When we were at Disney World last New Year’s Eve we ate at a restaurant in Frontierland that had great pot roast (it was truly the only enjoyable thing about the whole day - if you ever consider going to Disney World on Dec 31st, don’t do it).
As I said, the pot roast was excellent. The meat was perfectly tender, the mashed potatoes were good, and there was just the right amount of vegetables. But I think the sauce was what made it really good. I’ve tried making it a few times since we got home, and the meat and vegetables are decent, but the sauce just doesn’t taste the same. I think what I’m missing is red wine. I braise the meat with some carrots and celery in beef broth for a few hours, then use it the juices to make gravy. It’s pretty good, but not amazing. I think I need some kind of acid in there to give it the flavor I’m looking for. But to do that, I’m going to have get a nice Dutch oven. I’m cooking my pot roast in a cast iron frying pan with a lid on it at the moment. But I’ve read you should not cook with acids in a cast iron pan.
How do you make pot roast?
