Sorry Grandma! 👵

@AndTeeter

3 ай бұрын

How dare you!

@zero_bs_tolerance8646

3 ай бұрын

She still loves you.

@OkNoBigDeal

3 ай бұрын

I have not learned anything about cooking from you. All I’ve learned is how to domestically abuse my “refrigerator” in creative ways.

@user-ud9tk4qg6t

3 ай бұрын

You're so talented, Sonny. Thanks for the incredibly entertaining and awesome recipes.

@Jms3424

3 ай бұрын

Is Uncle Fester your dad ?

My grandma chain smoked the entire time she cooked. I don’t think anything can beat a Marlboro and Oregano Pot Roast, but I’ll give this a shot.

@YouTubeChan.-gv8pt

3 ай бұрын

That's the only way to get that authentic smoked flavor

@MrtheChief1

3 ай бұрын

Your grandma was a Lad

@thatdudecancook

3 ай бұрын

Smoked pot roast sounds pretty classy

@ShellyS2060

3 ай бұрын

My Granny smoked heavily, too. The family is convinced that is the reason none of the recipes taste as good as hers. One day I'm going to use cigarette ash just to see. I mean bay leaf is a thing, right...

@LindseyLouWho

3 ай бұрын

@@ShellyS2060 I mean hey, "I'm not driving!" (Or breathing lol)

Made it last night. Presented on a plate on top of a thick slice slice of toasted cheesey garlic Texas toast. So good we all cried

@matthewbyrnes2879

6 күн бұрын

🤣

I have been braising chuck and other roasts for about 7 years. Today, I used your technique. My family and I agreed that it was the best braised meat/sauce that I have ever made. Also, the video is edited very well… easy to follow and showed each step completely.

@Yungdarius

2 ай бұрын

There’s always a bigger fish

You need to collab with Demolition Ranch for one of the fridge destruction outros, it would be a great crossover.

@MRxSLEEP

3 ай бұрын

This is an amazing idea.

Marmite is wild because it tastes like boullion but has low salt. Magic underrated kitchen ingredient

@mattymattffs

3 ай бұрын

I think you meant to say vomit, not bouillon

@oldschoolm8

3 ай бұрын

Being British, I was basically weened on marmite. But when most people try it for the first time, it tastes like bitter, salty arse paste….which I kind of get. But, it has a very rich, umami, savoury goodness. Even if you don’t fancy it on your toast, put it in sauces. It’s like fish sauce, it smells like….well, you know what, but makes a Thai curry delicious!

@cifalem

3 ай бұрын

​@@mattymattffs😂😂😂😂😂

@NigelAinscoe

3 ай бұрын

It's not low salt dude.

@ObsequiousV4

3 ай бұрын

@@NigelAinscoe 6 grams salt per 100 grams is very low compared to about 23 grams of salt per 100 grams of boullion. Are you kidding?

I'm supposed to be studying for a test that my job literally depends on... and yet, here I am. Learning how to school Grandma on making a pot roast... I really enjoy your content, thanks for making it.

@lisafranklin9089

3 ай бұрын

Now get back to studying young man🧐😂😘

@jameshassell6084

2 ай бұрын

Dehrydrate your carrot shavings with a little bit of onion powder, and they make a delicious snack !

@michaelsalmon6436

2 ай бұрын

my grandma's pot roast always sucked! I really enjoyed her cocaine however!

@patrickmcstravick6959

Ай бұрын

Did you pass or get fired?

@travislarson5192

Ай бұрын

@@patrickmcstravick6959We're at the "don't ask, don't tell" portion of this exchange....

The veggie trim goes to the chickens! Get some laying chickens and they really close the loop for the kitchen. They take up little space, eat all your scraps, and in turn give you healthy fresh eggs. Do it Sonny! We've all seen your backyard/ refrigerator graveyard and you have the space.

Before the KZreads, you would have been the best HomeEc teacher ever. My son and I love your content. You make cooking enjoyable through science and humor, thank you.

I’ve never been a huge fan of roasts, they just never seem to have enough balance of flavors, but I am not kidding I went and today after watching this last night and made it because it sounded to good. I made mash instead of putting the potatoes in and good lord, the W sauce with the balsamic vinegar!? It made me wanna cry. Been watching the channel for 4 years now and love it

"When people walk into your house and say, 'It smells so good!', it's onions." I agree. 100%.

@ryashonb7658

3 ай бұрын

And Garlic.

