Roast: Difference between revisions
(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...") |
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Revision as of 21:32, 5 September 2025
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 Guigal Cotes du Rhone Rouge.