Forget about cheffy burgers, artisanal farm-to-table pork buns or the progression of locally sourced, pastured and sustainably raised datum of dishes one must eat for culinary correctness and instead plunge your fork into the classic pot roast.
It’s so old-fashioned—but never out of style–it may rank as the perfect helping of comfort food. And the thing is it’s so easy to make at home as an especially good Sunday supper. All you need is some time for low and slow oven roasting in a covered pot.
A Dutch oven is the cooking receptacle of choice, and the best are those enameled cast-iron pots made by Le Creuset.
A chuck roast is braised in a Dutch oven with onions and surrounding vegetables of potatoes and carrots
Traditionally the two best cuts for pot roast are the chuck roast or brisket. Other cuts such as shoulder, rump and top round don’t have the same marbling as the very fatty cuts of chuck.
