The Best Pot Roast

We love this pot roast. The original recipe comes from Curtis Stone's What's for Dinner, which is a great cookbook. You'll need to start midday, so it is usually a weekend recipe. I like to serve the beef, vegetables and olives on a platter, with the sauce in a gravy boat. Garlic bread and caesar salad optional. Any leftovers are great for lunch (says Will).

4 lbs boneless blade or shoulder roast

salt & freshly ground pepper

2 tbsp olive oil

2 onions, chopped

12 garlic cloves, roughly chopped

1 cup dry red wine

4 cups beef stock

4 large sprigs of thyme

1 large sprig fresh rosemary

1 1/2 lbs fingerling potatoes, halved lengthwise

12 ounces cherry tomatoes

3/4 cup pitted green olives

Preheat the oven to 350 degrees.

Pat beef dry with paper towels and season generously with salt & pepper. Heat large dutch oven over medium high heat and add the oil. Sear the beef on all sides until browned (10-12 minutes). Remove to a plate and set aside.

Reduce heat to medium, add onions, and cook until onions soften (about 5 minutes. Add garlic and cook for another minute. Stir in the wine and boil for 1 minute. Stir in stock and herbs.

Return beef and any juices to the pot and scatter potatoes, tomatoes, and olives around it. Bring to a simmer, cover, and put into the oven. Bake for 1 1/2 hours, turn meat over, and then bake for another hour. Remove from the oven and set aside to rest for 30 minutes.

Using a slotted spoon transfer the meat, vegetables, and olives to a large platter. Discard herb stems. Boil liquid for 20 minutes, until slightly reduced.

Return beef, vegetables, and olives to the pot and simmer for 5 minutes or until warm.