A few years back, while cooking a pot roast, I screwed up and created the best spaghetti sauce ever (according to Dean). Update: I was asked how I screwed up. I screwed up the pot roast by overcooking it. I got busy doing stuff and forgot to check the meat. When I did check it, it fell apart. I couldn't slice it at all. It just fell to pieces when confronted by my knife and that is how I got the idea.

Ingredients:

3lb pot roast or any type of beef roast (cheap cut)
2 med onions
1/2 bag baby carrots
3 stalks celery
1 small bag frozen chopped green peppers
3 large cloves garlic
1 Bay leaf
3 jars your favorite commercial sauce
2 cans mushrooms (optional)
1 can diced tomatoes, any variety
oil for frying
Seas: Salt, pepper, paprika, basil, thyme, rosemary, oregano, red pepper flakes

Brown meat with seas. until both sides are crusty looking. Throw in the raw veggies and add only enough water to cover the meat. Braise covered for 2 -3 hours. Once the meat is fork tender, pull it out and cool. Turn up the heat on the veggies and add sauce, mushrooms and can tomatoes. Add additional salt, pepper, other seasonings to taste. Boil for a while until the meat is ready. Shred the meat by hand and toss it back into the sauce. Turn heat down and simmer about 30 minutes. Serve over pasta!