My Favorite Chuck Roast recipe. 1 pack of dry AuJus 1 pack of dry Ranch Dressing mix 1 stick of butter Mix dry AuJus and Ranch packet together in a bowl, then pour over the top of the roast in the crock pot, completely covering it. Place the stick of butter on top of the roast. Cook low and slow for about 6 hours or until tender and falling apart. Use the drippings to make gravy.
Looking back for 60 some odd years, I was a really fortunate kid. In a family of four boys and parents, my Daddy and I were the only ones that liked bone marrow. You can't hardly find cuts like that anymore. Great video! Thanks.
@@1982MCI hi , I was born & grew up in aBRITISH CROWN COLONY, & my maternal grandmother loved a marrow bone, so as I grew up, I grew to love it on buttered toast , in SOMEbeef houses in NYC that is a SPECIALTY , I still like it , as a child Ialso loved how she cooked TRIPE, , Ihave NOT been to a REAL BUTCHER SHOPin years, soHave NOT had a cows tounge, , we ate lots of great stuff back then ,, 🏴🇬🇧🇺🇸🇺🇸
Both brothers are truly blessed. Most importantly they love what they do just watch anything they post! They always present to family and friends and everyone who cares about what is important to you as a consumer they have always been top notch !! What I can I say they are honorable Men. Great job..
I can never remember which roast cut provides a particular flavor and texture profile. Seeing you carve them and explain where each comes from will help me when I'm preparing meal plans. Thank you very much.
I would like to thank the both of you gents for your knowledge and expertise. You all remind me of a time some 55 years ago going to the butcher shop that had sawdust on the floor and watched the butcher cut our meat and bacon. Who knew that would put a knife in my hands for 17 years dissembling seafood. Bless you all. Stay Safe, Bee Well. Regards, from N.Tx.
Great video guys! Carnivore diet here, make LOTS of roasts in the croc pot. Mine are all tender & juicy after a quick salting & browning both sides, an hour on high and then 4-5 hours on low and NO WATER or veggies added. So much flavor and you can get to more of that healthy flavorful fat when not adding water. Some people make awesome gravy with it but I just drink it. I like your tip on the bone-in arm roast gonna try that real soon. Thanks guys!
Northeast US, you never seen arm roasts. Pot roast is either a chuck or a boneless bottom round, either the rump or the lower bottom. Supermarket meat cutters get large vacuum sealed sections; not whole quarters. Definitely going to remember the bone makes a big difference when slow cooking pot roast.
Seth , you should be teaching at a University! So well narrated and informative!! I used to work at a packing plant on the kill floor. This is way more fun than that ever was!
Seth you hit the nail on the head! The roasts I usually get at the store is either Bottom Round, Eye Round, Chuck or London Broil. My favorite is the Chuck Roast because it has more fat than the others which gives more flavor. Thanks so much guys for doing this comparison and breaking down all the cuts so we can actually see where they come from.
Wonderful video guys! Thank you so much for doing this one. I LOVE roasted beef. I have to say that a bone in chuck is my personal favorite and I'm just not into eye of round at all. But that is why there is chocolate and vanilla! People have different tastes. No one is right or wrong, simply different.
Love the video! Mad knife skills. Great topic ... I would have liked to see the bone-in chuck in the running. Getting some of the marrow in on those first bites of the arm gave it an advantage. I know chuck doesn't give you that marrow bone, but I do prefer it to the arm. Over the past few weeks I have made pot roast twice, once with a bone-in chuck and once with the classic arm roast. I gave both cuts two hours of hickory smoke before browning them and putting in them in the Dutch oven with onions, carrots, celery and liquid and going low and slow. And after all was said and done, I liked the chuck better. It took the smoke better, cooked faster, and was just a tad bit more "beefy." And I really like the mouth feel of chuck. I think only brisket can beat it and not by a lot.
First, am I the only one that wants to chew on that netting he threw out? As always you guys did not disappoint. You showed where each cut came from and what each cut offers as far as texture and moisture content. The bone in would be my go to and some of that on a poboy bun with a little mayo omg. Keep up the great work .
I can't be alone in being impressed by how quickly you turn a quarter of a steer into a roast. I find it really interesting to see where all the different cuts come from. I always like to see the patient puppy dog get a little taste of the meat, you know he was just waiting. Nice video, can't wait for the next one!
Just subscribed! I remember many moons ago when we used to watch true butchers do this work while the rest of their team used to sell meat frantically!!! The last time I saw an "arm roast" was when I was really young.....Great job all of you!!!
I butchered up a whitetail doe a few weeks ago. I really enjoy meat cutting and would totally do it for a profession. Love watching you guys and stopping at the store for quality food and service!!
Ok. My favorite roast is the eye of round but I slice it against the grain, then take that great broth and make gravy to ladle over the top. We really enjoy your videos. Thank you for all your hard work.
