“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”
I couldn’t think of a better use for a big fat chuck roast that I came up with after a bit of freezer diving, of course, the pot luck theme in the back of my mind and while I started out with Nigella’s recipe (link below), I drifted more toward my cleaned up copy of Julia Child’s recipe (find it at La Belle Cuisine) for the most part, but the two recipes are very similar, deep beef and wine flavors and certainly adaptable for more veggies, mushrooms, baby onions, and of course potatoes of choice.
And you know that marinated in wine, broth, and herbs is always a good thing and with a long braise time at a low temperature, you know that it is going to be good. I toss in, quartered mushrooms, pearl onions, baby carrots, and tiny potatoes for the last hour of braising, but you certainly can use your favorite “stew” vegetables. I also added a piece of a rosemary sprig along with the other herbs…
Serve your pot roast with a fancy schmancy salad and dunkable fresh bread or rolls.