We're in a cycle of particularly cold weather here, but it will only last for about 3 days, so I wanted to make a batch of comfort food pot roast (for one) that wouldn't last forever. I used a large saucepan instead of a Dutch oven, to confine the amount I ended up with, and was blown away by how good it turned out.

I rolled a piece of beef chuck roast in flour with salt and pepper, browned it, added beef bouillon and braised it for about 45 minutes (watching the liquid level and adding a little as needed). After braising I added onion, then carrots, then potatoes, each in for 20 minutes before adding the next. Then some Worcestershire Sauce and a glug of red wine. Ground some oregano in my hand and dropped it in. More salt and pepper and a little water with flour for thickening. This used only 1 pound of meat and will be about three meals.

(I remembered about this newer thread and moved my post.)