A fork-tender roast that’s spent the day bubbling away in the oven makes a perfect supper on a lazy Sunday. To start, brown a whole chuck roast, then deglaze the pot with red wine to pick up all the rich, beefy flavor left behind. Pop the roast in the oven and slow-cook it with herbs and aromatics until it falls apart. To cut through the richness of this dish, top it with a fall-inspired gremolata made with tart diced apples tossed with lemon zest and parsley. Serve with smashed red potatoes or a baked sweet potato to soak up the sauce.
For the gremolata: