This was my second pot roast and I think I did a pretty good job. I dry brined the roast for 12 hours. I didn't just throw stuff in the pot and close the lid, I first created a really nice base with browned onions, leeks, garlic and tomato paste (deglazed with beef stock) that gave it a really rich flavor.
1st pic is the final dish after thickening the sauce, 2nd is after cooking, before thickening, 3rd is the seared roast and the onions and leeks as they were beginning to cook.
by Miserexa
3 Comments
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Oh my goodness that looks amazing
Are those eggs? That reminds me of Chinese style braised beef, we would use the sauce to cook the eggs. The only things the base is so heavy and salty we cannot drink it as soup