You can email me at My blog archives and post labels are way down at the bottom of the page.

Saturday, November 7, 2015

Cooking With Herbs: Bay, Sage, Rosemary & Thyme (Italian Pot Roast)

At a recent cooking class with Chef Dan Maggipinto I learned how to make the most succulent pot roast ever.  Cooked low and slow, the flavors were deep and the meat was fork tender.

After browning, the roast oven cooks with all sorts of flavorful bits.

After it cooks a long while, it is time to make the sauce from the pan leavings.

The roast resting a bit before slicing.

Yes... it tastes as good as it looks!

No comments:

Post a Comment

Thank you for coming walkabout with me! Sorry I have had to put the word verification back on... the spam jerks have been overloading me lately.

However... I do not approve comments whose purpose is to spam. My readers do not deserve such garbage. I also do not allow anonymous comments. If you have something to say, then put your name to it.