If you want to get a good thing for chopping/slicing a mandolin might be the thing you are looking for. Look for the cooking utensil not the instrument. 😂
Dude, just the fact you are trying and going outside your comfort zone to not only try these foods but cook them is really amazing. Pot roast over rice is probably one of my favorite comfort foods.
Never tried it over rice, but I bet it would be pretty good. I generally don’t like pot roast because I’ve had it SO OFTEN, but this idea might make me try again
You sear the pot roast to help keep the juices in and keep it tender. My grandmother’s trick was to lightly flour it first and then sear it. She claimed it helped the juices that will come out of it thicker like gravy. She was usually right!
Yes that is how I made it! Sear it first with flour coating. This is such a comfort meal that my family loves ❤️. Andre you are doing such a wonderful job and quite fun to watch! Love you from California ❤
I never use metal utensils in my coated cast iron. You could scratch the coating. If you take care of that pot, your great grandchildren will still be using it.
The sear step generates something called the Malliard Effect, which adds a different layer of flavor. Also the crispy bits that stick to the bottom add additional flavor to the broth.
Pot roast is a very simple recipe. Meat potatoes carrots onion salt and pepper. Cooked in a cast iron Dutch oven over a fire. It got complicated as we became more civilized.
I gotta say, this series just makes me smile when something we, in the US, just take for granted..a pot roast...is sampled by someone for the first time. Keep up the content my friend, well done.
Lots of people hate chopping vegetables and look for gadgets to get around that. I view every opportunity I have to chop vegetables as a great opportunity to practice knife skills. In fact this is exactly how professional kitchens train new people. They give them big bags full of onions and have them chop 10-20 lbs of onions every day. After a few weeks of this experience you'll never worry about chopping things up again.
I don't like those choppers, either the kind he had or the box kind. You still need to cut the veggies to a small size, so you already have the cutting board and knife out. Might as well just cut it normally, I feel like it doesn't save me any time. Then I have another thing to wash, too.
Here we go folks!!! Another “Joy of Cooking” video with Andre’! 😊 Thank you for honoring America with your cooking and humor. You are doing amazing keep it up.
There are a couple of reasons to sear the roast. The first is flavor! The browning produces lots of flavor, both on the roast, and in the liquid later. Second, is that it seals the meat and juices. I miss my mom's roast dinners. We would walk in her house after church on Sunday to the smell of roast, potatoes, carrots, and fresh bread in her bread maker. My mouth waters just thinking about it!
Alton Brown covered this in one episode of Good Eats. The latter point--that it seals in the juices of the meat--turned out to not be true (in fact, there was even less moisture in a seared steak than in a similar steak simply baked in the oven), but the former point about the browning adding flavor and texture holds true.
This, my friend, is called GOOD FOOD. In my restaurant, I sell all I make for lunch specials. I make sure I get my portion. I could eat this every day.
I love that you wasted no time making this!!! Great job, Andre!! That's a great size for only 2 people. Don't be afraid of adding more salt. It helps to break down the fat muscles and gets the beef very tender. When you brown the beef before, it adds more flavor to the overall dish but also gives it nice color.
@@libertybell8852 Oh, man, that sounds amazing! I want that! I wish I had kept u with a full pantry after the pandemic. I used to always have things like beans and coriander. We actually made chili last night, but it's super boring. Do you use tabasco in yours?
Potato soup with grilled cheese sandwiches. Vegetarian chili with cornbread for tomorrow. Second snow this week. Temperatures from 18-28 degrees since Christmas. Brrrrr. Prayers for those who have lost their homes in the fires in Los Angeles.
@@divadaedalus-1d2c Topeka (northeastern) Kansas got 14.1 inches of snow last Sunday (3rd most in the city’s history), & another 2.5 inches last night!
Searing the beef first seals in juices but even more importantly it creates more flavor due to the Maillard reaction (creates crust where the sugars have been carmelized). Browned food tastes good! 😋
"Pot roast" can be any inexpensive, tough piece of meat that you need to stew slowly at low temp to render all the collagen into gelatine. It doesn't have to be beef; you can do pork shoulder or leg of lamb or any other meat you want to try.
Yes! And when you serve (any type of meat) - CUT IT ACROSS THE GRAIN to enhance the “tenderness” ! If you cut “with” the grain, less expensive cuts of beef may seem “stringy”.
The iron pan gets hot from the oven slower, and it also transfers heat to the meat slower, so it cooks slower than a steel pan and generally cooking something slower is better for the taste. The reason to seer a crust on beef before roasting is to create a seal on the outside, so that the juices don't run out as much, meaning juicier meat. The potatoes and carrots are cooked in the juices that do leak out
Yes! So happy you're making this! Cooking it hot in the pan before it bakes gives it a crust and creates a maillard reaction, which caramelizes the sugars in the meat, and creates a better flavor.
Ok, great job... Next time try serving it with artisan bread to sop up the pot gravy. When I was a kid and the meat was eaten we ate the gravy on bread as a meal in itself.
Well done, André. Not to belabor the topic, but browning the meat causes sugars to come to the surface and caramelize (as the person said previously - the Maillard Efrect). This not only seals in the juices, but the caramelized sugars (also called fond) add a huge flavor boost and depth to the dish. You can use the wine that you added to wipe around the bottom and sides of the crockpot (called deglazing) to get every little bit of fond working in your dish. 15:40
That's a fine looking piece of beef. Will work perfectly. I just leave my onions in big chunks. Same with the carrots and taters. Yes on the garlic and tomato paste! Now you see the beauty of low, slow cooking of your meat. That's why American BBQ is so good. I just did a pot roast a couple days ago. Made hash for breakfast today with the last of it.
