my mom always made a killer pot roast, using rump roast, top or bottom round. then it was rolled in s&p and spices/herbs, browned well on all sides, then simmered in water and wine for a few hours covered. towards the end, she would put in halved carrots, celery, and onions. when very tender, the roast was removed and plated atop the veggies, and the liquid was reduced, a little corn starch slurry if needed, and butter put in at the end for the gravy. mashed potatoes and early peas MUST be served with this, or don't even start it in the first place...
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.