Niels at 21:33, 5 September 2025

2025-09-05T21:33:26Z

← Older revision		Revision as of 21:33, 5 September 2025
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			From Jon

	[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thyme... generally hate rosemary though... anyways... not sure if this would get you in trouble for copyright infringement or something. One way or another, I highly recommend trying this recipe. Oh, and as with almost every recipe I make - I salt the beef at least 24 hours ahead of time.		[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thyme... generally hate rosemary though... anyways... not sure if this would get you in trouble for copyright infringement or something. One way or another, I highly recommend trying this recipe. Oh, and as with almost every recipe I make - I salt the beef at least 24 hours ahead of time.



	I've generally used [https://www.totalwine.com/wine/red-wine/rhone-blend/guigal-cotes-du-rhone-rouge/p/4715750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=504&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BTEXA%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18450557430&gclid=Cj0KCQjwzt_FBhCEARIsAJGFWVlQ0Wsw-jm2sY_bh7oQmvM4yjZObiJfMLRxvkDaJxSC-_kYCbhFXu4aAtclEALw_wcB Guigal Cotes du Rhone Rouge].		I've generally used [https://www.totalwine.com/wine/red-wine/rhone-blend/guigal-cotes-du-rhone-rouge/p/4715750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=504&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BTEXA%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18450557430&gclid=Cj0KCQjwzt_FBhCEARIsAJGFWVlQ0Wsw-jm2sY_bh7oQmvM4yjZObiJfMLRxvkDaJxSC-_kYCbhFXu4aAtclEALw_wcB Guigal Cotes du Rhone Rouge].

Niels: Created page with "[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thy..."

2025-09-05T21:32:20Z

Created page with "[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thy..."

New page

[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thyme... generally hate rosemary though... anyways... not sure if this would get you in trouble for copyright infringement or something. One way or another, I highly recommend trying this recipe. Oh, and as with almost every recipe I make - I salt the beef at least 24 hours ahead of time.

I've generally used [https://www.totalwine.com/wine/red-wine/rhone-blend/guigal-cotes-du-rhone-rouge/p/4715750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=504&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BTEXA%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18450557430&gclid=Cj0KCQjwzt_FBhCEARIsAJGFWVlQ0Wsw-jm2sY_bh7oQmvM4yjZObiJfMLRxvkDaJxSC-_kYCbhFXu4aAtclEALw_wcB Guigal Cotes du Rhone Rouge].

Roast - Revision history

Niels at 21:33, 5 September 2025