Make-Ahead Classic Pot Roast

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Appears in Cook's Illustrated November/December 2010

These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.

SERVES 6 to 8

TIME 5¼ to 5¾ hours, plus 1 hour standing and 48 hours marinating

has video

WHY THIS RECIPE WORKS

Pot roast can be boring and bland full of dry, stringy meat, stubborn bits of fat, and wan gravy. We wanted a meltingly tender roast sauced in savory, full-bodied gravy.To start, we separated the roast into two lobes, which allowed us to re...

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