"Nothing beats pot roast as a comfort food, especially on a cold and overcast day. It's an excellent way to transform a tougher and often inexpensive cut of meat into something that's sure to please. All you need is a bit of inspiration, a few ingredients, and the patience to cook it low and slow. Eventually, you'll have flavorful, fall-apart tender meat and, in many cases, veggies that are infused with a similar flavor and deliciousness."
"Joshua Weissman (of YouTube cooking fame) learned how to make pot roast from his mom and published the recipe in his cookbook, " An Unapologetic Cookbook." The recipe takes a chuck roast and turns it into a delicious meal in just over three hours, with only 10 minutes of prep required. While it starts as an ordinary roast with onions and carrots, flavored with beef stock, thyme, salt, and pepper, it hits the next level when ladled with gravy made from the roasting liquid."
Pot roast converts tougher, inexpensive cuts into fall-apart tender meat and flavor-infused vegetables through low-and-slow cooking. Variations range from traditional braises to international interpretations that use unconventional seasonings such as juniper berries or harissa, and include preparations with beef, chicken, pork, venison, and mushrooms. One approach cooks a chuck roast in just over three hours with ten minutes of prep, using onions, carrots, beef stock, thyme, salt, and pepper, then finishes with gravy from the roasting liquid. A smoky chipotle-style barbacoa sears chuck roast and simmers it with spices including garlic, pepper, chili powder, cumin, oregano, and cloves, and can be braised on the stovetop or in the oven.
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