Winter savory is my mom’s pet herb: She’s been encouraging me to experiment with it more for years, and keeps sending dried savory from her huge kitchen garden in Washington State. Its flavor is distinctive and not easily described, like a combination of woody herbs (rosemary, oregano, thyme …) plus grassy mountain mint. If you don’t have any on hand, you can use a sprig of fresh rosemary or a teaspoon of crumbled dried rosemary in its place, but you should definitely seek it out, if you can, for this pot roast. It’s also great with roasted vegetables and in bean-based soups.
Season the beef with salt and pepper. In a large skillet or sauté pan, heat
Bring a pot of water to a boil, add the cipollini, and blanch for 30 seconds, then drain in a colander and cool under running water. Trim off the roots and tops and slip off the peels, then add the cipollini to the cooker, tucking them in around the beef. Sprinkle in the savory. Cover and cook on low for 8 hours.
Using a slotted spoon, transfer the beef and cipollini to a platter. Spoon some of the liquid from the cooker over everything and serve.
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