Pot roast with root vegetables from Cook's Illustrated Annual Edition 2002 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 12, 2019

    Solid, basic pot roast recipe. My husband enjoyed it. I'm more of a beef stew vs. pot roast fan - I like how fat/membrane can melt away in stews whereas they seem to linger in pot roasts - but maybe I just haven't had the right pot roast yet! I wasn't able to get one of the beef cuts specified in the recipe and instead used regular beef chuck. The internal temperature of the roast never quite reached the 210F specified in the recipe. Adding root vegetables part-way through cooking brought the temperature down further. Veggies weren't well-cooked after the time specified in the recipe, which is odd because Cook's Illustrated's usually very reliable on timing. I ended up taking veggies out of the oven pot and cooking them separately on the stovetop to finish. Maybe I was opening and closing the oven to check on everything too much?? Meat was tender - though we would've liked it to have been even more so! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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