I know that saying it's BETTER than beef bourguignon might be hard for you to hear, but get on board, baby. This pot roast is easier, less fussy, and for me, hits just as hard as our beloved beef b. If you make it, hit me with a comment to let me know what you think. Get 20% off on Typhur Sync, now only $183.2 (was $229) with FREE shipping! No code required until Dec 17. Afterward, use the code 'BRIAN20OFF' for the discount. Amazon: amzn.to/4ahMmAL / Typhur: bit.ly/3tdy8jD
When do you use a parchment lid (as you did in the coq au vin recipe), and when do you just leave the lid ajar as you do here? Also, there's a "When is a lid not a lid" joke in there somewhere. You're welcome 🤭
Pot roast is so underrated, but so incredibly versatile. I've had a lot of meh pot-roasts that were watery, with under-developed flavors, due to half-assed technique. Properly seasoning and browning the roast, developing a dark fond, and deglazing are so important here. Here's the best thing about a good pot roast, it doesn't require fancy equipment, just good meat and technique and it yields so many good meals. Serve it over potatoes one day, over noodles the next, over rice, or with a few slices of good bread. It's the roast that keeps on giving. One thing I always do is add a packet of Lipton French Onion Soup mix. It's never let me down.
A mashed potato tip I learned from my wife: Add the butter and sour cream, but also add Philly Cream Cheese (same amount as sour cream). Mix with a mixer if you like smooth and creamy "mashies" like I do. Some like lumps, so they can stick to manual mashing.
It is not the same thing. You braised a large hunk of beef and beef bourguignon is pre-cubed and covered with red wine during cooking. Your pot roast looks tasty but none of your techniques are really applicable to the other because they are too different.
If you have the time, salt the beef as shown and leave it in the fridge overnight on a rack. The surface will be completely dry and give you an incredible Maillard crust.
Exactly. I was surprised that he told viewers to dry the meat. If you only let the salt sit on the meat for an hour, it will start to draw the moisture out of the meat, and it will be moist on the surface. An hour or more later, the process reverses and the salt penetrates the meat and starts to draw that moisture back into the meat. You just leave the meat refrigerated on a rack, uncovered overnight, and the meat will be perfect for searing to get the Maillard reaction
This is almost exactly how i do a pot roast. The thing is, you can't really screw it up except by not giving it enough low-and-slow cooking. I use what i have. Got wine? Throw it in. If you don't, it will still be great. Got onions instead of shallots? Still good. Got mushrooms? Throw em in. Got parsnips or rutabaga? Sure, why not? They mash great together with the potatoes. Want big chunks of potatoes instead of mash? Go for it. It's the most forgiving comfort meal i know.
I made this over the weekend and it was delicious! I would recommend adding extra carrots because they were spectacular, easily the best roast I have ever made!
I’m a little late to the party and have always struggled with cooking beef. I made this today and it turned out fantastic. Thank you for teaching an old dog a bunch of new tricks!
I think 20 minutes hold time after salting the meat is a bit short, when I season a piece of meat that large I do so the day before and let it hang out in the fridge over night. I get much better results that way. Though I will say that serving this over roasted smashed potatoes is a revelation and will try it the next time I make pot roast
Made this for Christmas and it was so delicious that I used it as inspiration for some absolutely, ridiculously tasty beef soup. The pot roast was so deeply flavorful. The primary changes for the soup were more liquid (and bouillon), more veggies, brisket (cuz I got it for stupid cheap), and less wine. I also added potatoes into the soup rather than having mashed potatoes with it. It's certainly not nearly as flavorful as the pot roast, but all of the right flavors are there and it took me around about an hour to make on a weeknight rather than many hours like the pot roast. It is a fantastic meal for midweek meal prep, or for feeding a family.
Brian, dude, ❤ from the UK. I made this today and it was so well received, plus your shortbread for dessert! I'd buy a baking book of yours in a heartbeat. Thank you for sharing your recipes, carefully trialling them for us and presenting them in such a clean and stylish manner. A lot of work must go into these videos and I for one am extremely grateful for them.
I have been stalking the perfect pot roast recipe forever with every tool in the cook's toolbox. I made this for dinner yesterday and followed the instructions exactly as you presented them. Perfection. I never thought to hold the roast at its finish temperature in a low oven - what a game changer! Thank you!
@@sheilakearney1571 That's why he keeps track of the temp as it's cooking. If it gets too hot just turn the oven down. You can also pull the roast out for a couple mins while you're waiting on the oven to cool down if you need to.
Bri, I just want to give my virtual compliments. Every dish I've made from your channel (Ciabatta, Boeuf Bourguignon, e.g.) has been a success and has made my friends suspect me of hiding a private chef in my kitchen. Many thanks for the top-notch quality content. I'm excited to see what 2024 will bring !
+2 to the Ciabatta as a go to bread, though Brian put out a French baguette recipe recently I want to try. I like making baguettes but I'm not super happy with the outcome so I'm thinking his method will up my game.
His ciabatta is way better than his (or any) baguette. (Baguettes don’t last in good texture like ciabatta in my opinion obvs and to me just ..never duplicate like whatever your ideal baguette is in your mind) His ciabatta recipe in the mixer changed my entire bread game, at least for ciabatta..it allows you to get a feel for the bread by seeing how the dough clears the bowl, because so many times flours have vastly different moisture contents and no matter how carefully you weigh a dough is different each time, but once you learn to see how the mixer develops the wet gluten into a smooth, bowl clearing mass, (works for all breads too!) you can get perfect results..every..single..time..! Another awesome recipe for soft brioche style rolls (hamburgers, sandwiches) is the Joshua Weissman hamburger roll recipe with the tangzhong (just cooked flour in milk/water until it forms a paste and kills the gluten)@@roynemmers7323
This is by far the best dish I've ever cooked. It has more steps than I'm used to, but they were simple. The end result is a tender melt in your mouth bite with complex flavors. Absolutely delicious!!! I didn't have potatoes so I served it with toasted sliced sourdough. Thanks for posting!
I made this the other day, my oven has a built in temperature probe which I used. The trick of holding the temp while the collagens continue to break down without over-cooking resulted in the best pot roast I have ever had. I've always done the low-and-slow and it turns into a passable pot roast; but having the control to keep it at exactly that perfect collagen melting temp for hours changes everything.
The colour of your gravy is unreal. You know this dish is just as delicious as it looks, without question. Still hitting hard at the end of year! Nice going Brian
I've been cooking fifty-six years. This is one of the top ten things I have made. The technique and focus on maintaining the right temperature as well as how to cut the carrots, serving the meat in chunks on the baked/mashed potatoes all contributed to the sucess of this dish. It brought back memories of pub food in England. My dinner guests were blown away. Thank you!
