Make-Ahead Classic Pot Roast

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Appears in Cook's Illustrated November/December 2010

SERVES6 to 8

TIME5¼ to 5¾ hours, plus 1 hour standing and 48 hours marinating

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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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