How To Make The Ultimate Slow-Cooked Beef Pot Roast
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- Опубликовано: 27 сен 2024
- This is a pot roast dish that I have made for years. While very simple to make, the layers of flavor in this dish are astounding! I hope you'll give it a try :)
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Watching you prepare that ultimate pot roast is like watching an artist at his palette. I don't believe that anyone could watch this video without a pavlovian response of some sort. Well done and thank you for sharing your skills with us.
Yesssss!!!
Yes, he's like the Bob Ross of cooking :)
When he cut that roast I was like "OHH DUDE!"
I like your hat
I bet this dish was phenomenal
19 seconds in and I'm already in love with this man
I nomally dont watch cooking stuff on YT. But you had me. Nice presentation, voice, tempo, and clear and to the point. Beautiful pot roast. Wow!
Mrmanonthehill - Thank you!!
Over a year ago I watched this video and did the same recipe for pot roast and it was a success with my family. And now a year later I still keep using this recipe to cook potroast. Thank you soo much for sharing.
man, your wife is one lucky lady!
AND you got all the pots and pans in the world! DAYUM!
The best! I made this for a group of friends and they LOVED it! I used an 8 lb roast and let it go all night long at 200 degrees. In my opinion, yours is the best recipe.
Made this again, and again, everyone loved it! I did not take credit for your recipe but directed them to your video. Thanks!
Just by watching, I can tell that it is the best recipe. Bravo!
This was absolutely beautiful. After watching several different videos and variations on this core recipe, I came to this video and it is by far the best of any I’ve seen or read. Sensibly organized, elegantly presented, all the fundamentals are present, and there was no camera time wasted or spent unnecessarily. Excellent content right here.
Excellent video. I've been cooking roast in a crock pot for years but following this video, I prepared the best pot roast ever. Searing the roast and adding a wine / bouillon added so much to the roast.
Thanks
Richard Reynolds can’t wait to make it for myself, glad I found this video
THAT was one of the best presentations I've ever seen!!
Great job Chef!
TII
Then you have not eaten out much. The color of the dish is so off-putting.
I just found this video!!! About 8 years after you posted it. The sizzle on the "tiny" cast iron was something to behold. The only thing that would have made this better, is if I was able to come to your house for dinner!!!!! This looks amazing!!!!! Great job and probably one of the best videos I've watched.
I like to poke small holes into the meat with a narrow knife and insert slivers of garlic about an inch into the roast (aprox 1/4-1/2 clove per sliver). I find that it gives a great flavor as the garlic caramelizes and defuses throughout the meat. I also like to add allot of button mushrooms. I like to use them whole as they shrink considerably during the cooking id say at least 50% of original size. I find that they are more pleasant to eat texturally whole rather than sliced or chopped. I would suggest reducing the initial amount of fluid by at least a cup if adding mushrooms though as they contain lots of water that will add to your broth during the cooking. One other thing i do sometimes is I will add some of my dry ingredients to flour and roll the roast in it prior to searing. I have found that this will create a pleasant crust and also help the roast maintain its shape during cooking, making it easier to slice when finished instead of it just crumbling. Thank you very much for your video. I enjoy watching different recipes so i can learn new tips and tricks that i can combine and experiment with to try to make my own creations better. Thank you again and i wish you and everyone a happy and safe Christmas season.
karlo29 - Thank you!!
Excellent
I loved how two cups of cab ended up being the whole bottle.
panda007. If in doubt, add more wine!
They ALWAYS say men make the best cooks , because their food comes out so much richer, and so very delicious ,no offense ,I'm a girl.. but they always use much more than they SHOULD ,and it somehow tastes so good...
@@jenjoseph9394 If it tastes good then maybe that's the way it "should" be done
Might as well, you can never have too much gravy. :) Just don't drown the roast, that will ruin it.
I agree use half bottle of wine and the other half can go inside you to keep you cheerful😂😂
This guy knows his way around cooking, great presentation too
Thank you -- Perfect presentation! Good lighting, organized, no extra foo-foo talk, and you fast-forwarded through what I didn't need to watch, for instance, the entire stirring process that's so annoying on many videos (thanks for not wasting my time). Love your choice of equipment and lack of food snobbery. Very practical and useful. Subscribing!
Jeffrey this was simply an excellent execution of preparing a pot roast, you made us all realize that we have a lot of catching up to do. This was absolutely AWESOME!!
This was the first video of yours that I watched and I'm hooked. New subscriber!
