How to Make an Amazing Pot Roast | Chef Jean-Pierre
HTML-код
- Опубликовано: 26 сен 2024
- Hello There Friends, Today I'm going to show you how to make an Amazing Pot Roast! An easy one pot recipe that you can all make at home. I try to use one pot at least. I hope you all make this pot roast and let me know how you did in the comments below!
RECIPE LINK:
chefjeanpierre...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
chefjp-com.3dc...
❤️ Garlic Salt:
chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpi...
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dc...
First of all God Bless you and you tour Mother Chef
The recipe is fantastic, the only thing not good about is there is not enough leftovers.
Made exactly as you did and was amazing
Thank you for sharing her recipe
Thank you so much Bruce! So glad you liked! 😀🙏
Except; using that small portion, what's left could have fed the neighborhood.(maybe?)
Thanks Chef JP for that delicious Pot Roast. Pity it doesn't last for a second helping, guests appreciation!!!!
@@dawnlast3805 Some things are just irresitible. I hope We all know that feeling(& not regret it).
@@dawnlast3805 It would never last 'til Dawn. I've gotta try this!
Never in all my years did I think a classically trained french chef would be teaching me how to cook. Thank you so much for sharing your knowledge and expertise. Truly appreciated.
100% correct! I feel a bit of a fraud when my family compliment me on my new found cooking skills - it's all thanks to Chef J-P 👍
Tell me about it! I can cook now 🤣.
Too bad you missed Julia Child.....Just Excellent.....
Mishaps & all.
Real cook/ chef.
Would teach you how to make a good roux. Also
what to do if things don't come out exactly like the recipe ;
Queen of tweaks in cooking always teaching you the French technique , what's American tenacity.
Good afternoon Sweetheart 😊
The reason I love your channel, Chef, is because you explain the process. I don't care how many times you repeat yourself each time you show a recipe. I have learned so much watching you. Please don't change anything.
I actually love it when he repeats himself and he forgets things and he acts like such the drama king. It's very entertaining and it makes him appear very human because you know we all forget stuff when we cook. The only hope for that is to get out all your ingredients in advance and check them off and even then...
@@jmdenison ditto …. He is genuine and a guy I’d love to meet and have a meal with ❤️❤️👍🏻
@@lawncuttingplusdelta I'd love to cook some of my favorite dishes for him!
He’s funny too 😍. Love his sense of humor.
Him and Alton brown are great! They Show you how to actually cook and tells you the why and hows in simple terms that anybody can understand and have a good sense of humor also. If you like this guy you’d love to be at an Alton brown tour show live
Laughed out loud when you said flour doesn’t do a damn thing. Laying in bed , with the ear plugs in , wife gave me a strange look, then she saw you on the screen. You were in rare form on this one, bless you chef. And how many times am I going to say , THIS WAS THE BEST ONE YET !
This man is ….ABSOLUTELY ..a gift to humanity and the culinary arts..🇺🇸🇺🇸🇺🇸
I cook our holiday dinners every year- usually 12-15 guests. Because of that, the younger ones ask me cooking questions. I answer them but ALWAYS refer them to Chef Jean Pierre. They tell their friends and they're all subscribed becoming better home cooks! Thanks Chef!
I love how "Look at this! LOOK AT THIS!" Chef Jean-Pierre gets showing the crust on the meat. Inspirational passion.
Awesome! I'm 53, been a home cook since I was a kid. Now my teen aged kids look forward to Chef's new videos and ask me to make them for dinner. So today is a nice pot roast!! And I learned something: my grandma and Mom always taught me to lightly dredge a chuck roast or stew meat in flour. Not anymore!!
youre a great dad Todd one love
I always heard the same thing...dredge in flour - no more!
Well, the flour might absorb some of the moisture - and as you anyhow use flour for the sauce: It doesn't matter: It might bind the pepper and and salt more to the meat (but that is debateable). It is basically a question as to when you add the flour - not essential - it might give some caramilazation; but nothing critical.
The point about the pot roast is: You get the meat juices directly into the sauce.
What you should remember is let the vegetables (and I usually slice the potatoes thinly and put them in layers between the other vegetables) and let them cook at about 120 Celcius for half an hour in the stock wine - you can allways add more stock or wine. Then put in the meat. Now that is a big roast so you might put it in simultaneously.
@@cecilerudis4610 it's amazing how incorrect advice gets passed around by well-meaning chefs who assume it's correct.
