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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!








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