When I was a teenager, my mother would sometimes send me to school with a note saying that I needed to be dismissed early. The whole thing was a ruse—she needed me to go home, turn on the oven, and slide her pot roast in so that it would be ready in time for dinner. In her eyes, pot roast was more important than my education, and I can’t say I disagree. After all, a good pot roast cooks for hours and cannot be rushed. (Mrs. Muldowney, if you’re reading this, please accept my apologies.) These days, I save my own pot roasting for the weekends, when I have all the time in the world and want plenty of leftovers for the week. The roast cooks in a flavorful mix of pancetta, tomatoes, red wine, fennel, and lots of herbs, until it’s about ready to fall apart at the seams. Pearl onions and mushrooms soften, and herby horseradish cream adds the final touch of zing and richness. Mom would be proud!
This recipe was excerpted from ‘Let’s Eat: 101 Recipes to Fill Your Heart & Home’ by Dan Pelosi. Buy the full book on Amazon.