I still enjoy the eye of round as pot roast when its served with mashed and the juice. Its the one that still holds together so you can slice it, if that matters. It tends to go on sale more often than the other cuts also, so I buy it at a much lower cost and freeze them. Wish I could eat the bone in arm once a week though.
Watching you fellas cook is almost as much fun as watching you break down the animals! It's helped me out a lot and saved me a lot of money by buying larger cuts, thank you! 👍💓😃
Thank you for this explanation. It explains my hit or miss on juicy vs dry roasts over the years. Now I can verbalize what I want for which type of dinner I'm wanting to make.
As a chef, it's nice to see real meat cutting again, used to have to do it daily but now it seems we can't do it anymore because no one wants to learn and it's more cost effective and "safe" to order already done> I appreciate seeing someone that still does it the old way
We ate a lot of round steaks in red eye gravy growing up in Louisiana. Once or twice a week. The steak was very large and round, cut thin, about a half inch thick. It had a little round bone that sat a little off-center. It was awesome. Chewy, but one of the purest meat flavors one can imagine. The steak was thin, and the whole thing was cut 100% against the grain. When you set the steak in a pan on a low flame, it made the best reddish brown drippings. Once it stopped oozing blood onto the sizzling pan, remove the steak to a plate, add your chopped onions, celery, bell pepper, and a little bit of carrots. The sweat from the vegetables would loosen the drippings. Add a cup and a half of water, put the steak back in, put a lid on it, and start the rice. OMG!
Meat cutters in grocery stores that I've talked to don't know what a round bone arm roast is. All they know is what comes in the box and they don't know that very well. Nice video, thanks for sharing!
DESERT FOX, hi you said it correctly, there are GROSS DEFFERENCES, a BUTCHER, can break down an carcass,,BUT MEAT CUTTERS do NOT KNOW, HOW, they ONLY deal with PRIMAL CUTS IN BOXES!, I had that conversation with these BEARDED BUTCHERS years ago, when A&P had RACKS, of BEEF, for sale, I would pick out one, & have the BUTCHER cut it to my liking, then found 2 YIELD 2 in the case,so he asked me WHY I chose these? But he KNEW, but he did Not knew I knew, yield 2 has MORE USEABLE YIELD on it . THAN a 1. , but he WAS a REAL BUTCHER, NOTa meat cutter. 🇺🇸🇺🇸🇺🇸🇺🇸
Thanks for the comparison, guys! I drop a bag of peeled carrots in the bottom of the crockpot, a layer of peeled and cut potatoes and then the beef roast, covered in salt & pepper & mushroom soup. Pour in a can of cola and simmer on low all day. After I started hunting, and harvesting deer, I used venison. Just as good and the gravy just needs some flour, at the end. Give it a try!
My 13 year old daughter loves you guys and I'm glad I eat good when she watches you, for Christmas I have to order your seasoning pack ( order it and a shirt tomorrow) a win win for me.... your spices and her cooking for me love it. Had bless and MERRY Christmas
Awesome video, now I know what roasts I want to get and for what purpose. No one has taken the time to do this level of explanation, at least not that I have seen. Keep doing You!! You guys are making us all smarter about the food we eat. Great video!!
So,I watched this the other day. And this past Sunday I put a chuck roast in the crock pot first thing in the morning. Seasoned it with your black blend and onion and garlic. I cooked it on low for 10 hours. It was very good.
Thanks for explaining that you weren't doing the shoulder quite the regular way...had me confused for a minute. Good videos, and am so glad to see more information out there connecting people back to their food.
My favorite cut for barbecue beef is the flap on the top round. One of my pet peeves is when the supermarkets leave it on and then display London Broils that are more cap than top round.
If you’re making the eye of round as a roast make it the day before and refrigerate it. Then you can slice in half inch slices and warm it gravy made with the cooking liquid.
I have found the best way to cook eye of the round is at medium heat and only to medium rare or medium. I prepared one two years ago from Christmas dinner that was cooked in parchment paper. I barely got to have any! My wife’s family was eating it as fast as I could carve it.
I was enjoying your pot roast 'cook off' while enjoying some of my own. Growing up, my mom always had the bone with marrow in hers...she loved it, it grossed me out. You will not believe what kind of beef I'm eating: Prime grade chuck roast! When I saw these at Costco, I bought 15 pounds. I love beef, used to cook it in Scottsdale going through university. This is so flavorful on it's own. I actually took photos of the marbling it is a thing of beauty. Thanks for the vid, always like stuff with beef in it.
Oh this was so informative I loved it, I am actually making a small roast tomorrow, forget the cut of meat but I've made them before and love it, only downside is I don't have any of my fresh herbs ready for cooking yet :( I always cook roasts with fresh herbs, garlic and salt and pepper with a bit of butter as well, mushrooms, carrots, cornbread and rice 🤤
Man these guys need way more views!!! Best butchers hands down on RUclips!!! Keep it going guys!!!! Love to see more smoking meats and comparing videos!! Love em!!