Oh ! 3 minutes in and I can finally use my biochemistry degree here!!!!!!!!!!!!! So You want to brown the meat because it goes through a process called the Maillard reaction. It's a chemical reaction between amino acids and the sugars in the meat to make melanoidins which gives caramelized meat its distinctives flavor!!
Amazing job! As a U.S. citizen who has eaten this dish my entire life, I’ll only say this: don’t use some gadget to cut veggies. You have a knife. Use that! For this dish, we are not looking for perfection. It is a rustic dish. My favorite version involves a pound (½ KG) of mushrooms and a bottle of wine.
We make pot-roast several times a year at my house. First, we eat it as a roast, then we eat it as a stew which adds a can of mixed veggies to the leftovers and water to the fat broth, and then a soup, which may add another can of mixed veggies and a can of beef broth to it, so good. We never let the roast go to waste, whether it's beef or pork, but if we get tired of the soup we toss out, or sometimes we will freeze some of it to use a soup base flavor cube later on. Since a soup makes a good breakfast, we usually finish it, eventually, but sometimes you get sick of stuff and it's time to toss it before it actually makes you sick. My point is that one good pot roast is a savory feast you can eat for days and days which makes it a frequent go-to in the American diet. And it is one of those many American food staples that isn't "commercial". If you were to ask me where you could go to eat pot roast at a sit-down or fast-food place, I couldn't tell you, and the reason I couldn't tell you is that it is not a fast-cook meal. You'd have to find a "soul-food" place, or a BBQ place that also sold "soul-food." And even then, they probably wouldn't have it all the time, because this is not a meal you can speed up as that would dry out and burn the dish instead of making it so tender and so good. But anyway, where I live in the South this is just "home cooking." It's something anyone who knows anything about cooking knows how to make. I was not prepared for your pronunciation of Worcestershire sauce, but I think you nailed it!
We also make pot roast several times a year. Pan seared (no flour) seasoned and then crock pot on medium for 4-5 hours depending on size, putting the vegs on top. I like to add just a little fortified red wine or beer for a bit of liquid. 2 meals each and it's usually gone. There are 3 of us.
i love that you jumped right in to make this soon after the other video. i hope you enjoyed it as much as we Americans do. you need more seasonings though...lol
Omg I'm technically in the first hour crew 🙌🏾 I watched your club sandwich video earlier today and I wanted to comment that I love the amount of research/preparation/curiosity that you put into every dish that you attempt to recreate at home versus some other people who just haphazardly throw things together and claim that they are making American dishes. There are no stupid questions!! Never change! Keep being amazing! 🙏🏾
As I said. We do a double batch of the meat. Half is for pot roast, half is for the best beef stew you'll ever know. Then, for the beef stew, you can actually have excessive liquid going on so you can finish it with dumplings on top. It's a multi-day, extra step process. I think it's worthwhile for very special occasions.
As a chef here in America, the color of your olive oil is to die for. We use high end EVOO and it’s that color as well and it also happens to be the price of a mortgage lol For those who don’t know, the greener the olive oil, the better the quality, flavor, and mineral properties. We love your content, dude
While I have you here... Do you have a opinion on Paesanol organic olive oil? It's $50 for like 40 ounces... Worth it? I can't afford the really fancy stuff but I'm trying to clean up my diet.
Unfortunately, the current regulations in America allow olive oil adulterated with seed oils to be labeled as "olive oil". The only way to ensure that you're getting real olive oil is to buy "extra virgin olive oil".
I really enjoy watching you make our recipes! I wonder, could you make a Portugese dish and show us how to do it? I would love to try something; my daughter is half Portugese but we don't know anything about the culture over there.
This is a lovely rustic comfort food. Leftovers can be used as a sandwich and the broth soaked up in bread. Also great for Pot Lucks. American get together where everyone brings a favorite or assigned dish. Depending on how organized it is, some people get very competitive if someone else brings the same dish.
Yeeessss!! This is classic dish for us on holidays, special occasions, or when you want a really hearty meal on a cold day. We let ours cook for about 5-6 hours on high, or 8-9 hours on low (in a crockpot). The whole house smells sooooo good while it's cooking. I love, love a good pot roast! I coat my meat in a dry spice rub, then some flour, and brown/sear the meat on all sides in a pan before putting it in the pot to cook. I deglaze the fond with some red wine, then dump the gravy and meat juices into the pot. The flavors are outrageous.
Andre, Sunday supper for us after church was always roast with veg or fried chicken. My mom was an amazing home cook. It brings so many fond memories of the family, total of 8, gathering around the table. Thank you for sweet memories. I hope this becomes a nostalgic dish for your family as well. Bless you my friend.🙏
Perfect size roast Andre'! Very legitimate family size roast even here in the States. Your Portuguese " Dutch Oven" is also perfectly legit as well. My wife has a blue one just like yours as well as several sizes of Iron Dutch Ovens. Your technique is also spot on! Season to your own taste. Experiment with other veggies, ...etc.... is the American way. Who doesn't like Portuguese Wine? Ya baby!! Bon Patit !!!
Canada here love One pot, clean up slick, I make many 1 pot recipes to avoid the clean up after. This is usually a Sunday meal with leftovers feeding us a couple more work days helps plenty!
I love that you made something that every american knows. And seeing your reaction to what we call real american food made me smile. Have a wonderful day, and enjoy
The "country rose" singing struck my heart. I was 17 and working in a hotel in Aurora Colorado when I met John Denver (1990). He was a very kind and sincere man, and in retrospect was lucky to see how kind and sincere he was with his fans. In this case it was with a few dozen people. I only mention it because I think this youtuber would have liked to have met him too.
