food

TECHNIQUE

Pot Roast

Chef Scott Peacock shows you howto improve a family

favourite with careful seasoningand better browning.

by RICHARDSWEARINGER photographs ANDYLYONS

produced by NANCY WALL HOPKINS and SCOTT PEACOCK recipe SCOTT PEACOCK

A

n economical cut of mutton and

some carrots, onions, and potatoes

are all you need for a good pot

roast. Add a little know-how

and you can get exceptional,

savoury results, coaxing every' bit of flavour front

vegetables while ensuring the meat is tender.

“For 10 minutes extra work, the pay-off is

tremendous,” say's Scott Peacock, contributing

chef to

Better Homes and Gardens,

US. The extra

touches are simple: season the meat the night

before, carefully brown it on all sides, and lock

in flavours during cooking with a cover of baking

sheet and foil. Voila! You have a perfect roast.

1 2 4 FEBRUARY 2C11

BETTER HOMES ANDGARDENS

ADDITIONAL INPUTS: RADHIKA BHATIA