Mossback Pot Roast

1 pot roast, or other roast, with most fat trimmed off
Separate roast into multiple large sections if necessary to better fit in the pot
1/2 lb fresh mushrooms, washed, dried and quartered
1 large onion, chopped
1/2 package pearl onions (frozen), or the local cooking onion of your choice
3-4 carrots, chopped on the bias
~2 cups beef broth or water
5-7 cloves garlic, minced
~1/2 C hoisin sauce
spices – thyme, oregano
2 bay leaves
salt and pepper
optional: swiss chard, with stems chopped like the onions,
and leaves chopped or torn into ~2 inch pieces.

In a large pot, saute onions, carrots, mushrooms, and chard stems on medium heat until onions just start to soften.

Add garlic, cook ~30 seconds.

Remove all veggies from pan, and add some olive oil to the pot (remove excess moisture first if necessary to avoid splattering oil).

Heat the oil, and add the roast. Brown ~5 minutes, turning a couple of times to for even browning.

Add cooked vegetables, plus spices and salt and pepper to taste.

Add water or broth – it should come up to the level of the top of the meat, or just slightly below.

Increase heat to high and bring to a boil.

Quickly reduce heat to low, add hoisin sauce and pearl onion, and stir.

Simmer on low for about 1-2 hours, until meat is very tender.

Add chard greens about 10-15 minutes before you turn off the heat.

Serve with rice and salad… yum!