American Pot Roast is delicious, if done right! Hispanics have something very similar called "Cocido" which means in English, "well cooked". Both are delicious pot roast/soups!!
I absolutely love that you really make the food properly. So many don't seem to trust our recipes because the ingredients and methods don't make sense to them, so they make weird substitutions and then don't understand why the food is so popular. When you follow the recipes - then you can see why we like the stuff. You also understand that we all have family recipes, and seem to grasp that they are all small variations on the basic. I like that you choose a single recipe and follow through. Instead of trying to take parts from multiple recipes and wonder why it isn't working - another thing that others seem to do. (like your first BLT attempt. LOL). I hope you DO try other versions of the stuff you really enjoy. Take out stuff, add different things - make it YOUR family recipe. The key though is making an actual American version FIRST - which you excel at!!! You are still the only one to make a proper PB&J sandwich on the first go!! Keep up the good cooking!!
We like it that way! We also, instead of putting the potatoes, we make mashed potatoes and gravy out of the broth. So make your roast like you did in the video, but take out the potatoes. Make mashed potatoes. 6 russet potatoes, peeled and chopped. Put them in salted water and boil until you can get a fork through. Drain, while they are steaming hot, use your drill mixer that you like to use, add salt to your taste and mix, add 6 tablespoons butter, but one tablespoon at a time, add in Hot milk 1/4-1/2 cup depending on how you like it and add pepper. For gravy, 2 tablespoons flour, cook 1-2 minutes, take 1 1/2cup roast broth and slowly add and cook until thick. If you swipe the back of spoon with your finger and it stays you made it perfect. Take a nice pile of mashed potatoes, put your roast, carrots and all yummy stuff and nest it in the mashed potatoes and spoon roast gravy….❤ soooo good! One of our favorites in my family!!
I cook a roast with baby potatoes at least every other month . Take the lazy out Put it in Crock pot and let it cook overnight It comes out tender and flavorful. I do add a little Worcestershire sauce and Pk of French onion soup mix
Searing the edges is important. Also, chuck roast is best - roast with any fat on top to drip down - don’t trim the fat. (Use drippings afterwards for gravy.) chuck roast is labeled as blade roast, 7-bone roast or arm roast. If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast). Oops… no gravy because you made a sauce ahead. Looks good!
First in comments... pot roast is 🔥 , in the 🇺🇸 we usually prepare it and let it cook on low in a crockpot for 8-9 hours, while were at work , and once u get home it's done.
I always love walking in the door (even if it’s putting something in the oven and right before it’s ready going out to get the mail) and smelling the food that is cooking. 💜
I'm so glad that you enjoyed it! Can I just tell you that I had a smile on my face the entire time you were making it because you were so funny and adorable. Absolutely precious!
CONGRATULATIONS TO YOU FOR YOUR 1st AMERICAN-STYLE BEEF POT ROAST!! Searing The Beef First Adds So Much Flavor, And Allowing The Seasonings And Other Ingredients To Marry, (Mingle), Overnight Will Produce Any Even More Amazing Flavor!
Searing meat on high heat before baking produces the Maillard reaction. It changes the color and flavor of the surface by caramelizing it. The same thing happens when you fry onions.
You'll get a lot of use out of that Dutch Oven. Start cooking on the stove, then put it in the oven. Can make soups, stews, sauces (like spaghetti/tomato sauce), roast chicken. A worthwhile purchase, even if you purchased it for us.
Wow. Kudos. As a 50+ year American home cook - you did a fantastic job. 🎉The addition of wine is like Julia Child’s beef Bourguignon French recipe. (In her American cookbook) You might want to try it without the wine. It has a stronger beef flavor and tastes different. But just as delicious. I prefer it over the beef bourguignon recipe.
what matters in the roast is that it is well marbled, meaning you see white fat in it in a marble type pattern. I would leave the fat on and cook fat side up. you sear it to seal in the juices and to have the lovely crust too
3:54 you’re carmelizing the outside, meaning you’re turning some of it into sugars that add flavor. That’s what the browning of meat is. Once it’s in the liquid some of that will dissolve into the broth adding a deeper beef flavor, which cooks into the vegetables and the meat.
Ok this is my first time watching you cook and I must say I giggled, when I saw your American Flag Apron, that IS the Best Apron I've seen in a LOOOONG time.
The pot roast looks amazing, you keep outdoing yourself every time you’re practically an honorary American! 😂 But never be afraid to use something ugly or broken, part of American cooking is trial and error and doing it for those you love! Also your wife’s reaction was basically leave me alone let me enjoy this, I adore her too 😂😂
You want to heat meat and vegetables up to a searing temperature because you are caramelizing the natural sugars in the food. This only happens at higher heat in a relatively dry pan/grill/pot. What you are essentially doing is building layers of different flavors that add dimension to the overall eating experience. If you didn't do this everything in the pot would generally meld together in terms of a basic beef flavor and result in something more like a very basic beef soup. A lot of people say it "seals in juices". That is a misnomer... it has no real effect on moisture retention (in fact it kind of does the exact opposite). But whatever. What you are really doing is caramelization, evaporating some moisture in the tissues, and this lack of moisture allows some of the fat, proteins, and complex carbohydrates to start to break down due to the higher heat. These actions will release organic compounds into a state that is soluble in a polar fluid (e.g. water). And in Turn those substances can now bind to the receptors we use for taste and smell when previously they were chemically unable to be detected. Most of these compounds bind to our savory and sweet receptors. And a lot of those compounds are what you will find at the bottom of the pan. In French cooking this is called 'Fond' and it tends to form a sticky coating on pan...and thus in French cooking you tend to add wine, water, stock, cream, or butter and loosen this Fond with in what is referred to as "Deglazing the pan". This is where most of the best stuff used in making sauces comes from.