I made this today with a few variations. I used cut up chuck because it was cheaper & I use orange juice instead of tomato paste in my pot roast. I love the sweetness it adds! Mine was in the oven for 4 hours & it is delicious! Ive never used Worcestershire sauce or better than bouillon, but it definitely added flavor! Thanks for this wonderful recipe ❤
I just made beef bourguignon two days ago. Chuck roast was almost $9/lb, so we used a rump roast was $5/lb and it turned out great. We put the bourguignon in the oven @325 for 2 1/2 hours and the meat was fork tender.
I like the "rusticness" of it. I'm from Cape Breton, Nova Scotia and that is the same way we have ours! I am a chef/cook too and I find that a bourguignon is no more tasty or worthy than this. Simplicity tastes good too! You're best episode yet, IMO. It's approachable for all, not complicated. Cheers
I rarely comment on videos but I just wanted to say thank you for this recipe! I followed this recipe word for word for Sunday dinner and it made the apartment smell absolutely amazing all day. This pot roast is the best pot roast I have ever eaten in my life and my boyfriend agreed. We both cleaned our plates and went back for more! Delicious! Amazing recipe and will be using it for the rest of my life :)
Good to hear a review from someone who made this dish word for word. I just saw Brian's video and am so excited to try so I thought it would be beneficial to read the comments and reviews as well...and your review spoke to me. If I may ask, since I am not a wine drinker, what brand/type of wine did you use? :)
I learned a lot about browning. I would only change one thing: use ghee, lard or maybe a fruit oil like olive, avocado, coconut for the browning. Seed oils are unhealthy due to omega-6 and phytoesterol content. Phytoesterols are absorbed by 20% of people because its almost exactly like cholesterol and the body can't tell the difference. Plus ghee and lard add a wonderfull smell and falvour, particularly lard which is delicious.
@@williamzk9083 Hi! I actually agree with you, and I rarely agree with much of the nonsense that people post as comments. Homemade ghee is something that I taught my children and grandchildren to make, and I give them a big batch from my kitchen every year as a Christmas gift, wrapped in a Mason jar! BTW, I also often brown my beef in rendered bacon fat, because, well, because everything tastes better with bacon! Happy Cooking! .
I've just recently discovered you and made this pot roast yesterday. Yummy. The key learning I had in this video was maintaining the temp at 190º to keep the meat from drying out. I liked getting the Harold McGee research info. My background is education and your presentation and directions are super clear and consistent (and match perfectly with the written recipe). I love the clean and uncluttered background that helps keep me focussed.
I would suggest straining the vegetables out of the stock, (they have already lost most of their flavour and texture after hours of cooking), and introducing new vegetables to the stock 20 minutes before finishing. (Exact time will vary, dependent on the type o vegetables used and how firm one prefers them). I would also suggest removing the lid entirely for the last 20 minutes... to further thicken the sauce, and brown the top of the beef. Be prepared to add liquid (wine/water/stock etc.) during this process to ensure the beef remains 75-80% immersed.
Man, I really appreciate all the work y'all put into your videos. Between learning from you and Ethan I've gone from the kitchen skills of the average college freshman to making just about everything from scratch. Keep up the good work!
Mine was 2kg Irish beef, six hours at 135 C. it was tender, rich, and delicious. I just steamed the spuds, salt, white pepper (very important), Kerrygold butter and a splash of milk, Flippin awesome! Veggies were great too, soaking up all that juice! Thanks Brian.
Since I just leave my pot roast in the oven at low heat overnight, I have no reason to shell out for an expensive thermometer. Then I let it cool, refrigerate, and reheat for supper the following day.
I love, love, love the fact you use metric weights to measure the ingredients. this makes it so much easier to follow the recipe! It's objective and scientific in terms of quanitities - but you also don't neglect the art of cooking, and in fact this helps it shine! Thank you!
Also, I think one of my favorite parts of your videos is when your voiceover mentions a heavy bottomed pot to cook in and you pull out the enameled dutch oven and hold it for all to see, with a big grin, like it's show-and-tell day at school. Brings me joy every time.
I have been making this roast for years. To me this is brasato al vino rosso. Breised beef roast in red wine . Best cuts are chuck or Cross rib,and I prefer bone in. Also, I prefer a little butter with olive oil, and some fresh herbs as well. There's no need for a thermometer at all,and I prefer my roast on the sove top not the oven . In italy especially the north, these roasts are cooked on many different ways.
I have been making the same pot roast recipe for 20 years but this has some different techniques and I will definitely try it next time! When I tell my daughters this is your pot roast they wont complain about the change bc they love everything I have made of yours. Thanks.
Just bought a chuck roast yesterday to make the first pot roast I’ll be making in about 2 years. The YT algorithm recommended this video, and I’m so glad it did. This recipe looks easy and delicious! I’m subscribing. Thank you!
I do this same thing pretty much, just throw it in the slow cooker/crock pot for about 6-8 hours on low instead of in the oven. Stupid simple and delicious.
I made this today, and WOW! It was SO GOOD! DH says it's the best pot roast I've made! I'm fairly new to cooking, and I appreciate you showing all the steps and explaining the "why" of each. I've had some good luck with a few other sites, but after this great success, I'm adding your channel so I can try some more of your recipes. Thank you!
I like to slow cook my roasts 4-5 hours. My mother insists this makes the meat tough, but it doesn't. It pulls apart and is so tender! I think slow cooking a roast is the way to go.
It was as advertised - excellent. We had it with comforting mashed and some fresh steamed carrots - and it could not have been better. I’m the last week we’ve made Lagersteom Tikka, Stew, Chili and pot Roast - this channel is incredible value!
I made this step by step according to his directions and it was soooo good! My kids have been begging me to make it again. The best recipe. The meat fell apart and the sauce was so flavorful. Slow oven cooking is the key I had been missing.
I can't begin to describe how good this was. I made it with a ~3 lb tri-tip roast (which I removed the giant thick fat cap from because it's not needed here) instead of a chuck roast because that's what I had, but otherwise I followed the recipe exactly. Incredibly savory, the meat absolutely melted, and my three kids DEVOURED it. There was barely enough for lunch the next day. I think it was in the oven for a total of about 7 hours and it held ~190 pretty much the whole time. About 4-5 hours in I had my wife check it and I had her add about a cup of water, knowing it would go for several more hours. Brian, I hope you see this comment. This is a top-notch recipe. Cheers bro 🍻
This is extremely similar to how I cook my own pot roast. The only difference is the size of the veggies, because my boyfriend is picky about them. I also add in potatoes right at the end along with some carrot chunks.
This is my new, favorite recipe. The beef was fall-apart tasty. The vegetables managed to hold up in the low, slow oven. Thank you, Brian. This is a five-star recipe.
I buy potatoes from a company called "Little potato company" and it goes perfect with this if you don't feel like making mashed potatoes or baked. Throw them right in and since they are only an inch thick they cook perfectly like the carrots and celery.
