All I can say is, WOW. I was making a pot roast for today and ran into this video yesterday, and all I can say is how grateful I am that I did. The techniques and the steps made a novice like me, seem like a world-class chef. This recipe was phenomenal. Thanks so much chef. You’ve earned the like and the follow and my family just ate the best pot roast meal ever.
I made this for Christmas dinner today, it turned out amazing. Thank you so much for this tutorial and for making it very easy to understand. You are the best!
Wine: recommend using Pinot noir to avoid the oak in the cab or merlot. And Pinot noir is jammy with a bit of pepper at the back - perfect for a hearty pot of beef.
Pot roast has always been one of my favorite meals in the winter. It's not super expensive, it makes your house smell great, and it goes with rice, noodles, mashed potatoes, or just the vegetables you cook it with. Brian Lagerstrom recently did a pot roast video and I like his version too. Regardless, pot roast is the meal that keeps on giving.
I agree; I love it. Bonus: it reminds me of Mom! All the things you said: easy, accessible, affordable, high/multiple day portion yield....Childhood comfort classic. ❤
This is my second recipe from your many posts, and it certainly won't be my last. The first one I tried was the braised short rib recipe. I appreciate how you include chef vocabulary along with the instructions. I have surprised my friend who owns a restaurant with my newfound knowledge. I consider myself your commis chef! I've been eyeing your halibut recipe and I'm just waiting for the right sale to give it a try. Both the pot roast and short rib recipes were a big hit with my family.
I've been following you since this summer, when i saw your reverse sear video. Since then, i have tried at least 4 recipees including the mammoth chicken buriyani.. what a challenge! BUT i love your content, i love the delivery and love the philosophy "make it your own, taste often!" Thankyou, cheers from Quebec.
Looked at this, then three other recipes, then came back here again to make my wife's favorite at home for her birthday. I am sure the other recipes are tasty, and for sure they involve a lot fewer steps, but this one had that extra something both in the looks and taste department! Definitely learned a lot here, and it was a fun journey..
Hi Chef! Just wanted to pass along that I love your channel! I am a pretty accomplished cook, but I learn from you in every single video! I also really trust your knowledge and experience. I am positive your recipes WORK because of your technique and your ability to coax as much flavor as possible from your ingredients. Kudos to you, Chef! You validate my feelings on the importance of cooking from scratch.
Chef Billy, you are the best! I was at your website today and grabbed your key lime pie recipe and the raspberry sauce. I am making it for my hubby's birthday. Thank you! Every one of your recipes I have tried has been fantastic.
I had this as left-overs frozen/re-heated today and it was soooo good. Best recipe I've found . I could remember where I found the recipe but found it saved on my MacBook. 5 stars!
Extraordinary preparation and a masterful instruction... To be clear... I SUCK AT COOKING - I live alone so I rarely cook big meals since it's terrific on day one followed by several days of increasingly mediocre reheats. I decided to make this and invited my parents over to enjoy it since they live close by. It was outstanding! Only substition i made is I don't have red wine so I used homebrew mead...dang was that good. First time eating and cooking leeks, rutabaga, and parsnips.
All of this! When the roast is browned, I pour some tomato something, ketchup, bbq sauce, or whatever, and caramelize the sugar in it. This adds to the depth of flavor and takes only a few extra minutes.
Whoaaaa!!! What a great pot roast. I'm not a chef, but I am a very capable foodie, AND I've been pushing my grocery cart past the leeks and wondering 🤔🤔 how they'd perform in a pot roast. The only deviation I made was using 1/3 C of sour dough starter vs the raw flour and butter mixture for the thickener. 5 Stars ⭐⭐⭐⭐⭐ Keep up the great work Chef Parisi.
I don’t comment often but this video was SO easy to follow and includes great tips (umm hello, never knew leeks were so dirty). Pot roast is in the oven but with the tastes going on in the broth, I know it’s going to be spectacular. Thanks for an awesome cooking video 👍🏽
I just finished making this meal and it is DELICIOUS! Two things that are a bit different for me was searing the meat worked better with less olive oil/none and maybe a bit less wine (how dare I say this!), maybe less a 1/4 cup only. I only had a 5.7 quart Dutch oven and barely made it with a 3.25 lbs piece of meat. Great flavor, great looks, great email. Thanks.