I usually search my meat in bacon grease with seasoning before putting it in the crockpot. I usually add chopped onion and a few bay leaves and red wine as well.
This is so great! I just watched your video earlier today where you watched Cowboy Kent make pot roast, and I commented that I'd love to see you make it. I'm so glad I didn't have to wait long! 😊😊😊
Grew up with weekly pot roast. There are so many great ways to use leftovers. My favorite is Mulligan stew served over a slice of bread. Mom! We don't put tomatoes or tomatoes paste though.
Portuguese American here. Although the last member of my family to set foot in Lisbon was over a hundred years ago. Your flowery compliments to our culture here has the aroma of propaganda, but your kindness and good intent are always entertaining and feel genuine. Thank you for your wonderful videos.
that looks like a "blade" roast, it comes from the similar region next to the chuck roast on the cow. its also very good for braising like in pot roast.
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Awsome! Another cooking episode! Pot roast is better the next day after all of the flavors mingle and get concentrated.
I had this next day with rice and was amazing.
@european-reacts Excellent choice to go with the rice!
If you want to get a good thing for chopping/slicing a mandolin might be the thing you are looking for. Look for the cooking utensil not the instrument. 😂
It really, really is isn't it. Stew also.
@@european-reactsperfect.
Dude, just the fact you are trying and going outside your comfort zone to not only try these foods but cook them is really amazing. Pot roast over rice is probably one of my favorite comfort foods.
That sounds really good.
Never tried it over rice, but I bet it would be pretty good. I generally don’t like pot roast because I’ve had it SO OFTEN, but this idea might make me try again
If you take a crusty Italian or French loaf and warm it up in the oven, then spread butter on the slices, its perfect for mopping up all the gravy! 🥰
Yes, agreed. Best side for a bowl of this.
Now I'm getting hungry again!
Us hillbillies call it sop. Cause you sopping up gravy.
Hillbillies and Shakespeare. 😘
You sear the pot roast to help keep the juices in and keep it tender. My grandmother’s trick was to lightly flour it first and then sear it. She claimed it helped the juices that will come out of it thicker like gravy. She was usually right!
Yes that is how I made it! Sear it first with flour coating. This is such a comfort meal that my family loves ❤️. Andre you are doing such a wonderful job and quite fun to watch! Love you from California ❤
My mom always floured her pot roast 1st ,to
I learned that watching my grandma when I was little, and I've passed it on to my kids.
My mom taught me that too. I do that when I make it.
My mom dropped the ball!!! 😜
I never use metal utensils in my coated cast iron. You could scratch the coating. If you take care of that pot, your great grandchildren will still be using it.
This is true! I am using my great grandmother’s cast iron pan with the original lid and it is well over 100yrs old
yup, wooden utensils are preferred.
@@traceyangel2681 How awesome! 💗
Made your eye twitch, too? My mom would smack my hand if I even thought about metal near her pans...😂
I’m gonna have to buy me some Portuguese pans! Well done chef André.
i love the sheer amount of pride you have for your country!
The sear step generates something called the Malliard Effect, which adds a different layer of flavor. Also the crispy bits that stick to the bottom add additional flavor to the broth.
@@MichaelKing-y6w layman's term mild char
@@MichaelKing-y6wlike burnt ends
@@MichaelKing-y6w mmmmm mmmmm's
Color = flavor
That's the argument against "non-stick" pans. If nothing sticks, there's no browned goodness to deglaze.
Can't believe something as simple as pot roast is not eaten in Europe
The French have Beef bourguignon and that is much tastier version of pot roast.
Ikr ??? My daughters pot roast does compete with the French version though. It's divine.
Pot roast is a very simple recipe. Meat potatoes carrots onion salt and pepper. Cooked in a cast iron Dutch oven over a fire.
It got complicated as we became more civilized.
@@mattnsacyeah but they don't really eat that everyday either
1:29 Americans typically use a chuck roast cut, which is from the steer's shoulder. So your choice was actually correct.
He used flat iron roast, one of the best pieces of the chuck primal in my opinion.
aye it is the best cut to use!, though i personally prefer rump roasts
I gotta say, this series just makes me smile when something we, in the US, just take for granted..a pot roast...is sampled by someone for the first time. Keep up the content my friend, well done.
Look at that confidence! André looks like he is actually feeling comfortable instead of nervous. 🙂
Yes!!! ❤
He knows we enjoy the process 😊
I love his innocent enthusiasm
Lots of people hate chopping vegetables and look for gadgets to get around that. I view every opportunity I have to chop vegetables as a great opportunity to practice knife skills. In fact this is exactly how professional kitchens train new people. They give them big bags full of onions and have them chop 10-20 lbs of onions every day. After a few weeks of this experience you'll never worry about chopping things up again.
I used to chop onions all day on fridays at my job and every time I chop an onion now, I do it exactly the same way. 30 years later.
I don't like those choppers, either the kind he had or the box kind. You still need to cut the veggies to a small size, so you already have the cutting board and knife out. Might as well just cut it normally, I feel like it doesn't save me any time. Then I have another thing to wash, too.
Here we go folks!!! Another “Joy of Cooking” video with Andre’! 😊 Thank you for honoring America with your cooking and humor. You are doing amazing keep it up.
Andre pls have your wife talk about which American dish is her favorite from the ones you have cooked. What is her top 5?
There are a couple of reasons to sear the roast. The first is flavor! The browning produces lots of flavor, both on the roast, and in the liquid later. Second, is that it seals the meat and juices.
I miss my mom's roast dinners. We would walk in her house after church on Sunday to the smell of roast, potatoes, carrots, and fresh bread in her bread maker. My mouth waters just thinking about it!
