Merry belated Christmas! Sorry for the break in posts. On December 23, Jamie and I decided we'd exchange our presents and have a special dinner. (He's quite the wrapping enthusiast as you can see above - aren't I lucky?)
He is not wont to making dinner requests, but I implored him. His request was pot roast. I've never made pot roast before, but it follows the same formula as short ribs, lamb shanks, etc. (Anything you cook for 2+ hours with wine and lots of veggies is always melt-in-your-mouth delicious, so I obliged.) I followed Ina Garten's recipe, but added a little Balsamic vinegar - a trick I learned to give amazing flavor and a touch of sweetness from another slow braise recipe.