Potato's aren't healthy. In fact no vegetables are. Enjoy your oxalates and numerous toxins sprayed.. In this era of internet, no excuse to not educate yourself on the proper human diet.
Pot roast is one of my favorite things ever. My great-grandma used to make it every Sunday. She called it "Stringy meat" and it was the best. 100% giving this recipe a try!
I made this today and learned why my goulash came out stringy and tough. This pot roast was tender, flavorful, easy and even though it takes hours and hours it was worth the investment in time. I’m definitely making this again. Oh, and the mashers were perfect
Thank you Brian. Another great recipe - I will be doing it this weekend. A little note about the instapot - I found that when I let the steam release naturally it wasn't as weird tasting. First time I saw that tip was on Americas test kitchen.
Hey Brian! I'm a 43 yo mexican guy who loves to cook. I enjoyed every minute of your video and the excellent explanation! I will try this recipe since it is very similar to one of my Mother's. Congratulations for your excellent content Bro!
I made this for my family and it was amazing. I am trying to expand my cooking skills and this video was so helpful. I appreciate this so much. I’m having leftovers now. The juice is amazing.
I made this yesterday. It was a lot of fun (except for buying the $450 le creseute). I had to dial down the temp in my oven to keep the beef temp within 190-200F. The issue with that is that the oven temp is not high enough to cook the potatoes (which needed 2hours at 275f), so I had to toss them in boiling water for about 10 minutes to get them to soften. Would recommend starting with a boiled mashed potato instead, or prep the potatoes earlier. Had leftovers today. So good. Can't wait to let my little guys try it.
I have cooked my pot roasts similar to this for years. Meat is sooooo good. Veggies end up a little too soft, so about an hour or hour and a half from finishing, I add fresh carrots, to give a little more bite. As always, another Great recipe!
Great suggestion. I'm always back and forth about the veggies. Add at the beginning or the end? I want them to flavor the gravy, so beginning. I like to eat some, but not so mushy. So add more during the last hour. Thank you.
Dang it, I wish I’d waited another few days to make my pot roast. The recipe I followed had my oven temp at 300° and the roast came out like the one you did in the instant pot- tender but weirdly tough at the same time. I recovered by slicing it thin and reheating in butter. Better as a sammie than as a roast. I’m definitely using your recipe next time!
I do a similar mashed potato. I boil the potatoes and garlic cloves together when mashing, I add the butter and herbed goat cheese with a little milk if too thick. Yummy!
I make something similar - but with a can of stout beer added to the sauce, and puréed red wine with prune (makes a sort of jelly that I can use to enrich sauce. The richness is unbelievable
I learned the oblique carrot cut in a cooking class when I lived in Japan in 1975. That’s pretty much how I always cut them. I was the only person who spoke English and my Japanese vocabulary was still fairly rudimentary but I learned some great techniques and this was one.
I made this tonight and it was great. I also have the Typhur thermometer and learned a couple of things. First, do not let the entire thing go under the pot roast liquid. Make sure the end with the number is above the food. That and leaving the lid slightly open makes this all work out wonderfully.
Not until watching your videos did I know about drying meat! Ive been cooking and watching cooking shows my whole life and I have never been 'taught' this little step. So. Thanks Bri. PS. You and Lorn would absolutely LOVE the Korean series called "Recipe for Farwell". Lots of cooking content, love and redemption. I've watched it twice and think of you each time.
Brian, I have been watching cooking shows for many decades! I absolutely love your presentation, humor, and cooking techniques! This was the first video in a very long while where I found myself going, "YES, YES, ... YES!" to every one of your steps!! The themometer? I DUNNO. I have become a subscriber of your work! THanks!
Can't wait to try the recipe. it looks fantastic! Pot roast was something my mother made when I was young and it was absolutely delicious. Minor change for me will be the potatoes. I'm partial to whipping them with a mixer using butter and milk, but I can see the sour cream is going for a different flavor. Love the content!!!
Your recipe is what I always watch just to get a refresher on how to cook it. Like many others have said I recommend seasoning the beef a day ahead or at least many hours before. Also personal preference I put the carrots later to retain some bite.
I love these cooking videos, with the large kitchens, room for lots of cooking utensils and equipment, large counters, food looks tasty, cooking tips, etc.
So, assuming one doesn’t eat the entire thing in one sitting, how long can it be held in the fridge and would you do that in the cooking liquid or take it out? Looks fabulous, btw!!
Pot roast can last a few days in the fridge...but let's be real it'll be gone long before it starts going bad. Usually people store the cooking liquid with the roast and veggies. Stuff tastes too good to just toss out
I am making this right now! I decided that I needed election night comfort food and this is it! Just went in the oven and my house already smells amazing!
Just made this for my family today. Other than a steak au poivre recipe from Alton Brown, this is hands down the best thing I've ever cooked. Thanks, man (gratuitous bro hug).😆
Hey Bri!! I just made this.... wow! I mean WOW! Its officially the best pot roast ive ever made and ive made a lot of them. I'm on a keto diet so I stayed away from the carrots and used keto wheat flour to keep the carbs down. And man if this is something i can eat on a keto diet than you can remove the words "keto" and "diet" and all that's left is a killer dish added to an awesome meal plan that's enriching a glorious life 😂🤣!! I love it man, you are so awesome for sharing this. I did have a question. So I successfully held the internal temperature fairly close to 193 for the entire 6 1/2 hour cook time. But in order to achieve that I had to adjust the temperature of the oven to stop the internal temp from climbing. You didn't officially say that's what we had to do in order to keep the temp down, I just made an assumption. The entire evolution was kind of like smoking a brisket old school... constantly keeping an eye on the temp. Considering the final product, I'm once again making an assumption that I guessed correctly. Is this tactic that you intended for this dish? If so, do you have any recommendations on the adjusted oven temperature to keep you close to 193? Thanks Bri! and lets "EAT DIS THANG!!!!"
Made this for my family of 7 tonight. I was worried because after a few hours it was still tough. Left the big chunk of meat alone and kept it going low and slow. Turned out amazing. Everyone loved the gravy/sauce. Thanks for a great recipel
As advertised, great beef dish with deep flavor. I used a 4# roast and still had tons of gravy left over. I put it a lot more carrots and still would do more. I’d recommend at least 5# of meat if not more, if you want to not waste the good stuff 👍🏻. Thanks again Bri!
pressure cooker is awesome. brown it in the pressure cooker. AND COOK IN PRESSURE COOKER AT LOW STEAM.Very important is to do a Natural Pressure Release: Using a natural pressure release for meat ensures that the texture remains tender and juicy, avoiding the toughness that can result from a quick release. Flavorful Broth: Cooking the roast with aromatics and red wine infuses it with rich, deep flavors.May 28, 2024
I tried the pressure cooker. It’s ok. It never gets the depth of flavour u get with the slow braise in oven. But if people are in a rush I can see them going the IP route.
