Roast

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.