Pot Roast with Root Vegetables

From Pot Roast

Pot Roast with Root Vegetables

Why This Recipe Works

A good pot roast recipe should transform a cut of meat into a tender, rich, flavorful main course by means of a slow, moist cooking process called braising. For our best pot roast recipe, we browned the roast on all sides, then added onion,...

Why This Recipe Works

A good pot roast recipe should transform a cut of meat into a tender, rich, flavorful main course by means of a slow, moist cooking process called braising. For our best pot roast recipe, we browned the roast on all sides, then added onion, carrot, and celery along with some sugar to caramelize the vegetables and develop flavor. By braising the meat in a combination of chicken and beef broths and water until it reached an internal temperature of 210 degrees, and then maintaining that temperature for a full hour, we got the tender result we were looking for.

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Pot RoastSeason 4, Ep. 408

When it comes out right, pot roast is tender, succulent, and richly flavored. When it turns out wrong, the meat is dry, gray, tough, and full of fat and sinew. Good pot roast begins at the market, and...