Instant top 5. I found Chef John this time last year and his mushroom gravy made the holiday season great.
Today, Sunday inspiration, I came across Chef John again.
Key: Get the Chuck (pot) roast beef. This beef cut when braised comes out soft and delicious. I am a big slow cooked pot roast guy. Against my instinct to avoid over cooking I finally realized it is best to cook pot roast low and long to make it fall-apart soft.
I did not have time to make the Crème Fraîche and my local market did not have it. Instead I used mascarpone to avoid sour cream curdling. It worked.
Next time I will plan ahead and make the super simple Crème Fraîche with heavy cream and cultured buttermilk.
The picture shown is post-family-gobbling not much left...
Excellent work Chef John!
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