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Is there really anything better on a bitter cold night than enjoying a tender pot roast? This is another dish that every person in a family cooks a little bit different. There is no perfect pot roast, just like there is no perfect pie. There are just too many ways you can prepare it.
The way I prefer to make pot roast is the low and slow method. It is no secret that cooking meat slowly brings out tenderness in the most stubborn of meats. This is one reason why pot roast is popular because you can use a less expensive cut of meat, and yet enjoy a delicious dish.
I normally do not include side dishes in my main course recipes, however, the texmati rice recipe I am about to show you, really will not work without some parts of the pot roast.
Ingredients:
Pot roast:
1 3-4 large pot roast, brought to room temperature.
1 large Spanish onion, cut into a large dice.
4 clo...
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