(Beef) Pot Roast...Source:  Jim Mixson

2 1/2-3 # boneless beef roast (round, round eye, etc.)
2 1/2 # potatoes cut into medium pieces (1/2 to 3/4 inch cubes or equivalent)
3-4 medium carrots cut into small pieces (1/4 inch cubes or so equivalent)
1 medium onion, chopped.
Montreal steak seasoning
olive oil
butter
 
Coat the roast with olive oil and pat all around with the Montreal seasoning.  Then,
sear the roast on all sides in very hot olive oil.  Use a large pot which will eventually
hold all ingredients.
After searing, turn off heat for a couple of minutes, then add boiling water to almost the
top of the roast.   (Don't put cold water in a hot pot!)
Insert meat thermometer and bring to a boil.  Continue at a low-medium boil.

Sauté the potatoes, carrots and onions in olive oil and butter only until the crispness
is gone.  Season lightly with Montreal seasoning at start.  Set aside.

When the beef reaches a temperature of about 150 °F, add the potatoes/carrots/onions.
Keep sufficient boiling water to almost cover the roast.  
Continue to boil until meat reaches desired doneness level.

Serve with the potatoes/carrots/onions as a side or with them served over rice using the
residual liquid as gravy.