'pot roast' on Serious Eats

Moroccan Pot Roast With Dried Cherry Couscous

It's important to build the flavors for this slow-cooked, Moroccan-inspired beef pot roast: we use a tomato braising liquid that's spiked with a lemony mint puree and ras-el-hanout, a Moroccan spice mixture. It's served with tart, dried cherry-specked Israeli couscous that's brightened with a touch of lemon zest and fresh parsley. More

Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (along with beef stock) of the braising liquid. A flurry of root vegetables, shallots, slow cooked onions, garlic add deep vegetal flavor to complement the earthiness of the grass-fed beef. Best of all, the dish is almost entirely hands-off, sending its luscious aromas into the kitchen to entice even the most Scrooge-like of guests. More

Sunday Supper: Pot Roast with Mushrooms

A pot roast is a great meal to end the weekend with. Its long cooking time lets you get all the end of the weekend duties finished up, while still filling the house with a delicious aroma. Many pot roasts call for potatoes to be included in the pot with all the other ingredients, but I prefer some simple mashed potatoes and hot buttered peas on the side. An amber ale, or smoky red wine would sit very well next to this roast. More

This Week in America's Test Kitchen: Classic Pot Roast

Pot roast can be boring and bland, full of dry, stringy meat, stubborn bits of fat, and wan gravy. The folks at America's Test Kitchen wanted a meltingly tender roast sauced in savory, full-bodied gravy. For fork-tender meat and rich, complex gravy, they separated the roast into two lobes, salted it prior to cooking, used beef broth as a cooking liquid, and sealed the pot with aluminum foil before putting the lid on. Watch the video here and then visit America's Test Kitchen for the recipe. (Free registration required.) More

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