Pot roasts are great Sunday night dinners. You may have some extra time to spend cooking, the dish is warm and filling, plus, you should end up with leftovers to last an extra day or two - perfect for lunches or to revisit the following evening.
This pot roast is delicious and uses winter root vegetables which are perfect right now. After you’ve prepped the veggies, most of your time is spent waiting for the meat and veggies to roast, which will make your home smell amazing and leave you eager to dive into this dish!
Although it can be skipped, searing the meat before roasting gives it nice texture on the outside and a lovely caramel flavor. The longer roasting time dissolves any fat from the meat and results in an exceptionally tender roast with a full, rich flavor.
Recipe from America’s Test Kitchen.
Image courtesy of America’s Test Kitchen