Classic Pot Roast with Root Vegetables
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.
WHY THIS RECIPE WORKS
We started our pot roast recipe by choosing well-marbled chuck-eye roast, which is full of collagen and well suited for braising. Opening the pot roast and trimming away the excess interior fat got rid of the pesky globs that refused to ren...