"A significant part of what we love about pot roast is its classic simplicity. A relatively inexpensive cut of beef tossed in a pot with a few choice items transforms over the course of a few hours into fall-apart-tender meat and vegetables in a rich, delicious gravy. But just because your go-to recipe arrived on a sepia-toned notecard written down by a family member many years back does not mean that it can't be improved."
"Potatoes are an ingredient that you can reasonably expect to find in just about every pot roast recipe out there, so it might seem odd to leave them out of the list of vegetables to add to a pot roast, but in her own recipe, Drummond makes it clear that, for her, tossing in those tubers is a no."
"If the idea of a pot roast without potatoes sounds like a bridge too far, you don't need to worry, Drummond isn't suggesting that. Instead, she simply suggests that you serve the potatoes on the side, preferably as a nice crock of mash - though she is also open to baked potatoes."
Pot roast often includes potatoes, but adding them to the braise can produce mealy, overcooked tubers that undermine texture. Omitting potatoes from the pot and preparing them separately—such as creamy mashed potatoes or baked potatoes—preserves a superior potato texture and prevents the starch from diluting the roast gravy. Cooking potatoes on the side requires additional kitchen time because two dishes must be prepared, but it enables more deliberate flavor pairings and textures. Serving silky mashed potatoes as a bed for sliced pot roast allows the gravy to soak into the mash and adds creamy richness to each bite.
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