I made this…. Best damn roast I’ve ever tasted, took the left overs and put them on some sourdough bread with melted provolone over the top. This man has awesome recipes 🍻
I followed your recipe and just added less sodium for my preference, warmed up some Sister Schuberts rolls and made sandwiches with the dip.....Holy cow man delicious
Here is the thing about cooking you can do whatever you like lol. Using brown gravy is way more salt so be easy on adding extra if you use brown gravy.
He failed to mention the garlic he pu in the gravy. And I made this the way he did and it's really salty. So maybe use low sodium seasoning packets and low sodium tomato sauce. Cuz the pepper juice has enought sodium in it along with the Montreal seasoning
Made it tonight! It's delicious and a huge hit! Definitely on the salty side but it's really good. Will probably add Potatos to the recipe next time to help even out the salt
It’s not like you’re eating this every day. Little sodium here and there won’t hurt your BP lmao just don’t eat it every day and you won’t have a stroke 😂😂😂
I've made this at least 4 times in the past year. I make a couple additions to it. I add celery, mushrooms and minced garlic. The only thing I would change is I would not use any salt on the meat. The primary ingredient of Montreal seasoning is salt and there is a ton of salt in the packets.
Don't let these people alter your recipes. I made the pork roast and the beef chuck roast both exactly to your recipes. I even bought the same crock pot you have. I'm definitely a fan of your cooking. The pork roast was the best I've ever eaten. Thank you!
I followed your recipe a couple months ago. It was awesome. My family was pleased. I am cooking it again today. Thanks so much for this easy to follow recipe.
That is what stood out for me watching this video! Eight hours on HIGH is too long. Too long. I'm doing one, 2.25 lbs Chuck Roast for 5-6 hours on LOW.
When he goes from carrots to pepperoncini's it looks like there is 1-2 Tbsp of minced garlic but he never says he added that. Also I don't have beef stew mix but I do have beef gravy mix. Figure that should be ok. lol Guess we'll see tomorrow.
We had this roast for xmas eve dinner i was afraid it would be too salty tbh however that was not the case at all it was perfectly seasoned this recipe is for real the real deal
Great recipe brother. I swapped Montreal for Chicago steak seasoning and definitely cooked on low for 8 hours. My sodium intake is satisfied for the year. Thanks!
@dennisbartenbach actually it is. This is quite an old recipe Called Mississippi pot roast. The only difference he makes is adding a beef stew seasoning packet.
I made this w/mushrooms instead of carrots, also cooked it in the crockpot on LOW, not high. Between the pepperoncinis and tomato sauce, it was a teensy bit too acidic, but a teaspoon of brown sugar cut that nicely. Turned out AMAZING! Am making it again this week :)
We did ours on low after 4 hours. High was just rattling the lid too much. And since it came out very salty, we had to dilute at the end with a lot of water. But, it was tasty and we served over mashed potatoes as well.
I am about the least picky eater on this planet but this recipe was terrible, insanely sour from the peppers not.good at all in my opionion, would be great without the peppers( I love peppers also)
Absolutely disgusting recipe I threw it all away and I'm still shivering the following morning thinking about the nasty disgusting meal last night, YUCK!!!!
The meat turned out amazing, however, I just wasn't a fan of the gravy. The pepperoncini made it too acidic or spicy or something. I also had to reduce the gravy on the stovetop for almost 45 min before it fit in my admittedly small crockpot. I added a can of italian seasoned tomatoes to the gravy mix, and probably should have downsized my meat selection to 2.5 or 3 lbs. Still, the meat was fall apart tender. I cut the gravy with some baked potatoes and it divvied up into about 10 meals at work.
Made this last night it is really good but if I make it again I may have to use less pepperoni every other bite the pepper taste was way overwhelming. But still good meal thank you sir.
If you follow this exact directions, it will be very salty/sour, unless you use more meat than he did. Leave out either the au jus or ranch packet and leave out the peppercini juice, only add the peppers.
@@melwalker5349 yeah, half pack of all. And only half a jar of peppers, and DONT use the juice, just the peppers. It’s crazy how people did the whole recipe and said it was good.
I just made this recipe tonight and it was Amazing! I was skeptical at first with the Tomato Sauce and the Ranch Seasoning packet but, Gotdangit Man! It was so damn good over Bob Evans Mashed Potatoes with some Cornbread. Anybody who is skeptical make this ASAP. I promise you wont be disappointed.