Let me move this from a cast iron pot to a cast iron skillet then move the cast iron bowl to a cast iron presentation pot with a cast iron lid and a cast iron rammekin in my cast iron house
+Tetsu Hoshi - The man loves his cast iron & rightfully so! =)
I laughed way too hard. He could of definitely cut a few steps out. It's pot roast for christ sake.
+Sole Purpose . ur simple minded. thats called a good teacher.
+Tetsu Hoshi Hahaha, funny but true ... and I thought that I loved my cast iron! He made me feel cast iron deficient! ~~ AND HUNGRY though =D
lol!!
Ok... I made this the other day.. Holy s#*+ it was the best meal I've had in a long time. Absolutely delicious!! The only difference I did was put the meal in the croc pot on low for 8 hrs. And I chopped the veggies after I seared the meat, and tossed them in the oil and fat from the seared meat in the cast iron. That wine sauce was to die for. Thanks so much for the recipe!! I will try several more!! Yum!!!
Great to read this. I was skeptical about the wine.
When did you put in you veggies? I hate when my veggies come out very soggy
I am late to the party, but did you cook your onions(specifically) and other veggies for the full 8 hours? I did a non related roast tonight, added my onions with 2 hours left to cook on low, and they still came out too soft. The potatoes and carrots were fine.
Lol
Looks absolutely amazing. Where can you go wrong with red wine and beef. Keep making dishes like this,spot on👍
That is the ultimate culinary pot roast, I've never seen better. And adding those collar greens made it even more fantastic. You are an excellent cook. Awesome touch serving it in a hot skillet. Thank you for the upload. I'm drooling :)
wow wow wow! you're a beef artist my friend. that looks amazing. I love how you took care to do all the steps knowing it's well worth it. great presentation as well!
wow so many people offering their critique as if they didn't come here to learn something. that's what's annoying about this age of home cooks, no respect. who are you fooling? you're here to gain something from this video, from my personal experience I would say majority of you learned something valuable. I thought this was brilliant.
+Nick Silva There is much to be learned from the vid & the comments below
trudaroof I'm not disputing that, I'm saying there's no need to insult the person when you came to learn. do you insult your college professors? I didn't.
+Nick Silva I agree with you nick 100% so many on the net so eager to criticize and judge...not to learn...the INTERNET WAS CREATED FOR RESEARCH...incidentally I like everything but the tomotao paste...stewed tomatoes are much better....
Jimothy Snooker
not really I watch videos to see how other people cook their way but cmon how many times does it have to be moved n plated on a hot iron pan cmon really. ...😖 I mean everything diff but hav u ever heard that song "Y u gtta go n B so complicated"😂😂
Jimothy Snooker
yes I insulted my college professor n corrected her a couple times😂😂😂
@ The Culinary Fanatic, I used your recipe and prepared the meal in a pressure cooker, it was absolutely delicious! The infused flavors complimented on another wonderfully yet kept their individuality. The tenderness of the meat required the use of a fork only.Thank you for sharing!
Bruce Breeland how long did you leave it in the pressure cooker?
Fellow culianary enthusiasts... Bookmark this video. This is it. All you need. I give it a 10.
OMG!! This looks wonderful! I can almost smell and taste it! Great job, thank you. Definitely going to try it this way next time.
That actually is the ultimate pot roast! Wow! I am definitely going to make this. Thanks for posting this very excellent video. Very well produced and presented. Cheers.
Ron Richo - Thank you SO much for watching!
The Culinary Fanatic We can get married tonight!!!!!!!!!!!
Nice dish and lovely presentation, but may I offer any new cooks this: The frying pan that the roast was seared in...the stuff on the bottom of the pan is called fond and it is where all the flavor went. Deglaze that with some of your liquid and get it into the dutch oven...its important.
+theresa bollman Can you explain that a bit more? I didn't understand. Are you saying that after he finished searing it, the stuff that was left you should deglaze? If so, how do you do that? And why into the dutch oven?
+Jennifer W Hi Jen, . Deglazing can be done w/ any liquid. All you are trying to do is loosen the brown stuff that forms on the bottom of any pan when you sear meat (so you may include it with your cooking liquids or your broth or gravy). You jus pour in some water or broth or whatever you have handy...or sometimes you might be including canned tomatoes in your dish etc and scrape a bit.. The reason I said to transfer it to your pot or Dutch Oven was because the cook here used a separate pan for browning/searing, otherwise the brown stuff (fond) would have already been in the pan the roast was going to be cooking in. It's one reason a Dutch Oven (heavy-bottomed pot with a top) is great. The bottom is heavy enough to serve in the way his Iron fry pan did. That way you have just one pan to clean.
alwsys deglaze your fond with some wine or even just water. you can also reduce at low heat. add some butter and make a bunch of different sauces or gravy or roux with that.
