I skimmed the recipe and checked my ingredients. I lifted the roast from the refrigerator and plopped it onto the counter. I flipped on the vent hood like a conscientious cook with low vision.
I preheated the oven and turned on the burner under my heavy, yellow Le Creuset pot. I love that pot, everything I cook in it turns out great. And, it’s French so I can pretend to be Julia Child and go wild with the butter and employ a poor accent and drop stuff. I do. It’s fun.
I sprinkled salt and pepper onto the meat. In the pot, I browned onions and carrots. I reserved them to a plate. Same for the roast. I deglazed the enamel surface of my cookware with some strong red wine (not drinkable, but fine to cook with!) and whisked away. The liquid bubbled and changed from crimson to burgundy to maroon.
To the liquid I added the roast, the beef stock, the veggies, sprigs of both rosemary and thyme. Savory scents crowded my nose. I fit the Dutch oven in the warm oven and willed the heat to do its magic. Only three hours to wait.
The best way to make dinner: inspiration, prep, and joy. Bon appetit!