Sunday Supper: Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

We're on the cusp of spring, even though it doesn't always feel like it. Food-wise, that leaves everyone in an awkward place; one where you're wanting for warmer weather but stuck in a pattern of cooking low and slow.

This pot roast eases the transition. While it benefits from a long simmer in a 275°F oven, it also gets a blast of spicy heat from the peppers. Coupled with a piquant mustard and beer braising liquid, it delivers an invigorating brightness, gently offset by carrots that caramelize alongside the meat.

As always, take the time to brown the meat properly—it does wonders for the flavor profile. And feel free to add in other elements, like herbs, lemon zest, or a handful of frozen peas toward the very end.

This is a great roast to make in advance, since the flavors continue to develop when it's left, cooked and covered, in the refrigerator overnight. Just warm it over low heat on the stovetop and add a bit of additional liquid (beer, broth, or water work well) if need be, since the potatoes tend to absorb some of what's left.