Pot Roast with Mashed Baked Potatoes
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- Опубликовано: 20 ноя 2019
- One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: turo.onelink.me/1712264037/7c... Use promo code Ragusea15 for $15 off your first trip!
**RECIPE, FEEDS 6-8 PEOPLE**
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat - don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat. 
Хобби
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Q: RED WINE? Why didn't you cook with white wine?
A: As I said in the video, I actually do braise beef in white wine sometimes, even though it's not "traditional." However, I think there's two reasons why red works really well in this recipe. One, we're using a proportionally small amount. Sauces made primarily of red wine tend to be too strong and a little bitter, IMHO. But in this sauce, the quantity of wine is small compared to the tomatoes. Two, as I said in the video, I am a big fan of the combination of red wine and tomatoes.
Q: What kind of red wine should I use?
A: I think anything reasonably dry (i.e. not sweet) would be fine. I think I used cabernet? Again, its proportionally such a small quantity, and it gets cooked for so long, I don't think you're gonna taste the differences between different grape varieties.
Q: Could you cook this entirely on the stovetop?
A: Absolutely. Just get all the ingredients in and then reduce the heat to a simmer. Stir it every now and then, scraping the bottom - just to make sure it doesn't burn. It might take a little longer, and you won't get the same roasted flavor and texture, but it'll still be great.
Q: Could you avoid that burned ring of sauce around the edge of the pot by just scraping down the sides every now and then?
A: Certainly, and if you want to do that, awesome. I just want to throw the pot in the oven and forget about it for a few hours.
Q: Could you use a masher for the potatoes instead of a ricer?
A: A masher used on baked potato flesh produces an unpleasant texture, IMHO. The flesh is just too stiff - it comes out super lumpy. I say either go for a really rustic texture and just kinda crush up the flesh with a fork, or get a ricer. Or just boil your potatoes instead of baking them.
Q: Could you leave the skins on the potatoes?
A: The skins of Russet and similar floury baking potatoes are super gross in mash, IMHO. They have this terrible slimy texture when wet. If you're making mash with waxier varieties - usually the ones with red or yellow skins - I think you can leave the skins on. Though, I will say I've never tried to pass potato skin through a ricer. Perhaps someone here has?
Q: Why did you pronounce "Worcestershire sauce" that way?
A: As far as I'm aware, that's generally how my fellow Americans pronounce it. This is a word with highly variable pronunciations. I have heard Brits pronounce it all kinds of ways. MPW just says WUH-ster - two syllables only.
Q: How would you clean all that burnt-on goo off the pan?
A: Enameled cast iron is a pretty easy surface to clean. Just soak it in warm soapy water for a bit and then go at it with an abrasive sponge. Stuff doesn't stick to the enamel as bad as it would to bare cast iron or stainless steel.
Q: Do you realize that you just showed your house number to the world?
A: Yes. My location is hardly a secret. I'm in the phone book. I'm a homeowner. My address is an easily googleable matter of public record. This is not unusual.
Q: Why do you say it isn't necessary to season the meat before browning it?
A: Because you're going to season the sauce, and ever single bite of meat is going to be completely covered in that very viscous sauce. Any seasoning you put on the exterior would immediately dissolve into the braising liquid anyway.
Q: Could you make this in a slow cooker?
A: I suppose, but I don't see the point. Slow cookers can't brown anything, so flavor is always really bland, IMHO. I know sometimes people brown the meat in a pan and then transfer it to the slow cooker, but that seems like some Rube Goldberg shit right there. If you have an electric stovetop, slow cookers have literally no reason to exist. Just get a (much more versatile) dutch oven. The only reason I can think someone might want a slow cooker is if you have a gas stovetop and you're worried about leaving an open flame going in your house while you're not there.
Q: Is there a substitute for the wine? Is it safe for children to eat this?
A: As I said in the video, you could replace the wine with beef stock (or water). I might use a little extra balsamic vinegar at the end to compensate. And yes, it's safe for kids to eat something with this amount of long-cooked wine it it. A dish like this probably has less alcohol in it than bread: ruclips.net/video/nxqAGbJ3bSA/видео.html
I pay for RUclips premium. How come I still have to watch ads? Is there a way for me to pay you, to not have to watch any ads?
