Today I created a new recipe, for Beef-Rib Pot Roast. I’ll take more/better photos of it when I inevitably make it again soon (as early as next week, possibly). But I did set up and take a shot of it in my bowl, so wonderfully meaty and flavorful, topped with fresh thyme. I’d also like to make a slow-cooker or instant-pot version of this, because a three hour cook time is inconvenient, to say the least. But I will say that this pot roast is WORTH inconvenience because it’s the best I’ve ever made, by far.
The last time I made pot roast was in 2014, so it’s time I made pot roast again. The 2014 version was served over purple cauliflower mash (so fancy!) and also benefitted from a sprinkle of thyme.
My 2018 version is so, so, so delicious. Made without relying on wine to deepen the flavor, or flour to thicken the gravy. I also intend to test this out with short-ribs, because while it was delicious with full-length ribs, they were a bit tricky to fit into my pot. Short-ribs would be easier.Print