Inspired by the book, I decided to cook my first pot roast with what I had on hand. And oddly enough, I found a jar of the mulled wine I had made for the holidays and thought to myself it’d be a great addition to the roast. Sure, I was scared. The Cardamom Mulled Wine had spices and agave syrup – ingredients not normally found in a pot roast but that in my mind worked. And surely, it did. The sweetness of the wine broke down the meat and the spices gave the savory roast a well-rounded and flavorful aroma.
That’s the magic of braising – you can take whatever protein you have on hand, a few spices and root vegetables, and add in a few hours to slowly coax the flavors. You’ll have an amazing meal that you’ll feel proud to share with friends and family.