Make-Ahead Classic Pot Roast
Appears in Cook's Illustrated November/December 2010
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...