Pot Roast

I decided to make a pot roast for my anniversary. I used the recipe below.

I precooked it yesterday morning, so that we could go out and have a good time and I could pretend to not have anything ready and pretend we had to get fast food, and then pull out this awesome roast!

So I waited 2 hours. Drooled smelling it. Took it out of the oven and almost burned my hands. I was so excited! 

I opened the lid, waited for the steam to clear and took a whiff. 

MMMMmmmm-wait. What the HELL is that?

Then I remembered that we sprayed for ants in June. Including the cabinet where I put my dutch oven. The cabinet was empty when I sprayed, but I guess it carried over. I tried to think that maybe it wasn't so bad. Maybe it was just a fluke. Maybe....I licked my finger and touched the lid. Then I did a dumb thing and tasted my finger. Then my tongue started to feel tingly. 

So I had to throw the whole thing out. I almost cried. If it hadn't been for that, it would have been awesome!

Pot Roast cooked in Tomato Sauce with Mushrooms and Onions

1 large roast

1 pkg large mushrooms, diced

1 medium onion, sliced

1 can fire roasted tomatoes (I love the Hunts brand)

1 cup red wine

1 tbsp olive oil

salt and pepper to taste

Preheat oven to 400degrees.

Using your dutch oven, saute onion with about a tablespoon of olive oil over medium-high heat. Give it about 5-7 minutes and then add the mushrooms. Give it another 5 minutes or so and then toss in 1/2 cup wine to de-glaze the pan. Give it a few stirs.

Generously salt and pepper both sides of the roast. Lay it in the pan and pour the can of tomatoes on top. Add the rest of the wine and cover.

Place in the oven and let cook for 1 1/2 to 2 hours.

Cool slightly before serving.