Pot Roast Smothered in Bacon and Onions
There seems to be a daunting amount of onions in this Portuguese-inspired dish, but with the bacon they cook down to a wonderful, smoky jam surrounding super tender beef.
GO TO RECIPE
Pot-Roasted Lamb Shanks with Cannellini Beans
For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.
GO TO RECIPE
Pinot Noir–Braised Pot Roast with Root Vegetables
This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine. Because it's the only liquid the meat braises in, be sure to pick out one that's rich and fruity. Dailey loves the 2013 Pinot Noir from local winemaker Dr. Konstantin Frank.
GO TO RECIPE
Belgian Ale-Braised Pot Roast with Melted Kale and Onions
This hearty pot roast is slowly cooked in a Belgian-style beer broth, and then smothered in tender kale and onions.
GO TO RECIPE
