Classic pot roast from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • vhague on February 15, 2016

    Made this for Valentine's Day with my husband. Do not skip the step when you split the roast and trim off the fat. Not only does the remaining fat leave the sauce greasier than it should be (adding extra time to de-fat it), but it's pretty unsightly. I added carrots and yukon gold potatoes in the last hour of cooking and they turned out the correct texture. Very tasty recipe, makes the house smell divine.

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