The whole meal slow cooks in the oven in 3 to 4 hours and is moist and delicious every time.
The longer it cooks the better!
1 or 2 large pot roasts (depending on your need for leftovers)5 pounds red potatoes
3 medium onions, peeled1 1/2 cans beef broth
a few springs of tarragon (or any herb of choice)3 cloves garlic
1/4 cup cooking sherry or dry red wine
Preheat the oven to 300 degrees
No need to brown the meat-- just put all ingredients into a large roasting pan and cover with foil.
After the first 2 hours of cooking, remove the foil and baste the meat and potatoes with the juice in the bottom of the pan.
Put the pan back in the oven uncovered for another hour or so. The meat and potatoes will brown up nicely. This is done when the meat is tender.