THE WORLD'S BEST POT ROAST RECIPE! How to and Review
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- Опубликовано: 6 фев 2025
- 1 tablespoon olive oil
▢ 3-4 pounds chuck roast or rump roast
▢ 1 large onion chopped, or two small onions
▢ 4 carrots cut into 2" pieces
▢ 2 stalks celery cut into 1 ½" pieces
▢ 1 pound baby potatoes
▢ 2 cups beef broth or as needed
▢ 1 cup red wine
▢ 4 cloves garlic coarsely chopped
▢ ½ teaspoon rosemary
▢ ½ teaspoon thyme
▢ 1 bay leaf Here are some of my favorite Products - Affiliate Links below
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This looks absolutely delicious 😊💐
I love these videos. My favorite of all. You are so real and just love how you are just true and not fake. Love you.
Yummy yummy love watching you cook keep them coming 😊😊😊😊😊
You need to try the Mississippi pot roast. It's really good!
Looks yummy, definitely going to try this recipe!
Hi Dave 👋 I'm trying this looks yummy 😋
Love your cooking videos !!!
This is one of our favorite meals at our house!
I’ve made my share of pot roast and although good I was never 100% happy with it, always used the Crockpot. Today I decided to look for a recipe and came upon this one….. WOW!!!! Describing it as amazing comes short. I tweaked it just a little only because my Dutch oven is super small and I used a beautiful chuck roast of about 3lb so I had to use my clay roaster. I also made a slurry to thicken it. Thank You!
Try Mississippi pot roast, you would love it too
That’s my FAVORITE pot roast-easy, too.
Dave, will you PLEASE wait until the food has cooled a bit before you try it? My tongue hurts every episode. 😊
you are the man. After you pulled the cork out like that....I am impressed!
Dave, your comparison of wood working and cooking is spot on! It really is the same thing. And with more practice, you have more experience to do things you own way. Your channel is great!
I’ve never spiced a roast like that. Gonna try it! 😋 love all your channels. Your family is delightful 😊
I'm trying this recipe, for sure!!!
Good stuff as always!
Love that cooking website. Lots of good recipes there
The wine opener works like a lever after you screw it in, by placing the metal part om the bottle lip and prying up with the other side. Hope that helps.
Easiest wine bottle opener
As always you keep me laughing….love your humor and videos 👍
I love using course pepper and salt as well.
So wait…nobody had thyme for you?
Delicious!
Can’t wait to cook this!
Thanks. Going to try this.
It’s in the oven for 2 hours. Smelled great going in. Hope it stays that way.
It was SOOOO good! Burnt my mouth, and you’re right, worth it!!
you should use the dried spices
Chuck roast is my choice also. Better fat in meat. Looks yummy 😋 😊
We have beef stew in the uk which is made with braising steak and normally some flour on the beef so it makes a gravy. This looks so good, I’m off to look up chick steak in the uk 😊
Just checked, chuck and braising steak are the same
Growing up in the U.S. in the 70's, we used that method to make stew, except we cubed it and placed everything in a Crock Pot. Came home and had a prefect stew. But these days I prefer a nice Sheppard's pie. Best of both worlds...
I had to laugh when you said computer set timer for 2 hours 😂my son set our Alexa the same way💐😊
Looks amazing! One savory alternative to the cup of wine is a dark stout Guinness - whole tallboy since the alcohol content is lower.
If replacing the beef broth too, 2 cans (just don't mix wine and beer lol). Several types of beers can work but dark stouts can really compliment the maillard seared and slow cooked heartiness of the beef drippings / gravy at the end. This is considering 3~4lb of meat (better on the 4lb side for more tenderness flavor variety in slow cooking - definitely not trimming the fat). I dry rub the meat before and after the initial high heat 5min/5min searing of the sides.
When you held the rosemary up to the camera I automatically sniffed it! It smells good of course.
Next time, use the edge of the cork screw and use the level portion (it's a simple machine) to pull the cork. I bet there's a video somewhere....
SLO and long, my mother in laws pot roast. Sear in cast iron, cover and cook overnight or all day at 250degrees. So when you turned up the oven I got concerned. But it appears to be fine, so go for it.
More than one way to skin a cat! My husband is an instructor at a community college. He said that phrase to a class on day and this younger generation has never heard that before! One gal flipped out!
For any Canadians out there, use a blade roast.
If only u could see the amt of salt other cooks use! 5x what u did lol
I just S&P the whole dish thru the liquid
Search RUclips on how to dice an onion. My OCD is on overdrive watching you try and cut that thing up.
Bide thy thyme...cause thyme is running short...
How long should I leave it if I do it in the oven?
Too much onions are over powering man ... Wheres the tomatoe paste parsley and carrots
First time I’ve watched you cook. Recipe looks good, but you scratched your face, ran your hands through your hair a couple of times.,etc. Not very clean.
Great video as always!! You really need Promo-SM!!