@@thomasborgsmidt9801 ahhhh....mom knew what she was talking about. You don't t need so much flour like your dreadging for fried chicken you just lightly coat it and Pat off all the flour. (dusting)
Helps it brown.
Chef JP, I just wanted you to know that me, my wife and our 2 teenage sons absolutely love watching you cook, and are so grateful for you!! We made this pot roast this evening and it is, as you’d say “AMAZING”!!!
This chief is amazing, I'm not a cook but it makes perfect sense of someone who cookes deliciousness over and over and over, anyone who was a cook knows in other words he knows his stuff, thank you chief and God bless your work and dedication.
"Get outta my kitchen!" 🤣🤣🤣🤣 A little dogmatism at the right moment never hurt anyone, certainly if it's about onyos.
Chef Jean-Pierre, don’t worry about repeating yourself! I can’t get enough of your explanations about Carmelized onions, forming a crust on steak etc, it’s ASMR
... or ownyown as he says it
@@JLilliquist 😄
I just love watching this man...he's a brilliant chef and a comedian at the same time.....LOVE from South Africa 🇿🇦
Reminds me of when my mother cooked pot roast every Sunday. The chef is nothing short of amazing!! One pot dinner...how can you not love that?
The point is: You can use a cheaper cut of beef - that actually has more flavour than the expensive cuts, and have a meal fit for any table.
What you should remember is that these restaurateurs need to serve a meal on next to no notice - and thus have to go to the expensive (overpriced) cuts.
My husband and I love cooking together...this is one of the most rewarding cooking experiences we have ever had...thank you!
Oh I'm so glad to be back! I've been very ill with COVID. I was in the hospital for three weeks. Glad to be home to see my favorite friend Chef Jean-Pierre!
Glad your better ! I was in the same shape plus the Covid made me get emergency Gaul bladder surgery…
Get Strong Stay Healthy! Cool for fun!
@@KaiBuskirk yeah the medication they gave me for COVID gave me pancreatitis. It was really ugly and painful!
@@quedizzle7378 rest and get better !
Post Covid! We comeback stronger!
I am so happy I stumbled upon this channel. This guy is awesome.
You rock chef, Made this last night, my house smelled amazing the dinner was out of this world. Took awhile, was well worth the wait. Made you famous garlic mashed potatoes. Keep the recipes coming . Your the best
👏👏👏👍😊
Chef J.P. I make an amazing pot roast myself. Today I decided to try your recipe. Up to this point I have followed you on the video. I now have the roast in the oven. All I can say is WOW. I tasted the sauce just before I placed it in the oven ( to adjust the seasoning) and you are right! This is probably the most amazing pot roast I’ve ever had. I thought mine was great. No. No it’s nothing compared to yours. I already know how the meat is going to taste before I even eat it. Delicious!. Thank you for this wonderful recipe. I know this will become a family favorite, because I will not cook it any other way from now on.
I needed some inspiration for tonights dinner. Now I have it. I am retired and cook dinner for my wife , who is still working, every night. Your Pot Roast is amazing.
I made this last night using your amazing beef broth. My husband said it was the best roast he’s ever had,
Thank you much, Chef! You’ve taken my cooking to a whole new level.
We love you! 😘
SUCCESS! I made this recipe today. Best Pot Roast ever, and it's not close.
I did make some slight adjustments. 1) I used some pork fat to brown the meat, because I was cooking up some sausage and some bacon for later in the week, and I figured, why not? 2) My cut of meat wasn't as big as what the recipe called for, bur I just kept all the other quantities the same; so I probably ended up with more sauce -- oh well, it's delectable! 3) I used baby carrots, because that's what I had. 4) I didn't cook up any potatoes or pasta, because I got busy with work and didn't want to wait another 15 minutes, so I just ate it as-is. 5) To approximate your stock, I used a commercial beef stock, plus I added a couple of tablespoons of tomato paste.
Finally: I needed this to cook all day, so I turned down the oven to 265 and cooked it about 7 hours.
Verdict: DELICIOUS! The red wine I used is drinkable, but not the best, and I might try dry white wine. I may have added a touch too much salt, and maybe a bit more pepper might be nice. But I have never had much success with pot roast till now.
I've enjoyed many of your videos, but this is the first time I made one of your recipes. I can't wait to make this again for friends. To anyone reading, this really works just fine, you can believe the video and the recipe. Thanks Chef!
