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