Alton Brown covered this in one episode of Good Eats. The latter point--that it seals in the juices of the meat--turned out to not be true (in fact, there was even less moisture in a seared steak than in a similar steak simply baked in the oven), but the former point about the browning adding flavor and texture holds true.
Wow, thank you, I've always done it, but never knew why. I just thought it added flavor❤❤🇺🇲
Pot roast on a cold winter night is perfection.
This, my friend, is called GOOD FOOD.
In my restaurant, I sell all I make for lunch specials. I make sure I get my portion.
I could eat this every day.
pretty sure it's called pot roast
good food isn't a title,just a description.
Bang on...that's a traditional pot roast. And yes, the 'chuck' roast you buy at a U.S. store is from the shoulder.
I love that you wasted no time making this!!! Great job, Andre!! That's a great size for only 2 people. Don't be afraid of adding more salt. It helps to break down the fat muscles and gets the beef very tender.
When you brown the beef before, it adds more flavor to the overall dish but also gives it nice color.
Been super cold here in Virginia, made this last week! Makes the house smell wonder and makes everyone warm and happy 🎉
I can't believe how excited I am that you made pot roast! I am giddy! So happy to watch. Perfect thing to do in a snowstorm.
We did white chicken chili lol!!
@@libertybell8852 I made chicken n dumplings.
@@libertybell8852 Oh, man, that sounds amazing! I want that! I wish I had kept u with a full pantry after the pandemic. I used to always have things like beans and coriander. We actually made chili last night, but it's super boring. Do you use tabasco in yours?
Potato soup with grilled cheese sandwiches. Vegetarian chili with cornbread for tomorrow. Second snow this week. Temperatures from 18-28 degrees since Christmas. Brrrrr. Prayers for those who have lost their homes in the fires in Los Angeles.
@@divadaedalus-1d2c
Topeka (northeastern) Kansas got 14.1 inches of snow last Sunday (3rd most in the city’s history), & another 2.5 inches last night!
Great job on the Pot Roast, Andre. You know you’ve done well when the meat is almost falling apart. 👏🏼👏🏼👏🏼
Searing the beef first seals in juices but even more importantly it creates more flavor due to the Maillard reaction (creates crust where the sugars have been carmelized). Browned food tastes good! 😋
You said it perfectly better than I could have.😊
Nope, that’s a myth. It doesn’t seal any juices. It does create a Maillard reaction that turns the proteins into amino acids that taste great.
Purely for taste
Yay Maillard reaction
Its a chemical reaciton between amino acids and sugars :) -- biochemist here :)
Whoever is giving you your cooking tips is doing a great job.
"Pot roast" can be any inexpensive, tough piece of meat that you need to stew slowly at low temp to render all the collagen into gelatine. It doesn't have to be beef; you can do pork shoulder or leg of lamb or any other meat you want to try.
Yes! And when you serve (any type of meat) - CUT IT ACROSS THE GRAIN to enhance the “tenderness” !
If you cut “with” the grain, less expensive cuts of beef may seem “stringy”.
I have made braised pork shoulder many times. It's good, but very fatty. It's advisable to skim off some of the pooled fat.
Now days, US use Pot Roast as a special, non-holiday, meal, like Sunday dinner with the family. Then, left overs get used during the week.
It _can_ be any cut of meat, but the correct one is a chuck roast. 🙂
You are absolutely right! My mother would make this with mutton when we had it!
The iron pan gets hot from the oven slower, and it also transfers heat to the meat slower, so it cooks slower than a steel pan and generally cooking something slower is better for the taste. The reason to seer a crust on beef before roasting is to create a seal on the outside, so that the juices don't run out as much, meaning juicier meat. The potatoes and carrots are cooked in the juices that do leak out
Yes! So happy you're making this! Cooking it hot in the pan before it bakes gives it a crust and creates a maillard reaction, which caramelizes the sugars in the meat, and creates a better flavor.
Helps keep it moist, too. 😊
Helps seal in the juices. 😊
@AnyaMidkiff that too! There's a ton of great reasons to sear meat before long roasts.
Ok, great job... Next time try serving it with artisan bread to sop up the pot gravy. When I was a kid and the meat was eaten we ate the gravy on bread as a meal in itself.
@lilyhedges25 💯 It's fun checking these out, comments, too.
Well done, André. Not to belabor the topic, but browning the meat causes sugars to come to the surface and caramelize (as the person said previously - the Maillard Efrect). This not only seals in the juices, but the caramelized sugars (also called fond) add a huge flavor boost and depth to the dish. You can use the wine that you added to wipe around the bottom and sides of the crockpot (called deglazing) to get every little bit of fond working in your dish. 15:40
The Maillard reaction is different from caramelization, although they both involve browning.
That's a fine looking piece of beef. Will work perfectly.
I just leave my onions in big chunks. Same with the carrots and taters.
Yes on the garlic and tomato paste!
Now you see the beauty of low, slow cooking of your meat. That's why American BBQ is so good.
I just did a pot roast a couple days ago. Made hash for breakfast today with the last of it.
Oh ! 3 minutes in and I can finally use my biochemistry degree here!!!!!!!!!!!!! So You want to brown the meat because it goes through a process called the Maillard reaction. It's a chemical reaction between amino acids and the sugars in the meat to make melanoidins which gives caramelized meat its distinctives flavor!!
Amazing job! As a U.S. citizen who has eaten this dish my entire life, I’ll only say this: don’t use some gadget to cut veggies. You have a knife. Use that! For this dish, we are not looking for perfection. It is a rustic dish. My favorite version involves a pound (½ KG) of mushrooms and a bottle of wine.
