Last week I made Pot Roast, a slow cooked chuck roast with tomatoes, vegetables, red wine, and stock. My kitchen smelled heavenly all day and once it all went into the pot, it really did just cook itself. Talk about low maintenance.
I based my dish on a recipe from Ina Garten's Back to Basics book. I didn't have all the ingredients so I substituted a few other veggies and herbs but was very happy with the results. I love her idea of pureeing together the vegetables and cooking liquid after the meat is done. It makes for a thick, rich sauce that rivals the actual meat in flavor. This dish would be delicious the next day so it works great for a make-ahead meal. I also like the idea of using two forks to shred the leftover meat, incorporating into the sauce, and serving it like a ragu over pasta.