Perhaps it was the winter weather, but I finally busted out the Le Creuset. The last time we used the lil' guy was at New Year's Eve when we made Coq Au Vin. Not being such a natural in the kitchen, I found myself flipping through my Art of Braising cookbook and found a delicious pot roast recipe almost identical to this one. The roast, while taking about 45 minutes of face time, required a full three hours in the oven. While it may not be a great everyday recipe, it served to be perfect for a cold Sunday evening. Now we have delicious leftovers for days to come.
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The Eastsider is getting a makeover
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