I’m making a pot roast for Sunday’s dinner using your recipe. I must say just the aroma from just cooking the roast on the stove to making up the vegetables and seasoning my home smells sooo good right now! Thank you, for sharing this recipe.
I just made this exactly like he described it. However, it sounds like he said 15oz can of tomato sauce, but the can he added looks smaller. Because mine looks like it has too much tomato suace. We'll see how it turns out later today.
For people complaining about how salty it is, the Montreal steak seasoning is already salty so you can just use the Montreal and the pepper and forget salting the roast. Also, I used a packet of onion gravy instead of the beef stew packet because that's just what I had, but then I googled both packets and the onion gravy has way less sodium than the beef stew packet. Use only half the jar of pepperoncinis and pickling liquid, and use a can of no salt added tomato sauce (per the suggestions found in the replies)
I'm making it again for like the fifth time. This time I'm just leaving out the beef stew mix. It's just corn starch and salt, basically. I also put a no salt added can of tomato sauce.
In my opinion, the gravy mix and pepperoncini was overpowering. I am open to trying again, this time nixing the peppers and gravy mix... I'll go ahead and use broth plus slurry.
I'm sorry but this is the worst recipe I've ever tried. All those seasoning packets made it inedible. I wanted to like it because the consistency looks so good, but the salt and msg content is so high it burns your tongue. Maybe just pick one instead of Montreal + 3 PACKETS??
He has goo recipes but can’t properly speak English. What is “ool”? The last time I checked there was an “i” in the word oil and phonetically it sounds like “oyel”. People need to learn how to speak properly if they are going to post videos.
I make this but I don't sear roast. I only use few peppers . whole jar be way to spicy for me. I just add butter au jus mix and hidden valley seasoning. Still taste good!
Someone did the exact math of how much salt is in that going off all the listed ingredients and there's like 16,000 mg's of salt. Would you like some food with your salt?
Wife and i made this and it was delicious, super acidic cuz of the peppers and tomatoes so when we made it a 2nd time we used less peppers and pepper juice and added a little bit of brown sugar to balance out the acidity, worked really well! Edit: we also didnt salt the roast and only used the montreal seasoning since that already has salt
I followed your recipe earlier this week & it was a hit!! My family loved it & they are not pot roast lovers since we have a similar dish in Puerto Rico called “Carne Guisada” but I saw your video & had to try it!! Needless to say I will be making it again! Good to try different things outside of your culture 🫶🏼 Thanks boss!
Everybody that made this and said they loved it. I'm sure it's great! Did anybody actually cook it on high for 8 hours that made it and loved it? Did he misspeak or is there a reason to be on high for 8 hours
Hey you reading the comment section Jesus loves you he wants you to call on him today and ask him for a relationship. Jesus died on the cross for your sins he became sin so you would be forgiven!! We have all sinned but it we repent of our sins and ask Jesus who is the son of God into our hearts your forgiven. He actually says he throws away your sins into a sea of forgetfulness isnt that amazing!! He is returning soon and he wants to take you with him but most of all he wants to have a relationship with you so just say this Jesus i am a sinner wash me in your blood forgive me of my sins set me free and encounter me!! Jesus is calling you today please answer he loves you so very much
Delicious but a bit salty. Very salty. Good tip for ya’ll, use unsalted tomato sauce and mix all the season packets in a bowl/stir and only use 1 to 1 1/2 tablespoons. Add more later seasoning as wanted later. And don’t use the pepperchini juice. Still will come out salty but definitely much less. About 60% less I would say.
I would think the vinegar in the pepperocini juice helps tenderize the meat but could be substituted with a bit of balsamic without overpowering the other flavors. I like the idea of combining the seasoning packets and using in moderation as well. Good tip!
@vulcan1623 The low and slow method is more than enough to tenderize the meat. And if you make sure it's not frozen. Also, make sure it's out for about half hour to hour before putting in a crock pot. And don't need to brown it unless you want to. That toughen it up a bit. All these things add to making it more tender. About 1/2 to 1 tablespoon of each now. A little goes a long way. Great flavors still.
It looks really good. I personally would probably buy reduced sodium packets and no sodium tomato paste because it looks like a lot of salt especially that ranch packet
iv never seen reduced sodium versions of those packets. and he used tomato sauce instead of paste. I'm using a two lb roast so I'm not sure , I feel it should be ok
I made this…. Best damn roast I’ve ever tasted, took the left overs and put them on some sourdough bread with melted provolone over the top. This man has awesome recipes 🍻
You are a saint and a scholar!