Made this the other night and was a huge hit with the family. Pulled back on the mushrooms and regretted that. Left overs chopped the remaining roast up added more mushrooms and called it a stew the next evening. First time really working with some of those vegs.
Made this this l9ng weekend. A bit of work involved, but well worth it. I didn't have the rutabega and parsnips, however. Quite good. Also skipped the mushrooms. Great recipe. Thanks.
I've made hash by dicing the solids and frying until they begin to get a little crusty and then adding back in the gravy a littls bit per serving and reducing it toalmost dry. Makes a great quick leftover meal!
This more work than i usally put in for a potroast, but is legit the best postroast I've ever made. Great recipe! i can never go back to instapot quickie potroast.
Beautiful I've never tried with the root veg and definitely going in my next one. I like to get that crust over some lump charcoal on my BBQ for some added depth of flavor.
Thank you so much for this video, I watched twice and learned so much! I'm making this for Christmas Eve this year, something completely different than I've ever done before. I feel confident that my family will love it!
I have a chuck roast dry brining in the fridge right now... so I can make this tomorrow. Thanks! I'm going to replace the potatoes with radishes and a turnips. Call me a rebel lol.
I have been dry brining my chuck roast for a day and a half and I am making this recipe for dinner tonight. I can’t wait.P.S. Nice shirt. Are you a guitar player too? I knew you were cool
Ahh I was wondering what kind of pot that was, I looked and I see what you mean! $$$, I'm sure any Dutch Oven would work, I can't image using a crock pot would change things much either, that's how I'll probably do it because that's all I have right now!
Tip: To do it in an instant pot, sear the meat, onions, celery and carrots. Take out the veggies then pressure cook just the meat with water for 50 minutes, release the pressure, add the veggies and potatoes and pressure cook another 7 minutes. This has to be done in two stages because the meat takes a long time to tenderize. If you put everything in for 50 minutes you wouldn't be able to find the veggies, mush.
Looks great. My issue with pot roast is that everything tastes the same - as it is meant to. I have started cooking each vegetable separately and seasoned uniquely and then combine the vegetables in one bowl and the delicious meat in another. I will add some ground ginger to the parnips, some gran-marnier to the carrots, etc..I roast whatever can be reoasted.
ok, i see a good saturday dinner, cant do sunday because of work but i know what im gonna be doing saturday afternoon, pot roast is out already to thaw.
I think next time I'm going mushrooms and celery and dropping parsnip. Been meaning to get mushrooms into my diet there kinda cool from a nutrition standpoint. They evolved way after plants and animals for the role of processing plants and animals as they break down and are just more complex macro packed vegetables.
I have a question? I can’t follow most recipes because I’m allergic to onions of all kinds. So what do I substitute with? I love pot roast and would love to make a special recipe.
Hello, I'm making this for Easter for a small gathering. Can I avoid the butter at the end? I have one person that cannot have butter. Is there a way to thicken without butter? Thanks a million!
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All I can say is, WOW. I was making a pot roast for today and ran into this video yesterday, and all I can say is how grateful I am that I did. The techniques and the steps made a novice like me, seem like a world-class chef. This recipe was phenomenal. Thanks so much chef. You’ve earned the like and the follow and my family just ate the best pot roast meal ever.
Appreciate you trying it, many thanks!
Billy, you are incredible at how you show the techniques that we used to use in the business. Love your channel and thanks for being here!
There is nothing more comforting than a delicious pot roast with root veggies. Thanks.
I made this for Christmas dinner today, it turned out amazing. Thank you so much for this tutorial and for making it very easy to understand. You are the best!
Wine: recommend using Pinot noir to avoid the oak in the cab or merlot. And Pinot noir is jammy with a bit of pepper at the back - perfect for a hearty pot of beef.
Ok…that was AMAZING! I only put potatoes, carrots, celery but everything else to same. Spot on, perfect! Thank you!
Pot roast has always been one of my favorite meals in the winter. It's not super expensive, it makes your house smell great, and it goes with rice, noodles, mashed potatoes, or just the vegetables you cook it with. Brian Lagerstrom recently did a pot roast video and I like his version too. Regardless, pot roast is the meal that keeps on giving.
