http://www.thekitchn.com/feedburnermain
When we hear the words “pot roast,” many of us think of the Sunday classic — a hunk of braised beef swimming in gravy and surrounded by tender vegetables — but “pot roast” is also a verb. To pot roast something promises that meat is browned and then braised with a long slow, cook until tender. Many cultures have their own distinct pot roasts with ingredients ranging from lamb to green olives to prunes. While ingredients vary, there are many techniques from these regional pot roasts that we can apply to our own pot roast at home. Here are my four favorite pot roasts from around the world and the tips they teach us about making better pot roast at home.
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