Ah, pot roast. Nothing like browing up a big hunk of beef and then stewing it for hours and hours in a not-too-hot stove. Today I put an Organic Valley arm roast in our fabulous enameled iron French casserole (a big, heavy, oval number) and let it go at 275 all day. Basically, I follow Alton Brown's technique.
Also present: sauteed onions, garlic, capers, raisins, a sack of dried Oriental mushnrooms (Shiitakes? Maybe.), daikon, carrots, Penzey's Fajita blend seasoning, eggplant, and a bundle of herbs from the garden: summer savory, basil, and lovage.
Also jicama. I ...   more »