Pot Roast turned out delicious. Easy to do and yields enough for eight or ten servings.
I really love working with Cast Iron. It is heavy but it heats really uniformly and despite the fact that while browning the meat, I had all sorts of stuff stuck to the bottom, this all came loose while cooking (contributing to the wonderful flavor). Cleanup is a wipedown with a paper towel and then it's off to the shelf until next time. You just have to make sure you season it properly. Lots of great instructions on how to do that are on the web.
Off to the DaveCave(tm) to check email.
