Tonight's dinner was a lot of labor for not enough payoff. I decided to follow a recipe from this month's Fine Cooking, "Making a Succulent Beef Pot Roast. It took 3.5 hours and a lot of checking, turning and bothering with.
When I usually make pot roast I *very simply* gather these ingredients: veggies, meat, crushed tomatoes, broth, salt and pepper. Throw them in the oven for 2.5 hrs. That's it...it's done...and it's always tasty.
This recipe told me to add all kinds of extra things that didn't really matter in the long run because their flavor gets all cooked out. For example: orange zest, vinegar and cinanmon stick. With the exception of the cinnmon stick, all of the other tastes were gone. And why in the heck did it suggest to saute carrots and onions in the beginning when I would just add more later? It added nothing but a soggy mess in the end. Why would I brown the beef first when it's just going to braise in hot liquid and get all flaky anyway? Why? Why?! Why take so many steps when it's not absolutely necessary? Inefficiency is a pet peeve of mine, perhaps this is why I don't follow recipes and just do my own thing.
Les agreed there wasn't much difference aside from the fact that tonight's pot roast was less salty. Well, we all know how much I love salt, so I'll take that with...well...a grain of it!