Thank you!! I like the Mississippi version. Sear it on all sides, put it in the crockpot, salt and pepper, but may try your Original Blend, I love the fragrance of it. Top with ranch dressing seasoning, a stick of butter, and pepperoncini peppers.. (several because I love them with the beef fat.) I will try the chuck bone-in next time... nothing better than the "beloved " bone marrow.
I'm so getting a roast for Thanksgiving ... Thanks for giving me the best idea of the year so far... I'm going to ask my mom if she want to help me ... I'm an old Momma's boy because my mother cooks the best and everyone should love their mother's kindness even if their not as great as my mother in cooking..
As always I love your vids, Their educational and fun at the same time. Eye of round is always our pulled beef BBQ, some bbq sauce, pickles and onions, or even some hot slaw!!! Our roast we use bone in roast, carrots, onions, celery, potatoes and turnips with a little wine.! I am in a roast mood now. Need to get some of your rub to try, your website is being finicky, tried twice it wont go thru, I will try from work. Thanks heaps and keep the great vids coming!!!!!!!!!
I am 70 years old and this is the very first time I have ever heard of an arm roast. Apparently I must spent my existence under a very huge rock....possibly a boulder..
Love crock pot roasts. Olive oil on top with bay leaf, minced garlic cloves, sea salt, cracked pepper. Than surrounding carrots, celery, potatoes cubed. 1/2 cup water. Low heat for up to 8 hours. Then gravy. Left overs= Mayo sandwiches. Cheers
You are right about a tough roast. Low and slow is the only way to go. I do my roasts at 250 degrees for at least 6 hours. I will go 8 hours if it is a large one.
My mom always used salt, pepper, coated with flour, browned all sides, then slow cooked on the oven with loads of freshly ground horseradish on top. The flour made the gravy and later added potatoes and carrots. Maybe onions.
Those eye of round roasts are great smoked to a medium rare and sliced thinly for sandwiches. I love those for hot beef sandwiches with mashed potatoes and gravy.
I tried the Chipotle, Cajun, Original and Black back in Sept 2020. Right after I was done with the 4, I ordered buckets of the Original and Black seasoning. For me, these two hit it out of the park. Glad you guys did bags to refill my buckets in the future. I still have plenty left and I've been using them for about 90% of the time I cook. Now I'm curious on trying Hollywood.
I always get the chuck roast. I brown it and put half a cup beef broth in a roasting pan and cook it for 3 hours. Comes out amazing. Now I want to try that sirloin roast on the end there.
My favorite channel hands down!! Thanks for all of your videos and tips guys! If I lived near by I would definitely apply to you shop! Looks like Bone-in Pot Roast is on the menu tonight!!
This helped me so much in choices I have to make with the beef I have ordered and how to have it cut up. I know now I want more cube steaks and bone in roasts. This is the direction I was going but now I have a good reason for it! Thank you for sharing the information.
Great video, I really like the side by side comparison with all things being the same, ie., water and spices. I enjoy all your videos very educational. Keep up the good work!
Just a little follow-up …….I asked at a highly regarded local grocery chain store for a bone in arm roast, the butcher replied that he hadn’t seen a bone in arm roast in over 10 years. The boneless ones work fine for me and this is now my go to roast for a slow cooker.
I had no idea how to cook a roast until a crock pot started being my go to for dinners. The crappiest, cheapest, roasts, can taste pretty amazing when done in the crock pot
Had 2 deer tenderloins cooked in the crockpot all day today with taters,carrots,onions and couole stalks of celery!! Was great with good ol cornbread!!!
I've learned so much from watching you guys. Thank you and please keep the videos coming. Best wishes to you and your family's. Stay safe in the field.
Thank you for another great video!! I enjoy watching you explain where our cuts of meat come from!! I definitely need to order some of your seasonings for my own cooking.
I dont know how I stumbled on to you guys, but I'm sure glad I did. I feel as though I have learned so much. To the average joe, they are just names. But to see where from the animal they come from you start to understand. Thanks guys.
I've been subscribed with my other channel for about 2 years... This is my main channel that I currently use and of course subscribed again recently. I love the content and have learned a lot on butchering especially when it comes to deer. Now just waiting for the black and Cajun seasoning to arrive! Just butcher a doe on Tuesday
I generally avoid bones in my roasts but I see what I've been missing. Going shopping tonight looking for a couple of those bone-in arm roasts! Looked fantastic!
@@jabingox772 "dog bones" are $3/lb. That's what they charge for waste these days now that people are making pho. Total rip-off. Everyone is trying to screw you. Same with ox tails and beef tongue.