Thank you So much for your advice! I hate that I'm still learning, but at least I'm learning! also, some people never learn!
+Jennifer W Youre very welcome! Jen I have been cooking for DECADES and I'm still learning all the time. Just enjoy the process!
OH MY GAWD! Seriously! My mouth watered about 7 times during this video - and then you pulled out the Collard Greens! LOL 8 times for sure! That looks so good, I SWEAR I could smell it. Thanks so much for the vid, looking forward to more - as I will now sub to yer channel!
The Euro Cooking Canuk
yeeeeaaah right? 😊💛
Lovely going to try that .
Collard greens 💚💚💚
This is the best recipe I've seen...its a work of art . i bet its delicious too
Dang. I’m drooling over that roast. And then you start pulling out all that cast iron and showing it off and now I’m drooling over that too! Incredible!
"add 2 cups" "lets see how much is left" "3 cups lets go ahead and use 3 cups" - words of a wise man.
+Frederick Leodolter My measuring systen for wine is simple. A one liter bottle = 4 cups. A 3/4 liter bottle = 3 cups. Pour some then check the contents of the bottle. Pour more if needed.
In my house that would have been 2 1/2 cups wine and a glass of wine for the chef.
@@BraveUlysses59 lol 💯❤
This looks unbelievably delicious, might try tomorrow.
Just a typical pot roast until the end. The way you finished the veggies is what got me.
I'm giving this a try today.
Thank you
OMG! This should be in a museum some place! Well...a museum where you could eat the masterpiece! Looks spectacular! Thanks!
Best recipe I have seen. I have to try it. I like the way he is so calm and explain every step.
Oh my god. That's all... wow!
never thought to put the veggies back into the broiler afterward. GREAT idea!
I am going to use my 69 years of eating experience and let you know that you are the best chef in the world . My eyes are doing the tasting on a Sony 55" tv , YOUR THAT GOOD
This is basically the same way I learned to make roast beef back in the 60's. It was a family recipe that didn't use wine and the seasonings were a little different. The other difference is I sear my meat in the same cast iron dutch oven I cook it in. This is a one pot meal for me that I cook on the stove top, not in the oven. Delish! Sometimes I wish I still ate red meat.
Beautiful Dish .... and I must say the man loves his castiron
That, sir, is one mean pot roast. Well done! (No pun intended.)
Thank you for watching :)
I liked this video so much that I stopped by CostCo and got me a nice roast to try your recipe this weekend.
Michael Robertson - How did it turn out?
I didn't realize Costco sold this cut of beef. I will look for it next time I shop there. Thanks for the tip.
The Culinary Fanatic Hello there. Awesome video👍
I live in Chicago. Where can I buy those cast iron skillet's. After using iron skillet's for awhile, some of them will rust. How can you keep cast iron skillet nice and black with out rust color coming in after washing it? Thanks again and have a good day.
PALMS 23 half of potato,salt in oil and rub it in the cast iron pan.The potato will pick up the rust,wipe clean with towel.season the pan with a light rub of oil and in a heat 400 DG oven.Always oil pan lightly with oil after each wash☺
Not sure about everyone else watching this video, but I subliminally could smell this masterpiece, as it effervesces in the video!
MMmmmmmmmmmm, yummi!!!
A master artist. I am very grateful to have found your channel, sir. Thank you.
I'm literally starving now
Thank you for your video. I'm 34 years old and trying to figure this whole cooking thing out...lol. Wish me luck!
Alyssa Downing Thanks for watching! Good luck :)
Jesus Christ.
Alyssa did u figure it out or need some short tips u don't need every thing he has
Can i season the meat before searing it rather than after searing it?
Yes that's how i season beef.
I would season it before searing it.
I used this recipe for beef stew in my crockpot. I added the veggies in later into the cooking. Everyone looked it‼️ I still use it. 😊
Got drool all over my keyboard! Can't wait to do this recipe.
Is it not advisable to evaporate the alcohol from the wine/beef base mixture prior to braising the roast? I really like the technique of browning the vegetables post braising.
If anyone deserves to own fine cookware, it's you. A slight suggestion: Why not mix all your veggies together in a separate big bowl then transfer them to the pot? That way the oil and spices will be more evenly distributed. Also, I notice you season your meats after they start cooking. I am by no means an expert and have never in my life cooked in CI, but every chef I've ever seen season before the meat hits the pan. I was wondering if you've tried it that way and chose they way you do it for a particular reason. In any case, you're one heck of a cook. I would be honored to sit at your table any day of the week. Truly spectacular job.
