S TE P BY S TE P
Ultimate Comfort:
Classic Pot Roast STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN
I
f there’s one food that tugs at the thread of childhood memories for me – it’s a Sunday roast. Mom always cooked a chicken or sometimes pork, but more often than not it was a beef roast.
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The piece of chuck was placed in a pot alongside potatoes and carrots and left to cook low and slow for a few hours. The house smelled glorious. She always made a thick gravy to pour
over the meat, and if she’d also baked fresh buns, you better believe I dunked them into the pools of gravy. How lucky I am to have this meal etched into my precious food memories. However, beef
