One more thing.....

Tonight for dinner we are having my most favorite Pot Roast. I love LOVE love this recipe the only thing I change is that I use canned diced tomatoes instead of plum because I always have canned on hand:

Ingredients

• 2 teaspoons olive oil
• 1 (4-pound) boneless chuck roast, trimmed
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 2 cups coarsely chopped onion
• 2 cups low-salt beef broth
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 cup chopped plum tomato
• 1 1/4 pounds small red potatoes
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• Chopped fresh parsley (optional)

Preparation

• Preheat oven to 300°.
• Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
• Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.