Jar Restaurant via the LA Times

1 (4 pound) boneless chuck roast
salt, pepper
2 tablespoons oil
3 cups dry Sherry
2 carrots
chopped 1 onion, chopped
4 stalks celery, chopped
1 leek, white and pale green parts only, chopped
1 head garlic, cut in half, unpeeled
1 bay leaf
6 cups low-sodium chicken stock

Heat oven to 350 degrees. Season the roast with salt and pepper. Brown the meat in the oil in a large roasting pan over medium-high heat, about 4 minutes on a side. Remove the pan from the heat and place the roast on a platter. Add the Sherry to the pan. Return the pan to medium-high heat and reduce the Sherry to 1 1/2 cups, about 30 minutes. Combine carrots, onion, celery and leeks with the garlic and lay them in the bottom of the roasting pan. Set the roast on top. Add the bay leaf and the chicken stock; the liquid should cover 3/4 of the meat. Cover the pan and cook in oven until meat is very tender, about 3 hours. When the meat is done, remove it from the oven and let it cool in the braising liquid for about 30 minutes. Remove the meat to a warm platter, strain the cooking liquid and discard the vegetables. Skim the fat from the liquid. Reduce the liquid in a large skillet over medium heat to about 3 1/2 cups, 30 to 40 minutes. Reheat the roast and the liquid before serving.

Each serving: 432 callories 156 mg sodium 127 mg cholesterol 25 grams fat 9 grams saturated fat 5 grams carbohydrates 39 grams protien 1.01 grams fiber

8 to 10 servings
20 minutes
4 1/2 hours total
Moderate

This recipe from Mark Peel and Suzanne Tracht of Jar can easily be doubled to serve a crowd. The amount of Sherry called for may seem like a lot, but in the final dish you don’t really taste it. It just contributes another level of flavor. Tracht says at the restaurant this roast is served only with “one great big honkin’ roasted carrot.” -LA Times