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Cooking day in, day out can be boring and tiring. You can change this. You can create and enjoy your culinary experience as a home cook by experimenting with different kind of ingredients. Let’s begin with herbs! There are plenty of flavorful herbs you can use in cooking. While specific herbs pair beautifully with certain meat,what the best herbs for beef is?
Herbs and meat pairing is very subjective. It all depends on an individual’s food palate. What tastes good for you may not be for him. Regardless, it is recognized that certain herbs pair wonderfully well with beef.
Beef is rich meat meaning it contains a lot of protein and fat. Thus, you need to use strong and savory herbs to hold their own flavors. Else, the taste and aroma of the herbs are lost. However, always bear in mind that balance is the key to palatable dishes.
Add a few sprigs of fresh rosemary when slow cooking beef and you will NOT be disappointed. Beef broth, stews and casseroles will taste delectable. Also, you can rub into roasts, steaks and cuts of beef for barbecuing.
Thyme is one of the more versatile herbs. Its sweet warmth and floral aroma make this herb an excellent pairing for all types of dishes, adding a touch of depth. When paired with beef, thyme rounds out the flavor of the meat with its lemony notes.
This easy pot roast cooks in the slow cooker with carrots, onions, and an incredibly delicious garlic herb gravy! The finished meat is fall apart tender. Serve over mashed potatoes (or add the potatoes to the slow cooker if you prefer) for the ultimate comfort food meal!
Is there anything better than pot roast on a cold evening? I think not. It’s filling and warms you from the inside out. If you feel the same you’re going to love this Slow Cooker Garlic Herb Pot Roast.
You’ll notice in my version that I don’t use flour or corn starch as a thickener. I don’t think a thick gravy is necessary for a pot roast to be spectacular.
I also don’t use a red wine which you’ll often find in traditional pot roast recipes. You might be surprised by the apple juice. It adds a hint of sweetness and another layer of flavor to this already complex and luscious dish. (I have used cherry and pomegranate juice in a pinch too and both work great too.)
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