I agree; I love it. Bonus: it reminds me of Mom! All the things you said: easy, accessible, affordable, high/multiple day portion yield....Childhood comfort classic. ❤
Very tender. The long cooking process at a low temperature of 275 f. Fall apart when it is done.
It is now. My 4 lb roast was 29.00
This is my second recipe from your many posts, and it certainly won't be my last. The first one I tried was the braised short rib recipe. I appreciate how you include chef vocabulary along with the instructions. I have surprised my friend who owns a restaurant with my newfound knowledge. I consider myself your commis chef! I've been eyeing your halibut recipe and I'm just waiting for the right sale to give it a try. Both the pot roast and short rib recipes were a big hit with my family.
Chef Parisi, I can’t believe this content is free. I just made the best pot roast of my life. Thank you so much
One of the best cooking videos I’ve seen
Many thanks for watching!
I've been following you since this summer, when i saw your reverse sear video. Since then, i have tried at least 4 recipees including the mammoth chicken buriyani.. what a challenge! BUT i love your content, i love the delivery and love the philosophy "make it your own, taste often!" Thankyou, cheers from Quebec.
My pleasure 😊 Thanks for watching!
I made your recipe, as a novice commi, and it was the biggest hit ever! Great job, thank you for posting.
Looked at this, then three other recipes, then came back here again to make my wife's favorite at home for her birthday. I am sure the other recipes are tasty, and for sure they involve a lot fewer steps, but this one had that extra something both in the looks and taste department! Definitely learned a lot here, and it was a fun journey..
Thanks for sharing these techniques for a pot roast. Best pot rest I’ve ever made. I made this exactly like the video and everyone loved it.
Thanks for giving it a shot!!
Hi Chef! Just wanted to pass along that I love your channel! I am a pretty accomplished cook, but I learn from you in every single video! I also really trust your knowledge and experience. I am positive your recipes WORK because of your technique and your ability to coax as much flavor as possible from your ingredients. Kudos to you, Chef! You validate my feelings on the importance of cooking from scratch.
This is the video I needed!! My prayers have been answered 🙏
Thanks for watching!
Which sides would you recommend serving with this for a crowd?
Thank you, Billy for for generously, sharing your knowledge and skill in the kitchen, which results in me, being able to cook a fabulous meal❤
parsnips are wonderful... such a sweet flavor, nothing like I had expected...
Beurre Manie...I've learned something today. Thanks, Chef Billy! No more cornstarch slurry for me.
That looks really appetitizing! I have never heard anyone explain a recipe so. completely easy to follow. Have to try this.
Chef Billy, you are the best! I was at your website today and grabbed your key lime pie recipe and the raspberry sauce. I am making it for my hubby's birthday. Thank you! Every one of your recipes I have tried has been fantastic.
I've made chuck pot roasts for years, and I've made "gravy," but this time I made it with your Beurre Manié and WOW, it was delectable!
I made this recipe last night, and it was divine! TY!!❤
Wow, I definitely will try this recipe next weekend!!! Thank you 🙏 😊
Love parsnips in a pot roast! I’ll have to try the flour with butter to thicken technique this weekend.
Thanks for watching!
Right on chef that looks awesome perfect for a cold day!
I had this as left-overs frozen/re-heated today and it was soooo good. Best recipe I've found . I could remember where I found the recipe but found it saved on my MacBook. 5 stars!
Appreciate you trying it! Many thanks!
I learned a couple new things today thank you, looks fantastic.
You're our family favorite cooking show. Can't wait to make this!
My mouth was salivating the entire 14:06 A great recipe, thanks!
Glad you enjoyed it!
Thank you so much! Following you from Romania, Eastern Europe.
Beautiful. Love all the veggies. Ahhhh, parsnips & rutabaga, 👍👍
Me too!!
Extraordinary preparation and a masterful instruction... To be clear... I SUCK AT COOKING - I live alone so I rarely cook big meals since it's terrific on day one followed by several days of increasingly mediocre reheats. I decided to make this and invited my parents over to enjoy it since they live close by. It was outstanding! Only substition i made is I don't have red wine so I used homebrew mead...dang was that good. First time eating and cooking leeks, rutabaga, and parsnips.
Omg. The best recipe hands down.
