Best Pot Roast?..This could very well be the one!

In my opinion, there's really not a better comfort meal than a slow cooked, saucy Pot Roast on a cold, rainy or snowy day.  After years of trying many adjustments to the recipe I knew as a kid, I heard about this recipe from a restaurant in Southern California - Jar.  Apparently they have a pot roast on their menu that is so good it sells out regularly...I've never been to Jar, but have cooked this recipe many times and the popularity doesn't surprise me.
my favorite Pot Roast Recipe:

Jar Pot Roast

Yield: 6 to 8 servings 

Active Time: 20 minutes 

Cooking Time: 3 hours

Ingredients:

3 tablespoons olive oil 

1 1/2 teaspoons kosher salt, freshly ground pepper to taste 

1 denuded short rib or boneless short ribs, 3 to 5 pounds 

3 carrots, peeled and chopped 

1 medium onion, coarsely chopped 

3 stalks celery, coarsely chopped 

1 leek, white and light-green parts coarsely chopped 

1/2 bulb of garlic, cloves smashed but unpeeled 

1 bay leaf 

1 cup sherry 

3 to 4 cups chicken stock 

2 tablespoons finely chopped parsley

 

Directions:

Set rack to the lower third of the oven. Preheat oven to 375 degrees.

Dry beef with paper towels, season with salt and pepper.

Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking.

Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.

Remove beef from pot; discard all but a teaspoon of fat.

Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.

Put all vegetables into pot and cook until slightly soft, about 5 minutes.

Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered. Cover pot with tin foil or a tight-fitting lid and place in oven. Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed. Continue cooking for a total of three hours.

Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.

 

To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables. Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley. Serve with Horseradish Cream.