Sunday Roast With Pickled Onions

Chef Chris Rogienski’s hearty pot roast recipe is ideal for gatherings—it’s the kind of meaty comfort food that feeds souls, not just stomachs. He serves this version at Supperland restaurant in Charlotte, North Carolina—one of our 10 Best New Restaurants of 2022—and it comes with a few smart tricks: First, he seasons the meat at least 12 hours before searing it in a Dutch oven on the stovetop. Next, he sautés some veg in the beef drippings before he deglazes the pot with red wine and beef stock, and he wraps up fresh thyme and peppercorns in cheesecloth so that the sachet can easily be plucked out when the braise is done braising. After cooking, Rogienski makes the most of the flavorful tomato-, carrot-, and onion-enriched juices by blending them into a silky gravy to spoon over the fall-apart tender meat, which he then tops with tangles of quick-pickled onions.

Rogienski uses pricey Wagyu beef, but any good-quality chuck roast will do. Or, try substituting with rib eye or chicken thighs if you prefer. The onion garnish brings welcome brightness to the hours-long roast, but you may want something else to serve alongside. May we suggest our favorite mashed potatoes, mustardy roasted red potatoes, or (if you’re really ambitious) BA’s Best Mac and Cheese?

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