I used Merlot and skipped the parsnips 😊
Thank you
Appreciate you trying it
Just curious I'll try your way how much did the bottle of Merlot cost
This recipe was phenomenal my whole family loved it :) 🎉
Thanks for giving it a shot!!
I just love you chef Billy ❤
I've watched so many videos of how to make a delicious pot roast and I feel like I finally found the winner!
Happy 2024 Chef Parisi. Your cooking is very authentic. Thank you for you wonderful channel. Big fan from Canada 🎉🎊☃️🥳
You need to have cooking book!!! I love your cooking ❤❤❤❤❤
Hey Chef Billy I just wanted you to know that this recipe was so good, its the best thing ive ever made. Thanks man.
Amazing! Appreciate you trying it!
I use the bags and really like using my croc pot. Thanks for your video and all the info.
☘🍀🍀🍀☘☘☘
Wow! This roast looks so delicious. Yummy and tasty.
Awesome! Loved the flavors. Used Staub cast iron Dutch oven. Only needed 4 cups of beef stock, do it again? Yes! Thanks!
The crock pot would have also worked just a lot longer
I’m making this again today. Happy New Year!
All of this! When the roast is browned, I pour some tomato something, ketchup, bbq sauce, or whatever, and caramelize the sugar in it. This adds to the depth of flavor and takes only a few extra minutes.
Whoaaaa!!! What a great pot roast.
I'm not a chef, but I am a very capable foodie, AND I've been pushing my grocery cart past the leeks and wondering 🤔🤔 how they'd perform in a pot roast.
The only deviation I made was using 1/3 C of sour dough starter vs the raw flour and butter mixture for the thickener.
5 Stars ⭐⭐⭐⭐⭐
Keep up the great work Chef Parisi.
Merlot is my go to for post roast. I also like to put in a packet of Lipton onion soup mix. 👍
Lipton products are poison...use off brand nobody names...way healthier
I don’t comment often but this video was SO easy to follow and includes great tips (umm hello, never knew leeks were so dirty). Pot roast is in the oven but with the tastes going on in the broth, I know it’s going to be spectacular. Thanks for an awesome cooking video 👍🏽
Thanks for the kind words.
This looks amazing! I can’t wait to try it!
I just finished making this meal and it is DELICIOUS! Two things that are a bit different for me was searing the meat worked better with less olive oil/none and maybe a bit less wine (how dare I say this!), maybe less a 1/4 cup only. I only had a 5.7 quart Dutch oven and barely made it with a 3.25 lbs piece of meat. Great flavor, great looks, great email. Thanks.
Made this the other night and was a huge hit with the family. Pulled back on the mushrooms and regretted that. Left overs chopped the remaining roast up added more mushrooms and called it a stew the next evening. First time really working with some of those vegs.
Yum. I put sweet potatoes in mine. Thanks Billy.
nice!
I pretty much followed what he did and my gosh. This is the best pot roast I’ve ever had. Amazing.
Made this this l9ng weekend. A bit of work involved, but well worth it. I didn't have the rutabega and parsnips, however. Quite good. Also skipped the mushrooms. Great recipe. Thanks.
I've made hash by dicing the solids and frying until they begin to get a little crusty and then adding back in the gravy a littls bit per serving and reducing it toalmost dry. Makes a great quick leftover meal!
Wow, thank you for sharing these techniques. My wife makes a great pot roast, but how you are doing it, seems like it might even taste better.
Dont let your wife see this comment. Hahs
This more work than i usally put in for a potroast, but is legit the best postroast I've ever made. Great recipe! i can never go back to instapot quickie potroast.
Appreciate you trying it, many thanks!
That looks delicious 😋
So good!!
Nice and easy!
Pot roast the best i love it my family makes it
Great recipe and presentation 👍 😊
That’s a beautiful roast! 👏🏻
thank you so kindly!!
Must subscribe
Beautiful
I've never tried with the root veg and definitely going in my next one. I like to get that crust over some lump charcoal on my BBQ for some added depth of flavor.
Sounds great!
I've never use a Beurre manié does it have that raw flour flavor? I've alway used rue to get that toasted nutty flavor.
This looks great! Can you get by using a slow cooker instead? Thanks.
Thank you so much for sharing this recipe with us and I think 🤔 that you're Amazing ❤❤❤🎉🎉🎉🎉!
