Sometimes life gets too hectic to plan a great meal every night. Which is why I like to make up for it on Sundays. With nothing pressing to do all day, I can try out new recipes and then invite friends over to feast on them. Join me each Sunday for a new tasty recipe.

This Sunday's Dinner is a scrumptious pot roast courtesy of Tyler Florence. I caught an episode of his new show, Tyler's Ultimate, and knew that this traditional dish would be the perfect recipe for a lazy Sunday meal. And if somehow it's not enough food, you could try serving it with a side of fluffy mashed potatoes. For the recipes

Pot Roast with Vegetables
From Tyler Florence

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 14oz can crushed tomatoes
1 cup water (or broth)
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Fluffy Mashed Potatoes
From Diana Rattray

Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.

* 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
* 1/4 cup milk or half-and-half, or more to taste
* 1/4 cup butter
* 3/4 teaspoon salt, or to taste
* 1/4 teaspoon freshly ground black pepper

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.