I’ve been eyeballing this recipient for a week now. It’s …

Comment on Classic Yankee Pot Roast by Karl.

I’ve been eyeballing this recipient for a week now. It’s not really the time of year for a pot roast but who cares I had the craving, anyways ended up getting a rump roast instead of chuck roast( I think chuck would have been more tender, most of it would have been covered the whole time cooking). I wasn’t able to find pearl onions so just quartered a couple onions. At first I thought the bacon was Gona be a little to much, I love bacon but usually don’t cook with it. The sauce was enhanced a lot by the bacon so I wouldn’t omit it even though the bits of bacon really didn’t seem to go with the beef( no big deal , next time I won’t eat them). The meat came out tender but like I said I used a rump roast so it was above the juice more than what a chuck roast would have been. Usually when I try recipies that I find online I have to add more seasonings or ajust them bigtime, this came out great, and have a lot left, tomorrow gonna have leftovers but Gona turn that leftover sauce into one hell of a gravy, ( that sauce was awesome) anyways thanks for a great recipie , I will cook this many more times

Dandridge, Tn

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.