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This beautiful pot roast takes less effort than you might think. Get braising!

Richard Turner, author of meat-centric tomes Pitt Cue and Hog, has a new book out dedicated to the art of beef. Craving tartare, Porterhouse or simply the best cheeseburger you can make? This cookbook is your one-stop shop. Let’s learn an essential lesson how to make pot roast. Oh, and you’ll need a mashed potato recipe

An American pot roast is a beauteous thing. A variation on the French dish boeuf à la mode, it is a great way to prepare a tougher cut of beef. The dish is prepared by first browning the beef in meat fat, and then half-braising and half-roasting in a liquid composed primarily of red wine, with garlic and root vegetables.

Reprinted with permission from Prime