Needs taters.
Ok big back but it sounds good😊
@@nikolebenjamin4403😂😂😂 not “big back”
0❤❤❤❤0]pp0
@@yongyea4147
I followed your recipe and just added less sodium for my preference, warmed up some Sister Schuberts rolls and made sandwiches with the dip.....Holy cow man delicious
Can u use brown gravy mix instead of the au jue????
Here is the thing about cooking you can do whatever you like lol. Using brown gravy is way more salt so be easy on adding extra if you use brown gravy.
I need the revised recipe for this! Please and thank you!🙏🙏
Firing this up today. Easy peasy. Impatiently waiting for the 8 hours in the crockpot!
He failed to mention the garlic he pu in the gravy. And I made this the way he did and it's really salty. So maybe use low sodium seasoning packets and low sodium tomato sauce. Cuz the pepper juice has enought sodium in it along with the Montreal seasoning
Add potatoes and then perfection!!
Man Pete . I’m trying this . Tonight lol
My new motto is about to be, "LID ON, 8 HOURS"
Best comment. 8 hours fr though?
Man I thought I was the only one 😂😂😂
Made it tonight! It's delicious and a huge hit! Definitely on the salty side but it's really good. Will probably add Potatos to the recipe next time to help even out the salt
Pretty sure 1 of those packets is more than a dialy intake of sodium for an adult. Cut wayyyyyy back.
@maplerome88 welcome to flavor town
Maybe they have a low sodium version in the packets
It’s not like you’re eating this every day. Little sodium here and there won’t hurt your BP lmao just don’t eat it every day and you won’t have a stroke 😂😂😂
I probably have to do this also, looks so tasty
I've made this at least 4 times in the past year. I make a couple additions to it. I add celery, mushrooms and minced garlic. The only thing I would change is I would not use any salt on the meat. The primary ingredient of Montreal seasoning is salt and there is a ton of salt in the packets.
Never watch PBP on an empty stomach
I only watch these shorts when I'm already hungry. Get on my level
I always watch it before I eat and then I don't want my food 😭😭😭
GOD bless
Pot belly pig?
Don't let these people alter your recipes. I made the pork roast and the beef chuck roast both exactly to your recipes. I even bought the same crock pot you have. I'm definitely a fan of your cooking. The pork roast was the best I've ever eaten. Thank you!
You made it exactly this way with the same amount of meat he used?
@@Phuong_Nguyen_ yes. Exactly as he did
You literally cant make it exactly like he did but thats fine
@@NitroTurtle9000maybe if you don’t have eyes lol
@@Phuong_Nguyen_it literally tells u wat size meat to use. Not that hard to do
I followed your recipe a couple months ago. It was awesome. My family was pleased. I am cooking it again today. Thanks so much for this easy to follow recipe.
I added minced garlic and a cup of beef bone stock instead of water 💧
You cooked this on HIGH for 8 hours?
@@sharpeshootr212Thts exactly why I was thinking 🤔 but I guess after 5 hrs just check it n every hour after tht(?)
Put this in a crockpot overnight…woke up to wet cold snowy weather today.
Insanely good eating!!!
HIGH for 8 hours???? Shouldn't that be LOW for 8 hours???
That is what stood out for me watching this video! Eight hours on HIGH is too long. Too long. I'm doing one, 2.25 lbs Chuck Roast for 5-6 hours on LOW.
@@samurai_fx4911how did it go? I'm doing one right now and am confused on this part.
@@donlane4455 It came out great at 6 hours on low. That was for a 2.25 lbs.
@@samurai_fx4911as long as there is enough liquid sounds ok??? Am not an expert tho..
Are these different slow cookers
@@antoneckhart4010 Slow cookers are all alike. Different features but same function
This is currently in the crockpot! Kitchen smells damn good.
Yah! Driving my Doggies nuts, hubby too!
I have it in my crock pot right now!
I love ❤️ his voice 😂😂 it’s like my granddad is telling me this recipe… “ crockpot on high 8 hours “ love it
This was delicious! My only criticism is that it needs more veggies. Next time im gonna add potatoes ❤️
Peas, mushrooms? 😊
@galaxyluver nix the mushrooms but peas for sure! And maybe some corn
When he goes from carrots to pepperoncini's it looks like there is 1-2 Tbsp of minced garlic but he never says he added that. Also I don't have beef stew mix but I do have beef gravy mix. Figure that should be ok. lol Guess we'll see tomorrow.
