More of a happening than a recipe

I have a huge collection of recipes of all stripes and colors often use them as reference---a general look at the ingredients and oven temperatures will do.

Yesterday I planned on pot roast ----it was a pot roast kind of day. Cold (mid-20s in the morning and high 30's in the afternoon)windy and snow---in May:hehe: I worked all day so making a one pot solution to dinner worked well.

I had a chuck roast in the frig which I browned all over and then just kind of let the rest fall out of the refrigerator.

Included in this happening were:
Cherry tomatoes
Half bottle of white wine that was on the verge of "conversion"
Celery
Carrots
Onions
Thyme
Oregano
Herbes de Provence
Garlic (generous)
Fish Sauce
Worcester Sauce
Bell peppers
Potatoes (added in the last hour)
Water
Left over veggies including cauliflower and broccoli

All that loaded into a 7 quart enameled cast iron dutch oven---which weighs a ton even empty :AHHH:

As it seems to always work out, if you toss enough things together the result might not be what you expected----but seem to magically conspire quietly inside that pot to provide delicious results

My InstaPot works really well with pot roasts...seals in the flavors...but you have to be careful to put in the veggies - potatoes, carrots & pearl onions - not too long on the second pressure sequence (about 4 minutes). Takes about an hour start to finish (30 minutes under pressure). I always cheat with sprinkling a sleeve of Liptons onion soup mix on mine...probably not as sophisticated as Dave’s, but then neither are my tastebuds.

Even better than the roast for me is the Texas Hash I make from the remainders, which reminds me, I have some leftover roast and gravy (essential) in the freezer.:yum:

I actually asked my wife to get out my instant pot---and then decided I didn't have time to tend to it. Using the oven I only had to add the potatoes an hour ahead of dinner.

I forgot to mention one ingredient that figured into the results (in a positive way). I had a squeeze bottle of Dijon mustard that had maybe 25% left in it. I washed that out with water and added it to the pot at the outset. At my first tasting of the juice I thought it was too strong a player---but by the end it seemed to mellow out and was very agreeable.

I recently read a recipe that called for an oven setting of 230 F, the claim was that the results were similar to Sous Vide---I want to try it. I love the results of the Sous Vide but it is time consuming to gather all the paraphernalia and set it up every time you use it. I try to do multiple dishes at each set-up and then freeze them but that takes more planning than I normally allot. :dunno: