Winter pot roast

1. Preheat the oven to 350 degrees.

2. Pat the beef dry with paper towels and season generously with salt & pepper. Heat a large dutch oven over medium high heat with the oil. Sear the beef on all sides until browned, roughly 12 minutes. Remove to a plate and set aside.

3. Reduce the heat to medium, add the onions, and cook for 5 minutes or so. Add in the garlic and cook for another minute. Stir in the wine and boil for 1 minute. Stir in the broth and herbs.

4. Return the beef and any juices to the pot and scatter the potatoes, tomatoes, and olives around it. You should have enough liquid to cover all but the top inch of the meat. If you need to, add more stock or water. Bring to a simmer, cover, and into the oven it goes for 1.5 hours. Turn meat over, and then cook for an additional hour. Remove from the oven and set aside to rest for 30 minutes.

5. Using a slotted spoon transfer the meat, vegetables, and olives to a large platter. Gently pull the beef into large chunks along its natural separations.

6. Skim off any fat that has risen to the surface of the cooking liquid and discard the herb stems. Boil the liquid for 20 minutes, until slightly reduced.

7. Return the beef, vegetables, and olives to the pot and simmer for 5 minutes or until warm. Serve on your table with lots of crusty bread for the sauce.