Zander Thank you. Suggestion noted. Since the meat was going to simmer for hours, I felt it was fine just to add the seasoning to the entire pot.
that was the best I've ever seen thank you
OMG I just made this. Gravy is bubbling. I forgot potatoes but in are rice with beef broth. It is soooooo good - I have already tasted. It is so tender & yummy. Thank you!!
Best recipe and presentation I've ver watched. This looks out of this world. What I'd give to sit down and eat this.
The pot roast did it for me. Subscribed!
ladyraven30 me too
Mmm, mmm, good! Loved, too, how you got right to the point-no small talk and mugging for the camera. Well done!
That looks good. I'm going to cook this up this weekend. Thanks for the recipe. I have never seen it done like this before. I am always up for something new.
lol im a barbaric kiwi cause i call it gravy there for it will be called gravy and i love gravy... all gravy?? yum yum
Kaide Porter I'm a Deplorable Barbarian! Gravy gravy gravy gravy!!!!! Yum!!!! Lisa Porter Goff
Love, love, love gravy.
Ohio USA.
This is like food pornography! The taste and smells almost come through the screen! Definately will give this a try!
Doc Malthus - Thank you for watching!
DangSkippy Yes, I am into food porn. Obviously.
Doc Malthus PORN & FOOD COUNT ME IN, JP XD
Man, you're good!
Looks so delicious , l will make this beautiful meal. ... God's blessings to you ..
From Australia 🇦🇺🙏
I'm hooked on you. Thanks. Your Hasselback potatoes are on my Thanksgiving table. Such a lovely change.
"lets just add a whole bottle of wine"
"... add a LITTLE BIT of black pepper..." :D
I'm a cast iron freak, best cookware going.
I like cast iron for things that require a constant temperature, otherwise I prefer carbon steel. Good to see other people that appreciate the simple cookware is far superior to this high tech junk that's floating around. And it's cheap.
I have 22 pieces of cast iron collected over 42 yrs of marriage. While I love them, they are heavy especially the bigger pieces so carbon steel would be a great substitute.I wouldn't give you two cents for even the highest grade of non stick pans. I don't like stainless steel either other than to boil water. I'm a serious cook, I need serious cookware but I'll admit to some overkill when it comes to cast iron yet I use all of it lol :o)
I'm having trouble cooking certain things in cast iron. But yes, I feel the same. I want to have a collection one day. I have 4 currently, and about to go shopping for 'plating' skillets as this fella did.
That looks like a 6 or 7 in. small skillet. I have two, I like them for frying eggs. Never thought about using them as a serving skillet. I don't know if you ever baked a fruit or meat pie in cast iron but if you do you'll never use a glass pie dish again. I love to make casseroles in them too. Not sure what you're having trouble making with cast iron but you do know they always have to be preheated and on a medium temp for at least 10 mins before adding any fat or spray. :o)
Hrmmm... no, not 10 min's. Nowhere close to it. So perhaps I should start waiting longer? Thanks, I'll try that.
Nice job! I have tried this recipe previously and I have found it to yield the most delicious pot roast. Nice job. You are truly a culinary artist. Thank you
First pot roast I've seen that I would like to cook and eat. Subscribed.
Hey does anyone think this would work if I substituted venison roast for beef roast?
Joshua Hanzman I think so
delena briann yea it totally worked thanks!!!
I think so, but don't cook as long
What's the point of adding onion and garlic powder in the recipe, if the actual natural items are already in there?
Geeksmithing They offer more concentrated flavor.
+Geeksmithing
Great question since I see cooks doing it all the time.
+Geeksmithing I always add both for a very concentrated flavor!!
+Geeksmithing It adds another layer of flavor.
More Depth
You sir are and artist!!!! I'm going to try cooking this myself for my family I enjoyed your video, thanks for sharing your skill.
So glad you said "if you don't brown your pot roast..before cooking it...you miss out on a whole layer of flavor." I know people who don't brown it, and they wide up with a grey blob of meat.
What time is dinner? More greens please xD.
Tsunami Lan - Thank you for watching :)
it'll be ready around 6 tonight. get on over here!
Thank you Theresa Bollman - Fond is French for "base" and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. It's often retained as a source of flavor and deglazed with liquid and aromatics like onions and garlic.
