The last Saturday in September, I ventured to the farmer's market with Miriam. John had to go into work since it was fiscal year-end. His colleague joked that I'd go to the market and return with a car-load of goods. He was partially correct -- I ordered a quarter cow. That's 1/4 of a cow or about 100 lbs of grass-fed beef. Fast-forward to yesterday. We invited friends over for dinner, presenting the perfect opportunity to cook a 4.5 pound chuck roast. After much searching, I came across this SUPER easy and REALLY delicious roast recipe I'm linking to here . It claims to be the Perfect Pot Roast and I won't argue. I cooked our 4.5 pound roast for 4-1/4 hours; I didn't use red wine but just canned beef stock; I did add liberal amounts of fresh rosemary and thyme. I've labored over roasts before and this one was so simple I will probably use it again (that's saying a lot because I don't like repeating recipes). Our guests brought a fun kiwi spi
-Sarah