Pot roasts hold a ton of winter appeal--not only do they make a complete, comforting meal that will satisfy the whole family, they also fill your house with homey smells and warmth throughout the colder days. June’s version uses dried mushrooms for extra umami and a bit of wine to balance the rich, beefy flavor. The gravy will look very thick when you put it in your dish, but don’t be tempted to add more liquid or you’ll risk an overflow. The meat and vegetables release plenty of liquid as they cook to create a generous amount of lovely, rich gravy. Serve your pot roast over mashed potatoes, polenta or buttery egg noodles for a nostalgic, stick-to-your-ribs dinner.