Today I'm going to take a few minutes and show you how to make pot roast. Alright so here's where you want to take your piece of meat, in my case I'm using a bottom round rump roast, if you will. And I always use a separate cutting board for the meat than I would for the vegetables because that way I don't have to worry about getting cross contamination issues or anything. So the first thing I'm going to do, I'm going to take my knife, I'm going to take the steak or the meat here, since I'm right handed I have to cut it this way. But I'm going to cut it right down along this big cap we've got on here. And if you get a little bit of meat on there it's not the end of the world. Just follow it as closely to the fat as you can as you cut through it. And we're just going to cut that right off. Set this aside, it's not trash, so, and you want to keep it whole too like it is. And so now we're going to take this piece, and you see there's a little bit of fat here. It's a matter of preference but I'll go ahead and cut it off. And I'll also, you know what? If this piece weren't so big I would leave it. But it's a little on he huge side. So we're just going to make a couple of intersecting incisions like that, pop that piece right out. So leave a little bit in there though. It won't hurt anybody and you'll see that you know, if you see some blood in there, it's not a big deal. You're dealing with a, you know, a piece of meat and you'll see a little bit of blood come out. So what we're going to do is we're going to cut this into some manageable pieces first of all. Just something like you know, an inch and a half, two inches thick, something we can really work with. I'll just cut this one this way. And all we're going to do now is we're just going to cut these into small, you know one or one and a half, two or two and a half inch cubes basically. They don't have to be perfect. They don't have to be you know, ideal. They don't have to be even cubes. You can cut them into rectangles if you'd like. It's all a matter of preference. Put those aside, a piece like this, I'll cut once this way, I'll cut once this way, call it a day. That piece is good. And all we're doing here is we're just cutting this down into smaller pieces just to make it easier for us to cook. The bigger the pieces are the longer it's going to take for them to cook. And that's also the longer it's going to take, oops, the longer it's going to take for them to get really really tender. If you cut them smaller you're dealing with a much smaller surface there and you're dealing with a much more manageable size piece of meat, there we go, just something like this. So anyway, that's our meat. Let's move on.