I bought a pot roast two days ago, before I had a recipe in mind. I forget the exact cut, but it was specifically labeled as "for pot roast," and I know it isn't a chuck roast.
I've had Chicago-style Italian beef on my mind, and wonder if I could season the pot roast and cook it the right way to make it come out like Italian beef, juice and all.
However, if the pot roast cut is completely wrong for Italian beef, I'll just use this recipe from the Pioneer Woman:
Also, I have a stainless steel Cuisinart pot I was planning to use in the oven, but will the glass lid be oven-safe? I'd hate to ruin the food or the lid. If not, can I just cover it tightly with aluminum foil?
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