Instructions: In a thick saucepan, heat some oil and braise a pot roast, adding some vegetables, garlic and, if you desire a slurp of some good quality red wine and reduce the mixture.

After things have started to brown, add some water and then braise for about one hour, adding some potatoes.

Lachlan suggests that you can puree the vegetables to make into a sauce or just add them to the plate when you serve up the pot roast.

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