Always make this for Christmas ….🎄 ❤😁 And on low in the crockpot… So good😋
This looks amazing , great job. I bet it tasted even better!❤😂🎉
Thank you so much for this video, I watched twice and learned so much! I'm making this for Christmas Eve this year, something completely different than I've ever done before. I feel confident that my family will love it!
Made this tonight. Searing makes a huge difference. 👍
Gorgeous work. Mwah! 🤌
Thanks for watching!
I have a chuck roast dry brining in the fridge right now... so I can make this tomorrow. Thanks! I'm going to replace the potatoes with radishes and a turnips. Call me a rebel lol.
Hello. I got mine in my Crock pot right now. Seasoned it got it cooking
Can this be done in the crock pot?
Love it chef!
I am going to make this! WOW!
That looks so good. I will give it a try🇨🇦😘
I have been dry brining my chuck roast for a day and a half and I am making this recipe for dinner tonight. I can’t wait.P.S. Nice shirt. Are you a guitar player too? I knew you were cool
Very nice and tasty. I liked that one You season once, you taste twice!
Hi ... can a crock pot be used? I don't have an expensive Le Creuset pot. Thank You!
Ahh I was wondering what kind of pot that was, I looked and I see what you mean! $$$, I'm sure any Dutch Oven would work, I can't image using a crock pot would change things much either, that's how I'll probably do it because that's all I have right now!
Tip: To do it in an instant pot, sear the meat, onions, celery and carrots. Take out the veggies then pressure cook just the meat with water for 50 minutes, release the pressure, add the veggies and potatoes and pressure cook another 7 minutes. This has to be done in two stages because the meat takes a long time to tenderize. If you put everything in for 50 minutes you wouldn't be able to find the veggies, mush.
Instant pot works in making the meat tender, but sucks at infusing flavors. There are no short cuts in creating flavor.
Wow that is a dream pot roast !!!!
Best ever Pot Roast!
My mom doesnt do half of these steps and the pot roast tastes 10/10.
Looks great. My issue with pot roast is that everything tastes the same - as it is meant to. I have started cooking each vegetable separately and seasoned uniquely and then combine the vegetables in one bowl and the delicious meat in another. I will add some ground ginger to the parnips, some gran-marnier to the carrots, etc..I roast whatever can be reoasted.
ok, i see a good saturday dinner, cant do sunday because of work but i know what im gonna be doing saturday afternoon, pot roast is out already to thaw.
I enjoyed watching you make this dish... well done . I'll be Back
Many thanks!
I like to add the onions raw into the pot. They absorb the flavor of the meat juices and they turn out tasty and delicious.
I think next time I'm going mushrooms and celery and dropping parsnip. Been meaning to get mushrooms into my diet there kinda cool from a nutrition standpoint. They evolved way after plants and animals for the role of processing plants and animals as they break down and are just more complex macro packed vegetables.
Made this today came out great. A little time consuming though.
Beautiful! What size Staub pot is that?
He said 2 and a half gallons, so we can assume 10 quart.
2nd time I’m making this amazing pot roast but..do I peel the potatoes?
I have a question? I can’t follow most recipes because I’m allergic to onions of all kinds. So what do I substitute with? I love pot roast and would love to make a special recipe.
That’s a tough one. Not sure there’s a great substitute for onions. If it were me, I’d skip them.
What would you say the beef chuck's internal "done " temperature should be?
You’re at 200+
Hello, I'm making this for Easter for a small gathering. Can I avoid the butter at the end? I have one person that cannot have butter. Is there a way to thicken without butter? Thanks a million!
Yes, make a flour or cornstarch slurry. Hope this helps! He shows how to make it on his soup videos.
I add cabbage to my pot roast.
I don't have a Dutch oven. Will a stainless steel Roasting pan with a stainless steel lid work?
My FAV roast ever!! I gave it a shout-out today on my Substack Ronda Carman Confidential. LOVE this recipe.
If you dont have a oven can you continue to cook it in the pot on a stove top on low heat?
Most certainly, yes.
@@markcummings6856 thanks for sharing your recipe .
What can you use instead of wine to deglaze the pan?
Broth.
Do you recommend skimming some of the grease off before making the gravy?