Old school is roast with bone ...in SWEDEN we called shoulder .(.Märgpipa )and chuck for (högrev). Young ones today do not what to do if it has a bone or they say they do not have time to cook. Love your videos...I worked as a Butcher/meat cutter for 16 years in Sweden and now 21 years in the USA. Well, i have to say here, working in a Grocery store for a food chain it is no butchering ...it is meat slicing.....sorry to say.21 years ago in Sweden, I had .... 6 ... 1/2 of pork.2 ..1/2 beef1..1/2 veal..6 Whole Lambs and 1 Whole wild bore a week in a small neighborhood store and once and a while I got 1-2 moose un the fall and some horse meat.It is a lot different .like a knuckle ..here it is sliced in-store as a sirloin steak, well in Sweden we get 3 roasts out of it. If you use the cap and use a net and roll it be a roast. When i got here 21 years ago and got a job in a store ...it was a ..chock for me and just slice some meat into steaks and it has different muscles, made no sense to me, like round steak. Slice the whole round.(top round, the bottom round eye of and sirloin in one big steak.Love your videos. done this craft for 37 years and i still learn something from you. Love it.....Hope i sometimes can afford to buy your seasoning, as a meat cutter in a store in KY you do not get good pay... sorry to say. it is hard times.But i will always watch and follow you guys..I even told new guys that I hire to watch your videos to learn,and i do my part..Love your videos and I hope one day(if I get a vacation or retired ) I will come and see you guys...
Been subscribed for a really good minute...and actually learned a little bit of things from watching your videos. Acquired a good taste in meat from watching the video when you guys showed all the different cuts of beef and pork. 😄💯
I can quarts of French Onion Soup. I throw a quart of it over my roasts and you talk about delicious roasts and gravy is to die for. I tried it with store bought soup and was horribly disappointed. Find an ole gal that cans and give it a try.
The chuck eye steak is my normal go to steak. I actually have gotten so accustomed to this cut that I prefer it to ribeye. I cook it indirect with lots of butter and smoke. It makes the neighbors cry when I fire up the pit.
I can't believe we haven't subscribed until now! We watch you on our TV You Tube most the time. After hearing about your huge, amazing give away, my BFF said hey we're subscribed, YES?? I THOUGHT WE WERE! But just checked in and wow was I surprised! BUT WE SURE ARE NOW!!! LOVE YOUR CHANNEL! 💘
My Favorite Chuck Roast recipe.
1 pack of dry AuJus
1 pack of dry Ranch Dressing mix
1 stick of butter
Mix dry AuJus and Ranch packet together in a bowl, then pour over the top of the roast in the crock pot, completely covering it.
Place the stick of butter on top of the roast.
Cook low and slow for about 6 hours or until tender and falling apart.
Use the drippings to make gravy.
Looking back for 60 some odd years, I was a really fortunate kid. In a family of four boys and parents, my Daddy and I were the only ones that liked bone marrow. You can't hardly find cuts like that anymore. Great video! Thanks.
Bone marrow is the shit! My Lord it’s full of flavor!
Nowadays a lot of places cut out and sell the marrow bones separately. Booooo!
@@michaelholliday6037 I could live a happy life eating nothing but marrow and bread!!!
@@1982MCI hi , I was born & grew up in aBRITISH CROWN COLONY, & my maternal grandmother loved a marrow bone, so as I grew up, I grew to love it on buttered toast , in SOMEbeef houses in NYC that is a SPECIALTY , I still like it , as a child Ialso loved how she cooked TRIPE, , Ihave NOT been to a REAL BUTCHER SHOPin years, soHave NOT had a cows tounge, , we ate lots of great stuff back then ,, 🏴🇬🇧🇺🇸🇺🇸
How did you spend Veteran's Day 2021? ... Watching men cook meat and loved every minute of it!
I did the same. Came back today to watch it again!
@@pjcurry88 🥳
I ate rotten asparagus and puked all next day.
@@bumblebee623 🤮
That’s how real men spend Veterans Day
Both brothers are truly blessed. Most importantly they love what they do just watch anything they post! They always present to family and friends and everyone who cares about what is important to you as a consumer they have always been top notch !! What I can I say they are honorable Men. Great job..
Great advice! - "If it's tough, you didn't cook it long enough".
Totally love your videos - learning so much! - Thanks!
I can never remember which roast cut provides a particular flavor and texture profile. Seeing you carve them and explain where each comes from will help me when I'm preparing meal plans. Thank you very much.
I would like to thank the both of you gents for your knowledge and expertise. You all remind me
of a time some 55 years ago going to the butcher shop that had sawdust on the floor and
watched the butcher cut our meat and bacon. Who knew that would put a knife in my hands
for 17 years dissembling seafood. Bless you all. Stay Safe, Bee Well.
Regards, from N.Tx.
