6/25/2023 0 Comments Searing pot roastIt couldn’t be simpler than three steps: Buy the right cut of beef, have a heavy pot in which you can sear the beef, then simmer it covered. Three Steps: The Roast, the Sear, the Slow Oven And what I developed was a blueprint formula for roasting pot roast that became a staple at my family’s table. But one day I did hunger for pot roast, not swimming in tomato sauce, just simmered and slow-cooked in its own juices. When they matter and when we hunger for them, we cook them over and over, and perfect them. ![]() The reason my mother didn’t make a mean pot roast was that she wasn’t hungry for it, which really sums up how we all accomplish certain recipes in the kitchen. There were always homemade mashed potatoes to the side, and kids don’t complain when served mashed potatoes. I recall a period in which she simmered a lot of things (round steak, too) in a sweet tomato sauce. Hers was swimming in a sweet tomatoey sauce, as might have been the norm in the 1960s and ’70s. Yet, there is one basic comfort food - the pot roast - that I make better than my mom. ![]() And I’ve spent my adult life trying to recreate the way she made many of the comfort foods I adored as a child: slow-roasted pork roast with apples and onions, homemade yeast bread swirled with cinnamon, and her much-celebrated Christmas toffee. She loved good food, and she enjoyed cooking it and sharing with others. Without a doubt, I became the cook I am today because I had a great role model: my mom. In this edition of Anne Byrn’s Taste of a Place column, the bestselling author talks pot roast, telling the story of why you’ve gotta love it to get it right, and offers a blueprint on making your next roast your best roast.
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