19 Jan Comforting Sunday Roast
| Serves 4 to 6 2½ -3 lb. chuck roast 1 lb. mini “rinsed” Yukon potatoes (halved) and unpeeled 8 garlic cloves (halved) 2 -3 bay leaves 2 -3 carrots rinsed, peeled, and sliced into bite-sized chunks 1 “sliced” fennel bulb 1 “thickly sliced” onion 1 cup chicken stock (low-sodium preferred) 4 tablespoons extra-virgin olive oil 1 bottle of white wine (Chardonnay or Pinot Gorgio) Kosher salt to taste (Fleur de Sel preferred) Fresh ground pepper to taste | On both sides of the beef, cut slits to implant or slide in the garlic gloves; entirely salt and pepper to taste. Coat the bottom of a Dutch oven with oil. Over medium-high heat, totally sear the beef (including its sides; approx. 10 to 12 minutes); remove it and set it aside. Cook the onions, fennel, bay leaves, and carrots in the pot for 1½ to 2 minutes before adding the wine. Bring the stew to a slow boil while stirring with a wooden spoon (to scrape up bits from the pot’s bottom) before reducing the heat to low. The goal is to allow the wine to reduce by half. Place the beef in the pot and pour in enough chicken stock to cover the meat by about ½ inch. Cover the roast and cook (approx. 1 hour and 15 minutes). Turn the beef over and add the potatoes. Continue to cook (covered) until the beef is tender and the potatoes are slightly firm and not too soft (approx. 35 to 45 minutes). Remove and discard the bay leaves. Serve the stew in shallow bowls with the beef surrounded by vegetables and sitting in the beautiful and flavorful sauce.
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