How Do You Prepare Classic Pot Roast?
This pot roast is a family or party dish with a decidedly French touch. Using pig’s feet is an old trick for giving body and character to robust sauces because of its wealth of natural gelatin. For best results, marinate the meat for 1 to 2 days. Serve with a Cote du Rhone or a full-bodied California Zinfandel. Step 1 jQuery(document).ready(function(){ jQuery(‘#jsArticleStep1 span.image a:first’).attr(‘href’,’http://i.ehow.com/images/GlobalPhoto/Articles/2116894/PotRoast_Full.jpg’); }); For marinade: Combine first 13 ingredients in nonaluminum bowl just large enough to hold roast. Blend well. Step 2 jQuery(document).ready(function(){ jQuery(‘#jsArticleStep2 span.image a:first’).attr(‘href’,’http://i.ehow.com/images/GlobalPhoto/Articles/2116894/PotRoastCarrots_Full.jpg’); }); Add meat, turning to coat all sides. Cover with plastic wrap and refrigerate 1 to 2 days, turning once a day. (Marinating can be omitted: Combine first 13 ingredients in large saucepan and boil 10 minutes. Set wine
