Makes 6 servings

¾ cup dry red wine

½ cup dark balsamic vinegar

1 tablespoon sugar

1 tablespoon olive oil

About 2 ¼ pounds pot roast

1 teaspoon kosher salt, divided

1 teaspoon ground black pepper, divided

2 medium red onions, halved, peeled and thinly sliced

2 tablespoons finely chopped garlic

1 can (14 ½ ounces) peeled and diced tomatoes, undrained

½ cup dark raisins

4 strips lemon zest, each about ½-by-2 inches (see note)

1 can (14 ounces) beef broth

1/3 cup pitted Kalamata olives, chopped

¼ cup chopped parsley

1 teaspoon finely grated lemon zest

1 cup orzo pasta

1. Preheat oven to 325 degrees. Stir together the wine, vinegar and sugar; set aside.

2. Heat the olive oil in a heavy Dutch oven over medium heat. While the pan is heating, dry the meat with paper towels. Sprinkle with about ½ teaspoon each salt and pepper. Place in the pot and brown well, about 8 minutes per side. Remove from the pan.

3. Turn the heat to medium-low. Put the onions into the pan and sauté until translucent and golden, about 10 minutes. Add the garlic; sauté 1 minute. Stir in the wine mixture. Bring to a boil and continue cooking at a low boil 3 minutes. Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth. Bring to a boil, reduce the heat and simmer 5 minutes. Put the pot roast back into the pan. Bring the liquid back to a simmer, cover and place Dutch oven on center oven rack of preheated oven. Cook 1 hour. Turn the meat, recover and continue cooking about 1 ½ hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.

4. While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely. Refrigerate until ready to use.

5. Remove the roast from the oven. Transfer the meat to a cutting surface and cover with a piece of aluminum foil. Degrease the cooking juices. Purée about 1 ½ cups of the cooking liquid and pour back into the remaining juices. Add more salt and pepper if needed. Cut the meat across the grain in thin slices. Put into the sauce. Keep warm on low heat.

6. Cook the pasta according to package directions. Drain well. Pour into a large serving bowl. Toss with the olive mixture and some of the sauce. Spoon onto serving plates along with the meat. Serve extra sauce to the side.

Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.

Adapted from "How to Cook Meat"

by Chris Schlesinger and John Willoughby