Does anyone else think that some of the most comforting meals start with a little bit of braising? Long cook times, delicious smells and a hearty warming meal at the end. Good stuff! Pot Roast has to be the ultimate braised meal, hence the many variations on the one-pot wonder. My favorite is a classic tomato-y version with tons of veggies, but you can experiment with adding all kinds of flavors and pairing it with different types of sides. But first try mine because it's good, very good, if I do say so myself.

RECIPE

Yield: 5-6 entrée servings | Prep Time: 30 minutes | Cook Time: 3 hrs 30 mins

1 4-5 lb pot roast
2 T flour
4 carrots, chopped
3 ribs celery, chopped
3 onions, chopped
2 cloves garlic, minced
2 c red wine
1 t salt
1 t pepper
1 t thyme
1 t oregano
1 t marjoram
1 t coriander
Sprig of rosemary
2 bay leafs
1 28-oz can crushed tomatoes
3-4 c chicken stock

1) Preheat the oven to 325°F.

2) Heat 1 T olive oil in a large oven-safe pot on high heat. Meanwhile coat the roast in the flour. This will help with the browning and later on to thicken the sauce. When the pot is very hot, brown the roast on all sides. It will probably take 10-15 minutes. Remove the meat from the pot and let it rest on a plate.

3) Reduce the heat to medium (we don’t want burn anything here, people) and add a little more olive oil and a T of butter. Once the butter has melted, add the carrots, celery, onions and garlic and sauté until they are slightly browned (about 10 minutes).

4) Stir in the herbs and spices and cook for another minute or two. Deglaze the pan with the wine and scrape up all the tasty burned bits (known as the fond – cookery terms learned from PBS FTW!) that were stuck to bottom. This adds lots of really great flavor. Add the crushed tomatoes and stir.

5) Return the meat to the pot and nestle it in amongst the proto-sauce and veggies. Add enough chicken stock (or beef if you prefer, but I like chicken since it is usually less salty) to just cover the meat. Stir (as best you can with a large piece of meat it the way) to combine.

6) Cover with a tight fitting lid and braise in the oven at 325°F for 2 hours. Reduce the heat to 250°F and cook for another 1 to 1 ½ hours until the meat is tender. I like the meat losing its shape, fall apart tender, so I usually keep it there closer to 1 ½ hours.

7) Remove the pot from the oven and place it on the stove. CAREFULLY (SERIOUSLY I CAN NOT STRESS THIS ENOUGH) remove the lid with a pot holder, lifting the lid on the far side from you first and letting the steam dissipate before you remove it completely. Transfer the meat to a large serving bowl.

8) Turn on the burner under the pot and bring the sauce that remained in the pot to a rapid simmer. This will serve to reduce and thicken the sauce. Meanwhile carve or shred the roast for serving. Once the sauce is the consistency you like (it really depends on your own preference here), pour it over the meat and it is ready to eat. Yay!

9) Serve wide egg noodles (my family likes to have some Parmesan cheese too), rice, or boiled potatoes. I also like to have a veggie on the side like green beans or a fresh salad.