Thank you for sharing your experience with us we are glad you enjoyed it!😊
Hello. My son recently introduced me to your videos. How sad that I did not know about you all these years! You are the best Chef I have ever watched, and are inspiring me to try more recipes and stress less while doing so! You are an excellent teacher, and I want to say I am truly thankful for having found your site.
Thank you so much for the kind words! It is comment like your that make it all worthwhile! Godspeed! 🙏🙏🙏😊
Good morning Chef! It's only 9am and I am hungry for pot roast. It looks delicious! Thank you
OMG, just made this exactly as you showed, 3.5 hours in the oven at 330, I just gained 5 lbs I think, you are the greatest. Thank you Chef.
Watching Chef Jean-Pierre cook makes me happy... you're a fun and quirky person in the best way possible!!!
i dont understand anyone who says Chef talks too much, or explains too much, love to hear the explanation and the talking. I sit here and watch and chuckle along with Chef and his humour, thank you so much for the videos. Cannot wait for the next one.
My "fwend" (honoring You) Chef, you are amazing. My mom made great pot roast also & it would break apart like that and it was so delicious. But, she left us to go to Heaven & took the recipe with her. Thanks for this video which I watched to the end as your videos are both educational & entertaining. You're The Best!
Dear Chef Jean Pierre,
I have been learning your magnificent classes on RUclips for less than 6 months, and let me tell you something, you are the best Chef I have seen in my 67 years of age. I don't have much experience cooking for myself, I started in July 2020.
I have already made about 12 of your recipes under your direction with the videos you have on RUclips, and I have learned a lot with your original way of teaching us.
Many times, the first thing I do in the morning is to watch one of your videos, to start my day very happy and continue all day in a good mood.
The "Pot Roast" that I have made today, has been the best I have eaten in my whole life, I can assure you without fear of being wrong. For 9 years every Thursday at lunch there was the "Pot Roast" special, and 90% of Thursdays I ordered it. I used to eat at this restaurant every day, and two or three times a week I had dinner with my wife at the time.
I want to congratulate you and thank you for sharing your knowledge, as well as all your projected happiness, you are a very charismatic person and loved by all your audience, I am very sure of that. I send many greetings and hugs to you and your wife with all my affection.
Alfonso Viggers
I just found this channel last week. I absolutely binge-watch his videos all night. I cook for a living. But I still watch videos to see how other people do things. This chef speaks my language. He's also a pretty funny guy. I love how he debunks many of the myths that chefs on television promote.
Thank you James! I also love to watch other chefs. No matter how long we have been cooking we always enjoy to watch someone else doing it! 😊
“I know - I explain all the time “ subscribed. The “why” behind everything makes the information stick.
Chef, comedian, musician.. love this man, and he is incredible beyond words. 👍😄
🙏🙏🙏😊
I agree with you , he is anpeccabile chief , I luv when he blows the bubbles 😊for the slow cooking , on the stove , He’s a hoot
God Bless him 🎉
For most of you, Chef Jean-Pierre is a RUclips channel chef, but to some of us he is a great teacher, i can seriously say that even if i've been cooking for years, he has improved my skills and knowledge in the kitchen. Bravo Jean-Pierre, keep us in the kitchen with your great recipes and love of cooking! je vous leve mon verre!
Love the new video opening, Chef! Perfectly captures what I can only describe as your mad genius 🤣🤣
GOD BLESS YOUR MOTHER, chef. I will scream that from the highest mountain. OMG (🥰) was this a fantastic Pot Roast on a cold night up in the north east. This is the way my grandmother use to cook this type of meat, only she did it in the oven because on a cold day you have to keep opening he oven door to tend to the meat and that warmed the house a little. Thanks again chef and god bless !!!!! ☺
Classic pot roast. One of the best things ever. Also love the new intro Chef!
I am old like dirt so obviously, I prefer the old intro. But that’s just me.
This guy is awesome. Every video I watch this guy puts a smile on my face even if I've had a bad day. I got my roast defrosting now and can't wait to do this one. Thanks Chef
I had a cooking marathon to complete thanks to you, yesterday and today. Yesterday the beef stock and today the fantastic roast beef. I was still thinking about making myself a demis glace with the rest of the broth. The whole house was awash with fantastic smells and the roast was a dream. Thank you from the bottom of my heart for your incomparable entertaining way of motivation. That's what makes cooking fun.
Thank you Chef. Seed and vegetable oils cause heart disease, I always use butter or ghee it is so delicious to brown the meat, making my own rich bone broth.
