By Chef Rebecka Evans | Photos by Rebecka Evans~
I can’t be the only one who feels a sense of comfort in the unctuous smell of cooking pot roast.
In my opinion, there’s nothing more evocative than the smell of Sunday roast. It jolts my food memories into overdrive: My Mom’s Sunday roasts, family time with my father and brothers, a meal cooked with love — this is what food memories are made of.
For the best results, be sure to use a good drinking wine when making the recipe. Remember: If you wouldn’t drink it, don’t cook with it! I use a delicious Bordeaux that I also serve with the meal.
For a non-alcoholic version, omit the wine and double the beef stock measurements.