The Long Pot Roast

I made a pot roast, but I didn't take any photos, 'cause I was mostly asleep the whole time.
We were supposed to have the pot roast on Thursday, but it didn't roast through enough, so we didn't have it until Friday night. At least the flavour was improved.

Ages ago I bought a silverside roast that was reduced from £17 to £10. I cut it into three pieces and froze two of them up. If you place frozen meat, unwrapped, on a calphalon pan it'll defrost in no time. So I placed my meat, wrapped, on a calphalon pan and left for a bunch of hours. By the time I came home the roast was, well, slightly defrosted on one side. Here begins the saga.
Anyways, it took about one million years for the beef to defrost, even after I took it out of the wrapping, because I must have been refreezing it with my constant eye contact.

But on to the recipe. It's mostly from Cook's Illustrated, Pot Roast with Root Vegetables.

Sear the beef on a high heat in a pan until its brown on all sides. It says do this in a Dutch oven, which I do not have. So I did the browning and the sauce making in a frying pan and the roasting in a glass baking dish. Once the beef is browned, take it out and place it in the baking dish. Chop up a small onion, a rib of celery and part of a carrot (eat the other part). Fry these in the same frying pan over a medium heat for about 6 minutes. Add a teaspoon of sugar and a minced clove of garlic. Fry for about 30 seconds, then add some stock. I used half a stock cube and about 250ml of water. Deglaze the pan and boil the kettle. Pour the veg and stock mix over the beef, and pour boiling water into the dish until it reaches halfway up the beef. Cover it with foil and put it in a 160C oven for about 3.5 hours.

Wellllllll, I put the roast in at about 8pm, so I screwed up there. Anyways, I kept turning the roast every half hour or so, but it never got done. After about two hours I cut up some root vegetables and scattered them around the roast, nestled in the liquid. So when we went to bed at around 11.30pm I just turned off the oven and LEFT THE ROAST THERE. OVERNIGHT. WITHOUT HEAT OR COOLING. AND I'M STILL ALIVE.

I must be a superhero. Get me.

Anyways, the next morning I took the roast out of the juices and put it on a plate. I covered both the roast and the veg and liquid and left to try on wedding dresses. LEFT THE FOOD ON THE WORKSURFACE.

When I got back at around 5pm I started making more of a stew than a pot roast. A pest had invaded my kitchen and eaten half of the roast. But that was okay, because the ratio of meat, sauce and veg turned out just fine.

I skimmed some of the fat off the top of the liquid and poured both the liquid and veg into a sauce pot. I sliced up the meat and then tore it into pieces and shoved than in the pot as well. Then I added some red wine and salt and let the whole thing bubble away until I ate it and it was DELICIOUS.

The end.