@@lionelhutz4046 Because the RUclips partner program alone does not generate enough income for a RUclipsr of my size who also has a family to support. Even if it did, I would still want to open up additional revenue streams to diversify my income. If all your money comes from RUclips directly, you are vulnerable to changes in policy, demonetization, fluctuations in the ad marketplace, and other things that could suddenly and dramatically reduce your income. If I was 22 and single, I would take the risk. But I'm a grown-ass man with little kids and a mortgage, and I have to be responsible. I appreciate you offering to send money directly - I might open a Patreon program at some point in 2020, when I have time to offer really good patron benefits. As it stands, I feel weird asking people for simple donations when I'm making such a healthy living with this stuff via good ol' fashioned commerce. And even if I got a really robust Patreon program going, I'd still probably do at least some in-video advertising - again, for the sake of diversification. I really am sensitive to your position, and I understand your frustration, but this is why I do it the way I do it.
@@juju-been be nice, it's ok.
Adam Ragusea this mans actually knows what he’s talking about
Also Is the channel going to change with the new kids thing as you are pg so if you get screwed by RUclips then £40000 fine
I don’t know fully just saw it on a comment
Adam Ragusea Sorry Adam I could have been nicer. I get a little ticked off when people complain about sponsorships in videos because most youtubers need them to make a living.
Why I roast my subscribers and not my beef
Christos Belibasakis
Based and meat pilled
@ながとやひこ さげ do you not know what roasting people is
I knew someone was gonna start it up again haha
ながとやひこ さげ woosh
@ながとやひこ さげ r/wooosh
Big concentrated nut of fat, that was my nickname in high school.
This raises more questions then answers
Oof
@@a.h.tvideomapping4293 like, how?
What questions has this answered for you
@Kováts Zsombor ah yes a man of culture I see
I love how free his instructions are. He’s like ‘here’s what I’m doing, but you could also do x y z if you want, or just not do it at all’
Or better yet don't cook at all.
He's truly got excellent communication skills.
One of these days he is gonna say you can do this or don't make this at all, buy it from me, then announce he is opening a restaurant
Marco Pierre White is just the same.
yes, and i love how he gives alternatives too to certain ingredients :)
I made this a couple times now and it's the best pot roast I've made - making it again tonight is why i'm here - solid work Adam!
Who are u?
@@absoluteeggaddict5176 great question
I would ask you to record your process so we can all see how it works before trying ourselves, but I'm glad it worked!
Hey its my dumb car!!!
@@absoluteeggaddict5176 youtube moment
i swear this dude has some of the smoothest sponsor transitions
Internet Historian has better one.
@@sitrueis4007 we do not talk about raid
Linus Tech Tips too
Also bballbreakdown
@@teeeee Linus doesn't have anywhere near as smooth a transition. It's just that his are so cringy they're funny.
Red? Adam's officially part of the Empire now, huh.
when did we change the universe?!
*psychotic loli face intensifies*
I think he stopped the mirror universe references none of the comments ever got they were star trek references lol.
@@batt3ryac1d idk seems a little obvious to point out that it's Star Trek.
@@jerdasaurusrex557 Most people on the internet these days ain't Trekkies, you know. The heyday of the internet solely being a place for nerds to be nerds was way back in the 90s.
I can’t recall how many times I have watched this saying “I should make this sometime”
maybe it's that time now? Pot roast is definitely most delicious during the winter! You can substitute the red wine with some Guinness! mmm
The hardest part of this recipe is dealing with a trip to the grocery store. The reward/effort ratio is phenomenal
This recipe is easy as fuck, I got pretty drunk while making this and forgot about it. My alarm then went off telling my me pot roast was ready, I devoured that roast with some bread lol
@@OldManJenkins69 Don't burn the house down dude lol
I did it today, and it was insane. Never tried a meat so delicious and tasty
Adam, just took this out of the oven, and mine tastes unbelievably delicious! Seriously, this is amazing! Finally found a cooking channel that my results are as good as the video. You make really great cooking recipes! Thanks for putting these together, for writing exquisite narration and making videos that average people can follow and get great results! Bravo!
Exactly, this channel actually uses stuff that the average joe has at home but can still make great food. Most YT chefs have fancy commercial equipment with there own butcher house.
@@Artuor.MorganAdam has all of that in different ways but he’s inclusive as hell so all it does is make his life easier rather than being annoying to some viewers.
*oven
Pro tip: when you remove the meat, let it rest in the lid of the Dutch oven. One less dish, and guaranteed to get all the juices!
