Betty wason's basic pot roast
Roast
Betty Wason's recipe follows the familiar pared-down approach of other pot roasts, but adds one more cathartic step: you beat flour, salt, and pepper into the meat with the side of a plate, which seems to create a thicker crust and a more lustrous gravy in the end. My mom, Susan Miglore, has adapted Wason's recipe for the slow-cooker -- something that Betty Wason didn't have in 1963, but surely would have approved. By removing it from the realm of the stove and oven, you're that much freer to have pot roast at any time of year, whenever you need it. Adapted slightly from House & Garden magazine (January, 1963) via <strong><a href="http://www.epicurious.com/recipes/food/views/Basic-Pot-Roast-20096">Epicurious</a></strong>.
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