This weekend is Labor Day and marks the end of another summer. Fall is right around the corner and already the nights have become cooler. When the summer begins to turn to fall, I start to think of my favorite foods for cooler weather. Braising, a cooking technique that combines searing food at high temperature with low temperature cooking in liquid, is perfect for those fall nights. Braising turns cuts of meat that are tough when cooked in the usual methods, into tender, flavorful works of art! At the top of my list for braised foods is Pot Roast. The fork tender, rich flavored meat combined with the soft vegetables, pungent herbs, and tangy red wine, make this dish a fall classic. You will find everything you need to make this great dish at your local Price Cutter. Enjoy!

- 1 ½ to 2 pounds of chuck roast
- 4 tablespoons vegetable oil
- 1 cup flour mixed with 2 teaspoons salt and 2 teaspoons coarse pepper
- 2 heaping tablespoons tomato paste
- 2 cups beef broth
- 2 cups red wine
- 1 cup each carrot, celery, onion, medium dice
- 1 tablespoon minced garlic
- 1 sprig rosemary
- 2 or 3 sprigs thyme
- 2 or 3 sprigs sage

Place large braising pan or cast iron skillet on high heat for 5 minutes. Dredge chuck roast in seasoned flour. Place the vegetable oil in pan and brown meat on both sides. You want the meat VERY brown, but not burnt, so watch it very closely! After the meat is browned, remove the pan from heat. Take meat out of pan and pour out any excess oil. Put meat back in pan. Put tomato paste in a bowl with red wine and beef stock. Using a whisk, blend tomato paste with liquids until there are no lumps. Add the remaining ingredients to pan.

Cover pan with a tight fitting lid or foil. At this point you can cook the pot roast in the oven or on the stove. I find that the oven works better. Cook at °275 for 4 hours or until meat pulls apart easily with a fork.

After meat is cooked remove it from the pan and set aside. Strain the cooking liquid into a saucepan. Pick the herb sprigs from the vegetables and discard, but keep vegetables. Place remaining liquid in a large saucepan and bring to a boil over high heat. Boil liquid until reduced by one half. Place meat on a platter and top with vegetables and sauce.