A pot roast sounds like just the thing for today's dinner. And I happen to know that my husband loves pot roast...
The ingredients this time are black pepper, homemade beef consomme, dry red wine, bacon joos (bacon grease to the non-Sandra Lee's out there), beef chuck roast, carrot, Yukon Gold potatoes, garlic, tomato paste, Herbes de Provence, kosher salt and yellow onion.
A tablespoon of bacon grease with a tablespoon of olive oil are heated in a pan before the chuck roast is added. A liberal sprinkling of kosher salt and black pepper season the meat. I wish to point out to those who might cringe at the amount of salt here, that this is all the seasoning the dish will receive. Seasoning is relative, folks, so please relax. And I say this as someone who doesn't like a lot of salt in her dishes.
Let's add about a teaspoon of Herbes de Provence to the pan so that the essential oils can be released.