Name: Sunday pot roast
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 3 lb Chuck roast; 6 Carrots; 2 lb Baby potatoes; 2 Yellow onion; 32 oz Beef stock; 6 cloves Garlic; 1 bunch Fresh thyme; 2 tbsp Tomato paste; 2 tsp Salt; 1 tsp Black pepper

Sunday pot roast

Goes in and looks after itself. The house smells right for three hours.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

3 lb Chuck roast
6 Carrots
2 lb Baby potatoes
2 Yellow onion
32 oz Beef stock
6 cloves Garlic
1 bunch Fresh thyme
2 tbsp Tomato paste
2 tsp Salt· most people have this
1 tsp Black pepper· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 210 minutes

Heat the oven to 300°F. Salt the beef all over and brown it hard on every side in a heavy casserole. Take your time here.
Lift it out. Soften the quartered onions in the fat, add the garlic and tomato paste for a minute.
Return the beef, pour in the stock, add the thyme. It should come halfway up the meat.
Lid on, into the oven for 2 hours.
Add the carrots and potatoes and give it another hour, until a fork goes through the beef with no resistance.
Rest 15 minutes. Skim the fat and spoon the juices over.

Amounts are on the list above — they change with the number of people; the steps do not.