Here is another recipe from what is becoming a forgotten cooking style. Both Linda and I remember those great slow-cooked Sunday afternoon pot roasts our mothers used to make. The February Gourmet magazine featured an updated version that featured a lot of garlic. We took that recipe and inserted some of what mom used to make and it turned out pretty well. And, it's EASY! Pop this baby in the oven at 2:00 and it's dinner at 5:00.

Sunday Pot Roast
Serves 4

This recipe is easily expandable. Got more people? Use more stuff.

1 2 1/2 to 3 lb. chuck roast
1 28 oz. can diced tomatoes
5 medium potatoes - quartered long ways
1 whole garlic bulb peeled into cloves
2 Tbs. olive oil
4 peeled carrots cut into 1" pieces (or use the pre packaged, peeled baby carrots like we did)
1/2 cup red wine
salt and pepper
a little flour

Sprinkle flour on a plate and dredge your roast on all sides for a light coating. Heat the olive oil in a large Dutch on your stove top and brown the roast on all sides using medium high heat. Leave the roast in the bottom of the pan, drop the garlic cloves into the oil around it, then surround it with the potatoes and carrots. If you are using the smaller baby carrots, wait to add them until half way through the cooking (we know that mom's cooking was all about mushy vegetables, but trust us on this). Pour the tomatoes and wine over the meat, season to taste with salt and lots of fresh ground pepper, cover and place in a 350°F oven for 3 to 3 1/2 hours. Check after about 1 1/2 hours to be sure that there is still plenty of liquid. You can pick the garlic cloves out as you place it on a serving platter if you wish. At this point, they are full of mild garlic flavor an soft enough to spread on bread. Serve with crusty French country bread or home baked biscuits and a bottle of good red Rhône wine like the Louis Bernard Côtes du Rhône 1998 (Wine Spectator 89, $12)