This tried-and-true recipe from Ella Ciliberto ’27 is perfect for the winter, fall or any time of the year. Ciliberto’s pot roast has been passed through her family on a worn-out recipe card, though her dad still makes his own tweaks, from different spices to more carrots.

“He sort of tweaks the recipe every time to figure out what works and what doesn’t. So that’s sort of how we customize it, just for each day,” she said.

With the option of any dish for her birthday dinner, Ciliberto always chooses this pot roast.

“I think you eat it and it makes you feel happy. It’s sort of like having hot chocolate after sledding. It’s very warm, and I think it’s just such a nice way to end the day,” Ciliberto said.

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