Chef, you consistently find ways to make me love cooking more and more. You repeat yourself as much as you want! You tell as many stories as you want! I love being able to watch and have some personality in the videos.
Thank you 🙏
CHEF... I made this yesterday and even found really quality papradell pasta at the store. I also made green beans with garlic butter
It was fantastic. We are having the leftovers today.
Thank you. If this vid got a ton of views yesterday that was me playing in a loop while I was prepping and cooking
My culinary hero! Approaching food with joy and love of life! 👍
Chef this was so good my wife said is was amazing, I'm not kidding, this is going in the cook book, god bless your mother, thank you for doing what you do, I look forward to your next video, keep up the great work that you do, we need more people like you in the world that we live in today, peace and love.
Ok, so normally I would compliment Chef on this wonderful meal; and credit where credit is due, this roast looks outstanding!!! But to Jack...Jackie... you are a GENIUS!!! I think I watched that clip half a dozen times and laughed so hard every time! Just thinking about it now makes me chuckle. Everyone associated with this channel and making these episodes, you are all exceptional people! Thank you all for making my Thursdays (and sometimes Mondays) so fantastic!!! 👍👍❤
Boy, you Nailed it!!! Love the new intro as well!!! I was raised in the country here in NC and I always say that Chef JP is a Hoot! (Someone who Always puts a smile on your face.) Now I think they are teaming up to All Hoots!!!🤣😂😜🤪😊
⁸
@@janerollins9830 I love that the intro is 10 seconds so I can skip the seizure inducing chaos easily
Lol!!!
I’m writing this just after Jack made the video song!!
Hahaha!!
You 2 are too funny!!
Hands down best cooking videos on RUclips!!
I see more and more how these videos are a team effort!!
Thank you thank you!!
You made my day!!
Adding red wine makes a pot roast taste so much better!
I am estimating 3 million subscribers within a year. I am so glad I found this channel. I have lost track of how many Chef JP recipes I have already made, and the list of saved recipes grows weekly. I am thinking I will be making up a batch of beef broth soon to use for this recipe. I know it freezes for 17 years, but I used my last batch within a couple weeks.
chef, i must say your videos made their way into my life at the perfect time... i decided to turn my life around and tackle my awful eating habits by becoming a serial home cook. THANK YOU for the amazing recipes + tips in the kitchen, you have really helped me improve my skills and make amazing food! made this recipe tonight and had no idea i could cook something so damn tasty!! et merci x mille fois d'être vous-même, vous êtes une lumière dans l'obscurité
I absolutely love chef Pierre!! Even if I wasn’t interested in cooking his recipes I think I could just sit here and watch this guy all day long.
He is just as entertaining as he is skilled at cooking.💕 :0)
Good morning Chef Jean Pierre 😊
I have never made a great pot roast, but this looks easy and delicious.
Thank you for sharing your mom’s recipe and the technique👌🇨🇦 Grateful for having you on RUclips!!!
I love seeing you cook Chef because your recipes are easy to follow and I just love your French accent and sense of humour! Thank you so much 😂😂.
Thank you very much!🙏😊
Hello Chef Jean Pierre, I watched this cooking episode and was very impressed. Every week we seem to learn more and more professional cooking techniques. I feel like I'm in one of the best cooking schools available. This is why all your subscribers need to be thankful to you. You are great. Best Regards. 👍❤
Chuck roast is literally one of the best tasting cuts of beef!
Please repeat your wisdom as many times as you wish, I love it, and thank you Chef!! Much respect!!🥰😊
JP, another fabulous tutorial. Each and every one that you produce have taught me new trick. I have been cooking for my wife for 44 yrs now and do know a bit about the kitchen, but your amiable personality and your fabulous recipes have taken me to a new and higher level. Thank you for exceptional effort.
Rusty Iron Mike
🙏🙏🙏😀
As a student who has been living on his own for three years and has watched your videos throughout most of that period I think I will start my career with an engineering and a cooking degree because of your videos :) much love for your recipes and your amazing show JP!
This video and many others have taught me many things about cooking. Specifically love the simplicity of this video and love the one pot idea. It really caters to those of us who have limited culinary resources and experience. I will be braising my next roast like this. It finished off looking absolutely amazing. Great job Chef! You’re an inspiration!
I always loved Chef Jean-Pierre but after making this pot roast for a Sunday dinner and having 2 glasses of red wine in the process I love him so much more. Another home run Chef, thank you
🙏🙏🙏👍
Mom has a noodle maker and one of the cutters made that sized noodle. She used those for soups and stews but also BUTTERED NODLES! A quick little side dish usually when there was unexpected company.
