I spend a lot of time in the kitchen. As a frequent cook and an avid baker, it’s a bit embarrassing to admit that I hadn’t ever made a pot roast until about a month ago. I’ve eaten my share of them, but never cooked one on my own. Large cuts of meat can be a bit intimidating, figuring out how best to prepare them, and how to measure when they’re done cooking. The great thing about a pot roast is you cook the meat so far past the point of being cooked through that you’ll never have to worry if the center is still raw. In fact, the meat spends so much time in a broth bath in the oven that when it comes out, it’s practically falling apart it’s so tender and moist. The specific cuts of meat you generally use for a pot roast (generally a chuck roast, though top round or a rump roast will work as well) have layers of fat between the meat, so when cooked down, that fat creates incredible layers of flavor.