Lazy fall weekends lend themselves so beautifully to meals like this one that I couldn't resist not sharing it with all of you.
Now that the leaves have started to turn and that the pumpkins have become the staple of most markets, I find myself yearning for the ultimate comfort foods around. This kind of dish is not only quite budget-friendly (you pay less for these tougher cuts of meat that need a long time to slowly cook) but it's also a great way to feed a hungry crowd with little effort. Once you've browned your meat and nicely caramelized the bottom of your pan, all you need is to add a flavourful base - in this case pancetta, onions, carrots and herbs - and some liquid to cook the roast in. The hardest part of this type of meal really is the waiting. I imagine that in large dwellings it may be easier to seek refuge in one corner of your space so you don't have to endure the warm aromatic smell of slow-cooked meat, but in my cookie-cutter Toronto condo, you really can't escape the sweet aromas of the kitchen.
