Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!
With the sudden burst of wintry weather, now is the perfect time for pot roast. Maybe it’s the mouthwatering aroma as it braises, or maybe it’s soaking up every last bit of the roast’s cooking liquid with a piece of bread, but there’s just something about this dish that says comfort.
Here’s a fact that may surprise us Southerners: our New England neighbors cooked the first pot roast, and called it “Yankee pot roast.” This dish most likely evolved from the popular colonial-era New England Boiled Dinner, made with corned beef, cabbage, and other vegetables. Pot roast, as we know it today, uses chuck roast instead of corned beef.
So, warm up by the fireplace with your family and enjoy one of our favorite pot roast recipes, including one from our new December issue (you’ll love the Creamy Mushroom Grits that go with it!).
Classic: Italian Pot Roast
From Our December Issue: Company Pot Roast with Creamy Mushroom Grits
Leftover Lunch: Cheesesteak-Style Sandwiches