Slow Cooker Pot Roast

 
Slow Cooker Pot Roast

December 1st 2011By Joy of Kosher

 

Braised Pot Roast with Baby Carrots and Crispy Shallots

 
Braised Pot Roast85

March 2nd 2015By Chef Laura Frankel

I love cooking large cuts of meat like pot roast. It is very satisfying to pull a tender, succulent roast from the Dutch oven and cut it into large chunks, arrange on a platter and calmly accept the compliments. Pot roast is from a larger group of muscles that come from the shoulder or chuck. The meat is considered an economy cut because it is relatively inexpensive. Pot roast needs the slow, leisurely braise in a flavorful liquid to bring out the flavor and to melt the connective tissue. The more flavorful the braising liquid, the better the flavor of the final end result. Be sure to use a lot of aromatic herbs and vegetables for your braising liquid. I also try to use a tasty wine that is actually drinking quality and not one meant only for cooking. Those wines are inferior and not tasty. I recommend a full-bodied dry red wine, such as cabernet sauvignon.