
Season pot roast with salt and pepper, heavy hand here. Needs to make a good crust. Add onions to pan and move them to the side so the roast is in the middle of the pan. Sear all sides of the roast in a small amount of oil until deep brown and crusty, about 8 minutes per side.
Add soy sauce to the roast and the onions, not too much, a couple of good shakes, Pour beef broth and beef consomme over the roast.
Cover the pan with a lid and reduce the heat. Simmer the roast for about 4 hours; turning every 30 - 45 minutes
Remove the roast from the pan, bring the broth to a boil. Mix cornstarch with cold water until smooth, should look like milk and be thin. Slowly add the cornstarch mixture to the broth, stirring constantly.
Remove the pan from the heat and allow to thicken. I usually skim off some of the grease that has separated from the gravy. Shred the roast, serve with mashed potatoes and veggie.
It is super yummy, and fairly simple. Just takes time. To reduce the salt, I usually nix the consomme and use reduced sodium broth. My husband can tell the difference though. I say try it as is first, then tweak to your liking.