Great video guys! Carnivore diet here, make LOTS of roasts in the croc pot. Mine are all tender & juicy after a quick salting & browning both sides, an hour on high and then 4-5 hours on low and NO WATER or veggies added. So much flavor and you can get to more of that healthy flavorful fat when not adding water. Some people make awesome gravy with it but I just drink it. I like your tip on the bone-in arm roast gonna try that real soon. Thanks guys!
Thank you for sharing! That is very incredible!
Northeast US, you never seen arm roasts. Pot roast is either a chuck or a boneless bottom round, either the rump or the lower bottom. Supermarket meat cutters get large vacuum sealed sections; not whole quarters. Definitely going to remember the bone makes a big difference when slow cooking pot roast.
Watching you guys take down all that meat is mesmerizing. I love how you take us through the whole process.
Seth , you should be teaching at a University! So well narrated and informative!! I used to work at a packing plant on the kill floor. This is way more fun than that ever was!
Seth you hit the nail on the head! The roasts I usually get at the store is either Bottom Round, Eye Round, Chuck or London Broil. My favorite is the Chuck Roast because it has more fat than the others which gives more flavor. Thanks so much guys for doing this comparison and breaking down all the cuts so we can actually see where they come from.
Wonderful video guys! Thank you so much for doing this one. I LOVE roasted beef. I have to say that a bone in chuck is my personal favorite and I'm just not into eye of round at all. But that is why there is chocolate and vanilla! People have different tastes. No one is right or wrong, simply different.
Love the video! Mad knife skills. Great topic ... I would have liked to see the bone-in chuck in the running. Getting some of the marrow in on those first bites of the arm gave it an advantage. I know chuck doesn't give you that marrow bone, but I do prefer it to the arm. Over the past few weeks I have made pot roast twice, once with a bone-in chuck and once with the classic arm roast. I gave both cuts two hours of hickory smoke before browning them and putting in them in the Dutch oven with onions, carrots, celery and liquid and going low and slow. And after all was said and done, I liked the chuck better. It took the smoke better, cooked faster, and was just a tad bit more "beefy." And I really like the mouth feel of chuck. I think only brisket can beat it and not by a lot.
Great video fellas. My mom was a chuck roast master. I love a chuck roast dinner. This video reminds me of dinners at home with mom. Thanks
Dude y’all are awesome. Professionals is the word that comes to mind. Freekin professionals.
As someone who grew up with the roast beef master, my mother. This was a really fun video to watch, all those roast beef’s looked delicious.
First, am I the only one that wants to chew on that netting he threw out?
As always you guys did not disappoint. You showed where each cut came from and what each cut offers as far as texture and moisture content. The bone in would be my go to and some of that on a poboy bun with a little mayo omg. Keep up the great work .
I can't be alone in being impressed by how quickly you turn a quarter of a steer into a roast. I find it really interesting to see where all the different cuts come from. I always like to see the patient puppy dog get a little taste of the meat, you know he was just waiting. Nice video, can't wait for the next one!
Just subscribed! I remember many moons ago when we used to watch true butchers do this work while the rest of their team used to sell meat frantically!!! The last time I saw an "arm roast" was when I was really young.....Great job all of you!!!
Thanks for subscribing!
This is so cool. People can see where their meat actually come from on the animal and watch you guys cook it. This channel is awesome. I love it!
I butchered up a whitetail doe a few weeks ago. I really enjoy meat cutting and would totally do it for a profession. Love watching you guys and stopping at the store for quality food and service!!
Sounds great!
Ok. My favorite roast is the eye of round but I slice it against the grain, then take that great broth and make gravy to ladle over the top. We really enjoy your videos. Thank you for all your hard work.
Yes. Exactly how I do it. I also use for Baltimore style pit beef. Sliced thin for sandwiches.
I still enjoy the eye of round as pot roast when its served with mashed and the juice. Its the one that still holds together so you can slice it, if that matters. It tends to go on sale more often than the other cuts also, so I buy it at a much lower cost and freeze them. Wish I could eat the bone in arm once a week though.
Watching you fellas cook is almost as much fun as watching you break down the animals! It's helped me out a lot and saved me a lot of money by buying larger cuts, thank you! 👍💓😃
Today I have made my 3rd roast using this method. I will not cook it any other way. Love that you guys share you cooking passion with us!
Thank you for this explanation. It explains my hit or miss on juicy vs dry roasts over the years. Now I can verbalize what I want for which type of dinner I'm wanting to make.
As a chef, it's nice to see real meat cutting again, used to have to do it daily but now it seems we can't do it anymore because no one wants to learn and it's more cost effective and "safe" to order already done> I appreciate seeing someone that still does it the old way
I have never been so impressed by knife skills till now
Thanks for appreciating our knife skills, Lucas!
