I'm making pot roast. Perfect thing for a cold night.
I'm using the method from the Cooks Illustrated book The Science of Good Cooking: Brown roast in a Dutch oven, then take it out while you sautée some toss carrot, onion and celery; put the roast back into the pot and fill it with enough liquid to come halfway up the roast; cover and cook in 300°F oven, flipping roast over every half-hour or so.
I'm using the method from the Cooks Illustrated book The Science of Good Cooking: Brown roast in a Dutch oven, then take it out while you sautée some toss carrot, onion and celery; put the roast back into the pot and fill it with enough liquid to come halfway up the roast; cover and cook in 300°F oven, flipping roast over every half-hour or so.