Pot roast with crushed potatoes
Arrosto in pentola con patate schiacciate
Food does not get more lovingly comfortable than a tender, moist pot roast with crushed potatoes. The easy way to spoil family and friends with a truly good meal.
There is a lot of good to be said about the classic pot roast. The simmering, slow-cooked meat is packed with flavour, juicy and incredibly easy to prepare, as long as you start a couple of hours in advance. Once you have browned the meat, chopped the vegetables and covered them in broth and red wine you are home free. The pot roast takes care of itself, and even the crushed potatoes can be cooked in advance. Cooking does not get much easier.
I have used a tied-up piece of beef brisket for this recipe, but you can also make it with chunk, plate or even tail, if that’s what makes your mouth water. As long as you allow the meat plenty of time to simmer, it will eventually become so tender, you can cut it with a spoon.