We had this roast for xmas eve dinner i was afraid it would be too salty tbh however that was not the case at all it was perfectly seasoned this recipe is for real the real deal
Great recipe brother. I swapped Montreal for Chicago steak seasoning and definitely cooked on low for 8 hours. My sodium intake is satisfied for the year. Thanks!
That ranch packet alone would be salt overload, not to mention the peperchini brine. There is enough sodium in this recipe to season a 25 lb roast
Completely not edible...
@dennisbartenbach actually it is. This is quite an old recipe Called Mississippi pot roast. The only difference he makes is adding a beef stew seasoning packet.
I made it. It was epic. Everybody ate it up.
No truer words. You are a saint and a scholar!
Made it once it's so good the only thing is it's a bit to spicy and I can't find mild pepperoncinis only medium any suggestions?
Awesome recipe. Have made it twice now. Straight and to the point, easy and delicious! Thank you!
This is very similar to a “Mississippi Pot Roast.” Delicious!
Just made that last weekend it was so good
This is a Mississippi pot roast. Not similar its the exact same thing.
@@Appalachianasshole41tomato sauce is not usually added, so not the exact same but very close
@@Appalachianasshole41def not the same
MPR doesn’t have carrots, tomato sauce, or brown gravy mix
I made this w/mushrooms instead of carrots, also cooked it in the crockpot on LOW, not high. Between the pepperoncinis and tomato sauce, it was a teensy bit too acidic, but a teaspoon of brown sugar cut that nicely. Turned out AMAZING! Am making it again this week :)
I added mushrooms also. I'm love mushrooms in pot roast.
@@captdaddy 6 hrs on low worked well for me. My roast was a little smaller than this one.
@@captdaddy 5-6 hours on low
We did ours on low after 4 hours. High was just rattling the lid too much. And since it came out very salty, we had to dilute at the end with a lot of water. But, it was tasty and we served over mashed potatoes as well.
Jesus , everything doesn’t need sugar
I am about the least picky eater on this planet but this recipe was terrible, insanely sour from the peppers not.good at all in my opionion, would be great without the peppers( I love peppers also)
Absolutely disgusting recipe I threw it all away and I'm still shivering the following morning thinking about the nasty disgusting meal last night, YUCK!!!!
Add this to your bucket list. This meal is incredible! 👏👏
Five Stars ,all day.
The meat turned out amazing, however, I just wasn't a fan of the gravy. The pepperoncini made it too acidic or spicy or something. I also had to reduce the gravy on the stovetop for almost 45 min before it fit in my admittedly small crockpot. I added a can of italian seasoned tomatoes to the gravy mix, and probably should have downsized my meat selection to 2.5 or 3 lbs. Still, the meat was fall apart tender. I cut the gravy with some baked potatoes and it divvied up into about 10 meals at work.
My sentiments exactly. It's the next morning after I made it and I'm still shivering thinking about it. Too much spicy pickle juice...
Made this last night it is really good but if I make it again I may have to use less pepperoni every other bite the pepper taste was way overwhelming. But still good meal thank you sir.
I’m making this for dinner tonight. I have mine on low for 8 hours
How it turn out?
3 packets of seasoning mix is a LOT OF SALT 😳 like a week's worth.
Yeah I've made this and it is really salty! Not inedible, but really salty for sure! I throw some potatoes in to balance it out a bit
Tried it. Was pretty good! Little salty and imo use half as much tomato sauce as he does
That gravy looked 🔥🔥🔥
450 years on top of 4 death sentences 😂 they making sure his ass never steps out that prison alive.
Hahahahaha
If you follow this exact directions, it will be very salty/sour, unless you use more meat than he did. Leave out either the au jus or ranch packet and leave out the peppercini juice, only add the peppers.
You're absolutely right and it absolutely was, I threw it all away, YUCK!!!
Maybe half pack of all?
@@melwalker5349 yeah, half pack of all. And only half a jar of peppers, and DONT use the juice, just the peppers. It’s crazy how people did the whole recipe and said it was good.
I just made this recipe tonight and it was Amazing! I was skeptical at first with the Tomato Sauce and the Ranch Seasoning packet but, Gotdangit Man! It was so damn good over Bob Evans Mashed Potatoes with some Cornbread. Anybody who is skeptical make this ASAP. I promise you wont be disappointed.
Crockpot on high for 8 hours or low for 8 hours?