We ate a lot of round steaks in red eye gravy growing up in Louisiana. Once or twice a week. The steak was very large and round, cut thin, about a half inch thick. It had a little round bone that sat a little off-center.
It was awesome. Chewy, but one of the purest meat flavors one can imagine. The steak was thin, and the whole thing was cut 100% against the grain.
When you set the steak in a pan on a low flame, it made the best reddish brown drippings. Once it stopped oozing blood onto the sizzling pan, remove the steak to a plate, add your chopped onions, celery, bell pepper, and a little bit of carrots. The sweat from the vegetables would loosen the drippings. Add a cup and a half of water, put the steak back in, put a lid on it, and start the rice. OMG!
Meat cutters in grocery stores that I've talked to don't know what a round bone arm roast is. All they know is what comes in the box and they don't know that very well. Nice video, thanks for sharing!
DESERT FOX, hi you said it correctly, there are GROSS DEFFERENCES, a BUTCHER, can break down an carcass,,BUT MEAT CUTTERS do NOT KNOW, HOW, they ONLY deal with PRIMAL CUTS IN BOXES!, I had that conversation with these BEARDED BUTCHERS years ago, when A&P had RACKS, of BEEF, for sale, I would pick out one, & have the BUTCHER cut it to my liking, then found 2 YIELD 2 in the case,so he asked me WHY I chose these? But he KNEW, but he did Not knew I knew, yield 2 has MORE USEABLE YIELD on it . THAN a 1. , but he WAS a REAL BUTCHER, NOTa meat cutter.
🇺🇸🇺🇸🇺🇸🇺🇸
@@flybyairplane3528 We fortunately have had a real butcher shop open up in my area. Tell tale sign is a corral behind the building.
Thanks!
Thanks for the comparison, guys!
I drop a bag of peeled carrots in the bottom of the crockpot, a layer of peeled and cut potatoes and then the beef roast, covered in salt & pepper & mushroom soup. Pour in a can of cola and simmer on low all day.
After I started hunting, and harvesting deer, I used venison.
Just as good and the gravy just needs some flour, at the end.
Give it a try!
My 13 year old daughter loves you guys and I'm glad I eat good when she watches you, for Christmas I have to order your seasoning pack ( order it and a shirt tomorrow) a win win for me.... your spices and her cooking for me love it. Had bless and MERRY Christmas
Awesome video, now I know what roasts I want to get and for what purpose. No one has taken the time to do this level of explanation, at least not that I have seen. Keep doing You!! You guys are making us all smarter about the food we eat. Great video!!
So,I watched this the other day. And this past Sunday I put a chuck roast in the crock pot first thing in the morning. Seasoned it with your black blend and onion and garlic. I cooked it on low for 10 hours. It was very good.
I totally agree with you guys. I use eye of round for marinated jerky. (Since I no longer deer hunt).
Sounds amazing, Bob!
Thanks for explaining that you weren't doing the shoulder quite the regular way...had me confused for a minute. Good videos, and am so glad to see more information out there connecting people back to their food.
Man, you can tell these guys love what they do
My favorite cut for barbecue beef is the flap on the top round. One of my pet peeves is when the supermarkets leave it on and then display London Broils that are more cap than top round.
If you’re making the eye of round as a roast make it the day before and refrigerate it. Then you can slice in half inch slices and warm it gravy made with the cooking liquid.
I cooked a chuck roast in the crock pot 2 days ago so I'm with you. Of course it was awesome over garlic mashed potatoes. Thanks guys!
My 6 pack of seasonings arrived today, I got a tri tip and some ribs for the weekend. Cant wait.
You guys rock. You're all about family and friends. That's so wonderful. Stay the course!
Always!
I have found the best way to cook eye of the round is at medium heat and only to medium rare or medium. I prepared one two years ago from Christmas dinner that was cooked in parchment paper. I barely got to have any! My wife’s family was eating it as fast as I could carve it.
That sounds fantastic! Thank you for sharing, Steve!
I absolutely love when y’all cut it Cook it and serve it Up
I was enjoying your pot roast 'cook off' while enjoying some of my own. Growing up, my mom always had the bone with marrow in hers...she loved it, it grossed me out. You will not believe what kind of beef I'm eating: Prime grade chuck roast! When I saw these at Costco, I bought 15 pounds. I love beef, used to cook it in Scottsdale going through university. This is so flavorful on it's own. I actually took photos of the marbling it is a thing of beauty. Thanks for the vid, always like stuff with beef in it.
Oh this was so informative I loved it, I am actually making a small roast tomorrow, forget the cut of meat but I've made them before and love it, only downside is I don't have any of my fresh herbs ready for cooking yet :(
I always cook roasts with fresh herbs, garlic and salt and pepper with a bit of butter as well, mushrooms, carrots, cornbread and rice 🤤
Sounds great!
@@TheBeardedButchersit was delicious!
