Braised Beef

Simple things are best, and fall offers so many.
Even with cooler temps it is best to have something that will essentially cook itself in a low oven. What fills that bill? A small chuck roast, dredged in seasoned flour, surrounded by savory fall veggies, covered in liquid, and slow cooking in a low oven for hours (and hours).

At the end you have fork tender beef, and liquid ready to be reduced to an awesome sauce for serving.

The surrounding vegetables (IE carrots) can be served as sides, and this variation features Shitake mushrooms offered in the sauce as a last minute addition.

Any way you add it up, this is a Sunday dinner par excellence.

AND I have some beef and stock left over for hash later in the week. Doesn't get much better than that.