This is the 1st recipe in an old CL "Cooking Class" article on pot roast & have meant to make this ever since that issue. Finally, last night we served a great roast & savory beans following the directions but changing some of the ingredients. Peeled four large cloves of garlic & added whole to the beans. Subbed salt-free chicken broth for the water. All else the same; think the end proportion of meat-to-beans was too high BUT very tasty. Pear & gorgonzola salad afterwards, dressed with apple cider viniagrette.
great fall recipe. I add a bit of garlic, double the cranberries and cook at a lower temp (300) for around 4 hours! My family loves it!
The recipe does not specify bone-in or boneless roast, so I (unwisely) chose bone-in. The meat was nowhere near done after 2 1/2 hours. I roasted it another hour before I was able to get the meat off the bone and shred it. It probably could have gone even longer. This recipe also needed a lot more salt. Not sure whether I would attempt it again.
The first time I made this I followed the recipe exactly. It was tasty but not spectacular. I now leave out the cranberries, add duck confit and it is an excellent dish reminiscent of cassoulet. It a favourite winter dish at our home.