Stephen Schreffler I like your efficiency friend. Have a thumbs up.
That’s actually really smart. An official Pro Tip
Wow that’s genius
200 iq move right here
_Smort_
Adam: "And in goes..."
Everyone: "YEA IN GOES..."
Adam: "Red Wine"
Everyone: *Surprised Pikachu Face*
LMAO
Siegfried Krämer
you must be new here ;)
eyup
@Santi12007 Memes never die...well, most do but meh you know what I mean.
@@joeybeckstead1716 huh? he normally puts in white wine not red wine
I've never been a big fan of pot roast, mainly because every one I've ever tried has been dry, tasteless, or both. But I made this for my family last night, and it was a huge hit! I cooked the meat a little longer because I prefer the beef with a more shredded texture, but the flavor was perfect and the meat was tender, moist, and delicious. I'm definitely adding this to my regular dinner rotation! Thanks from a fellow Adam.
I wanna know what monster was able to dry out a pot roast. It’s cooked in liquid
Everything is perfect I’ve made this twice and love it
Update: I also took the skins I removed from the potatoes, tossed them with some olive oil and salt&pepper, and put them in my airfryer (sorry adam, tabletop convection oven) for 5 minutes on highest heat 200C. They came out super crispy and fun to eat
If we are honest its the convection oven that is misnamed, convection is heat transfer by the natural movement of hot fluids (like water, air, magma, ect) rising due to density differences and cooler fluids falling as it gets displaced.
If a "convetion oven" has a fan its actually a giant in wall or free standing air fryer.
Because i know basic physics terms i always assume that "convection oven" just meant a traditional oven that doesn't move air around on its own because the only air movement would be litteral convection currents. (In contrast to a toasters radiant heat transfer or a stoves conduction heat transfer)
0:48 “Big Concentrated Nut”
( ͡° ͜ʖ ͡°)
I have long since given up on trying to write recipe copy that is invulnerable to TWSS jokes.
@@aragusea 😂😂
@Yeet Skideet rule 34
That's the one on the first of December
the guy literally dressed up to go herb picking in his garden - dedication
@Theo Pouroumalis He's talking about the dressing up part. Keep up!
90% sure he filmed the herb picking/sponsored section separately from the cooking recording. Possibly even on a different day.
.
Uhh, what?, Why are you surprised?, Are you so lazy that seeing someone stand up is "productive and dedicated"?
He only got dressed up for it because it was the lead-in to his sponsor content 😜
I just made this for the first time. I was never taught to cook, and Adam's channel has been my main source of education. I shed actual tears eating this meal it was so good.
Even though it’s “covered in sauce at the end”, There’s something to be said by layering flavors as you go along. Don’t have to aggressively season from the start, but adding a few pinches here and there, tasting as you go along, brings depth.
You should it builds flavor you can not make up later. America’s Test Kitchen did a video on it.
Dear Adam,
I don't usually comment on RUclips videos, but, after making this recipe tonight, I feel compelled to post.
I've always been disappointed with previous pot roasts I've made. As an avid beef eater, it's been a big problem in my life. But tonight, I think I've struck gold. Adding the crushed tomatoes is genius! The big issue with my previous roasts has been a tasteless gravy. Using the tomatoes (as opposed to beef broth) resulted in a thick, velvety, delicious sauce. Finishing uncovered in the oven was just icing on the cake.
I made this for my girlfriend this evening, and the look on her face when she took that first bite was worth all the effort. She's finally proud of me. I plan on having children soon, and I can't wait for them to try this!
Thanks, I really enjoyed this video! Keep up the good work!
Oh man, hoping to get the same response from my gf😅 the meat is currently in the oven 😁
I just made this for Thanksgiving 2020. I have pretty much always hated pot roast because of same reasons.
My wife does not like red wine in most things but she even liked this roast. My 4yo and 2yo both ate it with the gravy and even asked for seconds.
Wholesome my man
This is so wholesome! Thanks to you I know want to have a girlfriend to cook this for!
Adam is quite a propagater;
"There's still enough in the pot to serve an army" *laughs in fat*
/)-)-)-)-)agahgaaghahahahaha
Oof
*laughs in gluttony* *
Your statement is further reinforced by the observation of your anime profile picture
Id say you can feed 3 ppl with that amount, unless you add some more potatoes.
