From Season 13
Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?
In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.