I like the simplicity of this recipe. There’s a reason why pot roast has earned such an iconic reputation. It’s easy, flavorful, soft like butter, and optimizes comfort food. This freezes really well too.
Preheat oven to 250ºF.
Heat a roasting pan over medium-high heat. Add roast and brown on all sides.
Remove meat from pan and add onion, celery, carrots, and garlic. Saute until vegetables begin to brown. Add water or broth and return meat to pan. Add bay leaves, salt, and peppercorns.
Cover tightly and bake for two and 1/2 hours, or until meat is fork-tender. Discard peppercorns and bay leaves before serving. Serve over egg noodles.