A bottle?!
@@AMourningMist The alcohol burns away and you just get the flavor from it.
A assumed the wine was to drink while it cooked
@ 🤣
@@spadej791 That's what I was thinking!
We make pot-roast several times a year at my house. First, we eat it as a roast, then we eat it as a stew which adds a can of mixed veggies to the leftovers and water to the fat broth, and then a soup, which may add another can of mixed veggies and a can of beef broth to it, so good. We never let the roast go to waste, whether it's beef or pork, but if we get tired of the soup we toss out, or sometimes we will freeze some of it to use a soup base flavor cube later on. Since a soup makes a good breakfast, we usually finish it, eventually, but sometimes you get sick of stuff and it's time to toss it before it actually makes you sick. My point is that one good pot roast is a savory feast you can eat for days and days which makes it a frequent go-to in the American diet. And it is one of those many American food staples that isn't "commercial". If you were to ask me where you could go to eat pot roast at a sit-down or fast-food place, I couldn't tell you, and the reason I couldn't tell you is that it is not a fast-cook meal. You'd have to find a "soul-food" place, or a BBQ place that also sold "soul-food." And even then, they probably wouldn't have it all the time, because this is not a meal you can speed up as that would dry out and burn the dish instead of making it so tender and so good. But anyway, where I live in the South this is just "home cooking." It's something anyone who knows anything about cooking knows how to make.
I was not prepared for your pronunciation of Worcestershire sauce, but I think you nailed it!
We also make pot roast several times a year. Pan seared (no flour) seasoned and then crock pot on medium for 4-5 hours depending on size, putting the vegs on top. I like to add just a little fortified red wine or beer for a bit of liquid. 2 meals each and it's usually gone. There are 3 of us.
i love that you jumped right in to make this soon after the other video. i hope you enjoyed it as much as we Americans do. you need more seasonings though...lol
Oh, my friend, that was amazing! Looked like it turned out perfectly. I'm so glad you tried it and liked it.
Omg I'm technically in the first hour crew 🙌🏾 I watched your club sandwich video earlier today and I wanted to comment that I love the amount of research/preparation/curiosity that you put into every dish that you attempt to recreate at home versus some other people who just haphazardly throw things together and claim that they are making American dishes. There are no stupid questions!! Never change! Keep being amazing! 🙏🏾
As I said. We do a double batch of the meat. Half is for pot roast, half is for the best beef stew you'll ever know. Then, for the beef stew, you can actually have excessive liquid going on so you can finish it with dumplings on top. It's a multi-day, extra step process. I think it's worthwhile for very special occasions.
As a chef here in America, the color of your olive oil is to die for. We use high end EVOO and it’s that color as well and it also happens to be the price of a mortgage lol
For those who don’t know, the greener the olive oil, the better the quality, flavor, and mineral properties. We love your content, dude
That olive oil does look good!
Hahah it helps when you live only miles away from where the olives are grown, I guess
While I have you here... Do you have a opinion on Paesanol organic olive oil? It's $50 for like 40 ounces... Worth it? I can't afford the really fancy stuff but I'm trying to clean up my diet.
TY! I didn't know.
Unfortunately, the current regulations in America allow olive oil adulterated with seed oils to be labeled as "olive oil". The only way to ensure that you're getting real olive oil is to buy "extra virgin olive oil".
3:51 Browning the meat causes the maillard reaction to occur and adds flavor. If you've ever tried a smashburger it's the same principal at work.
I really enjoy watching you make our recipes! I wonder, could you make a Portugese dish and show us how to do it? I would love to try something; my daughter is half Portugese but we don't know anything about the culture over there.
I love this suggestion!
@@farrellrouse4820
Me too! I would love to se Andre make some Portuguese dishes!
This is a lovely rustic comfort food. Leftovers can be used as a sandwich and the broth soaked up in bread.
Also great for Pot Lucks. American get together where everyone brings a favorite or assigned dish. Depending on how organized it is, some people get very competitive if someone else brings the same dish.
Yeeessss!! This is classic dish for us on holidays, special occasions, or when you want a really hearty meal on a cold day. We let ours cook for about 5-6 hours on high, or 8-9 hours on low (in a crockpot). The whole house smells sooooo good while it's cooking. I love, love a good pot roast!
I coat my meat in a dry spice rub, then some flour, and brown/sear the meat on all sides in a pan before putting it in the pot to cook. I deglaze the fond with some red wine, then dump the gravy and meat juices into the pot. The flavors are outrageous.
As a native Texan, I love to make pot roast and beef stew all year round. Great comfort food!
Andre, Sunday supper for us after church was always roast with veg or fried chicken. My mom was an amazing home cook. It brings so many fond memories of the family, total of 8, gathering around the table. Thank you for sweet memories. I hope this becomes a nostalgic dish for your family as well. Bless you my friend.🙏
Perfect size roast Andre'!
Very legitimate family size roast even here in the States. Your Portuguese " Dutch Oven" is also perfectly legit as well. My wife has a blue one just like yours as well as several sizes of Iron Dutch Ovens. Your technique is also spot on! Season to your own taste. Experiment with other veggies, ...etc.... is the American way.
Who doesn't like Portuguese Wine?
Ya baby!!
Bon Patit !!!
Canada here love One pot, clean up slick, I make many 1 pot recipes to avoid the clean up after. This is usually a Sunday meal with leftovers feeding us a couple more work days helps plenty!
With the added benefit that it tastes even better the next day!
I always make twice as many potatoes for the leftovers. Usually we make stew
@@kathybouziane5269 Yes, stew and chili too!