Noodles cooked and drained. Put in a pot of liquid butter for a minute. Put in the serving bowl. Sprinkle on parmesan cheese and poppy seed then toss.
Love to see a series about side dishes. ❤️ you chef!
Great series Tayler. I found it very interesting to watch. Going through a time of intense grief as I lost my husband 3 weeks ago. It’s videos like this that bring a smile to my face. Thank you! Looking forward to following this series!
One of the most entertaining videos you have made. Congratulations to your production crew. And thanks to you, Chef.
Chef - I finished making this Pot Roast this evening and it was every bit as amazing as you promised! On top of that, I made it with store bought beef stock that I transformed with your recipe. Thank you, Jack and the rest of your staff for the excellent videos!
No matter how many different recipes I research, I always come back to your channel for the best and real learning for better cooking! Thank you for your time in making your videos!
I love your youthful energy and enthusiasm!
When I left my mother's house I was given cooking lessons by my mother, grandmother and aunts. This looks a lot like my grandmother's recipe that she received from her grandmother. She stress that her grandmother told her to respect the recipe but do not treat it as a religion but make it your own too.
I started cooking this today but at I had to stop I was ill. My wife offered to help and I just gave instructions, she cut,diced and stirred for about an hour. I left a lot out to save my🎉I
wife who doesn’t cook much but it still ended up wonderful. Tomorrow I will add some spices and thicken it, I have cooked thickening.
We made this tonight. Absolutely the best pot roast I've ever had. thank you Chef
How is it possible that I can smell your cooking? Must be the powerful wording of the cook... fires my imagination! Great cook.
My mouth was watering as I was watching this. I can't wait to make this for my family. God bless you Chef Jean Pierre for coming into my home and in my heart.
Greetings; ( USA 🇺🇸) : in thanksgiving ; Mr. Fabulous ( chef 👩🍳) Jean- Pierre, thank you: again, Mr. Fabulous ( 👩🍳 chef) Jean-Pierre, thank you
Greetings ( USA 🇺🇸) special intention : { btw}: the presentation is outstanding, again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : in thanksgiving: Enormous Hug 🤗: ❤️ Love : be very, very, very safe, special intention: GOD BLess; and , { btw} , wishing you a blessed happy beautiful day
Another great recipe! I sure like your banter with "Jack" and what he puts up on the screen. Intro is good also. Your videos are an oasis in a world gone mad.
What the chef taught me (in another video and again in this one) about waiting until the meat crust is formed and moves easily has been the best info! What a transformation when I cook meat now! Thank you, Chef JP.
Oh i can only imagine how good that kichen smells, it looks wonderful chef, thanks for another good one!
I love you, man. Your videos are long, but you demonstrate a lot of helpful skills. Plus, you're funny. Thanks.
Only stumbled upon your channel recently, but I just wanted to say: THANK YOU CHEF!! I’ve always been interested in cooking and have even worked at a few restaurants, but I have to say that your videos and your passion for cooking and food in general is inspiring. Your videos have helped me gain a new perspective when cooking (I’ve worked with Japanese cuisine for most of my life) and I am eternally grateful.
This will be the next dish I prepare for my closest friends, and it’s all thanks to you and your amazing mother, who must have been a fantastic cook herself. Truly heartwarming.
Looking forward to more amazing and mouthwatering videos in the future. Merci beaucoup, Chef!
Thank you 🙏
One pot lol! My dishwashers just love me. Thanks chef for another awesome video.
Hi Chef, my wife and I made this recipe last night and just want to say…AMAZING!! we had fun making this and we did one thing you do… we forgot something😅. I will say this roast was soooo amazing and easy. We are new subscribers and we just love you and your funny too. Love the way you say.. burn lol. Thanks Chef
Eric and Charri
this guy cracks me up !!!!!!!!!!! love this guy !!!!!!!
Chef! Well, I was going to make fish this weekend but now I absolutely must make this. This completely different from what my mom made(chuck roast topped with canned mushroom soup and dried onion mix). I wish it were dinner time so I can get started. I bet the leftovers could be made into awesome sandwiches! Thank you for sharing your moms recipe. Thanks chef!
PLEASE continue to be 'redundant,' dear Chef! I am learning so much from you!
