Sarah loves to serve this slightly piquant dish on blustery fall or winterlike days.

2 pounds chuck roast or eye of round,
bone out
Salt and freshly ground pepper
Olive, organic canola or vegetable oil
1½ cups water
2 tablespoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons kosher or sea salt
2 teaspoons curry powder
½ teaspoon cayenne pepper
1 yellow onion, peeled, ends sliced off
and cut into eighths
2 carrots, quartered
8 new potatoes (red or yellow Finn,
or any fingerling variety), halved
lengthwise

Preheat oven to 325 degrees. Season meat on both sides with salt and pepper. Add just enough oil to coat bottom of, Dutch oven or heavy, ovenproof baking dish. Over medium high heat, sear meat on all sides, using tongs to turn. Remove from heat.

Add remaining ingredients to pot, cover and place in oven for 3½ hours or until meat is fork tender (add more liquid, if necessary, as it cooks). Serve with a full-bodied Cabernet Sauvignon and fresh, crusty bread. Serves 4.