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I discovered Classic Pot Roast – Fall-Apart Beef Roast on a rainy Tuesday in Seattle, tucked away in a tiny restaurant that only had four tables. The owner, Mrs. Park, had been making it for 30 years, and I’ve been trying to perfect my version ever since. What makes this dish special isn’t anything fancy — it’s the way the flavors build up over time. Why This Recipe Works Most recipes for Classic Pot Roast – Fall-Apart Beef Roast are either too complicated (12 ingredients you’ve never heard of) or too boring (just throw everything in a pot and call it a day). This version hits the sweet spot: simple…