It was another dreary and cold winter in Chicago. There didn’t seem to be much else to do than to cook up a big bubbling pot roast, get a few good bottles of red going, invite our friends who love to eat just as much as we do to come over, let the boys run around the home like mad, and bam – call it a night. And that’s precisely what we did.
I’m convinced there is no greater comfort that setting a warm and messy dutch oven on a wooden table to enjoy seconds, thirds, and sometimes….fourths? (Ahem, Catherine). Everything is full and hazy and suddenly the fact that 4 shrieking boys are taking all the cushions off your new RH couch doesn’t matter one bit because you’re eating crusty bread with softened garlicky olives that have been drenched in a rich sauce. Next to good friends. With good wine. Shriek away boys, shriek away.
Let this winter pot roast recipe and your friends help you through the rest of this brutal winter. I promise, for one night, you’ll be happy it’s still chilly.
- Winter Pot Roast
- Recipe from Curtis Stone
- - 4 lbs boneless beef chuck roast
- - kosher salt & freshly ground pepper
- - 2 TBS olive oil
- - 2 yellow onions, chopped
- - 12 garlic cloves, roughly chopped
- - 1 cup dry red wine
- - 4 cups beef stock
- - 4 large sprigs of thyme
- - 1 large sprig fresh rosemary
- - 1/5 lbs fingerling potatoes, halved
- - 12 ounces cherry tomatoes, preferably assorted colors
- - 1/4 cup pitted green olives
- Preheat the oven to 350 degrees.
- Pat the beef dry with paper towels and season generously with salt & pepper. Heat a large dutch oven over medium high heat with the oil. Sear the beef on all sides until browned, roughly 12 minutes. Remove to a plate and set aside.
- Reduce the heat to medium, add the onions, and cook for 5 minutes or so. Add in the garlic and cook for another minute. Stir in the wine and boil for 1 minute. Stir in the broth and herbs.
- Return the beef and any juices to the pot and scatter the potatoes, tomatoes, and olives around it. You should have enough liquid to cover all but the top inch of the meat. If you need to, add more stock or water. Bring to a simmer, cover, and into the oven it goes for 1.5 hours. Turn meat over, and then cook for an additional hour. Remove from the oven and set aside to rest for 30 minutes.
- Using a slotted spoon transfer the meat, vegetables, and olives to a large platter. Gently pull the beef into large chunks along its natural separations.
- Skim off any fat that has risen to the surface of the cooking liquid and discard the herb stems. Boil the liquid for 20 minutes, until slightly reduced.
- Return the beef, vegetables, and olives to the pot and simmer for 5 minutes or until warm. Serve on your table with lots of crusty bread for the sauce.