Lunch: Dutch Oven-Braised Beef and Summer Vegetables

After a day of hiking or swimming, Adam Sappington of The Country Cat in Portland, likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons. "Gramma" is the perfect tool for checking the meat's tenderness.

Ingredients

6 garlic cloves, minced
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 boneless beef chuck roast (about 2 lbs.)

Instructions

Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.
Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another; chill up to 2 days. Don't chill potatoes.

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