Pot roast demands patience. And a well marbled, first cut chuck shoulder. We seasoned the meat with sea salt and a generous dusting of Izak, #37. Then we seared it and slid it into the pan on a bed of barely bubbling shaved kale, aged sauerkraut (a wonderful gift from a new friend), sliced onions, white grape juice and the end of a bottle of wine. We put the lid in place and cooked it for 5 hours at 275°F. When it was cake tester tender we removed it from the oven and let it rest for a long hour until we were ready for dinner. The juices were rich and the vegetables tender and silky, warmly spiced and kissed with the distinctive tang of good kraut. The meat was toothsome and unctuous. Some pieces were slightly drier than others. We took a fork to it and shredded the meat into the juicy vegetables and folded it together with freshly extruded noodles and no one was the wiser. We cleaned our bowls twice.