With a chill in the air, what's better than the smell of a tender pot roast cooking to warm the heart?

Kathy Whyte/ WNBF News

Pinot Noir Brazed Pot Roast (prep. time about 1 ½ hours.  Serves 8-10)

2 ½ lb. to round roast (truss the roast with butcher string if needed)

4 cloves garlic, peeled & smashed

2 onions peeled & quartered

3 celery ribs rough chop

2 carrots chopped

4 small potatoes halved

2 Tb. olive oil

2 Tb. cracked black pepper

salt

3 small tomatoes halved

1 tsp. each thyme & rosemary

2 C. Pinot Nior

1 C. water

parsley for garnish

Heat oven to 325.  Rub the roast with salt, pepper and herbs. In a large Dutch Oven or stock pan, heat olive oil and brown the roast on all sides.  Remove and add vegetables, except the potatoes, and garlic to the pot.  Cook over medium heat until the vegetables just start to get tender. Use a spoon to scrape the brown bits from the bottom of the pan (called “fond”) as much as possible.  Return the meat to the pot and add the potatoes.  Pour in enough wine and water until the liquid is about 2/3 way to the top of the roast. As the pan deglazes with the wine and water (how Biblical!) scrape the fond up again. It adds a ton of flavor!  Cover and place in the oven for about an hour, basting every 15 to 20 minutes.  Remove the meat when a thermometer reads about 115.  Set the meat on a plate and allow to rest for about 20 minutes before slicing against the grain. It will actually continue its cooking while resting.  Remove the potatoes and some of the vegetables and set aside.  Blend the rest into the pan juices with an immersion blender until smooth.  Spoon the sauce over the sliced roast and vegetables and garnish with chopped parsley.