I made this for dinner tonight and me and my boyfriend loved it! It was so easy and cooking the potatoes in the oven was so convenient, definitely making it again.
I don't think you need to be concerned about thinking some people might claim you ripped off the novel concept of mashed potatoes with a beef roast dish
@@xshadowx12 Slight difference between 2 culinary channels pairing beef with potatoes and someone wholesale ripping off work to pass it off as their own. Anyone trying to make smoke with the former is solely looking to make trouble
Not suggesting otherwise, just guessing that after watching that video every youtuber is going to pause for a second to consider whether there is any credit they should give. No one wants to end up in the followup video. @@CryoJnik
One of the things I love about Borguignon is the pearl onions. I think I might prepare these a la Julia Child and pop them in toward the end of the oven time. Can't wait to try this recipe!
Made this today (with jerusalem artichoke instead of celery). Super tasty! I didn't quite hit the temperature after 2 hours and the beef had all tightened up on me, but I thought "Brian knows what he's doing" and voila, after 4,5 hours the meat was just super tender. None of that chewy stuff. Thank you!
This recipe produces a banging pot roast. One of the best I've eaten. There is, however, a missing step. After you are finished searing the chuck roast, do not forget to drain the fat in the pan *before* adding the butter. You can see that Brian does this based on the fat in his pan, but he doesn't mention it, nor is it in the recipe. You will get plenty of fat from what remains in the roast as well as the butter. Also, I added some chipotle in adobo as an additional flavoring agent, which adds a hint of spice and adds to the fruity raisinness of the tomato paste and wine.
Darn! I am following this recipe, and just put the put roast in the oven. I debated about draining the fat, but didn’t since it wasn’t in the instructions. I’ve made a note for next time. I hope it still turns out great. Smells wonderful!
I have this cooking in my oven now for New Years eve dinner and it smells freaking amazing! Happy new year! Edit: Just a heads up, the recipe in description doesn't mention when to add beef stock or better than bouillon. I found it in the video, but thought I'd let you know.
I made this today. Delicious! Confession: I did deviate a little. I didn't realize, till too late, that I bought beef *broth* rather than beef *stock.* To make matters worse, I forgot to add this as directed; I remembered a few minutes after putting it in the oven, and added it at that time. And I added some extra "Better than Boullion" to make up for the broth vs. stock. I was surprised that the recipe included no black pepper! I stuck with the recipe, and it didn't really need pepper. *When* I do this again, in addition to correcting the mistakes mentioned above, I'll add more vegetables, and I may try mushrooms. I thought it had plenty of onions and scallions, but even more would not have been too much.
Made this and added beets and parsnips. Sure they added sweetness, but the flavor was very complex and a little Borscht-y! It was excellent. Fantastic recipe, thank you Brian!
You would want to cook everything as he did until he puts it in the oven- just put it all in your slow cooker until the beef hits 188 internally. If you do not do the browning of the meat and deglazing the pan with wine, it will not have as deep of a flavor profile.
Just made this, followed the recipe exactly. It's the best thing I ever made - so so good. Really easy and goes perfectly with a good red wine. The potatoes are a great touch, definitely recommend that. Thanks very much for posting this great video!
Great video, great chef. You can tell since he can't juggle and has the guts to taste straight off the cooking spoon. I really like the earthiness of it.
Had a snow day today so took the time to make this for dinner…absolutely amazing! It was the perfect meal after shoveling and snowman building. Thanks for the easy, delicious recipe!
I know that saying it's BETTER than beef bourguignon might be hard for you to hear, but get on board, baby. This pot roast is easier, less fussy, and for me, hits just as hard as our beloved beef b. If you make it, hit me with a comment to let me know what you think. Get 20% off on Typhur Sync, now only $183.2 (was $229) with FREE shipping! No code required until Dec 17. Afterward, use the code 'BRIAN20OFF' for the discount. Amazon: amzn.to/4ahMmAL / Typhur: bit.ly/3tdy8jD
When do you use a parchment lid (as you did in the coq au vin recipe), and when do you just leave the lid ajar as you do here? Also, there's a "When is a lid not a lid" joke in there somewhere. You're welcome 🤭
Pot roast is so underrated, but so incredibly versatile. I've had a lot of meh pot-roasts that were watery, with under-developed flavors, due to half-assed technique. Properly seasoning and browning the roast, developing a dark fond, and deglazing are so important here. Here's the best thing about a good pot roast, it doesn't require fancy equipment, just good meat and technique and it yields so many good meals. Serve it over potatoes one day, over noodles the next, over rice, or with a few slices of good bread. It's the roast that keeps on giving. One thing I always do is add a packet of Lipton French Onion Soup mix. It's never let me down.
A mashed potato tip I learned from my wife: Add the butter and sour cream, but also add Philly Cream Cheese (same amount as sour cream). Mix with a mixer if you like smooth and creamy "mashies" like I do. Some like lumps, so they can stick to manual mashing.
It is not the same thing. You braised a large hunk of beef and beef bourguignon is pre-cubed and covered with red wine during cooking. Your pot roast looks tasty but none of your techniques are really applicable to the other because they are too different.
Step aside better than bouillon, here comes better than bourguignon
If you have the time, salt the beef as shown and leave it in the fridge overnight on a rack. The surface will be completely dry and give you an incredible Maillard crust.
I did that before I prepared the dish 😊
Thank you for the tip 🌞
Yes!
Exactly. I was surprised that he told viewers to dry the meat. If you only let the salt sit on the meat for an hour, it will start to draw the moisture out of the meat, and it will be moist on the surface. An hour or more later, the process reverses and the salt penetrates the meat and starts to draw that moisture back into the meat. You just leave the meat refrigerated on a rack, uncovered overnight, and the meat will be perfect for searing to get the Maillard reaction
Hey thanks,great tip❤
This is almost exactly how i do a pot roast. The thing is, you can't really screw it up except by not giving it enough low-and-slow cooking. I use what i have. Got wine? Throw it in. If you don't, it will still be great. Got onions instead of shallots? Still good. Got mushrooms? Throw em in. Got parsnips or rutabaga? Sure, why not? They mash great together with the potatoes. Want big chunks of potatoes instead of mash? Go for it.
It's the most forgiving comfort meal i know.
Spot on!
I made this many many times and I don’t even call it beef burgeoning. It’s just pot roast to me. Delicious and a great comfort meal.
Or soak in cheap red plonk.
Parsnips your serving separately remember to remove the cores and braise till tender. No woody bitterness.
I was thinking about throwing in a marinara sauce. Have you ever tried that instead of a cab/red wine?
I made this over the weekend and it was delicious! I would recommend adding extra carrots because they were spectacular, easily the best roast I have ever made!
