After i made soufflé i wasn't ready to be done in the kitchen, and there was a huge piece of beef that needed cooking, so, a pot roast was made. I've never made pot roast before, and after having to carefully bake a soufflé, the pot roast seemed like the easiest thing in the world. Chop, chop, chop, throw it in a pot and let it sit. Every time i use the huge red le creuset pot i know that something wonderful will come of it, especially when bunches of herbs from the garden are involved. The contents always look homier in there than in any other pots. Soufflé and pot roast can now be checked off the list.