The word “pot roast” can conjure up a wide array of images- anything from thick brown gloppy stuff in a school cafeteria to a glistening boeuf bourguignon served in a fancy French restaurant. In most of our everyday realities, it’s somewhere in between the two. I really never made pot roast at home because it’s just kind of… boring. But after we ordered our side of beef, I find myself wanting to revisit some old classics that will really let all this good meat shine.
This recipe fits the bill. Turns out that the key to delicious, melt-in-your-mouth, flavorful pot roast is simplicity. I mean, it makes sense, but for some reason, it didn’t occur to me how exceptionally tasty pot roast could be. And how much satisfaction it can give you for such minimal work. Oh, the satisfaction. The meat falls apart beneath your fork, the vegetables are tender but not mushy, and the flavor is surprisingly subtle for pot roast- I think the fresh herbs make a big difference here. Continue reading
