Pot Roast - Dinner With Julie

Ingredients

• 3-4 lb. chuck roast, rump roast, boneless bottom or eye of round or brisket
• a drizzle of canola or olive oil
• 1 onion, peeled and quartered
• 1 carrot, peeled and cut into chunks
• 2 garlic cloves, crushed or chopped
• 2-4 cups liquid (beef, chicken or vegetable broth, wine, tomato sauce, juice, beer, coffee...)
• 1 Tbsp. Worcestershire sauce, soy sauce, balsamic vinegar, sherry or chili sauce (optional)