I made a pot roast for dinner tonight. Following the Cook's Illustrated recipe, I used a chuck-eye roast, seared it, covered it halfway in a beef broth/chicken broth/water/carrots/onions/celery/thyme/garlic mixture and slow cooked it for four hours in a covered Dutch oven. The result was meat that simply fell apart and melted in my mouth. The only possible downside is that I'll be eating the leftovers from the 3.5 lb roast all week. And this is not an especially lean cut of meat. But so, so good. I enjoyed starting it in the middle of the afternoon and checking on it every half hour while cleaning the apartment. It was a great way to spend a Sunday.