André screaming "give me my onion" had me in stitches....that contraption will be the death of him😂
I love that you made something that every american knows. And seeing your reaction to what we call real american food made me smile. Have a wonderful day, and enjoy
I totally enjoyed watching this video with the Pot Roast. It's your enthusiasm to try something new to you and is so beloved by many Americans
Lol, I passed up my Friday favorites to watch Chef Andre, our Portuguese American chef! I guess this means you're cooking comedy is my favorite.
He cracks me up with his Chinese machine lol! "GIVE ME MY ONION!!" 😂😂
The "country rose" singing struck my heart. I was 17 and working in a hotel in Aurora Colorado when I met John Denver (1990). He was a very kind and sincere man, and in retrospect was lucky to see how kind and sincere he was with his fans. In this case it was with a few dozen people. I only mention it because I think this youtuber would have liked to have met him too.
From the Wyoming cook that loves to ski to John Denver!! In the Rockies!! Nothing better!!
Immediate 👍. This was the meal my grandmother made me every time I visited her. She also always had a 7-up cake and strawberry shortcake for dessert.
Yum!! 😋
Grandmas are the best!
American Pot Roast is delicious, if done right! Hispanics have something very similar called "Cocido" which means in English, "well cooked". Both are delicious pot roast/soups!!
A nice glass of red wine goes so very well with this dish 🍷. Bread or soft rolls with butter are a must too, especially to sop up the gravy.
I absolutely love that you really make the food properly. So many don't seem to trust our recipes because the ingredients and methods don't make sense to them, so they make weird substitutions and then don't understand why the food is so popular. When you follow the recipes - then you can see why we like the stuff. You also understand that we all have family recipes, and seem to grasp that they are all small variations on the basic. I like that you choose a single recipe and follow through. Instead of trying to take parts from multiple recipes and wonder why it isn't working - another thing that others seem to do. (like your first BLT attempt. LOL). I hope you DO try other versions of the stuff you really enjoy. Take out stuff, add different things - make it YOUR family recipe. The key though is making an actual American version FIRST - which you excel at!!! You are still the only one to make a proper PB&J sandwich on the first go!! Keep up the good cooking!!
You sear the meat to hold in the juices so the meat doesn't dry out , you are killing it my friend by the way !!!!
This is a myth and was disproven years ago.
We like it that way! We also, instead of putting the potatoes, we make mashed potatoes and gravy out of the broth.
So make your roast like you did in the video, but take out the potatoes. Make mashed potatoes. 6 russet potatoes, peeled and chopped. Put them in salted water and boil until you can get a fork through. Drain, while they are steaming hot, use your drill mixer that you like to use, add salt to your taste and mix, add 6 tablespoons butter, but one tablespoon at a time, add in Hot milk 1/4-1/2 cup depending on how you like it and add pepper. For gravy, 2 tablespoons flour, cook 1-2 minutes, take 1 1/2cup roast broth and slowly add and cook until thick. If you swipe the back of spoon with your finger and it stays you made it perfect. Take a nice pile of mashed potatoes, put your roast, carrots and all yummy stuff and nest it in the mashed potatoes and spoon roast gravy….❤ soooo good! One of our favorites in my family!!
You make My day with your smile, humor, enthusiasm…cook on, cook on, cook on!!❤
I cook a roast with baby potatoes at least every other month . Take the lazy out Put it in Crock pot and let it cook overnight It comes out tender and flavorful. I do add a little Worcestershire sauce and Pk of French onion soup mix
Searing the edges is important. Also, chuck roast is best - roast with any fat on top to drip down - don’t trim the fat. (Use drippings afterwards for gravy.) chuck roast is labeled as blade roast, 7-bone roast or arm roast. If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast). Oops… no gravy because you made a sauce ahead. Looks good!
Becoming one of my favorite channels on RUclips !! Great content and you seem to be a genuine nice guy !!!
The Portuguese Chef Cooks American again! So happy this was such a hit.
So glad you made this. You did amazing, Andre! We just had Pot Roast last night. And, the leftovers are awesome.
First in comments... pot roast is 🔥 , in the 🇺🇸 we usually prepare it and let it cook on low in a crockpot for 8-9 hours, while were at work , and once u get home it's done.
exactly, it's something you can setup before work and when you get back, you have the comforting aroma of dinner that's just saying "welcome home".
And the house always smells amazing when you walk in.
That what my parents did they just throw the roast in the crockpot with the veggies before work and come home with roast!
Yes, we used the crockpot, too. But it was often our Sunday dinner.
I always love walking in the door (even if it’s putting something in the oven and right before it’s ready going out to get the mail) and smelling the food that is cooking. 💜
I'm so glad that you enjoyed it! Can I just tell you that I had a smile on my face the entire time you were making it because you were so funny and adorable. Absolutely precious!
It makes me so happy that you enjoyed this, I grew up on pot roast and similar dishes. Your wife at the end was so sweet 🥹
We r making a pot roast tomorrow for dinner. I LOVE LOVE LOVE pot roast!!!! Im so stoked y'all made this!!!!
CONGRATULATIONS TO YOU FOR YOUR 1st AMERICAN-STYLE BEEF POT ROAST!!
Searing The Beef First Adds So Much Flavor, And Allowing The Seasonings And Other Ingredients To Marry, (Mingle), Overnight Will Produce Any Even More Amazing Flavor!
My favorite pot roasting Portuguese guy!!!!! Hello from Tucson Arizona!!!! 🌵 🏜
Excellent!! Great job Andre!! Keep the fantastic videos coming, we will be there to share your journey!! 🤗❤
Searing meat on high heat before baking produces the Maillard reaction. It changes the color and flavor of the surface by caramelizing it. The same thing happens when you fry onions.
