"A good pot roast can truly be great with a balance of slow-cooked flavor, melt-in-your-mouth tender beef, and perfectly cooked vegetables."
"Most pot roast recipes ask you to deglaze the pot after searing the meat with either beef broth or red wine. Ina deglazes with a combination of red wine and cognac."
"The addition of cognac adds a fruity, spicy flavor to the sauce that makes this recipe stand apart from others I've tried."
"You could swap out carrots for parsnips, you could add some spice, you could add a dash of fish sauce to bump up the umami - the possibilities are endless."
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