David Ross

Meet David Ross

I'm David, and for me, cooking is about patience and reward. There is nothing quite like the magic that happens when tough cuts of beef simmer for 8 hours until they fall apart with a fork. I specialize in the "meat and potatoes" side of slow cooking, proving that you don't need a smoker or an outdoor grill to get incredible, deep flavors.

My Culinary Philosophy

• The Sear is Essential: I will always tell you to sear your meat before it goes in the pot. It's the secret to that rich, deep color and flavor in my stews.
• Lean & Mean: While I love a good beef roast, I'm also passionate about swapping heavy ingredients for lighter ones—like using ground turkey in pasta sauces and chilies—without losing an ounce of flavor.
• Texture Matters: I hate watery stew. I've perfected the ratios of flour and cornstarch to ensure every gravy coats the back of the spoon perfectly.

My Background

My cooking style is inspired by the big family gatherings I grew up with, where a giant pot was always simmering on the stove. I've adapted those memories for the modern slow cooker. My Cube Steak with Gravy is legendary among my friends, and my Thick Chunky Beef Stew has cured many winter blues. I cook for comfort, and I cook for love.

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