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 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

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