@5cohana

3 ай бұрын

And butter.

@ericwiese7479

3 ай бұрын

Lmao….onions smell even better on a griddle! Anyone who has been to a fair and walked by onions and peppers on a griddle will understand!

@NigelAinscoe

3 ай бұрын

There used to be a local magazine called "Somewhere There is a Smell of Fried Onions" in homage to the late-night burger vans we used to have!

@djjazzyjeff1232

3 ай бұрын

Onions are like one my favorite things. You can make some otherwise super lame cauliflower or something SO delicious just by dicing and onion searing it off with some garlic, salt, and black pepper. Takes your tasteless veggies to the top level without adding hardly any calories (if you're into that kinda thing)

I don't peel carrots anymore. Just give them a real good wash.

@thatdudecancook

3 ай бұрын

Using the green side of a clean sponge also works really well

@JeffBitler

3 ай бұрын

@@thatdudecancook Terrific tip! Thanks, Sonny!

@jakemitchell1671

2 ай бұрын

I was the same for a long time, but it seems like every 4th or 5th recipe will get that bitter flavor. Maybe the carrots I buy aren't as good as yours, lol.

Vincenzo loves your alfredo vid! He wants to make a video with you when he does his american tour. We all would love that!

@jarrottbarker7135

3 ай бұрын

That's a huge compliment coming from Vincenzo. I'd love to see a collab with him and Sonny going head to head on a dish.

@Nhawk316

3 ай бұрын

That would be amazing.

@Soren27

3 ай бұрын

Why would he come to America? He hates americans.

@thatdudecancook

3 ай бұрын

I'll reach out to him!

@lisafranklin9089

3 ай бұрын

Wow, wow, WOW that would be 👌🏻

My Grandma passed 11 years ago, but she would be proud if I could pull this off for my Mom's birthday come mid-July!!

Just made this earlier this morning and oh my good lord it's amazing ... thank you for posting !!

I love this channel so much. The recipes have always been great, but the humour and pure sh*t talking between Sonny and Marcus, as well as improved production value, has made it _really_ stand out from the crowd. Plus, Sonny explains techniques and gives great tips. Awesome stuff

One thing I learned from a really old Thomas Keller video that's stuck with me for decades is to season with acid, not just salt. Once you understand how to do it, the food you make becomes that much better. You don't need a lot either. A little bit goes a long way.

Here are the instructions from the video: 1) Preheat Oven: Set your oven to 325°F. 2) Sear the Meat: Season the chuck roast with salt and pepper. Heat oil in a separate skillet over medium-high heat, and sear the roast on all sides until browned (5 mins per side). Transfer the browned roast to a plate for it to wait. 3) Sauté onions in the same skillet you used for searing the meat, until the onions are translucent. 4) Transfer the onions to the dutch oven. Add crushed garlic, cook for 3-4 mins. Add tomato paste, cook for 5 more mins. 5) Turn the heat down, add flour. Cook for 5 mins. 6) Add a cup of red wine. Cook some more. 7) Add unconventional ingredients like Worcestershire sauce, balsamic vinegar, and Marmite to enhance flavor and complexity. 8) Add beef stock, whisk it until it comes down to a boil. Once it thickens, add some more beef stock. Bring it to a simmer. 9) Transfer the beef to the dutch oven. Leave the lid slightly ajar (cracked lid method) 10) Cook the pot roast in the oven at 325°F for 2 hours. 11) Prepare the vegetables. Cut the carrots in oblique shape. Prepare the potatoes by cutting them into halves and quarters and submerge them in water for a bit to get rid of excess starch. 12) Add the vegetables to the pot with some thyme. Continue cooking until the vegetables are tender and the meat is fall-apart soft, approximately another hour and a half. 12) Once cooked, let the pot roast rest in its juices for at least 30 mins. 13) Serve the pot roast with the thickened sauce, garnishing with additional fresh herbs if desired.

I want to truly thank you for this recipe. The depth of favor is unbelievable. My family was just looking at each other, trying to figure out who was going to get the last piece. Thank you❤

11:40 was HILARIOUS im glad you left it in 😂😂😂❤

I love how delightfully "kooky" you and Marcus are! I so enjoy your antics AND you are seriously such a good cook! I've been following you for 2 months now and every recipe I've tried is now my go-to. Keep up the hilarity-we all love that part of your video's!!

