{"id":23891,"date":"2012-02-14T23:10:51","date_gmt":"2012-02-15T04:10:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23891"},"modified":"2012-02-14T23:23:23","modified_gmt":"2012-02-15T04:23:23","slug":"pot-roast-with-porcini-rosemary-gravy%e7%89%9b%e8%82%89%e7%85%ae%e8%be%bc%e3%81%bf%e3%81%a8%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%83%ad%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23891&lang=en","title":{"rendered":"Pot Roast with Porcini Rosemary Gravy
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\"\"<\/a><\/p>\n

Pot Roast with Porcini Rosemary Gravy<\/strong>
\nFebruary 11, 2012<\/em><\/p>\n

Terry and I had a dinner and movie night with our friends at our house last Saturday. Here is the main dish I made for the night, pot roast with porcini rosemary gravy. This is one of my favorite recipes of Giada De Laurentiis’. The gravy has an intense porcini mushroom flavor and it’s accented with rosemary. I usually serve this pot roast with pasta, and I like to pour this gravy over pasta as well.<\/p>\n

I got this recipe long time ago from the Foodnetwork website and I have made this many times. When I checked their website today I found out the recipe<\/a> they now have seems to be a newer version and slightly different from the one I have (I’m sure this new version is wonderful, too, if not better).<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\n2012\u5e742\u670811\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pot Roast with Porcini Rosemary Gravy February 11, 2012 Terry and I had a dinner and movie night with our friends at our house last Saturday. Here is the main dish I made for the night, pot roast with porcini rosemary gravy. This is one of my favorite recipes of Giada De Laurentiis’. The gravy […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-23891","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23891"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23891\/revisions"}],"predecessor-version":[{"id":23907,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23891\/revisions\/23907"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}