COMPANY POT ROAST
Makes 6 to 8 servings
Your family will love this hearty and flavorful beef roast.
1 (4-pound) boneless beef chuck roast, tied with kitchen twine
2 tablespoons plus ½ teaspoon kosher salt, divided
3½ teaspoons ground black pepper, divided
5 tablespoons vegetable oil, divided
6 carrots, peeled and chopped
6 cloves garlic, crushed
2 shallots, quartered
2 large yellow onions, cut into eighths
2 bulbs fennel, chopped
2 cups dry red wine
2 tablespoons bourbon
1 (28-ounce) can whole plum tomatoes in purée
1 tablespoon Worcestershire sauce
3 sprigs fresh rosemary, tied with kitchen twine
1. Preheat oven to 325°. Pat beef dry with paper towels. Sprinkle 1 tablespoon salt and1½ teaspoons pepper all over beef.
2. In a 6-quart enamel-coated cast-iron Dutch oven, heat 3 tablespoons oil over medium heat. Add roast; cook until browned, 3 to 4 minutes per side. Remove beef from pot.
3. Add remaining 2 tablespoons oil to pot. Add carrot, garlic, shallot, onion, fennel, 1½ teaspoons salt, and 1 teaspoon pepper. Cook over medium heat, stirring occasionally, until tender, 10 to 12 minutes. Add wine and bourbon, scraping browned bits from bottom of pot with a wooden spoon. Stir in tomatoes, Worcestershire, rosemary, remaining2 teaspoons salt, and remaining 1 teaspoon pepper. Add beef to pot; cover pot with lid or foil.
4. Bake for 1 hour. Reduce oven temperature to 250°. Bake until beef is fork-tender, 2 hours and 30 minutes to 3 hours more. Discard rosemary; let stand for 15 minutes before serving.
LEMON AND CAPER BRAISED CHICKEN
Makes 4 to 6 servings
This braised dish is great for Sunday supper, but it also works for weeknights. Briny caperberries and tart lemon add bright flavor.
4 tablespoons canola oil, divided
1 medium yellow onion, cut into wedges
4 carrots, halved lengthwise, then crosswise
4 celery stalks, halved lengthwise, then crosswise
2 cloves garlic, halved
1½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 skinless chicken drumsticks
4 bone-in skinless chicken thighs
1½ cups chicken broth
2 teaspoons herbes de Provence
5 bay leaves
