When cooler weather comes, the thought of a comforting dish, like a pot roast, sounds very appealing. Conversely, the thought of spending hours slaving over a hot stove does not sound in any way appealing. Here is a simple pot roast recipe that slow cooks in the oven, tastes rich and hearty and is a breeze to prepare.

Ingredients:

• 3 Tbsp. vegetable oil
• 1 (3-pound) boneless chuck roast (London broil)
• 1 tsp. each salt and pepper
• 1 large onion, sliced
• 4 large carrots, cut on the diagonal in 1-inch pieces
• 1 tsp. dried thyme
• 2 bay leaves
• 1 cup red wine (Merlot or Cabernet Sauvignon work best)
• 2 (14-ounce) cans beef broth

Directions:

1. Preheat oven to 300 degrees.
2. In a heavy Dutch oven, heat oil over high heat. Sprinkle the roast with salt and pepper. Add the roast to pan and sear on both sides for 3 minutes per side.
3. Remove the roast from pan, turn the heat to medium, add the remaining oil and sauté the onion and carrots for 10 minutes, stirring frequently.
4. Add the thyme and bay leaves to the vegetables then place the roast over the vegetables in pan. Pour the wine and the broth in pan, cover, transfer the roast to the oven and simmer for 3 hours.
5. Serve with mashed potatoes, wide egg noodles or white rice.

Serves 6.