I generally take a chuck roast like this, brown it in a pot and stick it into the oven.
I tried something different today. I stuck it on the grill.
Next I put it together for the over, by adding my vegetables. I discovered balsamic vinegar way too late in life.
I love cooking bags.
Here it is plated. It's tough to get a good presentation with a freshly baked pot roast.
It was delicious. I'll eat on it several meals, but never two nights in a row. It will slice for the next meal.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill