Share a little about the ingredients and techniques used to create this dish/item. Following the basic recipe for the pot roast given in the class materials, I seasoned & dredged a 3 1/2 lb chuck roast. I cooked some bacon in a bit of olive oil & browned the chuck roast once I had removed the cooked bacon. Then added the aromatics, red wine, beef broth, thyme, basically following the recipe, but used a slow cooker since it's the middle of the summer. Too hot to run my oven for 3 -5 hours. It was phenomenal. My whole family loved it.