Black iron skillet
Olive oil
Chuck roast
2 garlic cloves, sliced
1 large yellow onion, chopped
1 apple, chopped
2 pcs of celery, chopped
3 carrots (lightly boiled)
2 potatoes (lightly boiled)
1 c. red wine
1 c. green peas (al dente)
Herbes de Provence or seasoning of choice
salt & pepper

Preheat oven to 450 degrees. Salt and pepper your chuck roast. Heat up a couple of tablespoons of olive oil in the cast iron skillet and braise the chuck roast. Insert slices of garlic into roast using the tip of a knife to make incisions. Add chopped onions, apple, celery, and cover the whole thing about halfway with hot water. Add a light sprinkling of Herbes de Provence and dash of salt and pepper. The skillet is going to be very heavy so make sure you stretch appropriately before next step. Slip into hot oven and cover in tin foil so everything is nice and cozy and warm. Cook for about 3 hours but keep an eye on it so it doesn't dry out.

After about 3 hours, add the lightly boiled (al dente) carrots and potatoes. Arrange them artfully around the roast, add 1 c. of red wine and baste everything. Feel free to sip the wine in between steps. After about 15-20 minutes, pull the piping hot roast out and add al dente peas - find a nice little spot for them in the bourguignon juice. Cook another 15 minutes.

Then wrap your chops around the most delicious farm pot roast you've ever had. The nice thing is, if you are alone, you can eat it right out of the skillet. If you don't have a cast iron skillet, you can use any pan that you can also put in the oven but watch it closely as it cooks because the cooking time may vary. I recommend scooping up the juices with a hot, crusty freshly baked baguette.