It’s cold outside.
Also, the world is terrifyingly unstable.
I’m not in my usual mood of experimenting with new recipes — at least not for dinner — so we’ve been eating foods that are easy, familiar and comforting.
Like this chuck roast.
CHUCK POT ROAST
2 tablespoons olive oil
3-4 pound chuck roast
4-6 carrots, peeled and cut into chunks
12-16 baby potatoes
2 medium onions, sliced
6-8 plum tomatoes, cut up
2 cloves garlic, finely chopped
1 cup red wine
1 cup beef broth
salt and freshly ground black pepper
3-4 sprigs fresh thyme
Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole. Sear the meat surface on both sides (about 2-3 minutes per side) using heat heat on a cooktop. Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.
Makes 4-6 servings