Pot roast can-do

I am making a pot-roast from a beautiful gift of Organic beef that was given to us at Christmas. I took it out of the freezer on Saturday and was starting to worry about it when 4pm yesterday arrived and I had not yet started it. Today was the day, no question, for the pot roast to cook. Good thing I had it defrosting on the bottom shelf of the fridge because blood had started to ooze from the paper wrapper. That's one thing the food Handling course taught me, raw meat, fish, etc...bottom shelf.

so the Can-do, how-to goes like this:
Preheat oven to 350F
prepare one cast iron vessel that has a lid, or a roasting pan (whatevs) by heating up some organic butter.
Throw in a tablespoon of freshly ground Oregano-picked in greece by the Olive guy at the Farmer's Market. Chop two cloves of garlic and add. Saute to a fine aroma.
Now brown the roast. Stick a fork into the hunk and put it in the butter. Brown all sides.
Open a can of Thomas Utopia Organic tomatoes-they are canadian and locally grown-and add 1 cup or so. Not covering the meat.
Put two whole potatoes-I got mine from Ben sosnicki who grows them organically 100 KM from here, and sells them at the Dufferin Grove farmer's market. They are supremely delicious, these potatoes...I did not peel them, I simply washed their skins.
Put two Bay leaves.
Cover the pot.
Put in the oven.
Go play basketball for 1 hour.
Reduce the heat to 200 F.
Go for lunch with Luke.
Check on the roast in 2-3 hours.