This guy makes ‘lazy’ cooking look classy and relatable. This is honest cooking from a lover of food. My new favorite channel
I prepared these recipes on 1/16/21. At every point in the preparation I thought I had screwed it up but too my delight it turned out wonderful. I had my last portion today 1/21 for breakfast and it just got better with age. It's truly a simple/forgiving recipe that turns out great comfort food.
The dislikes are Lauren and other people who hate celery in pot roast.
i liked, but i hate celery.^^
@Crazy Jesse Celery tastes like I'm eating a stringy tree branch, can't stand it, and I'm not really picky.
@Crazy Jesse I'm not picky, I'll eat pretty much anything you put in front of me, but I can't stand celery. It's just stringy water.
Crazy Jesse do you not dislike anything? I’m not a picky eater but they’re fine
I loathe celery, which I think comes from a weird tastebud configuration that makes it taste really sharp and pungent, but if you cut it small enough and cook it long enough it basically dissolves into stews like this to the point of being tasteless. That way you can get the aromatic and nutritional benefits without having to bite into a big piece of it. For a lot of really sharp ingredients if you can't do them raw they tend to be more mellow if you chop them small and cook them long enough. Onions are another classic example. I think people who tend to be seen as picky sincerely have different tastebuds that makes things taste differently, because I've heard people describe the same foods in wildly different ways. Cilantro, alcohol, black coffee, hot sauce, and many other foods are all affected by the way our genetics give us different numbers of tastebuds and cause our saliva to break things down in different ways. Plus we tend to prefer foods we're more familiar with, so that means there's a nurture component on top of the nature component. The science of taste perception is wildly more complicated than people tend to realize.
Adam: Cuts celery so that Lauren doesn't see it
Lauren: Watches this video
Adam: ............
Lauren: ..........
.......
…………………
............
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I made this for Christmas and oh my god it was good. I doubled the amount of potatoes, but I still would have preferred more for the amount of meat it yielded. I also roasted garlic in the oven and combined that with the potatoes. Instead of letting the outer edges burn, I mixed those cooked bits in periodically too.
I'm definitely making this again, next time I'll use even more carrots and probably add more onion and larger celery chunks or another root vegetable in towards the end for some more texture.
I tried this today.. and i followed it step by step. im not a wine drinker.. and when i bought a bottle of merlot just to make this recipe. This will be added to my own recipe stash. This recipe is amazing. THANK YOU!!
“Upper rim is burned, but who cares”
Rim: .....
Sponge: ......
dishwasher: ......
Water: .....
Just soaked it in water first or just use warm water.
Hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahah
Try seasoning it with red wine, it gives a wonderful flavor
@@vaneplane I have never had alcohol but I am wondering would red wine improve taste, how does it taste at all.
@@abdimojo8794 Not sure how to explain the taste, but let me put it this way.... if you ate this, you would still never have had alcohol.
Adam: *uses red wine*
Everyone: say sike right now
HAHAHA
wine
@@igloo2962 Oh. Fuck sorry. I'm from Germany and sometimes my Phone is just like "No english today"
Red wine is a very common thing to add to sauces in cooking. Not sure why everyone is so surprised.
@@travman1987 Cause Adam only uses white wine normaly
It's getting cold again, so it's time for my yearly Adam Ragusea Pot Roast. It's one of my favorite traditions, honestly.
I made this for the first time tonight for my wife & I and we loved it! I took the advice of one commenter and briefly steamed the carrots first for about 10 minutes before putting them in with the roast. Other than that, followed Adam’s recipe to a T. Turned out great! Will be making it again!
Ok but WHY DOES ADAM HAVE SUCH A BEAUTIFUL ROSEMARY BUSH?!?! I CAN'T GET MINE TO LOOK SO NICE....
Aryan Manohar depending on what it looks like, u should be able to figure out what it needs, if its yellowing, the soil needs nutrition(fertilizer), if its shriveled up, it needs regular watering more often, if if its black or the color seems dull it needs sunlight, but im definitely no expert
@@ripandteard5524 yeah tbh florida soil is shit. but his is perfectly green and full of branches and drop-shaped and big. mine is a paltry stick with three pale leaves.
