I’m searching for a pot roast using beef that is not stringy for a person with swallowing problems. Eye of round tends to crumble more and I’m really excited to try this! Thank you for this video.
Please consider the Sunday Pot Roast recipe as well. It’s easy. Tender. Delicious. And it will cut up nicely. Use a chuck roast. My dad had issues swallowing. We had to cut everything into small pieces. Sitting up straight was important for his condition as well. Good luck and God Bless!
Oh my goodness! Thank you so much for making this video because it shows that it is fully cooked and still tender with gravy! I wish I saw this before starting my round but at least I got the temp right. Now I just have to keep it in for 4 hours. Mine is 3.5 pounds.
Hey hey hey. I am here for the secret. Taking notes 📝 . Love the hidden garlic bombs.. Low and slow. Got it. Those lipton mixes are delicious. I like the garlic herb. Mushrooms are not my favorite, but nice selection. . Awesome job my friend.
Hi there my friend. You found the secret. 4 1/2 hours of cooking time. Oh, I love how you call them garlic bombs. That’s funny but it’s true. One thing is certain, different roasts have different flavors. I love the eye of the round. But I love a sirloin tip better. When are you coming to Louisiana?
@@TheSandersKitchen I have been meaning to come to LA for a long time, but haven't made it there yet. I will certainly let you guys know when I will be in your area.
Thank you for the recipe Mike I appreciate it the only thing I wish you had a little bit more red wine so we can have something to drink appreciate it Mike
Hi Mike, love the recipe. Been preparing & slaving by the stove to follow your direction BUT, should I cover it Since it’s at 325 for 3 1/2 hours then 350f last hour But all the juice will evaporate. SHOULD I COVER IT or LEAVE IT OPEN
Sir, Is the roast in the oven in a covered pot ? Won’t it evaporate quickly ? Pls I love to know as I am putting this roast in the oven today I only have Beef broach,no beef stock,I hope it will come out nicely
Start off hot and fast. Then lower the heat and go for 3 and a half hours. I’d check it in between for tenderness. It’s ok to cook a roast at 325° or 300°. But then once it’s tender, let the covered Dutch oven sit on the stove for an hour before slicing. Funny Story: A friend cooked a 10-12 pound roast for a Sunday dinner with family. She took the roast out to let it cool so she could slice it. She and her husband took the family for a walk by the river behind their huge home. She forgot about their 140 pound Rottweiler being inside. He ate the entire roast before they got back from their walk. 🤣🤣🤣🤣 Good luck with your roast. Let us know how it comes out.
Thank you for the video I will make mine tomorrow Sunday can I put salt and pepper and leave it in the fridge over night 🌉 and after cooking when can I cover it
Yes you can! When it’s in the oven it’s covered. Never cook a roast without covering. If you have time, let it cool before slicing. Then reheat before serving. I hope you enjoy this as much as I do.
The recipe we used is an old family recipe that is still used today. However, you can sauté fresh onion, garlic, parsley even add fresh mushrooms if you like. Add a good seasoning like Emerils Essence and a splash of Worcester sauce. “Who really knows how to spell it” 🤣 I bet you’d love it.
Dear Sir, the time in the oven along with the entire recipe is posted in the description of the video. It does say 3.5 hours but there’s more so pease print the instructions. Happy Cooking! Mike Sanders
You had me until I saw rice. I think a beef pot-roast should be some kind of bread, or biscuit, or potato. No corn. No rice. Beer on the side preferred. 7/10 video, but only because of rice. I will consider rice in a survival situation, however.
Come now man. I can hurl this roast out of a cessna at 10,000 feet and make it tender. No pink at all. Revisit the title dude. No secret here. That is some overcooked brown dry meat there. If you've no choice but to add gravy to it to avoid choking, you've gone too far.
I’m searching for a pot roast using beef that is not stringy for a person with swallowing problems. Eye of round tends to crumble more and I’m really excited to try this! Thank you for this video.
Please consider the Sunday Pot Roast recipe as well. It’s easy. Tender. Delicious. And it will cut up nicely. Use a chuck roast. My dad had issues swallowing. We had to cut everything into small pieces. Sitting up straight was important for his condition as well. Good luck and God Bless!
Oh my goodness! Thank you so much for making this video because it shows that it is fully cooked and still tender with gravy! I wish I saw this before starting my round but at least I got the temp right. Now I just have to keep it in for 4 hours. Mine is 3.5 pounds.
You are so welcome! Hope you enjoy your roast. I love leftovers too. 😉
This is nothing short of GREAT! I can’t thank you enough. Tender Delicious! Thank you so much😄👍🙏
Our pleasure!
Hey hey hey. I am here for the secret. Taking notes 📝 . Love the hidden garlic bombs.. Low and slow. Got it. Those lipton mixes are delicious. I like the garlic herb. Mushrooms are not my favorite, but nice selection. . Awesome job my friend.
