Fall Sundays, with their early sunsets, bring back memories of fighting over the Sunday comics, watching "Maverick" with my brother Rick and the smell of pot roast with potatoes, onions and carrots filling the house as my mom slow-roasted it for hours. These days, the news sections and Sunday ads have replaced the comics and "The Next Iron Chef" is on the TV, but there is nothing like a good roast for Sunday dinner. Mine, based on a Food Network recipe by Tyler Florence, is braised and I use lots of carrots and no potatoes.

Roast has two problems, as I see it. First, most beef roasts can be very tough and require extended cooking, usually with liquid. Second, it is not usually a lean cut of meat. In its favor, however, beef roasts can be very inexpensive. Like most people these days, we are trying watch our spending and go through the Sunday grocery ads looking for good buys. This week we saw Chuck Eye Roast at a great price. I very carefully trimmed the roast, cutting as much fat as possible from the meat before cooking. Second, as always, I really reduced the fat content of the recipe by following my rule of using a teaspoon per tablespoon of oil called for. For my Weight Watchers friends, this one is tough to figure because of all we do to reduce the level of fat, but you can figure that this dish is a little on the high end at 9 or 10 points a serving.

This one is for mom, let's eat!