Man these guys need way more views!!! Best butchers hands down on RUclips!!! Keep it going guys!!!! Love to see more smoking meats and comparing videos!! Love em!!
Thanks, William! We'll get there!
I can watch y’all cut meat up all day long. Now I’m hungry! Great video!
Thank you!! I like the Mississippi version. Sear it on all sides, put it in the crockpot, salt and pepper, but may try your Original Blend, I love the fragrance of it. Top with ranch dressing seasoning, a stick of butter, and pepperoncini peppers.. (several because I love them with the beef fat.) I will try the chuck bone-in next time... nothing better than the "beloved " bone marrow.
Can't agree with you more, Pedro 👌
I'm so getting a roast for Thanksgiving ... Thanks for giving me the best idea of the year so far... I'm going to ask my mom if she want to help me ... I'm an old Momma's boy because my mother cooks the best and everyone should love their mother's kindness even if their not as great as my mother in cooking..
As always I love your vids, Their educational and fun at the same time. Eye of round is always our pulled beef BBQ, some bbq sauce, pickles and onions, or even some hot slaw!!! Our roast we use bone in roast, carrots, onions, celery, potatoes and turnips with a little wine.! I am in a roast mood now. Need to get some of your rub to try, your website is being finicky, tried twice it wont go thru, I will try from work. Thanks heaps and keep the great vids coming!!!!!!!!!
This was awesome. I work in surgery. Love the way you know your anatomy. another fantastic video.
I am 70 years old and this is the very first time I have ever heard of an arm roast. Apparently I must spent my existence under a very huge rock....possibly a boulder..
Love crock pot roasts. Olive oil on top with bay leaf, minced garlic cloves, sea salt, cracked pepper. Than surrounding carrots, celery, potatoes cubed. 1/2 cup water. Low heat for up to 8 hours. Then gravy. Left overs= Mayo sandwiches. Cheers
You are right about a tough roast. Low and slow is the only way to go. I do my roasts at 250 degrees for at least 6 hours. I will go 8 hours if it is a large one.
My mom always used salt, pepper, coated with flour, browned all sides, then slow cooked on the oven with loads of freshly ground horseradish on top. The flour made the gravy and later added potatoes and carrots. Maybe onions.
I'm waiting on a fore quarter of beef - thanks for showing how it's done!
Those eye of round roasts are great smoked to a medium rare and sliced thinly for sandwiches. I love those for hot beef sandwiches with mashed potatoes and gravy.
I tried the Chipotle, Cajun, Original and Black back in Sept 2020. Right after I was done with the 4, I ordered buckets of the Original and Black seasoning. For me, these two hit it out of the park. Glad you guys did bags to refill my buckets in the future. I still have plenty left and I've been using them for about 90% of the time I cook. Now I'm curious on trying Hollywood.
I always get the chuck roast. I brown it and put half a cup beef broth in a roasting pan and cook it for 3 hours. Comes out amazing. Now I want to try that sirloin roast on the end there.
Hell yeah you guys are the best! Great video! Looks good as always
My favorite channel hands down!! Thanks for all of your videos and tips guys! If I lived near by I would definitely apply to you shop!
Looks like Bone-in Pot Roast is on the menu tonight!!
So awesome love watching you guys with everything you do
This helped me so much in choices I have to make with the beef I have ordered and how to have it cut up. I know now I want more cube steaks and bone in roasts. This is the direction I was going but now I have a good reason for it! Thank you for sharing the information.
You are so welcome!
Great video, I really like the side by side comparison with all things being the same, ie., water and spices. I enjoy all your videos very educational. Keep up the good work!
Just a little follow-up …….I asked at a highly regarded local grocery chain store for a bone in arm roast, the butcher replied that he hadn’t seen a bone in arm roast in over 10 years. The boneless ones work fine for me and this is now my go to roast for a slow cooker.
Seth has a true gift for slicing and dicing. I think we should have a butcher off to see who can prepare a side of beef the fastest…safely!
I take the eye of round, cut thin slices of and cube it for cubed steaks..I do fix them whole sometimes too..same with deer..
I am a bearded butcher, in a small small town. And I'm loving it.
I had no idea how to cook a roast until a crock pot started being my go to for dinners. The crappiest, cheapest, roasts, can taste pretty amazing when done in the crock pot
I agree, the original seasoning can be used on everything.
Had 2 deer tenderloins cooked in the crockpot all day today with taters,carrots,onions and couole stalks of celery!! Was great with good ol cornbread!!!
Sounds delicious brother.
Please for the love of God keep making videos, you guys are the best!
I've learned so much from watching you guys. Thank you and please keep the videos coming. Best wishes to you and your family's. Stay safe in the field.
We love your comparison videos. Thank you guys so much!