I’m a little late to the party and have always struggled with cooking beef. I made this today and it turned out fantastic. Thank you for teaching an old dog a bunch of new tricks!
I think 20 minutes hold time after salting the meat is a bit short, when I season a piece of meat that large I do so the day before and let it hang out in the fridge over night. I get much better results that way. Though I will say that serving this over roasted smashed potatoes is a revelation and will try it the next time I make pot roast
No smashed potatoes . Love them but not here
Made this for Christmas and it was so delicious that I used it as inspiration for some absolutely, ridiculously tasty beef soup. The pot roast was so deeply flavorful. The primary changes for the soup were more liquid (and bouillon), more veggies, brisket (cuz I got it for stupid cheap), and less wine. I also added potatoes into the soup rather than having mashed potatoes with it. It's certainly not nearly as flavorful as the pot roast, but all of the right flavors are there and it took me around about an hour to make on a weeknight rather than many hours like the pot roast. It is a fantastic meal for midweek meal prep, or for feeding a family.
Brian, dude, ❤ from the UK. I made this today and it was so well received, plus your shortbread for dessert!
I'd buy a baking book of yours in a heartbeat. Thank you for sharing your recipes, carefully trialling them for us and presenting them in such a clean and stylish manner.
A lot of work must go into these videos and I for one am extremely grateful for them.
I male slits in my roast, stuff the slits with crushed garlic cloves, then season, dredge in flour, brown and into the slo cooker she goes.
What did you use meat but wise? I don't really see chuck over here
I used shin, sealed in the same way and cooked for a little less time (not intentionally, just overran!)
I have been stalking the perfect pot roast recipe forever with every tool in the cook's toolbox. I made this for dinner yesterday and followed the instructions exactly as you presented them. Perfection. I never thought to hold the roast at its finish temperature in a low oven - what a game changer! Thank you!
Once he put it back in the 275 oven for 2 more hours isn't the temp going to keep going up? How is it staying at 195, the sweet spot?
@@sheilakearney1571 I do not know. I just followed his instructions and loved the result. Maybe Bry can explain the science?
@@sheilakearney1571 That's why he keeps track of the temp as it's cooking. If it gets too hot just turn the oven down. You can also pull the roast out for a couple mins while you're waiting on the oven to cool down if you need to.
@@theugliestguy858 you would think he would've mentioned that, if that's the case.
Bri, I just want to give my virtual compliments. Every dish I've made from your channel (Ciabatta, Boeuf Bourguignon, e.g.) has been a success and has made my friends suspect me of hiding a private chef in my kitchen. Many thanks for the top-notch quality content. I'm excited to see what 2024 will bring !
A big chunk of ciabatta would hit perfectly with this! I'm so making this!!
+1 to the Ciabatta, it has become my go-to bread. I had never made a loaf from scratch, but the versatility of that dough is fantastic.
For sure! Brian is the best approachable pro level chef on RUclips. By far imo.
+2 to the Ciabatta as a go to bread, though Brian put out a French baguette recipe recently I want to try. I like making baguettes but I'm not super happy with the outcome so I'm thinking his method will up my game.
His ciabatta is way better than his (or any) baguette. (Baguettes don’t last in good texture like ciabatta in my opinion obvs and to me just ..never duplicate like whatever your ideal baguette is in your mind) His ciabatta recipe in the mixer changed my entire bread game, at least for ciabatta..it allows you to get a feel for the bread by seeing how the dough clears the bowl, because so many times flours have vastly different moisture contents and no matter how carefully you weigh a dough is different each time, but once you learn to see how the mixer develops the wet gluten into a smooth, bowl clearing mass, (works for all breads too!) you can get perfect results..every..single..time..! Another awesome recipe for soft brioche style rolls (hamburgers, sandwiches) is the Joshua Weissman hamburger roll recipe with the tangzhong (just cooked flour in milk/water until it forms a paste and kills the gluten)@@roynemmers7323
This is by far the best dish I've ever cooked. It has more steps than I'm used to, but they were simple. The end result is a tender melt in your mouth bite with complex flavors. Absolutely delicious!!! I didn't have potatoes so I served it with toasted sliced sourdough. Thanks for posting!
A good pot roast is the perfect winter dish to warm you right to the core.
A good pot for roast beef i have.👍🙏
I made this the other day, my oven has a built in temperature probe which I used. The trick of holding the temp while the collagens continue to break down without over-cooking resulted in the best pot roast I have ever had. I've always done the low-and-slow and it turns into a passable pot roast; but having the control to keep it at exactly that perfect collagen melting temp for hours changes everything.
The colour of your gravy is unreal. You know this dish is just as delicious as it looks, without question. Still hitting hard at the end of year! Nice going Brian
Awesome, thank you!!!
I've been cooking fifty-six years. This is one of the top ten things I have made. The technique and focus on maintaining the right temperature as well as how to cut the carrots, serving the meat in chunks on the baked/mashed potatoes all contributed to the sucess of this dish. It brought back memories of pub food in England. My dinner guests were blown away. Thank you!
I started cutting carrots like that for making Japanese curry. Learned it as a "rangiri" cut. It really is perfect for root vegetables in stews
Golden curry! my favorite.
I started cutting carrots like that decades ago-didn’t know it had a name lol.
@@rosezingleman5007It's great, because they all end up similarly sized, and cook at the same rate
JAPANESE CURRY with CARROTS IS EVERYTHING!!!!!
I made this today with a few variations. I used cut up chuck because it was cheaper & I use orange juice instead of tomato paste in my pot roast. I love the sweetness it adds! Mine was in the oven for 4 hours & it is delicious! Ive never used Worcestershire sauce or better than bouillon, but it definitely added flavor! Thanks for this wonderful recipe ❤
Add more vegetables to the pot.
@@elizabethlockley5861 I only want potatoes, carrots & onions in mine. I put my potatoes in the pot with everything else.
I just made beef bourguignon two days ago. Chuck roast was almost $9/lb, so we used a rump roast was $5/lb and it turned out great. We put the bourguignon in the oven @325 for 2 1/2 hours and the meat was fork tender.
@@Grimalken1969 Nice!
I like the "rusticness" of it. I'm from Cape Breton, Nova Scotia and that is the same way we have ours! I am a chef/cook too and I find that a bourguignon is no more tasty or worthy than this. Simplicity tastes good too!
You're best episode yet, IMO. It's approachable for all, not complicated.
Cheers
I rarely comment on videos but I just wanted to say thank you for this recipe! I followed this recipe word for word for Sunday dinner and it made the apartment smell absolutely amazing all day. This pot roast is the best pot roast I have ever eaten in my life and my boyfriend agreed. We both cleaned our plates and went back for more! Delicious! Amazing recipe and will be using it for the rest of my life :)
Good to hear a review from someone who made this dish word for word. I just saw Brian's video and am so excited to try so I thought it would be beneficial to read the comments and reviews as well...and your review spoke to me. If I may ask, since I am not a wine drinker, what brand/type of wine did you use? :)
You’re going to cook the wine for hours so just get the cheapest red wine you can find.
