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I find this recipe particularly practical on days when I want to put something decent on the table but don’t feel like spending the whole afternoon at the stove. The actual preparation doesn’t take very long. After that, the oven does most of the work.
The meat simmers slowly in the flavorful sauce, while the potatoes and carrots absorb the taste. After a few hours, the roast is so tender you could almost pull it apart with a fork. That’s exactly how a good pot roast should be, in my opinion: deeply browned on the outside, tender and juicy on the inside.
And when you finally put the dish on the table, you don’t really need much of an additional side dish. The meat, potatoes, vegetables, and sauce are already there together.
Ingredients
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