Pot Roast with Mushrooms, Tomatoes, and Red Wine

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Appears in Cook's Illustrated March/April 2002

We cooked more than 100 pounds of beef to find the answer to tender, moist, flavorful pot roast. What's the secret? Cook it until it is done—and then keep on cooking.

SERVES 6 to 8

TIME 4½ to 5 hours

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,...

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