Preheat the oven to 350 degrees. While the oven is heating, season the meat with salt and pepper and any other seasonings you desire. Trim any excess fat from the meat. Keep the chunks of meat large. Try to keep the edges smooth instead of ragged, and don't pierce the edges. Smooth edges with no pierced places helps to absorb and keep the juices in. If the cut of meat you're using has a bone, then there may be tiny bone chips left behind. To remove, carefully run the meat under warm running water, rubbing it gently to dislodge any bone chips. Then, dry the meat with a paper towel and season it . Place 2 tablespoons of oil in a pot over medium-high heat. When the oil is hot and rippling, add the meat allowing it to brown in the oil. Then turn it to an unbrowned side. Continue in this fashion until the meat is browned all over. Set the meat aside when it's finished browning. Make sure your pan is very hot. If the pan is smoking, that is a good thing. It should also be uncovered. Just make sure you open a window or use your exhaust fan. As you are browning, look for the outside to get caramelized and crispy. Remember, you aren't cooking the meat, just searing the outside. Don't crowd your pot. Make sure there is enough room for the meat so it can properly sear. Add any combination of vegetables to the hot pan. Allow the vegetables to cook quickly until they're browned on the outside and fragrant. This should take 3 or 4 minutes. Saute the vegetables until they are a caramel brown color. Stir them often to keep them from searing. Caramelized brown bits should be left on the bottom of the pan. Pour in a splash of your liquid while still on medium heat. Then, use a wooden spoon to remove the caramelized bits from the bottom of the pan. You want to keep these brown bits because they add to the flavor. Place the meat back in the pot with the vegetables. Add the braising liquid so that it comes up to about halfway up the meat. Bring to a boil, then decrease the temperature so the dish can simmer. Once the dish is simmering, add the seasonings. Don't add too much liquid. The meat shouldn't be completely covered by the liquid. Instead, only fill it so the meat is halfway covered. If you add too much liquid, it can decrease the flavor. If the pan you seared your meat and vegetables in isn't suitable for the oven, place the ingredients in another dish, such as a crock pot or oven safe casserole dish. Add the vegetables and deglazing liquid. Tightly cover the pot with the lid. Place the pot in the oven at 350 degrees. Cook for 1.5-6 hours. You want to cook the meat until it is tender and falls apart with a fork. Don't overcook, because then the meat will become dry. You can cook anywhere between 250-350 degrees. If cooking on the stove top, set the heat to low. A crockpot should be set to high. If you want to add more vegetables, add them 45 minutes before the meat is done. Add a bit more liquid if it's lower than an inch. If you want to make a sauce or gravy, remove the meat and vegetables when the meat is fork tender. Skim off the surface fat. Allow the sauce to simmer so it can reduce down until it coats the back of your spoon. Return the meat and vegetables to the pot and heat. To make a thicker sauce, try adding flour or cornstarch. Let the meat sit in the sauce for 10-20 minutes after you take it out of the oven. This helps the juices absorb into the meat.
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One-sentence summary -- Prepare the meat. Sear the meat. Saute the vegetables. Deglaze the pan. Combine the ingredients. Cook the meat. Finish the dish.

Article: Plates of the size used as covers for microscope slides would be ideal. Once the plates are cleaned, handle them only by the edges. Do this by touching the surfaces with the leads from a multimeter. Once you have established which side of each plate is the conductive side, place them side by side, one plate conductive side up and the other conductive side down. This will hold the plates in place for the next step. Place the tape along either of the long side of the plates to overlap 1 millimeter (1/25 inch) of the edges. Place tape over the outer 4 to 5 millimeters (1/5 inch) of the conductive side up plate. Put 2 drops on the conductive side up plate, then spread it evenly over the plate surface. Allow the titanium dioxide to cover the conductive-side-down plate. Before applying the titanium dioxide solution, you may first want to coat the plates with tin oxide. Now you'll treat the 2 plates differently. Place the conductive-side-up plate on an electric hot plate overnight to bake the titanium dioxide onto the plate. Clean the titanium dioxide off the conductive-side-down plate and place it where it won't collect dirt. The dye can be made from raspberry, blackberry or pomegranate juice or by brewing a tea from red hibiscus petals. Do this while the titanium dioxide-coated plate is soaking. Mark the side that doesn't conduct with a plus sign (+). You can do this by going over the conductive side with a pencil or by applying a graphite lubricant. Cover the entire surface. Rinse it twice, first with de-ionized water and then with alcohol. Blot dry after rinsing with a clean tissue.
Question: What is a summary of what this article is about?
Obtain 2 equal-sized glass plates. Clean both surfaces of the plates with alcohol. Test the plate faces for conductivity. Apply transparent tape to the plates. Apply a solution of titanium dioxide to the plates. Remove the tape and separate the plates. Prepare a shallow dish filled with dye. Soak the titanium-dioxide-coated plate, coated side down, in the dye for 10 minutes. Clean the other plate with alcohol. Retest the cleaned plate to find its conductive side. Apply a thin carbon coating to the conductive side of the cleaned plate. Take the titanium-dioxide-coated plate out of the dye.