Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Thursday, February 4, 2010

Classic Pot Roast

This recipe is exactly what it claims to be: classic! Sure you could probably go in your kitchen and whip up a pot roast (if you've ever made one before), but if you want to get consistent results use this recipe. It is what we are having for dinner tonight!

I pretty much follow the exact recipe, except that I shorten the time that you soften the vegetables because I like my onions, etc. not to dissolve during the cooking. I usually just add water in the first liquid step (wine or water) and then beef bouillon in the second, although today I had chicken broth on hand.

I think the rosemary/tomato variation looks really good, but that is for another day!

HTCE p.742

1 comment:

  1. Ditto. I think a bit of wine really helps make this tasty. I've always used at least some beef broth as well.


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