Made a 2# pot roast today.
I plan to grind most of it into hash so I pulled the veggies before them became to awfully soft.
I browned the roast really well first and then added a 1/2 cup of red wine along with the veggies.
Then put the lid on and in the oven at 375 for an hour then lowered the heat to 225 for four hours until it literally falls apart.
I have a sneaking suspicion that juice is gonna make some mighty fine onion gravy.

BTW.....those white spots ain't warts....they're garlic slivers trying to escape.

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Somebody on my hash thread said to add carrots so I'll add the ones I don't eat tonight to the mix along with some onions sauteed over easy. I didn't add em to the roast because I was sure they'd get to soft to grind.