Hi there my friend. You found the secret. 4 1/2 hours of cooking time. Oh, I love how you call them garlic bombs. That’s funny but it’s true. One thing is certain, different roasts have different flavors. I love the eye of the round. But I love a sirloin tip better. When are you coming to Louisiana?
@@TheSandersKitchen I have been meaning to come to LA for a long time, but haven't made it there yet. I will certainly let you guys know when I will be in your area.
🤤 OMG I want that Sooooo Much ‼️ I would like to eat that like a soup my grandmother's favorite cut of beef 🍖, Thankyou 💯❤️
Thank you Sir! ❤️ love your hat! ❤️🇺🇸❤️
Thank you kindly!
I will try this one today,thanks for sharing🙏💕
Hope you enjoy!
Thanks. I enjoyed watching you. Youre a great cook!
I appreciate that!
Looking good!
looks great! kind of an expensive pot roast using an eyeround that method though.
man that was TOTALLY AWSOME!!!!
Glad you liked my video. 👍🏼
Amazimg work!
Awesome cooking it now. Great recipe 🎉thank you
My pleasure 😊
Thank you for the recipe Mike I appreciate it the only thing I wish you had a little bit more red wine so we can have something to drink appreciate it Mike
Great idea! I agree. 🥂
Thank you
Hi Mike, love the recipe. Been preparing & slaving by the stove to follow your direction BUT, should I cover it Since it’s at 325 for 3 1/2 hours then 350f last hour But all the juice will evaporate. SHOULD I COVER IT or LEAVE IT OPEN
I use this technique often.
I always cover “lid on” in the oven otherwise all the liquids will evaporate.
Sir, Is the roast in the oven in a covered pot ?
Won’t it evaporate quickly ? Pls I love to know as I am putting this roast in the oven today
I only have Beef broach,no beef stock,I hope it will come out nicely
This looks so good. Can’t wait to make it next week 😊. Question … With the Dutch oven lid on when putting in the oven?
Yes. Lid on before putting it in the oven. It’s a very good roast.
Thank you for this video. How
would you adjust the cooking time for a 2 and a half pound eye of round?
Start off hot and fast. Then lower the heat and go for 3 and a half hours.
I’d check it in between for tenderness.
It’s ok to cook a roast at 325° or 300°.
But then once it’s tender, let the covered Dutch oven sit on the stove for an hour before slicing.
Funny Story:
A friend cooked a 10-12 pound roast for a Sunday dinner with family.
She took the roast out to let it cool so she could slice it. She and her husband took the family for a walk by the river behind their huge home.
She forgot about their 140 pound Rottweiler being inside.
He ate the entire roast before they got back from their walk. 🤣🤣🤣🤣
Good luck with your roast. Let us know how it comes out.
Great Pot Roast 😂😂
Thank you.
Thank you for the video I will make mine tomorrow Sunday can I put salt and pepper and leave it in the fridge over night 🌉 and after cooking when can I cover it
Yes you can! When it’s in the oven it’s covered. Never cook a roast without covering.
If you have time, let it cool before slicing.
Then reheat before serving.
I hope you enjoy this as much as I do.
I'm not a big fan of dried onion soup mix. Will the recipe work if I omit it?
The recipe we used is an old family recipe that is still used today. However, you can sauté fresh onion, garlic, parsley even add fresh mushrooms if you like. Add a good seasoning like Emerils Essence and a splash of Worcester sauce. “Who really knows how to spell it” 🤣
I bet you’d love it.
Baste roast? or flip over half way through?
No baste. Just roast. No need to flip. But you certainly can. Happy New Year.
@@TheSandersKitchen I did flip it the last half an hour or so as it seemed to be drying out on the top, came out beautiful.
Internal temperature of meat please
Sorry, I didn’t use a thermometer.
I will check after 3 hours. It looks delicious.
Thank you for your response
Eu nunca furo a carne dizem que deixa ressecada.
That’s not true. We stuff garlic into every roast and they are juicy tender and full of flavor.
Pressure cooker
Absolutely. Use your pressure cooker.
fat up or fat side down? Please help
Yes. But the tenderness comes from a slow cooking.
u didnt tell how ling in the ovan ??
Dear Sir, the time in the oven along with the entire recipe is posted in the description of the video. It does say 3.5 hours but there’s more so pease print the instructions.
Happy Cooking!
Mike Sanders
You had me until I saw rice.
I think a beef pot-roast should be some kind of bread, or biscuit, or potato. No corn. No rice. Beer on the side preferred.
7/10 video, but only because of rice. I will consider rice in a survival situation, however.
We love rice. 🤷♂️
Rice is a Louisiana thing and mashed potatoes would be used in most other places🥰
Come now man. I can hurl this roast out of a cessna at 10,000 feet and make it tender. No pink at all. Revisit the title dude. No secret here.
That is some overcooked brown dry meat there. If you've no choice but to add gravy to it to avoid choking, you've gone too far.
.
I will try the garlic next time.
Garlic makes a huge difference.