"pot roast" for food-haters

I love Cooking and eating and sharing good recipes with friends. So...I have decided to do a little twist and share a bad recipe. Not fried Crab brains, grilled horse tongue, or any other gross food I have had, but just a regular old recipe gone awry. I welcome readers to share their own recipes of doom!

With all due respect to my mother, here is her recipe for pot roast which is probably single-handedly why I never ever ate beef as a child.

Get a tri-tip or any pot-roast type beef, whatever is on sale. You need enough to fit into whatever pot you are cooking in. See? Its one of those old recipes without exact amounts.
Add the tiniest bit of garlic salt to the roast ..maybe a teaspoon? And heat up a cast iron pan. Brown the outside of the roast...you may need to add some canola oil if your iron isn't well seasoned/greased from use.
Toss the roast in a tall pot. Cover it with water. Add a pinch ...as in less than a teaspoon of salt...my mother prides herself in never salting food. Add a pinch of pepper while you are at it.
Chop a yellow onion into about 1 1/2" chunks. Chop a few unpeeled red potatoes into 1 1/2 - 2" chunks. If you are feeling peppy, throw in a sliced carrot. Set aside/refrigerate, they do not go in the soup just yet. But, if you wish to go really crazy, add a single bay leaf.

Boil it, covered, stirring occasionally. Skim some fat off. Boil some more. This isn't a one hour or 30 minute meal. This takes time. About an hour before its ready, but well boiled to death, add the veggies.

It should not be a thick gravy type pot roast. Whatever you do, do not add flour/make a roux. Do not pour off the broth in attempt to make New England boiled dinner. It should be about as brothy (is that a term?) As chicken soup, just with big chunks of stuff. Do not serve with bread because this is too soupy to dunk your bread. Just serve as is, and imagine you are my father who actually loves this stuff.