INGREDIENTS
1
3 to 4 pound pot roast (chuck roast), trimmed of extra fat
Kosher salt and freshly ground black pepper
2
to 3 tablespoons all-purpose flour
3 tbsp
coconut oil
2
medium onions, cut into 1-inch pieces
5
medium carrots, cut into 1-inch pieces
2
stalks celery, halved
6 cloves
garlic, peeled and smashed
3 tbsp
tomato paste
3 cups
beef stock
2 cups
red wine, preferably a dry and full-bodied variety
1 14 ounce can
diced tomatoes
10
to 12 sprigs thyme
1
bay leaf
2 tbsp
hot sauce
1
lemon, halved
1/2
sheet focaccia bread
Chow-Chow, recipe follows
2 cups
shredded red cabbage (about 1/4 head)
1
red bell pepper, small dice (about 1 cup)
1
medium onion, small dice
6
radishes, thinly sliced (about 3/4 cup)
2 tbsp
kosher salt
1/2 cup
rice wine vinegar
1/3
to 1/2 cup honey
1/2 tsp
mustard powder
1/2 tsp
turmeric
1/2 tsp
prepared horseradish
1/4 tsp
ground cloves
1
bay leaf
1
Thai chili, quartered if fresh and left whole if dried