Classic pot roast
Roast
Pot roast. It doesn’t seem like much. The cut alone, chuck roast, is a humble hunk of meat. It needs time, and patience, to be rendered tender. Some aromatics, a helping of sweet vermouth, and homemade stock, and in a few hours you have a pot of meat, tender enough to release it’s hold with the the poke of a fork. It’s a meal filled with depth, a heartiness only the tenets of low and slow can yield.
<br />Pot roast is kind of like love. Time isn’t of the essence; it’s the foundation of it all. A few key ingredients, thoughtful, yet unfussy technique, and don’t over think it too much. It makes sense that this was the first meal I made for the new love in my life, after what's been a long journey in finding happiness again.
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