Simple pot roast from The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Editors of Cook's Country Magazine

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Notes about this recipe

  • PinchOfSalt on November 09, 2013

    Made this with a big (4.5 pounds) hunk of chuck roast and some homemade beef broth (no chicken broth). This is a very nice rendition of traditional American pot roast - no foreign influences here! The recipe is, overall, very easy to make, no fussiness until you get to the last step and are told boil down the liquid twice (the second time after adding some wine). It would be a good choice for someone who doesn't want to fuss or someone new to cooking who wants good results and a stress-free experience.

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