The childhood Sunday family dinner of baby boomers everywhere, pot roast claims a
sentimental favorite place in the top 10 of American comfort foods. There’s a whole
generation that would be lost without it.
Beef brisket, bottom or top round, or chuck set in a deep roasting pan with potatoes,
carrots, onions, and whatever else your mom threw in to be infused with the meat’s
simmering juices, the pot roast could be anointed with red wine or even beer, then
covered and cooked on the stovetop or in the oven.