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Both are well-sized, and the best part?

Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes..Transfer the roast to a plate.

Strain the cooking liquid into a bowl; discard the solids.Skim off the fat and return the liquid and meat to the pot.Add the mushrooms, carrots and daikon.

Cover and braise in the oven for 45 minutes, until the vegetables are tender..Transfer the roast to a work surface.

Using a slotted spoon, transfer the vegetables to a deep serving platter; cover.

Boil the liquid until reduced to 3 1/2 cups.When we were growing up, he made his living working for the Navy Yard, but he often had restaurant jobs, and he had concessions at a local bar where he would do food on the weekends.

He usually cooked for holidays and on Sundays, because my mother played the piano at church.Day-to-day cooking was usually my mother until when I was about 11 or 12.

My mother went back to work and then Leigh and I cooked during the week.. For most things that I learned to cook, if somebody showed me how, it was my father.He was much more of a teacher, and my mother was in the "I can do it myself.