I made a couple of pot roasts the other day (2 because it's just as easy, and if you're going to heat up the house with the oven you might as well get some value out of it)

I used 'disposable' aluminium roasting pans, because I don't own a roaster. (no real need for one with as often as I bake/roast-- you might have noticed, a lot of my dinners are of the one pot/skillet variety.) And hey, they sell the things in 2-packs, handy.

Shop:
2-3 lb. pot roast.
1 lb. carrots (baby carrots, pre-cut & -washed)
1/2 lb. of celery
a large onion
(x 2)

It's almost criminal how easy this is. Brown the meat on both sides, dump it into the roaster with the cut veggies, cover with aluminium foil, and bake at 325 for four hours (well, maybe less if your only doing the one pot roast)-- I did add about a cup of water at some point, say halfway during the whole process. Don't know if it really needed it, but there ya go.

I pulled the meat out and was able to 'carve' it with the back of a spoon. With some flour I was able to turn the pan drippings into a decent gravy, though because of the liquid I added (and my impatience, since I wasn't gonna stand around all night waiting for a sauce to reduce) my gravy ended up a little thin. (The gravy was for the mashed potatoes.)

The carrots came out quite lovely. The onion was a little mushy, not really caramelized, but still nice and sweet (pro'ly helps when you start with Vidalias) but the celery gave it's all-- there's no point in eating it unless you really need the fiber. 'Cause that's all that's left.

I was enjoying the fruits (meats, whatever) of all this labor when I got to thinking, is this what they refer to as Yankee Pot Roast? Maybe I'll look that one up.

A slight play on words, and thoughts of my grandma's barbeque sauce poured all over this lovely tender beef got me thinking about doing a Dixie Pot Roast. which is what I'll work on next.