Pot Roast Recipe, YUM

This recipe was in the Seattle PI from the Intermediate Eater a few days ago, it sounds yummy so I thought I'd share it. I'm not sure how long the link will stay active, so I'm posting the recipe and the link. I don't have all the ingredients yet, if anyone tries this let me know how it turns out. And for those of you who don't know what Archie McPhee's is, make sure to check out their site, its the most awesome store we have in Ballard.

JOANNE'S POT ROAST
SERVES 6-8

• 3/4 cup red wine
• 1/2 cup dark balsamic vinegar
• 1 tablespoon sugar
• 2 to 3 pound chuck roast or brisket of beef
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 2 medium onions, sliced
• 3 tablespoons chopped garlic
• 1 can (14 ounces) diced tomatoes, undrained
• 1/2 cup dried cranberries
• 5 strips lemon zest plus two teaspoons chopped
• 1 can (14 ounces) beef broth
• Spinach linguine
• 1/2 cup chopped parsley
• 12 pitted kalamata olives
• Parmesan cheese

Preheat oven to 325 degrees.

With a Swedish back-scratcher from Archie McPhee's Ballard outlet, moosh together the wine, vinegar and sugar.

Pat the meat dry with a paper towel, season with salt and pepper and then in an oven-proof pot on the stove top, brown the meat on all sides in hot oil. Remove roast to a warm dish.

Turn heat to low and saute the onions in the same pot, about 10 minutes. Add garlic and saute 1 minute more. Stir in the wine mixture and bring to a low boil. Stir in undrained tomatoes, cranberries, the strips of lemon zest and beef broth. Simmer 5 minutes then plunk the pot roast back into the pan. Cover and shove into the oven for 1 hour.

Turn the meat and continue cooking covered 1 1/2 hours or until very tender.

Meanwhile cook spinach linguine in boiling salted water (about 1/4 pound per person).

Combine the olives, parsley and the 2 teaspoons of minced lemon zest.

Remove meat to a cutting board and slice. Serve on plates over the linguine, slop some pan sauce over each helping and top with the olive mixture.