Beef Pot Roast

Beef and vegetables are slow-roasted in red wine and seasoned with fragrant thyme and oregano for a tender and richly flavoured meal. This classic comfort food offers that lovely warmth one needs most during the darkest days of winter. A good beef pot roast satisfies and nourishes and reminds me oh so much of my Granny's traditional sunday supper.

1 (4-5 lb) beef chuck roast, boneless
sea salt
black pepper, freshly ground
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
4 slices bacon, coarsely chopped
1 large white onion, coarsely chopped
6 cloves garlic, peeled and left whole
3 whole shallots, peeled and separated
2 cups red wine
2 cups beef broth
2 bay leaves
2 Tbsp. fresh thyme, minced
1 tsp. dried oregano
½ cup crushed tomatoes
2 large carrots, diced
½ lb mushrooms, cleaned, stems trimmed, left whole
sea salt
black pepper, freshly ground
2 Tbsp. fresh parsley, minced

Heat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Heat butter and olive oil in a large Dutch oven or ovenproof pan that is large enough to hold the pot roast.

Season roast with salt and pepper and brown on all sides. Remove and set aside. Add bacon, onion, garlic and shallots and sauté until vegetables are starting to brown, turning frequently to coat. The shallots and garlic should be lightly browned on all sides. Stir in wine, broth, bay leaves, thyme, oregano and crushed tomatoes. Boil for 2 minutes stirring constantly. Return meat to the pot.

Cover with a lid or tightly fitting foil and place in the oven. Bake for 1½ hours. At this point add the carrots and mushrooms and turn the roast over. Cover again and cook for an additional 1½-2 hours.

When done remove roast from pan and place on a warmed platter. With a slotted spoon remove the carrots and mushrooms and place around the roast. Place pan over medium heat and let the sauce simmer for 2-3 minutes until it thickens slightly. Remove the bay leaf, season with salt and pepper and pour enough sauce over the roast to cover then serve the remaining in a dish on the side. Garnish with parsley and serve with classic mashed potatoes.

Makes 6 servings.