It was a late Sunday morning, the day before Amanda, her Brazilian boyfriend Leandro, and Michael were leaving to go skiing for a week and then back to school after a long Winter Break. Time for a last family dinner with my two Atlanta sisters and their families. “What should we make?” asked Mary, as she thumbed through a gourmet cookbook she got for Christmas. “There is a great looking recipe for shrimp and scallops on skewers in a lime marinade.. .” she mused. “Ugh, that is not exactly what I had in mind for a cold winter day. Let’s save that one for later.” I replied and added, “and I don’t want to anything fancy.” As I said that, I knew what I wanted was my Mom’s old fashioned Pot Roast. It would be easy and good and then someone could make biscuits and someone else could bring the wine and dessert. I went to the freezer in the garage and pulled out a couple of chuck roasts from Hank, the cow I bought last spring, and put them in the microwave to thaw. It was delicious.
Preheat the oven to 350 degrees. Coat the bottom of a big skillet with about a quarter inch of olive oil and heat the oil and the chopped garlic till very hot. Rub both sides of the Chuck Roast with salt, pepper and garlic powder and brown all sides in the skillet to have a bit of a crust. While meat is browning wash and cut up the vegetables and set them aside. When the outside of the roast is browned, place it in the center of a large roasting pan and add the vegetables all around it including the canned tomatoes. Add spices and pour the wine over it all and place in the oven with a cover or a tight wrapping of aluminum foil. Leave in the over to cook for three or four hours. It will be ready when the meat is falling off the bone.