#pot-roast

#pot-roast

For those of us that grew up with Boomers as parents, the quality of dinners isn't always looked back on fondly. Coming of age in the time of the microwave and Hamburger Helper, then becoming parents during the backlash against fat and salt, Boomers developed cooking habits that blended boxed and frozen convenience foods alongside sides of steamed or boiled (and usually) unseasoned vegetables to make sure it was "healthy."

A beef stew is one of those amazing dishes that delivers layers and layers of flavor while relying on a fairly basic set of ingredients: onions and garlic, carrots and potatoes, beef and wine, salt and pepper - you probably wouldn't even have to make a shopping run! In fact, the most demanding ingredient when it comes to cooking a stew is patience: our old-fashioned beef stew sits on the flame for two and a half hours.

Pot roast is also incredibly easy to freeze and reheat. You can make it up to three months ahead of time and freeze the entire meal in a freezer bag or airtight container. You just need to remember to take it out of the freezer prior to your meal so that it can thaw in your fridge before you reheat it.

Everything is added: meat, root vegetables, and broth. That is, almost everything; it's time for the finishing touches, and you know just the trick. In a stroke of culinary genius, you reach for a can of soda, thinking your pot roast will taste better with this fizzy addition. Hold fire, though. Which type did you grab? Unfortunately, the lack of sugar in Diet Coke could be sabotaging your pot roasts. Regular Coca-Cola is always preferable.

Ina Garten believes comfort food equals love, and her perfect roast chicken and slow roasted spiced pork embody satisfying fare. Her company pot roast stands out as an exceptional dish.