I made a braised beef of sorts in the crock pot, a sort of pot-au-feu with wine, chuck roast, parnsips and carrots. It started out like this at eight o'clock, just before work. I seared the roast and topped it with the aforementioned vegetables, onions, garlic, thyme and rosemary.
I got home just past five, reduced the broth by half and made a gravy. The vegetables were perfect and the meat fell apart just perfectly. With that I made a mash of celeriac and potatoes.
And, of course, there's bread. And wine.