Aryan Manohar hmm if you buy worm/chicken castings you can mix it with your soil to liven it back up, making a worm compost bin would be an endless supply of nutrient rich soil, or you can buy some miracle grow to make it easy, but nutrient dense soil can nutrient burn your plants(its a real thing), so maybe buy some worm or chicken castings and mix a healthy amount to your soil, but there still could be other problems, plants dont need all that much sunlight to be healthy so the fact that u live in Florida possibly could be detrimental to your plants, maybe you can provide shade as well, and water is important, one watering can make a plant completely bounce back from a dry curled up state
@@ripandteard5524 wow thanks man!
Aryan Manohar happy to help, i hope u can get ur plants to thrive in those harsh conditions!!!
“Mashed baked potatoes” that sounds an awful complicated way to eat your butter
I dont get it
@@eyadomar4668 because you load up your mashed potatoes with a crap ton of butter
@@Dctctx but how is it awful?
@@eyadomar4668 never said it was
@@Dctctx yes it did say
Thank you for this recipe. I made it tonight and it was excellent. I think adding the balsamic and rosemary at the end was the added 'magic' to bring this dish to the next level.
My husband said this was the best pot roast that he ever ate! I look forward to trying your other recipes.
Now that is comfort food. Middle of November 2022 and it's just starting to snow here, and this warms the soul.
this video made me crave something meaty so halfway through i paused, went to the fridge, and i just finished shoveling black forest ham into my mouth. it is 3:41 am
awesome
I like your pfp
Oh, word?
Proud of you, keep it up.
ayyy gecgecgec
Adam: **uses red wine**
Everyone: *_it's the apocalypse_*
Long live the empire
@@MrAndrewaziz i was about to say that lmao
Gacha life is for baby
@@obvioustroll.yetyoustillgo1634 ok boomer
@@bittersweet8816 you call everyone a boomer don't you?
Thanks for this memory.
I've made this multiple times now and it is now easily my favorite pot roast, even managing to top my mother's (and believe me, that was NOT easy to achieve.)
It really does NOT taste like tomatoes at the end, but instead the sauce is rich and has so much depth, the meat is tender, and the carrots come out just as good as the meat for my tastes. Absolutely phenomenal.
Thanks, Adam!
1:52 please keep using this dual view when doing two things at once! It's really unique and it shows exactly how you can divide your attention when preparing food.
3:05 Why I braise beef in red wine NOT white wine
*wait a minute*
That's illegal
Long live the Empire
I just made this tonight for the family and let me just say WOW! Everyone loved it! Note to everyone that is making this, ALWAYS cook your meat in room temperature. I thought the meat was ready to cook but it was still a little cold on the inside before I started cooking it. My end result was a little dry but that is also because I didn't add enough liquid to cover up the meat. All in all, this recipe is going into the monthly rotation 👍
Thank you so much, Adam! You were my support system today as I tried doing this for the first time. Kept checking back for the images of what it's supposed to look like, so helpful as I learned nothing about cooking from my parents. After looking at a few other touted chefs, once again, chose your approach to hit that balance of effort without sacrificing quality. OMG, it's so good!
do i have even a single one of the ingredients he mentioned? no. am i gonna go out and buy them to make this? also no. am i gonna watch this video over and over again and be hangry? absolutely.
absolutely.
absolutely.
so did you end up making pot roast in the end?
Do I have any of the ingredients in the house? No. Am I going to get them? No Am I going to watch the video again? Hell no
My father gave me a big cast iron dutch oven as an early Christmas present, and I made this recipe tonight for its maiden voyage. Amazing.
Did it taste strongly of iron?
@@GeldtheGelded No, because it was an ENAMELED cast iron dutch oven. Sorry for the confusion. I imagine a non-enameled cast iron dutch oven would probably leach iron by long-simmering an acidic dish like this.
@@Historical_Jalapeno I think it was Black Box Pinot Noir. That's the red wine I usually buy for cooking, since I don't drink, and that brand is available in little 8oz boxes. It saves me from having to buy and store a whole bottle.
Lovely
My wife bought me an enamel coated dutch oven and this is it's maiden voyage as well so excited. It's cooking as I type
Getting good eats vibes, and I'm all about it haha
My man you were 5 years late to the Carolina reaper chip challenge lmao 💀💀💀💀💀💀💀
@@bluekirbyrocks you have 664 comments on this channel it might be time to take a break and go outside
Prepared this receipt and it’s hands down the best pot roast I’ve tasted. Deep and rich flavors. Thanks for the receipt.