I’ve been cooking pot roast since I was in grade school. My mom would have me start it when I got home from school. I have to say, this is by far the best pot roast I have ever made. Thank you so much. Love the techniques you used. Now I need to make the salt mixture. It’s definitely on the list.

I made this today. It's the best roast I've ever had. Unbelievable. Thanks!

Just made this, the substitution I made was using beef shin instead of chuck. It - was - incredible.

The mom of my best friend and roommate in college would make pot roast on Fridays in a slow cooker when we would have the weekend off and go back home. She worked long hours as an emergency room nurse and that stuff was fantastic. I'm going to make this.

@nursewithanosering

3 ай бұрын

Also a nurse, and that crockpot has kept me and my son alive and fed I swear to god lol.

If you have a garden, and a space or bin for it, you can turn that veg scrap into compost. Alternatively, if you have a bucket with a lid, you can soak those scraps in water for about 6 months and have a great liquid fertilizer. (Caution: Stinky! Don't get it on you, and use outdoors.) 🌱

@MetalDave92

3 ай бұрын

That fertilizer is no joke, either. Did a batch with just wild spring grass and some leftover radish tops that outperformed my gf's fox farm fertilizer schedule, just as an anecdote.

@The_True_

3 ай бұрын

@@MetalDave92 best part is the price! 😁

hey man me an the wife an 4 kids love watching your show bro we gonna do the pot roast Sunday thanks Sonny!!! Your chill af bro

This IS the best pot roast! I've just made it again, for the second time in two weeks. Thank you so much for this recipe and method!

Made this last night. FANTASTIC!!! Only modification, I didn't have or could find the Marmite so I used a scoop of beef Better than Bouillon. Sooooo good!!! I'll be making this again. Thanks!!

Ahhh! You gave away my secret ingredient! I also use Marmite for making turkey chili that people don't even realize is turkey.

Hi! I made this two days ago. I chose both of your secondary options: in that I waited the following day to eat it; and I used mashed potatoes (with roasted garlic mushed into them). I guage how good something is by whether my kids will eat it or not. So you get an 11 out of 10 for this recipe. They scarfed it down in about 0.2 seconds. Thanks for the recipe!

@donaldhenderson5041

Ай бұрын

On a side note, I add ground Garam Masala to my beef dishes. It takes it up another level, IMHO.

Thank you for taking the time to explain about why you don't use your Dutch oven to sear. It's that sort of stuff that is based on experience that's super helpful especially when people explain the why instead of just saying do it this way.

Dude, you’re the best to watch. Always great stuff. Thank you

DUDE! Take them carrot peels, salt them, deep fry them, then toss with butter and Parm cheese. You can also batter them and deep fry, then dust with Parm. So freaking good.

OKOKOKOK - I did it, I broke down and bought a 7.5q dutch oven. Have been contemplating buying one for a few years but was waiting for a recipe that just begged me to pull the trigger...this is that recipe. Wifey is at the market shopping the ingredients list as I write this, and I am having a very nice dirty dry 10 olive martini :) My dutch oven will arrive tomorrow morning and can't wait to make this. My fridge is afraid, very very afraid LOL! Thanks Sonny!!!!

@thatdudecancook

3 ай бұрын

Better start shopping for a new fridge

@dianewilson8414

3 ай бұрын

⁠@@thatdudecancook Bahaha

I absolutely love making roasts. Definitely going to pick one up at the store to try this recipe out.

"these carrot peels make an incredible trash can stuffer" might be the best straight faced comment ever in a cooking video.

My "mamaw" made the best - absolute best. We praised and bragged on her for years. We all swore it was a secret recipe that only she knew, and we were the only family who had the treasure. After she passed away my aunt broke the brutal, cold, hard truth to us: She used a plastic bag pot roast kit from the grocery store. None of the grandkids have yet recovered.

I made this pot roast today. Turned out real well. Will do it again.

Yes, 100% Right about steel pan for searing meat. Then transfer to Dutch oven. 👍

It's interesting that you add the flour to the pot while making the sauce. I get why you do it that way, but I was always taught to coat the beef chunks in flour before searing so you're cooking out the flour at the same time and it's a good way to get the right amount in there. But now I'm questioning that since it reduces the good caramelization on the beef and putting the flour in after the onions is much more like making a gravy. I'm gonna try it your way next time. Also Marmite it basically just a gooey MSG, so it makes complete sense that it works in something savory like stew. And: TBH, carrots should go in before the potatoes because they should be cooked more. There's no such thing as an overcooked carrot.

