Pot roast of beef is a comfort food classic, and this is my go-to base recipe. I don’t use stock; I prefer just red wine. I love mushroom-based or mushroom-and-leek pot roast, but I didn’t have any in my fridge. My pal Gail Simmons finishes her brisket with a gremolata that includes horseradish, and I love using that for pot roasts like this one.
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9 май 2024