France, the country full of culture even their butter is cultured.
imagine if their air is cultured
vibe checker what do you mean imagine? Are you implying that it isn’t?
fuck France all my homies hate France
Cheddar Cheese God what’s your problem man? Just because your homies hate it doesn’t mean you have to be that same type of guy, if you hate it, might as well not tell others.....
Cheddar Cheese God How come?
"And yea the upper rim in burned, who cares...?"
My dish scrubber cares.
Sooooooooooooak
enameled cast iron is a pretty easy surface to clean. Just soak it for a few minutes, it'll come right off.
Cast iron is easy to clean
That’s a funny thing to call ur wife
@@GroovyBabyYeah thats a perfectly normal thing to call your wife
Made this for dinner tonight and the family loved it. I was completely impressed with the flavors and the tomatoes turned into more of a bbq almost like a birria. Thank you for your knowledge!
I've never had a cultured butter, but when I make mashed potatoes, I use fresh cream and sour cream.
DO THIS
I wanted to hate this because of how much tomato sauce you put in, but with all the little tips & tricks you added (like browning for an hour at the end, not putting carrots in till the end, splash of vinegar, etc) it looks delicious and i'm definitely going to make it soon.
Also, your transitions are amazing.
It doesn't taste of tomatoes at all in my opinion. It was very deep in flavor and really just tasted of very good roasted beef, wine, and rosemary. If someone had served this to me, I wouldn't have guessed that the sauce base is 95 percent tomato products.
@@msheadbanger007 I tried it and it did tasty tomato-y. Swapped the tomato sauce with broth and it was way better
@@Igelme How long you cook yours for? Both time's I've done this the meats needed a total of like 4+ hours and predominant flavours I got were wine and generic roastiness
@@rohan1_ around the same time yeah, say 4-6 hours. maybe I put too much tomato in it.
@@Igelme Yeah, likewise I was probably a little heavy handed with the wine. Maybe that overpowered the tomato
Best recipe ever. I used stock instead of wine and soy sauce instead of the “British “ sauce. It taste amazing
Chris Pacman use both but use chicken stock 😝
Yes. Me tooooo..slurp chomp!!
Lmao. Have never heard worcestershire sauce called "british sauce".
@@cartersharpnack how will i spell it if I can’t even say it
Hmmm 🤔 I’ll have to try soy sauce - thanksss 🤗
I've been meaning to make this recipe for a while so my mom and I made it for the fourth of July earlier this month. It's one of the first complicated things I've cooked without any help. It turned out REALLY good, glad I know how to make chuck now. Thank you for being easy to follow.
Three years later and I finally tried this recipe. It was very good. Top marks, Ragusea
When you whipped out the ricer to do your mashed potatoes: Impressed.
When you dropped the math when you were comparing boiling to baking potatoes before mashing: Subscribed.
Neil Truick Technically physics, but yeah.
Science
raphmine GG I see you’re an intellectual
@@ilosttehlegs4517 ahhhaaaaa
Love using my ricer. Hate washing it afterwards ⚰️
I made this tonight, sans red wine. Still incredible. Adam, I started watching you because of your radio announcer voice. I’m staying for the impressively delicious and simple meals.
AMOGUS! WHEN THE IMPOSTER IS SUS! 😳
👏
@@Liamjlm SUSSY WUSSY 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@@zebrom7994 I may not show it
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But I think red just vented! 😳😳😳🤮🤮🤮🤢🤢🤢🤣🤣🤣😂😂😂🤩😆😆😆😆😊😊😊😊😉😉😉😉😐😐😐🤨🤨🤨🤨😏😏😏😏😒😒😒😒😒😛😛😛😛😨😰😥😩😢😫😩😓😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞🤬🤬🤬🤬😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞
Sans red wine?
Did his brother die?
I've watched this video probably a hundred times by now, on repeat when I'm cooking my pot roast. It's one of the most valuable recipes I know now, and I love making it in the cold season.
Your video is fast paced enough to bring all the info in a condensed enough way to keep you interested and intrigued, but a little too fast for my cooking novice brain to follow along the steps. So I'm watching on repeat. That's not a problem though, as your voice is quite pleasant to listen to. Thanks!
