Cooking with your eyes closed

We had a roast in the fridge that needed to be cooked, however it was a week night and roasts are best suited to cook during the weekend low and slow. So we decided at 11:00 pm Thursday night that we would throw everything in a pot, set our alarms and literally cook with our eyes closed! So we took our roast, salt and peppered it, and seared it on all sides. We threw in our dutch oven along with a bunch of veggies and at 6 am, we had a delicious pulled roast that we would enjoy for dinner that night. So here's the recipe so that you can try cooking with your eyes closed!
INGREDIENTS
Tri-Tip Roast
1/2 bag baby carrots
2 stalks celery chopped
1 onion chopped
3 cloves garlic-chopped
16 oz Can Crushed Tomato
32 oz beef stock
2 bay leaf
1 tsp rosemary
salt & pepper to taste
DIRECTIONS
- Season pot roast and sear in a hot dutch oven on all sides
-remove roast from pan and cook veggies for 8-10 minutes
- add spices, salt and pepper and cook for 2-4 minutes stirring often. be sure not to burn garlic.
-add liquids and tomatoes to pot
-fully submerge meat in liquid, cover and cook at 350 degrees for 5-6 hours depending on roast size.
-Set your alarm clock, count the sheep and await the delicious roast the awaits you in the morning.
- when you are ready to eat, boil some water and cook some egg noodles to serve along side you're beef.
" Approach love and cooking with reckless abandon" Dalai Lama