Classic Pot Roast p. 742

Yes, somehow after two years of cooking for myself I had not managed to cook a pot roast. I’ve done stews, which I consider similar, and briskets, but never a pot roast. Determined to change that, I held a family dinner at my house last week serving a classic pot roast. I had to wait to make it for company because there is no way Bryan and I would be able to eat a whole pot roast on our own.

This version of pot roast is cooked on low over the stove top. I always thought it was cooked in the oven, but I was wrong.

I won’t go in depth about each step, but my main concern with this recipe is that there aren’t nearly enough veggies. Mark Bittman calls for 2 carrots, 1 celery stick, and 2 onions. I intended to follow the recipe to a T since I was nervous feeding a crowd. But the onions were over powering. So I added at least on more celery stalk and 3 or more carrots, I forget now. I’ve made a note in my book so I remember to add more when I make it again.

The end product was delicious, flavorful, and tender. I served the meat and veggies over homemade mashed potatoes. The perfect causal dinner for a casual get together.

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