I have kitchen anxiety. I second guess every move I make when trying to cook. Saw this video and thought I'd at least try to make a roast for the first time in my life. Absolute success. I've made it 4 times now since finding this video a month ago. I was super weirded out by the addition of so much tomato product, but went with it because, wtf do I know? the sauce at the end turned into something deep and vaguely suggestive of an almost barbecue vibe but not nearly enough to be called that. It was nothing short of dark magic, what happened in that dutch oven. Today is the 5th time I'm making this since it's been cold and gray outside and I can use a little comfort food.
Why am I only just now getting this in my feed?! C’mon, RUclips!
egg
Did not expect to see you here.
And I didn’t get it till a month after you....
@@purplegill10 I'm everywhere!
@@MMOByte 2 months after lol
This is the first of Adam's recipes that I've tried. I've made quite a few beef stews, but this was phenomenal. Beautiful texture, remarkable depth of flavor. In the last couple of hours I threw a shallot in---it slightly offset the extremely dark notes. Thank you Adam for this superb recipe! My kids=a small army!
Came across this recipe yesterday and will say this is a fabulous choice for a winter Sunday evening family dinner. The warm tangy flavors of the pot roast mopped up with mashed potato’s is a show stopper. I didn’t have any red wine so instead used Concord grape wine and it still was a 10! Tip - use less butter for the mashed, add as needed. Winner winner pot roast meat dinner!
"The only thing you need is thyme"
*uses rosemary*
still good
At 8:05 "Remember, boiling water can get no hotter than 212F. No browned flavours happen at heat that low."
This is a great example of one of those things where, yeah, I know both of those things are true. But when you put them one after the other, you have a new realization based on stuff you already knew.
This kind of thing is why I'm subbed! :)
1:06 looks like South America
Lol
Best. Pot. Roast. Ever. Perfect combo of ingredients. Read the whole thing through first or you'll put the carrots in way too soon. And do the wine.
This guy understands food and its chemistry so well. I've never watched a cooking video quite like what he can make. He has an outstanding talent for cooking and explaining what he's doing and how it all comes together so harmoniously.
well said. he's my fav cook youtuber
Same with J. Kenji Lopez-Alt
The pot roast looks amazing man, I love those baked mash potatoes!
@@loldinma thanks! :)
I am gonna cook this for the 3rd time now for dinner with friends. It's superb. One tip if you are doing it for the first time, boil your carrots till partially cooked first. Mine turned out really hard the first time though I followed the way taught in the video. It was still hard when I increased the oven time.
I got a Dutch oven just to try this. Totally worth it. This will be a regular feature at our dinner table, especially in winter.
Man is this guy a great teacher. And how many people can talk so clearly and at that speed and never stumbles over any words? I'm sold.
He was a teacher at one point teaching journalism at an local university. Both things that come you can notice in his videos
I LEGIT HAVE THE SAME CAR! The joke I say is that if you walk into a dealership, and just yell "CAR!", they bring you a grey toyota.
yep, my friend meg calls it "the Toyota Car," like that's the model name.
@@aragusea If I was a Toyota marketing guy I'd totally be on board with naming their next generic grey sedan "Car".
That stuff on the side of the pot is called side fond and is just as flavorful as the fond on the bottom of the pot. Wet a brush and brush it off back into the sauce before it reaches the burnt phase.
Lokoing great, always love a pot roast especially in winter
"I have to get the pieces really small to hide them from Lauren, she doesn't like celery."
"OH DO YOU NOW?!" - Lauren
Who is Lauren am left out in these Lauren jokes
@@lynnkesh254 lauren is his wife
@@signaturereverie ...Thanx for the info
damn that ad came in smooth
Just like using squarespace
You know what's smoother? Raid shadow legends
ZILLA !!😎
I personally wasn't searching after a pot roast recipe per se, but this video has been so informative in general about things I have never thought about or used. Like focusing only one one vegetable to ensure nothing gets mushy, every roast tends to be a gamble on getting the vegetables just right. Another was adding vinegar at the end of the roast, for some reason I tend to reach for that additional brightness by squeezing lemon juice on some slow cooked meals, why not just skip that step and just put it at the end, brilliant!
I’ve made this for Christmas 2020 and Easter 2021. I use my Lodge Dutch oven and it’s perfection. My family LOVED IT!!!!!!
Why does this video sounds like he's just wants a nap
You try eating a whole lot roast and feeling sleepy!
Its nearing finals time in school. I'm sure he has lots of grading.
who doesn't want to nap?
aboppy6 Yeah I read somewhere (or maybe he said it in a video) that he is super busy right now and is leaving his position at the university to do YT fulltime after this semester, but until then he’s probably swamped. Hang in there Adam!