I learned a lot about browning. I would only change one thing: use ghee, lard or maybe a fruit oil like olive, avocado, coconut for the browning. Seed oils are unhealthy due to omega-6 and phytoesterol content. Phytoesterols are absorbed by 20% of people because its almost exactly like cholesterol and the body can't tell the difference. Plus ghee and lard add a wonderfull smell and falvour, particularly lard which is delicious.
@@williamzk9083 Hi! I actually agree with you, and I rarely agree with much of the nonsense that people post as comments. Homemade ghee is something that I taught my children and grandchildren to make, and I give them a big batch from my kitchen every year as a Christmas gift, wrapped in a Mason jar!
BTW, I also often brown my beef in rendered bacon fat, because, well, because everything tastes better with bacon! Happy Cooking! .
I made this over the weekend, and my husband loved it! Thank you for your great teaching. I appreciate you. Keep it going! Big fan!
I've just recently discovered you and made this pot roast yesterday. Yummy. The key learning I had in this video was maintaining the temp at 190º to keep the meat from drying out. I liked getting the Harold McGee research info. My background is education and your presentation and directions are super clear and consistent (and match perfectly with the written recipe). I love the clean and uncluttered background that helps keep me focussed.
I would suggest straining the vegetables out of the stock, (they have already lost most of their flavour and texture after hours of cooking), and introducing new vegetables to the stock 20 minutes before finishing. (Exact time will vary, dependent on the type o vegetables used and how firm one prefers them).
I would also suggest removing the lid entirely for the last 20 minutes... to further thicken the sauce, and brown the top of the beef.
Be prepared to add liquid (wine/water/stock etc.) during this process to ensure the beef remains 75-80% immersed.
Thanks!
"works the jaw"
This is strikingly accurate growing up on my mom's stews, and that was my favorite dish.
Man, I really appreciate all the work y'all put into your videos. Between learning from you and Ethan I've gone from the kitchen skills of the average college freshman to making just about everything from scratch. Keep up the good work!
Mine was 2kg Irish beef, six hours at 135 C. it was tender, rich, and delicious. I just steamed the spuds, salt, white pepper (very important), Kerrygold butter and a splash of milk, Flippin awesome! Veggies were great too, soaking up all that juice! Thanks Brian.
Thanks for clarifying the length of time to cook - 6 hours. I couldn’t tell from the video or description whether it was 4 or 6 hours.
Since I just leave my pot roast in the oven at low heat overnight, I have no reason to shell out for an expensive thermometer. Then I let it cool, refrigerate, and reheat for supper the following day.
I love, love, love the fact you use metric weights to measure the ingredients. this makes it so much easier to follow the recipe! It's objective and scientific in terms of quanitities - but you also don't neglect the art of cooking, and in fact this helps it shine! Thank you!
Also, I think one of my favorite parts of your videos is when your voiceover mentions a heavy bottomed pot to cook in and you pull out the enameled dutch oven and hold it for all to see, with a big grin, like it's show-and-tell day at school. Brings me joy every time.
I just want to know how he gets that pot so clean?! He uses it a lot - my enameled dutch oven carries quite the patina after years of use.
@@andyss5582 barkeeper's friend
I have been making this roast for years. To me this is brasato al vino rosso. Breised beef roast in red wine . Best cuts are chuck or Cross rib,and I prefer bone in. Also, I prefer a little butter with olive oil, and some fresh herbs as well. There's no need for a thermometer at all,and I prefer my roast on the sove top not the oven . In italy especially the north, these roasts are cooked on many different ways.
I've been doing that carrot cut for 53 yrs of my 53 yr marriage! Didn't know it was 'cut!' I just thought it was more interesting to look at!
Wow 53 years marriage? Much props and respects. Love the love and the cute carrot carrot cut. You are ahead of your time!
Made this tonight for dinner, and it was "as advertised". This was SOOOOOOO delicious. Thank you for yet another perfect recipe.
I'm making this recipe for Christmas dinner and your one pot spaghetti recipe is the only spaghetti recipe I use in my house now. Love your videos!
Yum yummy 😋
I just made this and I absolutely cannot believe how divine it was. This will become a family dinner staple for us. Thank you so much!
I have been making the same pot roast recipe for 20 years but this has some different techniques and I will definitely try it next time! When I tell my daughters this is your pot roast they wont complain about the change bc they love everything I have made of yours. Thanks.
Highly recommend! Ive been doing the same. This is definitely better.
Just bought a chuck roast yesterday to make the first pot roast I’ll be making in about 2 years. The YT algorithm recommended this video, and I’m so glad it did. This recipe looks easy and delicious! I’m subscribing. Thank you!
I do this same thing pretty much, just throw it in the slow cooker/crock pot for about 6-8 hours on low instead of in the oven. Stupid simple and delicious.
Made this for Christmas Day. Goodness, Brian. One of the top 5 things I have EVER cooked. Dynamite.
Is that because your gay?
@@Kaosad69what kind of response is that? What are you, 12 years old?
I made this today, and WOW! It was SO GOOD! DH says it's the best pot roast I've made! I'm fairly new to cooking, and I appreciate you showing all the steps and explaining the "why" of each. I've had some good luck with a few other sites, but after this great success, I'm adding your channel so I can try some more of your recipes. Thank you!
A splash of balsamic vinegar adds a delicious dimension.
I like to slow cook my roasts 4-5 hours. My mother insists this makes the meat tough, but it doesn't. It pulls apart and is so tender! I think slow cooking a roast is the way to go.
Mothers are hilarious.
It was as advertised - excellent. We had it with comforting mashed and some fresh steamed carrots - and it could not have been better. I’m the last week we’ve made Lagersteom Tikka, Stew, Chili and pot Roast - this channel is incredible value!
Another delicious cold weather comfort dish. I always loved it when my mom made pot roast.
I made this step by step according to his directions and it was soooo good! My kids have been begging me to make it again. The best recipe. The meat fell apart and the sauce was so flavorful. Slow oven cooking is the key I had been missing.
I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home👌🧡🤗.
I can't begin to describe how good this was. I made it with a ~3 lb tri-tip roast (which I removed the giant thick fat cap from because it's not needed here) instead of a chuck roast because that's what I had, but otherwise I followed the recipe exactly. Incredibly savory, the meat absolutely melted, and my three kids DEVOURED it. There was barely enough for lunch the next day. I think it was in the oven for a total of about 7 hours and it held ~190 pretty much the whole time. About 4-5 hours in I had my wife check it and I had her add about a cup of water, knowing it would go for several more hours.
