Pot Roast with Fingerlings and Olives

Braised beef, red wine, olives, cheese, rhubarb, and chocolate - these are basically all that I need to survive. Charlotte would take the beef and chocolate but forgo all of the other offerings. This dinner may combine three things from my list and only one from Charlotte's, however, extra olives for me and a side of baguette for her and we were both happy!

Pot Roast with Fingerlings and Olives
Serves: 6
Adapted From: Curtis Stone - What's for Dinner?

4 pounds boneless beef chuck roast
Kosher salt and fresh ground pepper
2 tablespoons olive oil
1 sweet onion, chopped
8 garlic cloves, quartered
1 cup dry red wine
2 cans (14.5 oz. each) reduced-sodium beef broth
4 sprigs fresh thyme
1 sprig fresh rosemary
1-1/2 pounds fingerling potatoes, halved lengthwise
12 ounces cherry tomatoes
1 cup pitted green olives

Preheat oven to 350°. Pat beef dry with paper towels and season with salt and pepper. Heat oil in a 6-quart Dutch oven over medium-high heat. Brown beef in oil on all sides. Remove from pan and set aside.

   Reduce heat to medium. Add onion to pan and cook until tender, about 5 minutes. Add garlic and cook 1 minute longer. Stir in wine and cook for 1 minute. Add broth, thyme and rosemary. Return beef to pan; place the potatoes, tomatoes, and olives around roast. Bring just to a boil over high heat. Cover pan and transfer to the oven.

   Bake for 1-1/2 hours. Turn roast over and bake (covered) 1 hour longer. Uncover and bake for 30 minutes or until roast is tender. Let rest for 20 minutes. Charlotte recommends serving with chunks of baguette. I recommend a nice little salad as well.