Now that winter is upon us, I am enjoying making and eating comfort foods. This chili works perfectly on a rainy, cool evening. It freezes well, so make a double batch and tuck away a meal for one of those crazy nights when you don’t have time to cook.
January is definitely a month for comfort food recipes, and this one is delicious. Braising in red wine is one of my favorite ways to prepare pot roast. It allows the meat to become very tender while the herbs and wine create a fantastic sauce to serve over it.
3 pounds boneless beef chuck roast
2 Tbsp olive oil
1/2 cup water
1/2 cup red wine
1 tsp dried basil
1 tsp herbes de provence
1 tsp salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 carrots, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Preheat an oven to 350 degrees F (175 degrees C).
Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, herbes de provence, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the carrots and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.