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Tonight's pizza
I left the triticale out of the dough, I also let it warm up longer, so it stretched better. I baked it on the underside of my sheet pan so the edges were easier to reach, and we cut it with scissors!
It had less sauce than the last one, more artichokes, more Havarti and a sprinkling of 4 cheese blend. Rather than tomatoes from the garage, I drained a can of diced tomatoes and put them on. I baked it on the bottom rack starting at 375, turning the temperature up a little as it baked so the bottom element remained on, the crust was nice and brown on the bottom and nice and crisp, too.
I almost always make pot roast in the oven, the only one I've done on the stovetop in years is the 'onion gravy' one, and you have to be careful not to scorch the onions on that one. (I've done it in the oven, but the onions don't dissolve as much, so you don't really wind up with onion gravy.)
The meat, onions and some beef stock go in first, cover and cook at 375 for about an hour, turning the meat once. Then I add the potatoes and aromatics (carrots, celery and usually some herbs, including a bay leaf) go in for about 90 minutes. Sometimes I also add a little more onion then, because the ones that have already been in will nearly dissolve. Then I add the mushrooms and let it cook for another 30 minutes.
