Why It Works

Searing the chuck roast on high heat before braising builds deeper, more savory flavor.

Keeping rosemary and thyme in the braising liquid over hours allows their flavors to permeate the meat.

Covering the pot, without frequent checks, reliably cooks the roast to fork-tender perfection on low heat.

There are so many things that I love about fall—the crisp air, pulling on that first wool sweater, smelling smoke that is from a chimney (not a barbecue). But my favorite thing about the fall is that it marks my official return to the kitchen. I keep my stove and oven use to a minimum in the summer but when the weather gets cold I can fire up all of the burners and not worry about turning my kitchen into a mini inferno.…