not your POT ROAST

GRAB YOUR BIG POT AND BRAISE YOUR WAY TO AROMATIC BEEFY DELICIOUSNESS. PICK ONE OF FOUR ENTICING WAYS TO SIMMER UP A SUNDAY DINNER-WORTHY POT ROAST TONIGHT.

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Cocoa-Rubbed Pot Roast

PICTURED ON P. 57 // HANDS ON 30 minutes cook 2 hours 35 minutes STAND 20 minutes

1. For rub, in a small bowl stir together first eight ingredients (through pepper). Sprinkle about 2 Tbsp. of the rub all over meat, rubbing in with your fingers to coat.

2. Cut 2 inch from top of garlic bulb to expose cloves; remove any loose papery outer layers. In a 6-qt. pot heat oil over medium-high. Add meat; brown on all sides. Add garlic, broth, Burgundy, and about half of the remaining rub mixture. Tie thyme sprigs together with 100%-cotton kitchen string; add to pot. Bring to boiling; reduce heat. Simmer, covered, until meat is almost tender, about 2 hours. Remove from heat; let stand 20 minutes.

3. Stir carrots, potatoes, and onions into liquid in pot. Return to boiling; reduce heat. Cover and simmer until meat and vegetables are tender, 35 to 45 minutes more. Transfer meat and vegetables to a serving dish. Squeeze garlic cloves from papery skins over top of meat. Cover to keep warm. Discard thyme bundle and skim off and discard fat from cooking liquid.

4. For gravy, measure and return 1½ cups cooking liquid to pot. In a small bowl stir together the water and flour. Stir flour mixture into cooking liquid. Cook and stir over medium until thickened and bubbly. Cook and stir 1 minute more. Season with additional salt and pepper. Return meat and vegetables to pot with gravy.

Sprinkle with remaining rub mixture.

Makes 6 servings.

PER SERVING 443 cal., 13 g fat (3 g sat. fat), 112 mg chol., 724 mg sodium, 29 g carb., 6 g fiber, 8 g sugars, 44 g pro.