I could have been cooking for YEARS had I discovered your videos earlier!
welcome to the brother/sisterhood, all we need now are complimentary starter iron pans
followed the recipe exactly as he described...out of this world tasty.. serious ..great recipe, Thanks
This is by far the best recipe for pot roast I have ever made. Absolutely amazing dinner. Delicious, satisfying and easy to make. Thanks!
Why not sear the roast in the dutch oven instead of using an extra pan? This should be a one pot meal.
Michael Sulman I completely agree! By not doing so he missed out on all the flavor of the fond.
Good point. Really important to brown the meat...but doing it in the dutch oven is a good idea. I guess that means you can put a flame under the dutch oven....right?
That presentation is everything
I've been making pot roasts for 25 years and I've never once thought about removing and roasting the veg. Game changer!
First time I’ve seen someone use a cast-iron skillet as a mixing bowl. I just don’t understand that.
628robair it’s a nice heavy pan that won’t move all over the countertop when mixing and covering such large chunks of vegetables with oil
Great! I liked to have the written recepy. Thank you.
This is a very high level pot roast preparation. Many recipes for pot roast take pride in the easiness of preparation. This is a pot roast for a guy who takes pride in his work and isn't afraid to do a little labor to achieve great flavor and texture. When something is this good you don't mind washing the pile of dishes after.
will you marry me!!!!!!!!!!!!!
deloris johnson - :)
deloris johnson Women love a Chef!!! Men love a Chef!!! EVERYBODY LOVES A CHEF!!!
+deloris johnson uh he's married
+James Richards TRUE TRUE!
yes
You used a lot of dishes!
shawn pfeiffer that's the same thing I thought lol
Jeez, I'm waiting for someone to demonstrate how to boil water and see how many jerks have something negative to say. Did you two even LOOK at what he made?? Get a life and go somewhere else to TROLL!!
So making an observation is trolling? Nobody would bitch about how many dishes he used to boil an egg, because it should be one.
Not at all, nobody would CARE about how many dishes he used to boil an egg when the point of the video is to share a recipe on "How to Boil an Egg", or doesn't your teenage mind work on that level?? I see no reason to make such a pointless comment about a person's sharing of a different recipe than is usually considered "traditional" with his subscribers. I doubt seriously that you have been a subscriber of "The Culinary Fanatic" for very many years nor do I feel that you are a "closet cook" looking for something different to try out in your kitchen ...... or, most likely, in your mother's kitchen. The only reason I am wasting my time even responding to your childish question is I have a half cup of coffee left to drink and my employee hasn't arrived for work as yet. You might say that I am "trolling" for TROLLS! ....... like you. Take a look at your homepage and tell me what first impression crosses your mind when you see YOUR interests that are posted there??
I rest my case .....
Are you talking about me? I am 32, and live on my own, and have a culinary degree. Dumbass. So if I say he uses a lot of dishes, I kind of know what I am talking about. Also, if he used more than one dish to boil an egg, I would be GREATLY concerned.
I've never seen a pot roast. That was amazing, I'm now a huge fan.
I love love love your approach to pot roast...I’ll defiantly try it this way and looking forward to the depth of flavor the red wine will hopefully add...thank you for this...
Made this tonight but with a 3# chuck instead of a 5#. Absolutely amazing. And I had all the cast iron for prep and serving. Thank you.
lol - its 2021 and I'm here again to watch this video for Christmas dinner of pot roast. This looks so good!
I am perplexed at the number of dislikes, how could you not love this dish?! Amazing! Thank you!
I just found your channel. I LOVE cooking and looking so forward to cooking this tonight for my children. Looks fantastic. Snowing here in Utah today
What a wonderful meal on a cold winter day for those I love
I could smell the roast as you browned it! OMG I'm hungry now
Are you a pro chef? Lots of detail. The meal looks delicious!
I like him, his voice and his recipe!!! This is super!!!
This recipe looks insanely delicious!
Oh my goodness. I made this today. It's beautiful! I had to tweak it a bit, but I can't wait to eat.
Nice looking slow cooked roast. I for one love cooking in my grandparents old cast irons. Not only adds to the flavor but also to the heart of the dish.
Excellent production !!!! Cast Iron pans rock !!!!
OMG! I have watched 6 video's on how to make pot roast in a Dutch oven and this is by far the best one yet! I'm going to make this tomorrow. Thanx 😁
Gonna make this dish of yours for my family this weekend. Thank you for video 🙏🙏
Wow! This was a superb recipe and serving presentation -- 6-star restaurant delicious and gorgeous looking! Bravo!