I made this, it’s delicious
me too man !!! it was spicy !!! loved ir
@@mikeearls126 yeah, the roast was a little bit expensive to, cost me 45 bucks, but well worth it
@@sonjabrown4981 any good crock pot recipes you like?
@@mikeearls126 too many to choose from, the family size hotlogic is good to have
@@sonjabrown4981just made it today. Our 4 lb roast was $27, Oahu Hawaii
I’m making a pot roast for Sunday’s dinner using your recipe. I must say just the aroma from just cooking the roast on the stove to making up the vegetables and seasoning my home smells sooo good right now! Thank you, for sharing this recipe.
The follow up to this video was HILARIOUS.
The Morton's at the end😂
is there a printable recipe or link somewhere?
Get yourself a pen and paper
Just made it today!!! Super easy to make
I just made this exactly like he described it. However, it sounds like he said 15oz can of tomato sauce, but the can he added looks smaller. Because mine looks like it has too much tomato suace. We'll see how it turns out later today.
For people complaining about how salty it is, the Montreal steak seasoning is already salty so you can just use the Montreal and the pepper and forget salting the roast. Also, I used a packet of onion gravy instead of the beef stew packet because that's just what I had, but then I googled both packets and the onion gravy has way less sodium than the beef stew packet. Use only half the jar of pepperoncinis and pickling liquid, and use a can of no salt added tomato sauce (per the suggestions found in the replies)
Well he poured about 12 ounces of straight pickling vinegar in there, im sure that’s where all that excess salt is coming from
You also need to use unsalted butter lol
I'm making it again for like the fifth time. This time I'm just leaving out the beef stew mix. It's just corn starch and salt, basically. I also put a no salt added can of tomato sauce.
In my opinion, the gravy mix and pepperoncini was overpowering. I am open to trying again, this time nixing the peppers and gravy mix... I'll go ahead and use broth plus slurry.
I only used half the jar on mine@@peachsangria8704
I'm sorry but this is the worst recipe I've ever tried. All those seasoning packets made it inedible. I wanted to like it because the consistency looks so good, but the salt and msg content is so high it burns your tongue. Maybe just pick one instead of Montreal + 3 PACKETS??
Why y’all complaining about the salt content. You know they do make salt free packets. Plus the salt helps breakdown the meat.
Little spicy was good but prefer just the plain chuckroast , like making sandwiches with leftover
I followed this exactly but mine didn't come out as brown in the gravy or as thick.... what did I miss? It's still delicious though.
I made this and it's alot tangier than I expected... it's very tangy.. I wasn't expecting it.. it tastes good but definitely not what I expected
Made this last weekend, way WAY too salty. You’re better off just doing 1 packet of gravy and making your own from the pan with the beef drillings
He has goo recipes but can’t properly speak English. What is “ool”? The last time I checked there was an “i” in the word oil and phonetically it sounds like “oyel”. People need to learn how to speak properly if they are going to post videos.
I make this but I don't sear roast. I only use few peppers . whole jar be way to spicy for me. I just add butter au jus mix and hidden valley seasoning. Still taste good!
For me, eating something with that much sodium would have me looking like the Stay Puft Marshmallow Man! 😂☹️
Next time I'm leaving out the pepperconi peppers,,
Just saying nuclear
Someone did the exact math of how much salt is in that going off all the listed ingredients and there's like 16,000 mg's of salt. Would you like some food with your salt?
Way too much of the Pepperoncinis, It was too acidic and you can taste it. If I make it again I’ll use about 1/4 of the jar.
Chuck roast, follow recipe to a T, cook on high 8hrs like said, meat os like jerky!! If yall dont know how tp cook recipes dont post online please
Wouldn’t it be like low for 8 hours and high for 6 hours? Just curious and double checking
Who can still afford to cook this way? Buy a can of campbells beef soup for 2.00 pour it over your mashed potatoes.
Looks like between the carrots and the peppers he also adds what looks like minced garlic….. not sure though.
How to make "gravy" from chemical powders that cause cancer! Yum yum. 😂❤
Is it really 8 hours on High? I usually do 8 hours on Low and I’m just double checking.
Wait!!! Its suppose to be Rotell..😊😊
What the hell is Rotell anyways asks the Canadian lady.
Wife and i made this and it was delicious, super acidic cuz of the peppers and tomatoes so when we made it a 2nd time we used less peppers and pepper juice and added a little bit of brown sugar to balance out the acidity, worked really well!
