A very simple recipe that creates a mouth-watering pot roast with a lovely gravy. I made this to recipe, except that I added extra carrots and onions. For those that worried about the veg burning, you shouldn't; the roast saturates them with plenty of juices.
The only hitch I had was cooking time. I am in the UK and using a gas mark oven. 135C is gas mark 1, but I found that, after the instructed three hours, the meat was still tough and wasn't breaking apart when I applied a fork. That was easily remedied by returning it to the oven for approx two more hours. (Unlike with roast beef, if a pot roast looks done but feels tough and solid (i.e., what some might think is "overcooked"), then it isn't done enough. Pot roast is a food of patience that is designed to be cooked at a low temperature over a long period of time. When it's done, it falls deliciously apart.)
I served it with Chef John's horseradish mashed potatoes, and the flavours all worked beautifully together.
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A very simple recipe that creates a mouth-watering pot roast with a lovely gravy. I made this...