What I am cooking today is pot roast. I find a nice large cut of meat at the store, oftentimes in the "manager's special" section. Pat it dry and let it come to room temperature. In a large pot that has a lid, I melt butter and olive oil or grapeseed oil and brown the meat on both sides. Oftentimes, I have to do it in stages. Return the meat to the pot and add in a container of broth. I use the garlic and roasted onion infused beef broth. It's best to warm the broth before pouring it in, but I often skip this step. I add some bay leaves or some Old Bay seasoning, and usually some wine. Tomatoes or tomato sauce may also be added. Simmer for at least 1 hour, then add potatoes, carrots, and other root vegetables. A half hour before serving, add any greens you would like and a dash of lemon juice. Adjust seasonings, heat, and serve.