So glad you like our comparison video, Chad! What should we compare next? 🤔
You guys are great enjoy every video I am a old home Butcher love to watch you boys at work
Thank you for another great video!! I enjoy watching you explain where our cuts of meat come from!! I definitely need to order some of your seasonings for my own cooking.
Very well done 👏 love you guys
I dont know how I stumbled on to you guys, but I'm sure glad I did. I feel as though I have learned so much. To the average joe, they are just names. But to see where from the animal they come from you start to understand. Thanks guys.
Welcome aboard!
As a new Zealander we love our roast and they look bloody good well done
This was a great comparison. I don't see bone in chuck arm roasts at the grocery stores anymore. Now I know where to get my own!
I've been subscribed with my other channel for about 2 years... This is my main channel that I currently use and of course subscribed again recently. I love the content and have learned a lot on butchering especially when it comes to deer. Now just waiting for the black and Cajun seasoning to arrive! Just butcher a doe on Tuesday
I generally avoid bones in my roasts but I see what I've been missing. Going shopping tonight looking for a couple of those bone-in arm roasts! Looked fantastic!
You can buy a femur bone/marrow bone and add it to bnls roast
@@jabingox772 "dog bones" are $3/lb. That's what they charge for waste these days now that people are making pho. Total rip-off. Everyone is trying to screw you. Same with ox tails and beef tongue.
@@tbillyjoeroth yeah it seems crazy how expensive. But cheaper buying bone for 3 than beef roast with bone for 6
Because of you guys I just started taking a meat service class been watching you guys for couple years
Right on, Kody! You'll be doing better than us in no time! 💪
@@TheBeardedButchers you will always be better then me. You guys have more experience
I use the eye round roast to make my French dips . Love your videos.
Got my first deer today I would like to say thank you for the tutorials and the inspiration
Always welcome! We're glad our videos help serve as a guide! 😉
Old school is roast with bone ...in SWEDEN we called shoulder .(.Märgpipa )and chuck for (högrev). Young ones today do not what to do if it has a bone or they say they do not have time to cook. Love your videos...I worked as a Butcher/meat cutter for 16 years in Sweden and now 21 years in the USA. Well, i have to say here, working in a Grocery store for a food chain it is no butchering ...it is meat slicing.....sorry to say.21 years ago in Sweden, I had .... 6 ... 1/2 of pork.2 ..1/2 beef1..1/2 veal..6 Whole Lambs and 1 Whole wild bore a week in a small neighborhood store and once and a while I got 1-2 moose un the fall and some horse meat.It is a lot different .like a knuckle ..here it is sliced in-store as a sirloin steak, well in Sweden we get 3 roasts out of it. If you use the cap and use a net and roll it be a roast. When i got here 21 years ago and got a job in a store ...it was a ..chock for me and just slice some meat into steaks and it has different muscles, made no sense to me, like round steak. Slice the whole round.(top round, the bottom round eye of and sirloin in one big steak.Love your videos. done this craft for 37 years and i still learn something from you. Love it.....Hope i sometimes can afford to buy your seasoning, as a meat cutter in a store in KY you do not get good pay... sorry to say. it is hard times.But i will always watch and follow you guys..I even told new guys that I hire to watch your videos to learn,and i do my part..Love your videos and I hope one day(if I get a vacation or retired ) I will come and see you guys...
I grew up eating my mothers pot roast and hating it cause it was dry and flavorless. Glad I saw this
So nice of Doggo to offer his professional taste testing expertise free of charge.
I just found you guys! Love this recipe! I love using the crock pot! Thank you for the educating me on the different cuts of meat!
Welcome!!
Great video, I'm going on 30 years cutting meat, you guys always nail it, thanks
Been subscribed for a really good minute...and actually learned a little bit of things from watching your videos. Acquired a good taste in meat from watching the video when you guys showed all the different cuts of beef and pork. 😄💯
I can quarts of French Onion Soup. I throw a quart of it over my roasts and you talk about delicious roasts and gravy is to die for. I tried it with store bought soup and was horribly disappointed. Find an ole gal that cans and give it a try.
Hello from the North Woods of Wisconsin Thank you for sharing your knowledge with us!!!
This is so cool! Love watching how this is done.
The chuck eye steak is my normal go to steak. I actually have gotten so accustomed to this cut that I prefer it to ribeye. I cook it indirect with lots of butter and smoke. It makes the neighbors cry when I fire up the pit.
Chuck eye steak is an amazing pick!
I absolutely love this. You guy’s have taught me so much. Thank you!
You're very welcome, Vickie!
You guys rock! These skills will live on thanks to the work you do.
I can't believe we haven't subscribed until now! We watch you on our TV You Tube most the time. After hearing about your huge, amazing give away, my BFF said hey we're subscribed, YES?? I THOUGHT WE WERE! But just checked in and wow was I surprised! BUT WE SURE ARE NOW!!! LOVE YOUR CHANNEL! 💘