elizabeth kurtz

Pot roast is sorely underrated in my opinion. The homey, rustic dish is comfort food at its finest. Prepared low and slow on the cooktop, the meat becomes soft and super flavorful. It tends to get even more tender and delicious prepared a day or two ahead of time and left to rest, covered, in the refrigerator. (The fat needs to be skimmed off before reheating.)

Savory Pot Roast with Dried Mushrooms

beef

salt

Gefen Black Pepper

extra-virgin olive oil, divided

yellow onions, sliced

mushrooms

garlic,

dry red wine,

Manischewitz Beef Broth

potatoes

rosemary,

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