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Savory pot roast that is fall apart tender in a few simple steps

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Tales of the Dinner Belle

When I am planning a family dinner, one dish always comes to mind- my pot roast. What could be a homier, comfort food? I love the savory smell of my kitchen as it slow cooks all day long and when it’s finished, the meat is so tender you don’t even need a knife to cut it. There are a few simple step to make sure it turns out flavorful and fall apart tender.

First, make sure you get the right cut of meat. Look for the word chuck, shoulder, rump, or simply “pot roast” on the label. Second, make sure you sear all sides of the roast. This seals in the juices. And third, remember the phrase “low and slow”.

Plan to cook your roast for at least eight hours on low. As for what you cook it in, I love my combination of beefy onion and red wine flavor, but you can use just about any 3 cups of liquid- even cola, tomato juice, or beer. Follow these simple steps and you will be on your way to a delicious family favorite.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of seven. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.

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