Great recipe as usual Chef. 1 little trick that I learnt with the wine is to put it in a pan with some Black Peppercorns a Bay Leaf, Fresh Thyme and a teaspoon of Red Wine or Cider Vinegar and reduce it then let it cool. That way you are ready to go with some incredibly flavoured wine.
That is awesome looking dish, when I do similar dishes I will put half the carrots and celery in the last hour of cooking to keep a little crunch, but all those flavors have to melt in your mouth, gonna make this for my wife next week.
You really are the best Chef Jean! So many great recipes and such a great way to present them with you humor and wonderful insight! I ALWAYS learn something new watching your videos. Thank you!
Thank you so much Jean Pierre for your videos. I still did not make your recipes yet but I learned so much from 2 of your videos I watched today. One is the roast pot, the other one is the shepherd's pie. I am sure when I try these recipes they will be delicious. But my comment at this point are not about your recipes. My comment is about you, yourself as a person. Most probably you are an important chef! But what makes me to want to watch more recipes of yours, even before trying them is; you being such a down to earth human. You are funny in the nicest way! you forget things like a normal human! you are not stuck up with just using specific equipment that we might not have them. You do not even limit your audience with ingredients that they might not have! You are an amazing chef teaching your recipes to everyday cooks like me. Thank you.
Hahahaha “You know the thing”. I see what you did there chef! 🤣 After making your steak au poivre for the little lady a while back (which was awesome by the way!), this recipe will be my next one to try. Thank you for keeping things fun as always sir. 👍🏻😎
Noticed that too hahahahahaha
You Always make me hungry and always make me smile.
Thanks again Chef. I'm proud to say I make mine just like you do!! I like mashed potatoes or gruyere grits with mine. Also, I agree wholeheartedly, oven is A LOT easier than stove top.
I haven't had grits in years but now I have to make some with gruyere
@@Juliankb39 cool Julian, look at Chef's cheesy polenta/grits video and make 'em his way with Gruyere. They'll be a lot better than my poor attempts up 'til I saw it that's for sure!
God bless our Moms cooking memories
I made this today! Its outstanding. I thought that I made a pretty good pot roast already, but in comparison to Jean Pierre's it was decent at best.
You owe it to your life to make this at least once.
Thank you David, I am so glad you liked! 😊
Alright. Doing this with pork shoulder. I started before I watched, and so far, I did three of three things right ! He can be taught! I'm realizing the big picture how to treat meat with respect. Can't thank you enough, cooking for thirty years, can't believe it took me so long to figure this out.
Love the new intro. Beautiful dish, as usual. I will definitely be making this! Thank you, Chef Jean-Pierre!
One of my greatest memories is of sitting in church at mass on Sunday mornings next to my great aunt/ godmother. Before mass she would brown her pot roast and her clothes would have the scent of pot roast and it was so much better than any perfume. Such an odd memory but one of my fondest from long, long ago! Looks yummy Jean Pierre!
You're the greatest, Chef! My family loves my cooking and you're my guru. Thank you for sharing your delicious recipes and your experience in the kitchen. Vous êtes le meilleur !
Merci beaucoup!!! 😀👍
Making my mouth water,looks delicious chef
Looks fantastic!
I’m making this when I get home this weekend.
I have the homemade stock in the freezer.
I love one pot Recipes.
Hello friend a new viewer here. Made your dish here yesterday. Followed your technique and as you say it was amazing. My house smelled delicious. I will make again but use less wine and more stock. The amount of wine was overwhelming for me. I enjoy cooking and am retired now so I look forward to be making all your dishes. Macc and cheese is next.
Congratulations on the many subscribers Chef!! You and your team are amazing, keep on cooking!
I absolutely love watching Chef Jean-Pierre!!!
Chef Jean-Pierre seeing all the mushrooms, onions, & garlic sauteing in that pot...I could just dive in & swim around in that AMAZING pot...it looks so delicious!!!
Much love from Mobile Alabama.
I like that you take the time to explain why not to use flour, why you cook the onions first etc. Understanding the reasons for these things can help beginners avoid mistakes that hurt their confidence.
Oh my, chef, how time flies. It has been a loooonng time since I have watched you! I am glad I found you again. You are a great chef. I love ❤️ watching you, @everything you make. God bless, an keep up the great work.!!!👍😃💋. JoAnne
Hey CHEF, this is one of your best episodes in the way you talk to the camera with the comments...luv it man...and this vid is 2 years ago now. even today its one of the best im tellin ya!
That looks amazing