When kitchens were built around large hearths and blackened pots bubbled while suspended over hot coals, pot roasting was a popular technique used to transform cheap cuts of meat into flavourful meals. Not much has changed. Sticking a chicken in a pot with some bacon, veggies and half a bottle of wine will result in a big flavoured, robust meal that will reward a decent appetite.
It’s the teamwork of the meat and the vegetables that I appreciate in a pot roast. They nestle together in the close quarters of a dutch oven, sharing cooking liquid, adding flavour and collaborating to produce a well-balanced offering. Continue reading