I KNOW!! I use it all the time and make everyone I know eat it. You're my fav Sonny, always informative and always fun.

That looks so AWESOME! I gotta make this!

Made this yesterday and served for dinner tonight... absolute fire 🔥 killer recipe! The family loved it, even the picky kids.

After I saw the fridge get blown up I know this one is a must 😅 👌🏾

I've been doing beef shin lately, it's (relatively) in expensive, delicious and the marrow from the bone just adds that extra body and flavor to the sauce.

We like to make pot roast with a blend of coffee (fresh ground French press) red wine, beef broth, and sometimes dark beer. German smokebier is a fun addition(beer made from barley smoked over alder wood) as well.

I love this duo...ive been watching for 2 years but there is nothing like adding a little marcus to your sonny day! Will be trying this recipe over my own so e shall see boys! ❤❤❤

I love making stew, can't beat the classics. So many ways to make it.

7:09 Yeah I was figuring why not do a rough chop carrot and celery, basically a sofrito like for Bolognese, at the step with the onions, so they get the tomato paste & wine flavors too.

I'm always looking for new chuck roast inspirations and I am happy to say I learned some new things in this one. You are the best!

Made this last night, it was fabulous! Thanks for the recipe!

Reminds me of my favorite pot roast recipe from J. Kenji Lopez Alt. Particularly with the addition of tomato paste and marmite. That's how I knew this was gonna be killer good.

I've been cooking nearly this same recipe (with slight variations) in my Le Creuset enameled cast iron pans for at least 40 years. I've always seared the meat in the enameled pan and cursed the way the fond sticks badly and often burns when making the roux. Thanks to your video, this time I browned the meat (bone-in beef short ribs this time) in a heavy carbon steel pan and later transferred them to the Le Creuset pan for braising. What a difference. Clean up was much easier too. I always learn something from watching your videos.

I have just made this recipe and adjuste. I also made the rosemary salt for my 2nd time and I added an additional lemon zest to the recipe and got positive results. Outstanding recipe. I altered these ways. I used my bacon seasoned cast iron to put the sear on my roast, with the extra lemon zest. When you talked about fat and acid I figured if I'm gonna add an extra fat with the bacon in the cast iron that a little more lemon zest couldn't hurt. I used the same lid method almost all the way thru, but for the last 40 mins I put the lid on, instead of letting the meat sit outside for a half hour I just turned the oven off for an hour and let the meat anil

man i suffer at making good pot roast, i'm grateful for your videos.

This was the most amazing meal. My entire family now wants me to make it a regular part of the menu at our house. Thank you DudeWhoCanCook - you ROCK!!!

Thanks you guys that is awesome and the best recipe for a cold winter day in Alaska

Sonny , I've made a great pot roast for years, but today I learned a few new tricks that makes it Excellent. Thank you.🤗

Best pot roast I have ever made. Seriously, this is beyond how I normally can cook. Followed clear instructions and it all came together. Thanks Dude. Huge dent for the fridge from me!

Yours and Marcus' comedic prowess just keeps growing. You guys are the Dynamic Duo of the cooking channel genre right now. Perfect pair.

I’m making this this weekend! Thanks dude!!!

I've been using Worcestershire sauce and Balsamic vinegar for roast for thirty years. 😋 You are the only chef I've seen do this. ❤

Off topic but I've been cooking for my family for almost 20 years and consider myself a pretty competent cook but I saw your video basting chicken in butter for a pan sauce and I cooked chicken using your techniques for dinner the other night. It was the best chicken I've ever made. Keep up the great content, my family thanks you 😅

Just bought your cookbook! Love your videos and recipes

This looks soooo good 😋 I'm actually making a pot roast right now but I take shortcuts lol I seasoned it, browned it and put in my Pyrex baking dish, because I don't have a Dutch oven. Then I put tons of veggies all around it and sprinkled it with herbs and Lipton onion soup mix. Then instead of water I always pour over a can of Campbell's beef consomme. Then I just cover with foil and cook it for a few hours or so. It isn't as good as this recipe but it is delicious.

Absolutely amazing recipe. I bought your e-book after trying this recipe. 👍

if you wash the carrots and give them a decent scrub you don't need to peel them. But if you still feel the need to peel, you can then use those peels in a veg stock.