Edit: we also didnt salt the roast and only used the montreal seasoning since that already has salt
I followed your recipe earlier this week & it was a hit!! My family loved it & they are not pot roast lovers since we have a similar dish in Puerto Rico called “Carne Guisada” but I saw your video & had to try it!! Needless to say I will be making it again! Good to try different things outside of your culture 🫶🏼 Thanks boss!
Everybody that made this and said they loved it. I'm sure it's great! Did anybody actually cook it on high for 8 hours that made it and loved it? Did he misspeak or is there a reason to be on high for 8 hours
In Your video, You didn't say anything about the minced garlic you added, I am guessing 2 tlb. spoons
Hey you reading the comment section Jesus loves you he wants you to call on him today and ask him for a relationship. Jesus died on the cross for your sins he became sin so you would be forgiven!! We have all sinned but it we repent of our sins and ask Jesus who is the son of God into our hearts your forgiven. He actually says he throws away your sins into a sea of forgetfulness isnt that amazing!! He is returning soon and he wants to take you with him but most of all he wants to have a relationship with you so just say this Jesus i am a sinner wash me in your blood forgive me of my sins set me free and encounter me!! Jesus is calling you today please answer he loves you so very much
Hate it when people throw food. Respect the food. Not subscribing.
In your video You don't say anything about the minced garlic you added, I am guessing 2 tlb. spoons
Its blasphemy without potatoes, but im sure still tastes great when over mashed taters. Sure looks great!
He doesn’t say how much minced garlic he put but it looks like 4 to 5 cloves.
I cooked this.. it’s good but expect it to be spicy due to the peppers, if you like spicy roast, this is good, or leave the peppers out.
Delicious but a bit salty. Very salty. Good tip for ya’ll, use unsalted tomato sauce and mix all the season packets in a bowl/stir and only use 1 to 1 1/2 tablespoons. Add more later seasoning as wanted later. And don’t use the pepperchini juice. Still will come out salty but definitely much less. About 60% less I would say.
I would think the vinegar in the pepperocini juice helps tenderize the meat but could be substituted with a bit of balsamic without overpowering the other flavors. I like the idea of combining the seasoning packets and using in moderation as well. Good tip!
@vulcan1623 The low and slow method is more than enough to tenderize the meat. And if you make sure it's not frozen. Also, make sure it's out for about half hour to hour before putting in a crock pot. And don't need to brown it unless you want to. That toughen it up a bit. All these things add to making it more tender. About 1/2 to 1 tablespoon of each now. A little goes a long way. Great flavors still.
I love his recipes but goddamn if they're not all big old sodium bombs.
yo don't that Montreal already have salt and black pepper as like it's main ingredients?
Don’t forget all the tasty chemicals in those pouches that make you feel like crap ☢️
Looks delicious but holy sodium Batman. Use unsalted butter and low sodium seasonjng packets. Better to add more salt if needed than have too much.
How many lb roast did you use?
In a different video (same recipe) it was a 4 pound roast.
those three packs of seasoning just added 1000 times more salt than you need in the recipe
There's a months worth of sodium in that thing. I'm sure it tastes great but damn that's salty.
Uh...I think you mean LOW for 8 hours, not HIGH!
You forgot to mention the garlic, even though we can see it. I almost missed it!
I've said repeatedly Pete is my favorite chef.cook
I made this also but the color of the gravy isn't dark as his.
WHAT TEMPERATURE CNA WITHSTAND ALL NIGHT OR 8 HRS !??????
After all that it really only needs to be in the Crock-Pot for maybe 5 hrs
You definitely put garlic or something right after the carrot part.
Way too much acidity for my taste had to wash it off as I like to actually taste the roast beef.
It looks really good. I personally would probably buy reduced sodium packets and no sodium tomato paste because it looks like a lot of salt especially that ranch packet
iv never seen reduced sodium versions of those packets. and he used tomato sauce instead of paste. I'm using a two lb roast so I'm not sure , I feel it should be ok
Should it be on High or Low for 8 hours ?? Seems like high is used for 4 hours
I really don't like recipes that use premade mixes like the packets or Montreal seasoning. Or that just say spices or something else vague
U know it was gonna be good by how he pronounce “OIL” lol
That is the most saltiest roast I’ve ever had…….. no good brother.
Anyone else notice the minced garlic just before peppers? Just not sure if I should add or not!
What did he add between the carrots and the peppers. Was that garlic I saw?
Once again that stew. You don't have any idea of cooking.
How much sodium is in this.... looks good, but way too much processed stuff...
Damn at 10am est looking at this video makes me hungry into heaven thank you chef