Sounds like he has a bit of a cold to me
I just made it. Changed my life for the better. Thank you, it is so good
Nice recipe, thank you! I struggled many years trying to get the perfect pot roast. Good call on the medium-heat searing, and using a potato ricer (I think I have the exact same one btw). I learned those too.
I usually boil my potatoes or just throw them in the braise. But any way is good if you like how it turns out.
I have learned, however that braising the meat is more about time and less about high heat. Unless you're using a pressure cooker, and you have sufficient liquid in the pot, it's not going much above the boiling point and I found it better to keep it just near (or shy of) that point. Hence, i have reduced my heat to 215-225F and lengthen the time to 4-6 hours and found the collagens break down perfectly into the perfect pot roast.
Keep 'em coming I love your channel!
Solid culinary videos from this guy and he doesn't take it too seriously, just a "have fun with it" attitude, you will still enjoy your food when you make it yourself ❤
Adam, thank you for being one of the only youtube cooks that go through all the necessary steps and techniques to know for a recipe!
I always learn so many flavor-boosting techniques for recipes i've been cooking for years.
Youre the best!!
Adam : uses red wine
Everyone : *-wait that’s illegal-*
Carlito Jaunito stop making fun of this amazing cook, you probably have no talents
@@doug2661 look another butthurt comment
Kinzi Fariq okay so first of all, that profile picture is so outdated that your grandparents probably saw it as children, and second of all, I’m defending Adam Ragusea from entitled ass holes like you on the internet.
@Ja La he's a home cook, big difference
Man I love that u include recipe in the description thanks a ton !!
This recipe is God tier. Pay attention to what you're doing, take your time, and when you're guests try it, get ready to bat away all the compliments after every other bite. Good luck peeps. Thanks Adam.
Just cut the potato in half the opposite way he did and put a half in the ricer with the skin on... press it through and all the skin will be left in the ricer... much easier
okay y'all. I made this today. I was super nervous about the amount of tomato in it but you literally cannot taste it. insane. everyone loved it.
What about the wine? Could you taste it a lot? I only have one red wine and the people I’m cooking for don’t care for wine
I'm gonna try it fully how he does it now instead of subbing stock for wine and broth for tomatoes.
dcb1195 it’s really good.
I've cooked this a dozen times now, it absolutely slaps. Thanks for this.
THANK YOU MY BRO.......I'M A BACHELOR THAT LOVES TO EAT WELL.....TIME FOR ME TO DO THIS FOR MYSELF INSTEAD OF DEPENDING ON RESTAURANTS.....
so many ways for you to learn to cook for yourself...enjoy
Made this tonight. I can't use alcohol - used 1 cup Fre Merlot and 1 cup of beef broth. Most legit pot roast i've had or made.
Crazy that just 3 years ago you could honestly say pot roast offered the best bang for your buck out of most dishes. Now you're looking at 40+ dollars easily.
Thanks for the recipe. Made it Saturday and it is Delicious! Made a couple of alterations: 3-pound beef, 2 stalk celery, and 2-pound carrots. Total cooking time was 4 1/4 hours. Excellent
Adam: “big concentrated nut fat”
Viewers: it’s free real estate
N U T
*N* *U* *T*
I’m allergic to nuts
ElfSam Nuts nuts or nuts as in balls
@@Dheifa why not both?
Thank you for this! I made pot roast following your recipe for a few American friends and it went down WELL. I was happy too as it was not only the first time I'd ever made pot roast, it was also the first time I'd ever eaten it!
Made this today and it melted like butter in the mouth. Delicious! Great recipe!
I make this recipe every few weeks. It is easy and consistent to prepare, very hands off, and delicious, all while being relatively cheap (very cheap when the required cut(s) are on sale).
You can create variations very easily through different types of onion, spices, as well as using varying amounts and styles of tomato, stock, and wine.
That looks like the ultimate comfort food. Chopped mushrooms would go good in that. Cheers!
definitely the most underrated youtuber out here. you sir deserve the attention
What a fantastic and under appreciated chef you are. Absolutely masterful.
Made this last week and now this is definitely a staple. Making this once a month now- amazing!
Made this for my family while home for winter break and it was amazing!! The flavours are so rich, savory, and complex! Fantastic recipe, definitely will make again