So I Have a 1.5 Lb Beef roast...how Should I Cook It?

What kind of roast is it? Chuck roast, I cook on the stove with seasonings and maybe oinons, adding potatoes. I browna bit, add in beef or chicken broth and once it comes to a boil, simer for a long time. That all depends on the size. For a boston roast type (big and round), I cook it in the oven. We are having one tomorrow actually. I think the one I have is about 1.5 or 2 pounds.
Combine 2 or 3 tablespoons olive oil
italian seasoning
salt and pepper to taste
onion powder if you have it
minced garlic or garlic powder

You can increase or eliminate whatever you want. If you like it a bit spicy, add some chili powder to the mix. You can also chop garlic and insert into the roast. Rub all over the roast, let sit for about an hour and then put in the oven at 350 for 30 minutes, lower the temp to 275 and cook for another 45 minutes or so. I use a meat thermometer to tell me when it is done so not sure about the exact timing. I have a small convection type oven so it is a bit closer to the heat source and comes out with a nice slightly crispy outside and so tender inside. My son who does not like beef very much absolutely loves this. I make mashed potatoes and veggies like green beans, snap peas or asparagus on the side.

I am a crock pot lover because it's so easy.... Throw it in with some beef stock or an ale or a bit of both, parsley, rosmery, potatoes, carrots, and cook that baby until it falls apart!

I make these all the time. What I do:

Press (or mince) garlic (several cloves) into paste
Mix w/ a couple teaspoons of rough salt (kosher, sea salt, etc.)
Add a big pinch of dried thyme
Ditto parsley
Add several bloops of olive oil and stir together to make the whole thing into a paste.

Coat the roast.
Let sit if I'm feel spiffy, or have something else to do
Heat up cast iron skillet (or dutch oven) to smoking
Sear on all side until steam isn't escaping anymore
Put skillet and roast into 375 oven
Start checking internal temp after 20 minutes
Plug thermometer hole with chunk of garlic
Pull at 125-130 degrees
Let sit for 10-15 minutes (VITAL)
Carve perfect rose pink roast very very thinly against the grain

ALTERNATIVELY

- Marinate in Kalbi for a few hours to a day then sear and roast

- Score it 1" deep, 1" apart all over (makes it look super weird), rub in coarse salt all over, and put in slowcooker w/ water halfway up, add liquid smoke (vital). Cook 6 or 8 hours. Drain water. Shred for BBQ beef

- Braise or slow cooker it in guiness (or other stout beer) and tomato paste, w/ onions, etc.

- cut up for stew meat (stew meat is usually more expenseive than roasts around here, so cutting up roasts saves cash)

When I make a roast, I start early in the day and cook it all day slowly on top of my stove. I start by 10-11 in the morning with my prep.

I enjoy cooking and tending to whatever I am cooking so I never use a crock pot. I can see it would be beneficial for some who have tight schedules or don't like to cook.

First I coat it with flour and lightly brown each side.
Then I add onion soup mix, worchestershire, bay leaf, enough water to cover the roast, beef boullion, and onion.

I simmer this a LONG time, turning the roast often and just babysitting it during the day.

About an hour before my dinner, I add carrots, potatoes and onion.

I usually serve it with a salad or something green.

Enjoy!

dry onion soup, golden mushroom soup and a splash of wine. We cook it in the crockpot, or the oven. yum, yum and of course add any other thing after you cook it for awhile. crockpot is of course six to eight hours, oven an hour or two, you pick but cover it and check it every now and then. We do this probably almost every other sunday. Yum