Name: Perfect Pot Roast
Yield: 4 servings
Ingredients: Sea salt and freshly ground black pepper; 1/2 teaspoon ground fennel; 1 (3-pound) chuck roast; Extra virgin olive oil; 3 large carrots, peeled and cut into 2-inch-long chunks; 1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice; 3 garlic cloves, smashed; 1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic); 3 1/2 cups beef broth; 6 fresh thyme sprigs; 1 fresh rosemary sprig; 1 fresh or dried bay leaf; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste

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Photo by Ed Anderson

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.

Recipe notes

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