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A New Twist on Classic Pot Roast

Fork-tender braised meats get a flavor boost from herbs, vegetables, and even subtle fruits

by Beth Dooley, Lucia Watson

fromFine Cooking
Issue 19

Perhaps nothing says warmth, welcome, and comfort like a pot roast. Of course, this American classic isn’t a roast at all, but a braise--a cut of meat cooked in a little liquid at moderate heat until it’s fork-tender. In this article, Beth Dooley and Lucia Watson share their favorite pot roast tips, from what cuts of meat they prefer, to what kind of pot or pan to use, to what to do with pan juices (several options). They also detail their favorite pot-roast recipes: Marinated Beef Pot Roast; Leg of Lamb with Apricot-Orange Stuffing; and Pork Roast with Fennel & Pears.

Photos: Alan Richardson & Ben Fink

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