Pot roast is equal to mac & cheese when it comes to comfort food. Summer or winter, a succulent hunk of beef with carrots, onions and potatoes is just a gift from the food gods.
Not only is it great for company, it’s a perfect weekend dish, which I prefer to braise in the oven over a couple of hours (which is why I make it on the weekends). Then, the leftovers are to-die-for, either reheated as the main dish or on an open-face sandwich with the gravy over the top.
Anyway you slice it, pot roast is delicious and hearty.