-Pour a little oil into a heavy lidded pot (one that can go into the oven if you are not going to be using a crock pot) and place over medium heat. Season a chuck roast or bottom of the round on all sides and add to the pot. Brown all sides thoroughly. Remove meat and set aside.
-Add chopped onion to the drippings and sauté. You can also add chopped carrot, celery and even mushrooms if you like. This combination is called mirepoix which is French for a combination of vegetables that add flavor.
-Add the braising liquid to the onion/vegetables in the pot, scraping and stirring in any browned bits as this adds great flavor.
-Return the meat to the pot and be sure there is enough liquid to cover just over half of the meat. (If you are using a crock pot, place the meat along with pot liquids and vegetables in the crock and set time and temperature-typically 6 to 8 hours on low). Cover and put roast into a 300 degree oven. The roast is done when it pulls apart easily with a fork. A 3 to 4 pound roast will take approximately 3 hours. Important - your meat should simmer not boil! I like to leave my lid slightly ajar to ensure a simmer and I turn the meat once or twice during the process.
-When the roast is done, remove it and any vegetables from the pot and make a rich gravy by simmering sauce until it thickens. You can also add a roux to thicken (flour and water mixture).
Slice and serve! Mashed potatoes required!