The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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Queezle_Sister from Salt Lake City, UT
This pot roast was a very involved recipe. I gave the meat one day with the salt rub, I'm sure 2 extra days would have been better. I also used a Cabernet for the wine. Cooking down a full bottle to 0.5 cups is a long process, and consequently the wine was added late. I used zuni cafe chicken stock (home made).
I didn't think this recipe called for enough vegetables, so I tripled the number. For some reason, after 4 hours, my celery root was still really tough. But the sauce was amazing. Like southerncooker, I didn't need to add any sugar, basalmic vinegar, or additional stock.
Not very pretty, but very good.
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