food
american classics
STOVE TOP
VS. OVEN
Scott’s tip
“The low, slow, even
heat of a 275°F oven
yields a roast that’s
meltingly tender, and
it’s easier than on
the stove top because
the roast can cook
unattended.
Pot Roast
Chef Scott Peacock shows you how to improve a family
favorite with careful seasoning and better browning.
BY RICHARD SW EARINGER |
PHOTOS AND Y LYONS
PRODUCED BY N A N CY W ALL HOPKINS AND SCOTT PEACO CK |
RECIPE SCOTT PEACO CK
An economical cut of beef and some
fresh carrots, onions, and potatoes are
all you need for a good pot roast. Add a
little know-how and you can get exceptional,
savory results, coaxing every bit of flavor
from vegetables while ensuring the meat is
its tender best.
“For 10 minutes extra work, the
payoff is tremendous,” says our contributing
chef, Scott Peacock. The extra touches
are simple: Season the meat the night
before, carefully brown it on all sides,
and lock in flavors during cooking with
a cover of parchment paper and foil.
I
98
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