You nailed that! That's exactly how I make mine at home too. It's even better the next day!
That is a great looking piece of meat. Perfect for a pot roast. Even a tough cut of beef can be perfect considering how long it cooks.
You'll get a lot of use out of that Dutch Oven. Start cooking on the stove, then put it in the oven. Can make soups, stews, sauces (like spaghetti/tomato sauce), roast chicken. A worthwhile purchase, even if you purchased it for us.
You can also bake bread in a Dutch oven. I even baked a loaf of bread in my cast iron skillet without a lid. It came out perfect.
And you can bake cakes in it too.
Enjoy your new favorite go to everything 'pan' 'pot' 'baking dish' 'dutch oven' It's title depends on what you're making - lol
Let's suggest Andre to cook with Corningware!
Wow. Kudos. As a 50+ year American home cook - you did a fantastic job. 🎉The addition of wine is like Julia Child’s beef Bourguignon French recipe. (In her American cookbook) You might want to try it without the wine. It has a stronger beef flavor and tastes different. But just as delicious. I prefer it over the beef bourguignon recipe.
what matters in the roast is that it is well marbled, meaning you see white fat in it in a marble type pattern. I would leave the fat on and cook fat side up. you sear it to seal in the juices and to have the lovely crust too
"They said it's a Spanish cow, and I said "bye". They said "Wait, it's actually a Portugese cow. ... "OK""
lol :)
Some fresh baked bread with butter goes well to sop up the juices.
"We'll never use a Chinese machine for an American recipe."
I absolutely promise you that most American's don't even follow that rule.
We had a nice shoulder roast for Christmas dinner. I always cut my onions in wedges and never chop them. I like to set my roast on the onions.
love that once he starts he cant stop lol. pot roasts a sooo good done right.
This could be a whole new channel for cooking!
Amazed at your kitchen skills which I have some but not much.
This Pot Roast looked excellent!
YAY !!! YOU MADE THE POT ROAST !!! WELL DONE !!! You braise (brown the exterior) of the meat like that to make it more juicy.
3:54 you’re carmelizing the outside, meaning you’re turning some of it into sugars that add flavor. That’s what the browning of meat is. Once it’s in the liquid some of that will dissolve into the broth adding a deeper beef flavor, which cooks into the vegetables and the meat.
Not caramelizing. It's the Maillard Reaction which is different.
Ok this is my first time watching you cook and I must say I giggled, when I saw your American Flag Apron, that IS the Best Apron I've seen in a LOOOONG time.
The pot roast looks amazing, you keep outdoing yourself every time you’re practically an honorary American! 😂 But never be afraid to use something ugly or broken, part of American cooking is trial and error and doing it for those you love! Also your wife’s reaction was basically leave me alone let me enjoy this, I adore her too 😂😂
You want to heat meat and vegetables up to a searing temperature because you are caramelizing the natural sugars in the food. This only happens at higher heat in a relatively dry pan/grill/pot. What you are essentially doing is building layers of different flavors that add dimension to the overall eating experience. If you didn't do this everything in the pot would generally meld together in terms of a basic beef flavor and result in something more like a very basic beef soup.
A lot of people say it "seals in juices". That is a misnomer... it has no real effect on moisture retention (in fact it kind of does the exact opposite). But whatever. What you are really doing is caramelization, evaporating some moisture in the tissues, and this lack of moisture allows some of the fat, proteins, and complex carbohydrates to start to break down due to the higher heat. These actions will release organic compounds into a state that is soluble in a polar fluid (e.g. water). And in Turn those substances can now bind to the receptors we use for taste and smell when previously they were chemically unable to be detected. Most of these compounds bind to our savory and sweet receptors.
And a lot of those compounds are what you will find at the bottom of the pan. In French cooking this is called 'Fond' and it tends to form a sticky coating on pan...and thus in French cooking you tend to add wine, water, stock, cream, or butter and loosen this Fond with in what is referred to as "Deglazing the pan". This is where most of the best stuff used in making sauces comes from.
I usually search my meat in bacon grease with seasoning before putting it in the crockpot. I usually add chopped onion and a few bay leaves and red wine as well.
That's sounds similar to beef bourguignon, which is a classic French recipe for beef stew.
This is so great! I just watched your video earlier today where you watched Cowboy Kent make pot roast, and I commented that I'd love to see you make it. I'm so glad I didn't have to wait long! 😊😊😊
You will find that cast iron pan has many uses, I even bake bread in mine in the oven. Love pot roast.
Real cornbread is cooked in a skillet.
Grew up with weekly pot roast. There are so many great ways to use leftovers. My favorite is Mulligan stew served over a slice of bread. Mom! We don't put tomatoes or tomatoes paste though.
WOW my Portuguese friend you're fast! So looking forward to watching this video!
I wish you would share more about Portugal. It has an amazing history and culture... and food. Do you have a favorite dish you could share with us?
No! Brown the roast with fat side down first then roast it with fat side up!! Don't trim the fat until AFTER cooking.
Portuguese American here. Although the last member of my family to set foot in Lisbon was over a hundred years ago. Your flowery compliments to our culture here has the aroma of propaganda, but your kindness and good intent are always entertaining and feel genuine. Thank you for your wonderful videos.
Thank you so much, my friend!
BRAVO!! Great job cooking American Style Pot Roast Andre!! I can smell and taste yours through the computer screen! Delicious!
10 all the way!! Great job.
And you want to know a secret my friend? You will have this feeling EVERY SINGLE TIME that you make this dish. It NEVER goes away!
that looks like a "blade" roast, it comes from the similar region next to the chuck roast on the cow. its also very good for braising like in pot roast.
Love to hear how proud you are of your country’s products.