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.
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...