This evening I almost turned into a pot roast because one of my tires blew out on a busy bridge over the Mississippi River, as I was driving uphill in heavy traffic at 60 miles per hour. It was very dangerous and most harrowing, although I will say that it afforded me the otherwise unavailable opportunity of contemplating beautiful nighttime views of Baton Rouge while standing in the middle of this shoulderless bridge.
Fortunately I had made a real pot roast. To do it, I first drizzled the meat on all sides with olive oil and placed it in a cast iron pot. I doused it with a half cup of good cooking vinegar. I added a large can of tomatoes, a small onion, finely chopped, and a half a head of garlic, peeled. I simmered it quietly for a long time — at least three hours.
As the meat got closer to done, I added one Anaheim chile and three carrots, sliced lengthwise, three leeks, thinly sliced, four medium sized red and yellow potatoes, halved, two yellow crookneck squashes, thinly sliced, and one bunch of parsley, finely chopped.
I corrected the seasoning and removed the pot from the fire. I added one bunch of spinach and covered the pot, so that the spinach wilted. I stirred it gently and served with additional olive oil and balsamic vinegar as condiments.