THE LONG SLOW ROAST

It's easy and frees up the cook to do things he or she wants to do, like fold laundry while putting down a half-dozen Old Fashioneds.

Find a happy but cheap cut of beef. Season on both sides and brown in a hot dutch oven. Remove the meat and deglaze with cider vinegar. Add onions, garlic bulbs and return the meat to the pot. Cover with chicken stock/broth and settle it into its bed. Top with bouquet garni.

Four hours later in a 300-325 degree oven, your roast is lounging, falling over itself and gelatinous. Serve with mashed rutabaga and braised watercress.

Photos: (a) Tucked in for its rest; (b) suppah!