Brian, I hope you see this comment. This is a top-notch recipe. Cheers bro 🍻
This is extremely similar to how I cook my own pot roast. The only difference is the size of the veggies, because my boyfriend is picky about them. I also add in potatoes right at the end along with some carrot chunks.
This is my new, favorite recipe. The beef was fall-apart tasty. The vegetables managed to hold up in the low, slow oven. Thank you, Brian. This is a five-star recipe.
I buy potatoes from a company called "Little potato company" and it goes perfect with this if you don't feel like making mashed potatoes or baked. Throw them right in and since they are only an inch thick they cook perfectly like the carrots and celery.
Just bought a bag from this company lol they’re potatoes are so cute
Potato's aren't healthy.
In fact no vegetables are.
Enjoy your oxalates and numerous toxins sprayed..
In this era of internet, no excuse to not educate yourself on the proper human diet.
I use these potatoes too. Love them
This has been my favorite pot roast recipe thus far. I can't believe how tender it came out
Pot roast is one of my favorite things ever. My great-grandma used to make it every Sunday. She called it "Stringy meat" and it was the best. 100% giving this recipe a try!
I made this today and learned why my goulash came out stringy and tough. This pot roast was tender, flavorful, easy and even though it takes hours and hours it was worth the investment in time. I’m definitely making this again. Oh, and the mashers were perfect
Thank you Brian. Another great recipe - I will be doing it this weekend. A little note about the instapot - I found that when I let the steam release naturally it wasn't as weird tasting. First time I saw that tip was on Americas test kitchen.
I’ve tried that too. While yes, I admit it the texture is better than quick releasing, it’s still tough. It shreds, but the meat itself is still dry.
Hey Brian! I'm a 43 yo mexican guy who loves to cook. I enjoyed every minute of your video and the excellent explanation! I will try this recipe since it is very similar to one of my Mother's. Congratulations for your excellent content Bro!
I made this for my family and it was amazing. I am trying to expand my cooking skills and this video was so helpful. I appreciate this so much. I’m having leftovers now. The juice is amazing.
I made this yesterday. It was a lot of fun (except for buying the $450 le creseute).
I had to dial down the temp in my oven to keep the beef temp within 190-200F. The issue with that is that the oven temp is not high enough to cook the potatoes (which needed 2hours at 275f), so I had to toss them in boiling water for about 10 minutes to get them to soften. Would recommend starting with a boiled mashed potato instead, or prep the potatoes earlier.
Had leftovers today. So good. Can't wait to let my little guys try it.
I have cooked my pot roasts similar to this for years. Meat is sooooo good. Veggies end up a little too soft, so about an hour or hour and a half from finishing, I add fresh carrots, to give a little more bite. As always, another Great recipe!
Easy, kenji
Great suggestion. I'm always back and forth about the veggies. Add at the beginning or the end? I want them to flavor the gravy, so beginning. I like to eat some, but not so mushy. So add more during the last hour. Thank you.
I cut my chuck roast into 3-4 smaller pieces, then add all veggies and cook for 4 hrs instead of 6. Always works, everything gets done together.
@@CPAndy-x5x If you do it right, it's going to come apart anyway.
I bought a Dutch oven so I could make this. And it was amazing! You can cut it with a spoon. Will absolutely be making this again.
Dang it, I wish I’d waited another few days to make my pot roast. The recipe I followed had my oven temp at 300° and the roast came out like the one you did in the instant pot- tender but weirdly tough at the same time. I recovered by slicing it thin and reheating in butter. Better as a sammie than as a roast. I’m definitely using your recipe next time!
I do a similar mashed potato. I boil the potatoes and garlic cloves together when mashing, I add the butter and herbed goat cheese with a little milk if too thick. Yummy!
Thanks, Brian! This looks awesome and will be made this weekend!.
Thanks very much! Enjoy it
I make something similar - but with a can of stout beer added to the sauce, and puréed red wine with prune (makes a sort of jelly that I can use to enrich sauce. The richness is unbelievable
Personally I use a slow cooker. It does the job really well, it's cheaper than the oven and very low maintenance
Made it. Love it. It's my go to Sunday dinner for the colder months (live in Canada). Thank you!!
I learned the oblique carrot cut in a cooking class when I lived in Japan in 1975. That’s pretty much how I always cut them. I was the only person who spoke English and my Japanese vocabulary was still fairly rudimentary but I learned some great techniques and this was one.
I made this tonight and it was great. I also have the Typhur thermometer and learned a couple of things. First, do not let the entire thing go under the pot roast liquid. Make sure the end with the number is above the food. That and leaving the lid slightly open makes this all work out wonderfully.
Not until watching your videos did I know about drying meat! Ive been cooking and watching cooking shows my whole life and I have never been 'taught' this little step. So. Thanks Bri.
PS. You and Lorn would absolutely LOVE the Korean series called "Recipe for Farwell". Lots of cooking content, love and redemption. I've watched it twice and think of you each time.
Brian, I have been watching cooking shows for many decades! I absolutely love your presentation, humor, and cooking techniques! This was the first video in a very long while where I found myself going, "YES, YES, ... YES!" to every one of your steps!! The themometer? I DUNNO. I have become a subscriber of your work! THanks!
Can't wait to try the recipe. it looks fantastic! Pot roast was something my mother made when I was young and it was absolutely delicious. Minor change for me will be the potatoes. I'm partial to whipping them with a mixer using butter and milk, but I can see the sour cream is going for a different flavor. Love the content!!!
Your recipe is what I always watch just to get a refresher on how to cook it. Like many others have said I recommend seasoning the beef a day ahead or at least many hours before. Also personal preference I
put the carrots later to retain some bite.
You know, I love Julia’s recipe for beef borguignon, but this FABULOUS-with so much less hoohah!! Thanks to you, people think I’m quite a chef!!
I love these cooking videos, with the large kitchens, room for lots of cooking utensils and equipment, large counters, food looks tasty, cooking tips, etc.
So, assuming one doesn’t eat the entire thing in one sitting, how long can it be held in the fridge and would you do that in the cooking liquid or take it out? Looks fabulous, btw!!
Pot roast can last a few days in the fridge...but let's be real it'll be gone long before it starts going bad. Usually people store the cooking liquid with the roast and veggies. Stuff tastes too good to just toss out
I am making this right now! I decided that I needed election night comfort food and this is it! Just went in the oven and my house already smells amazing!
