I am doing Onion-Garlic Pot Roast, rosemary roasted potatoes and a soaked salad.
The pot roast is really interesting as you layer onions slices, I use red, yellow and white, one each, and a head of garlic peeled on the bottom of the pot, heavily salt and pepper the roast all over and brown it on all sides and lay it on top of the onions. The braise is beef broth, Lea & Perrin, tomato paste and balsamic vinegar, the ratio is to your taste. 2.5-3 hours in the oven at 325 and you're ready. Remove the roast and strain the rest saving the onion and garlic and reduce the gravy and that is real lip smacking.