I have stumbled upon the best pot roast recipe in existence. I’d tried the Mississippi roast that everybody says is the best, the one with the ranch dressing in a packet and pepperoncini, and it’s nothing special.
But the one I made today is divine. I made it in a slow cooker, and first you put in all the usual stuff: beef stock, carrots, mushrooms, and the meat itself. And then you add a tablespoon of Swad Coriander Chutney.
It makes all the difference in the world.