This is the time of year when our supermarkets have loads of sales on long-cooking roasts like brisket, bottom round, shoulder and chuck roasts, and pot roast varieties. All of these take a little more cooking time than most other cuts, but what we like best is that they're completely no-fuss. In fact, they almost cook themselves!

All we really have to do to most is sprinkle them with some seasonings and surround them with flavoring veggies like onions, carrots, potatoes, and celery. (We can even pick those up at the produce counter in combination packages where they're already cut up.) Add a little water to the pot or pan, cover it, put it into the oven or simmer it on the stovetop, and that's it! If you want to give them your own favorite touch, add a little tomato sauce, ketchup, soy sauce, or canned broth.

These cuts also work well in a pressure cooker where they get that same long-cooked taste, but they're done in minutes. And pot roast is perfect made in a slow cooker, too. You can just turn it on when you leave for the day and come home to a perfectly cooked all-in-one comforting meal. Either way, the meat is pull-apart tender, and those veggies and the rich roast juices have blended perfectly.

While the markets have these on sale, buy a couple extra for later. Extra roasts equal extra savings, no matter which cut we buy or seasonings we use. And there's always plenty, so it can be our dinner tonight and maybe tomorrow night too...and maybe super sandwiches after that!