Comfort Food 50's Style Pot Roast

I really was planning on making something healthy tonight, a light fish with citrus glaze or a healthy grilled chicken dish. With the holidays coming up, I shouldn't be wasting my extra calories on a random Wednesday night dinner. But Aaron wanted pot roast for dinner  and once he suggested the idea, it sounded really good and I have never made one before, so I went for it.  Plus, all of the recipes I found made it seem really easy and pretty much foolproof (and it was). Try the recipe below for 50s style comfort food at its best.

My Pot Roast
2-3 lb chuck roast
onions
garlic
mushrooms
carrots
potatoes
red wine
1 to 2 cups of beef stock
salt and pepper

I used a crock pot but you can use a roasting pan or a dutch oven and braise your roast in the oven at a low temp.  Sear  the chuck roast with a few tablespoons of olive oil in a pan until it is lightly browned. After searing, place the roast in the crock pot or pan. Slice the onion into  thick rings and add it and the garlic to the crock.  Add the beef stock, you should have enough to cover a little over 2/3s of the roast. Add a bit of red wine and set your crock to cook for 8 - 10 hours (you will have to check cooking times  and temps for an oven). At about the halfway point, add the carrots (I cut mine into 3rds) potatoes (quartered) and mushrooms.  Cook until the roast falls apart and isn't tough anymore.
Once the veggies and the meat are soft, remove the roast and put it aside.  Strain the beef stock out of the veggies and place the veggies aside.  Use the stock to make gravy if you like.  I super was lazy with my gravy and in a new pan on med high heat, I mixed the beef stock with some 1/2 and 1/2, salt, pepper and a cornstarch slurry (for thickening) once the gravy came to a boil and started thickening up, I removed from heat.
We went all out old school style and ate this meal with white buttered bread.  I can literally feel my arteries clogging up as I type this blog. However, the pot roast was delicious and probably one of the tastier meals I have made in awhile. It's something you can put on in the morning and go to work and come home to a pretty much completed meal.  You can add the potatoes, carrots, and mushrooms in the morning but you run the risk of mushy veggies if you do so.
I didn't provide ingredient amounts on the veggies, you can add as much or as little as you want for your taste.  Also, there isn't really a need for gravy in this dish, the slow cooking really brings out the flavors of everything and it would have been tasty without the gravy.