Why Michael Symon Garnishes His Pot Roast With Fresh Mint

When it comes to pot roast, creating a flavorful base is key to making this classic dish and it all starts with the seasonings and spices you use. Salt and pepper are a must, but to achieve a forkful of chuck roast that is irresistible, a chef also reaches for an array of standard herbs and spices like rosemary, thyme, oregano, and bay leaves to add aromatic flavors to this one pot meal. However, Michael Symon is not your typical chef, and if you are going to make pot roast, the "BBQ and Brew" host suggests you go for the unpredictable and try finishing it with a little mint for a bit of a Greek "flair."

In a Food Network video, Symon states that this simple addition — along with a little lemon zest — will brighten the taste of your traditional pot roast. Mint's flavor profile is such that it may seem like it would clash with the savory elements of this meaty dish, but its cool, slightly sweet taste works well with the richness of this meat. Symon further advocates for this soft herb, noting you simply need to tear it up, with no chopping involved.

If you find that you are without fresh mint, you could use dried but it might not give you the same fresh flavor that Symon mentions. That said, if you do use dried mint, remember that it is much more potent in taste and smell than when it is fresh. Dried mint can be overwhelming in excess, so start with just a little because you will likely use about a quarter of the amount of dried mint as you would if you had opted for fresh.

If you are not a fan of mint, Symon says you can use any soft herb, citing that basil, cilantro, an even flat-leaf parsley work well when making this dish. But for those mouths salivating at the thought of using mint in their next pot roast, Symon offers a pro tip. He suggests ladling a bit of broth over the mint and lemon when you serve it to help these ingredients release their oils, making for a fragrant bite.