Based on a traditional Belgian stew, this hearty roast is flavored with beer, thyme, bay leaves, mushrooms and lots of onions. Recipe below.

THE CALENDAR KEEPS TRYING TO TELL US IT’S STILL AUTUMN. The snow on the ground and wind chill numbers with minus signs in front of them tell another story, at least here in Chicago. So when Marion and I spotted a hefty chuck roast in the meat department, deep red and nicely marbled with fat, we grabbed it like a long lost uncle who’d suddenly won the lottery.

Chuck roast is one of our favorite cuts of meat, cheap and wonderfully flavorful. And yes, it can be on the tough side, but cook it long and slow and the toughness melts away. Continue reading “Take that, wind chill factor: Belgian Pot Roast with Onions and Mushrooms” →