Just made this for my family today. Other than a steak au poivre recipe from Alton Brown, this is hands down the best thing I've ever cooked. Thanks, man (gratuitous bro hug).😆
Hey Bri!! I just made this.... wow! I mean WOW! Its officially the best pot roast ive ever made and ive made a lot of them. I'm on a keto diet so I stayed away from the carrots and used keto wheat flour to keep the carbs down. And man if this is something i can eat on a keto diet than you can remove the words "keto" and "diet" and all that's left is a killer dish added to an awesome meal plan that's enriching a glorious life 😂🤣!! I love it man, you are so awesome for sharing this. I did have a question. So I successfully held the internal temperature fairly close to 193 for the entire 6 1/2 hour cook time. But in order to achieve that I had to adjust the temperature of the oven to stop the internal temp from climbing. You didn't officially say that's what we had to do in order to keep the temp down, I just made an assumption. The entire evolution was kind of like smoking a brisket old school... constantly keeping an eye on the temp. Considering the final product, I'm once again making an assumption that I guessed correctly. Is this tactic that you intended for this dish? If so, do you have any recommendations on the adjusted oven temperature to keep you close to 193? Thanks Bri! and lets "EAT DIS THANG!!!!"
I'm making this for my family this weekend. It's decided!
you will NOT be disappointed 🤤
Made this for my family of 7 tonight. I was worried because after a few hours it was still tough. Left the big chunk of meat alone and kept it going low and slow. Turned out amazing. Everyone loved the gravy/sauce. Thanks for a great recipel
As advertised, great beef dish with deep flavor. I used a 4# roast and still had tons of gravy left over. I put it a lot more carrots and still would do more. I’d recommend at least 5# of meat if not more, if you want to not waste the good stuff 👍🏻. Thanks again Bri!
pressure cooker is awesome. brown it in the pressure cooker. AND COOK IN PRESSURE COOKER AT LOW STEAM.Very important is to do a Natural Pressure Release: Using a natural pressure release for meat ensures that the texture remains tender and juicy, avoiding the toughness that can result from a quick release. Flavorful Broth: Cooking the roast with aromatics and red wine infuses it with rich, deep flavors.May 28, 2024
I tried the pressure cooker. It’s ok. It never gets the depth of flavour u get with the slow braise in oven. But if people are in a rush I can see them going the IP route.
@@sheteg1 try the low pressure and natural release. i find it superior.
Lego brick size. Now there's a measurement I can understand 😂
LOL I am a visual person and I got that reference! I understand
I made this for dinner tonight and me and my boyfriend loved it! It was so easy and cooking the potatoes in the oven was so convenient, definitely making it again.
I don't think you need to be concerned about thinking some people might claim you ripped off the novel concept of mashed potatoes with a beef roast dish
Hbomberguy has everyone being a little bit more careful about sighting sources.
@@xshadowx12 Slight difference between 2 culinary channels pairing beef with potatoes and someone wholesale ripping off work to pass it off as their own. Anyone trying to make smoke with the former is solely looking to make trouble
Then you sir truly don't understand the internet 😂😂
Not suggesting otherwise, just guessing that after watching that video every youtuber is going to pause for a second to consider whether there is any credit they should give. No one wants to end up in the followup video. @@CryoJnik
Yeah Ireland checking in
One of the things I love about Borguignon is the pearl onions. I think I might prepare these a la Julia Child and pop them in toward the end of the oven time. Can't wait to try this recipe!
Mashed potatoes using sour cream is how my parents did masheds growing up. Love the tang it brings.
Made this today (with jerusalem artichoke instead of celery). Super tasty! I didn't quite hit the temperature after 2 hours and the beef had all tightened up on me, but I thought "Brian knows what he's doing" and voila, after 4,5 hours the meat was just super tender. None of that chewy stuff. Thank you!
This recipe produces a banging pot roast. One of the best I've eaten. There is, however, a missing step. After you are finished searing the chuck roast, do not forget to drain the fat in the pan *before* adding the butter. You can see that Brian does this based on the fat in his pan, but he doesn't mention it, nor is it in the recipe. You will get plenty of fat from what remains in the roast as well as the butter.
Also, I added some chipotle in adobo as an additional flavoring agent, which adds a hint of spice and adds to the fruity raisinness of the tomato paste and wine.
Darn! I am following this recipe, and just put the put roast in the oven. I debated about draining the fat, but didn’t since it wasn’t in the instructions. I’ve made a note for next time. I hope it still turns out great. Smells wonderful!
THANK you for explaining *why* shallots over onions. I've never really worked with shallots, but it's good to know the basic difference.
I have this cooking in my oven now for New Years eve dinner and it smells freaking amazing! Happy new year!
Edit: Just a heads up, the recipe in description doesn't mention when to add beef stock or better than bouillon. I found it in the video, but thought I'd let you know.
New Year’s Day for me.
@@JackMathewson-ls4oigot mine simmering away right now.
Same here! Great minds... =)
I've made this twice, it's delicious.
Do your own embellishments. I add parsley and a pinch of alleppo pepper.
I made this today. Delicious!
Confession: I did deviate a little. I didn't realize, till too late, that I bought beef *broth* rather than beef *stock.* To make matters worse, I forgot to add this as directed; I remembered a few minutes after putting it in the oven, and added it at that time. And I added some extra "Better than Boullion" to make up for the broth vs. stock.
I was surprised that the recipe included no black pepper! I stuck with the recipe, and it didn't really need pepper. *When* I do this again, in addition to correcting the mistakes mentioned above, I'll add more vegetables, and I may try mushrooms. I thought it had plenty of onions and scallions, but even more would not have been too much.
I add more veggies than that, too, when I make pot roast, especially more onion & I use black pepper on all meat !
Made this and added beets and parsnips. Sure they added sweetness, but the flavor was very complex and a little Borscht-y!
It was excellent. Fantastic recipe, thank you Brian!
Do you think this would work in a slow cooker?
You would want to cook everything as he did until he puts it in the oven- just put it all in your slow cooker until the beef hits 188 internally. If you do not do the browning of the meat and deglazing the pan with wine, it will not have as deep of a flavor profile.
Just made this, followed the recipe exactly. It's the best thing I ever made - so so good. Really easy and goes perfectly with a good red wine. The potatoes are a great touch, definitely recommend that. Thanks very much for posting this great video!
Do you lower the oven temperature to 190-195 once the roast itself reaches 190-195 (approx halfway through)?
That's what I did to maintain the roast temp at 195F
Great video, great chef. You can tell since he can't juggle and has the guts to taste straight off the cooking spoon. I really like the earthiness of it.
Love your videos, Bri! I just made it and it turned out perfect. Your recipes never fail me!
Had a snow day today so took the time to make this for dinner…absolutely amazing! It was the perfect meal after shoveling and snowman building. Thanks for the easy, delicious recipe!
Thanks for going Gluten Free with this recipe. My wife has been having a lot of trouble finding good GF options and she’ll love this!
an incredible sounding recipe that’s GLUTEN FREE?! AND a cameo from Lorn too?! yessss thank you! I can’t wait to try this! 😋
She’s awesome . Best wife
I just thought I'd say we've made this twice now and it's hands down the best roast I've ever eaten. Thank you