Pot Roast, Two Night Dinner

To brown the meat, under broiler place on rack about 7" from heat.

Broil until well browned on each side. Place browned meat in a shallow baking dish. Tilt broiler pan until juices run to corner. Spoon off fat. Add a few tablespoons of water to pan and scrape any browned bits into juice. Pour mixture over meat.

In a large skillet, heat olive oil and saute onions, carrots, and celery together until tender, about 10 minutes. Add garlic and saute 1 minute more. Lift meat and tuck a bay leaf and half the vegetables underneath. Place the other vegetables and bay leaf on top and around sides of meat. Pour chopped tomatoes over and around meat. Cover snugly with foil and place in preheated 350F oven for 2 hours, or until meat is very tender.

Check with a fork after 1 1/2 hours. When met is tender, scrape off vegetables from meat and place meat on platter. Pour all juices into a large bowl. Allow fat to surface, then skim of (freeze meat and juices at this point if you wish to serve at a later date. Thaw to cold room temperature to continue.) In a blender, puree half the vegetables and juices.

Mix puree with remaining vegetables. For the first night, slice about 2/3 rd's to 3/4 s of the meat 1/4" thick. Reheat along with half the sauce, in the oven, microwave or on top the stove. Serve meat, on side the side of a baked potato, with sauce on top. Serve with large portion of green vegetables.

For the second night, cut remaining meat into 1/4" cubes. Simmer for 20 minutes with remaining sauce. Add a little tomato puree if desired. Re-season with red pepper flakes.

Serve on macaroni cooked according to package directions.