America's Test Kitchen
408

Pot Roast

When it comes out right, pot roast is tender, succulent, and richly flavored. When it turns out wrong, the meat is dry, gray, tough, and full of fat and sinew. Good pot roast begins at the market, and we've found that cooking technique matters just as much as the cut.

BBQ for Memorial Day Weekend

America's Test Kitchen - Season 17

Cook's Country - Season 12