Ask my husband who makes the best pot roast on the face of the planet, whose is the most flavorful and tender, with just the right balance of perfectly-seasoned carrots and potatoes and will always and faithfully answer the same way.
When we were first married, I was still learning the basics--starting potatoes in cold water, starting stir-fry vegetables in a hot pan, and having the tip figured out when the pizza guy rang the bell. If ever I missed an ingredient or step in my red-and-white covered Better Homes and Gardens cookbook, we were always welcome at Nancy's house. And if it happened to be a special occasion, like Easter Sunday (and Nancy always made it clear that she'd love to have our company on Easter Sunday), there was sure to be a falling-apart roast and mounds of steaming mashed potatoes.
For years, I've tried duplicating that roast, but it's always too dry, or too gristly, or not quite flavorful enough. But today, I finally found a recipe that looked promising, and with a few variations, it's as close as I've ever come to making a roast like Nancy's.
Part of the secret for this is the right cut of meat. The best cuts for cooking in crock pots are cuts that are normally tough when cooked any other way. Inexpensive cuts like chuck roasts (which I used today), pork shoulder or beef brisket work the best. The low-temperature, long cooking time perfectly breaks down the meat's connective tissue, and you end up with a very tender pot roast.
After the post-lunch nap, as I sat down to write this post, I asked my family who makes the best roast ever. I wasn't surpised when husband agreed that today's was pretty darn close but maintained that Nancy's were still the best.
But each of my darling children, all too young to clearly remember any roasts but mine, lavished generous praise upon today's mouthwatering Easter feast.
Fall-Apart Roast and Veggies, Crock Pot Version