Fall is approaching, which means it’s the perfect weather for a slow-cooked homemade pot roast.
Pot roast consists of your choice of meat and vegetables and can be cooked in the oven or a conventional slow cooker. Chef Jaylon Sybert said there are multiple ways to make a pot roast if you are looking for something less traditional.
“There’s a million variants you can add. You can do a red wine pot roast, add some different herbs and onions. You can add different cuts of meat as well,” Sybert said.
While a traditional pot roast consists of beef, there are other meats that you can incorporate.
“You could do a pork shoulder, you could do lamb or even chicken,” Sybert said. ‘If you don’t want meat in it, you could do a variety of seasonal vegetables such as squash, zucchini and mushrooms.”
Sybert recommends using a liquid such as broth to lock in flavor when cooking a roast.
“You can do red wine or beef broth stock for more flavor. If you don’t have anything else available, butter always works as a liquid,” Sybert said.
Cooking your meat before you add it to your pot can give your roast a better texture.
“If you’re going to do it traditionally and have the time, I would cook the meat by itself for about probably five or six hours and then add potatoes and carrots to it so they don’t get mushy,” Sybert said. “After that, you can add the vegetables and cook it for eight to 10 hours. If you add in the vegetables a couple hours beforehand, you’ll end up with a better product.”