Hearty Pot Roast


  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 carrots, sliced
  • 6 oz. mushrooms, sliced (porcini or other wild mushrooms are best but any mushroom will do)
  • 3" piece ginger root, peeled and chopped
  • 1 28 oz can whole tomatoes, drained and chopped
  • 3 lb. good quality beef chuck
  • 2 tbsp. olive oil
  • 1/4 cup flour
  • 3/4 cup tawny port or red Vermouth
  • 3/4 cup red wine
  • 2 cups beef stock
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. dark brown sugar
  • 3 bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. Herbes de Provence


  1. Preheat oven to 350F.
  2. Heat a large Dutch Oven (I use Le Crueset) on top of the stove. Pour the oil in and wait until shimmery. Brown meat on all side and remove from pot. Add onion and good until golden, stirring occasionally. Add garlic and cook for 1 minute. Add flour and cook for one minute, stirring. Add liquid and mix well. Add remaining ingredients and put the meat back in the pot. Cover and bake for 3 hours. Serve with rice, potatoes or noodles.