Flying into Boston last week after a long stay in Paris, the first thing I noticed was how much colder it was. Winds were adding a blustery touch to the already freezing temperatures. When we arrived at our son’s house for the night, he had prepared a warming shepherd’s pie of root vegetables and beef topped with mashed potatoes. By the time we got to Amherst the next day, I was craving more robust dishes like this to stave off the cold. Coincidentally, my assistant Barb emailed a welcome home note, and mentioned that she was using a recipe of mine for old-fashioned pot roast, a hearty food to counter the season’s chill.
This pot roast is a favorite of mine. An inexpensive cut–a boneless chuck roast– is rubbed with crushed rosemary, basil, and red pepper flakes for extra flavor, then seared in hot oil. Next, the roast is slowly cooked several hours in the oven in an aromatic mixture of beef stock, red wine, tomatoes, and vegetables. In place of flour, some of those cooked Continue reading