Are Fresh Or Dry Herbs Better For Pot Roast?

Whether to use fresh or dried herbs is a question many cooks have pondered over at least once in their lives. They both have great benefits, though dried herbs can fill in when you don't have your own at-home herb garden for fresh ones on hand. But knowing when to use which kind helps build your skills as a cook as you learn to maximize their flavoring capabilities. Fresh herbs deliver brighter flavor, but dried herbs have a more deep, concentrated taste. But the real difference, especially when it comes to pot roast, is that dried herbs hold up much better in dishes that require a long and slow cooking technique. 

At its simplest, pot roast only requires a few ingredients for an easy slow cooker meal. However, it does need a low and slow cooking method in order to break down the tough fibers in the meat and develop its rich, savory flavor profile. That means, if you want to enhance that flavor with the delicious nuances that herbs will provide, your best bet is going to be the dried versions of your favorite herbal aromatics. Fresh herbs have a more delicate flavor which degrades under the prolonged heat. In comparison, dried herbs will impart strong flavor that won't dissipate during the hours it takes to cook the dish, whether you make it in a slow cooker or in the oven, which just leaves you with the question of which herbs you want to use in your pot roast. Some great options are rosemary and thyme, which will complement the meat as well as the vegetables in your dish, alongside other aromatics like onion and garlic. 

Fresh herbs should stay far away from your Crock-Pot when there is a roast cooking inside. But that only applies when you're thinking about adding the herbs to the pot from the very start along with meat. Fresh herbs are best when used in raw dishes like salads, dips, cold beverages, and recipes that require a very short cook time like a sauté or a soup. There is a time and place for everything, and fresh herbs can also be used to add a splash of color to your food by sprinkling them as a garnish. So, after you've finished cooking your roast and developing its complex flavors, chop up some fresh herbs and sprinkle them over the top before you serve dinner. They will brighten up the dish, and because they are full of flavor, you'll get a burst of delicate freshness with each bite to complement the richness of the meat and gravy. 

Chopped fresh herbs give you a blast of brightness in every bite, which will add more complexity to pot roast. Just like the herbs that you cook into your pot roast, rosemary and thyme work great as garnish for pot roast, along with chopped parsley or cilantro. If you want to create a more dramatic plate, don't chop all your herbs. Instead, use sprigs of rosemary and thyme along with sprinkles of parsley or cilantro to decorate the plate and give it more personality.