Legit! I normally do not like tomato never mind balsamic vinegar in pot roast but this was excellent! Potatoes were not completely submerged and got a really nice roasted texture (peeled taters). Leftover gravy is in the freezer for use in the next roast beef!

Oh man, It's on!! I haven't had or made a pot roast since I was a kid. This has inspired me!!

Made it, phenomenal!

I’m a big time gravy guy - Looks unreal! I’m gonna try it for sure. Also, appreciate the laughs! Thank you sir👍🏽🤙🏽

@BR-ms9lj

3 ай бұрын

Smother me in gravy you big dirty man-- Trooper MacIntyre "Mac" Womack

I screamed at him yesterday! on Instagram why nobody recently makes beef stroganoff. And now we got this! How cool is that?!!!

Made this today, didn't have any balsamic, substituted Chinese black rice vinegar. I did have mar-mite though, lol. Came out awesome!!

Looks absolutely delicious 🤤

How much do I love you guys? OMG!

Looks outrageously good 🤤

Sonny, you rock brother! Have you ever thought about making your World Famous Rosemary Salt and selling it? I believe you have the subscribers, followers and fan base to move it. And yes, we can make it ourselves, but idk, I don't want to. Anyways, I would love to order some. Think about it. Cheers!

I did what you said. I put on my sneakers and ran to get the ingredients and made this. This is FU good! Wow that sauce murders!

Dude, you're my favorite! Thank you for all of your great content!

Dude. This will be made tonight. Thanks!

Did you ever try the black cast iron dutch oven for your sear ? Might be worth a shot or maybe a new series to try out ? Love the video's bud 👍

@t-rozbenouameur5304

3 ай бұрын

The problem with cast iron is the acids eat away at it.

@djjazzyjeff1232

3 ай бұрын

@@t-rozbenouameur5304 I have heard that. Usually if I'm making something like this with a gravy/sauce I steer away from that, I have some nice pans that are slightly nonstick (well they used to be, they're kinda old now and the coating has worn away) I dont have a stainless pan or I'd use that probably.

I'm a Vegemite or promite girl, hate marmite BUT they go fab into homemade gravy & I always use it in mine. Thanks mum lol

I’ve been using the Guiness and beef broth for my roasts and it’s good but I want to try this too.

Love your positivity dude

Looks fantastic thanks

“Sorry, Grandma”….😂😂😂 Grandma NEEDS to get some culinary smack down, and Sonny….YOU are the one to make this happen.

Looks awesome.❤i must try...Marcus is fun to be around!

This is one one my fav channels

You’re one of my favorite YT chefs. Thank you…

@Booogieman

3 ай бұрын

What are the others?

@djjazzyjeff1232

3 ай бұрын

@@Booogieman Food Wishes is a good channel, I also like Kenji Lopez Alt, and a few others, but this channel has given me the most practical advice that I can apply and see results RIGHT away. More than any other channel.

@Booogieman

3 ай бұрын

​@@djjazzyjeff1232Ha-ha, I am also a long-time fan of Chef Jonh (in fact, I started cooking by myself using his recipes), and I love Kenji too! I just recently found this channel and am already hooked!

@djjazzyjeff1232

3 ай бұрын

@@BooogiemanRight on, I made a couple Chef john dips for the superbowl last year, one was a hit (Cowboy Crack) and the other was a flop, the Homemade French Onion. If I had known what I learned from Sonny here on this channel about "Disarming" raw onions in cold water, it would've made all the difference I think. That's the kind of thing I meant about learning practical advice here, I'd just go binge some of his most popular videos here they're popular for a reason!

That sear was awesome & I believe the key to a real successful pot roast. I thought the black pepper/rosemary part of that salt mix will burn during the sear.

I'm in! I'm going to make this right away!!! YUM!!!!

I watched this video multiple times and read the directions in the description. I have no idea where the lemon zest gets added. Ill edit this comment after i enjoy the meal. Hands down best pot roast I've ever had. Thanks for sharing your skills.

Damn!!! Just made this. Best pot roast ever. Yum! Thank you! Didn’t have the marmite so used better than bullion beef. Going to try to find some for next time.

That looks insanely delicious

Sounds wonderful! I dont cook a lot, but this is definitely on my list for "next"!🥰 (Loved the fridge treatment!🤣🤣🤣)

My fav chef on YT, that sauce be awesome with anything, think lamb shanks, beef cheeks, I’ve learnt so much from you bro, my cooking has gone to another level thanks to chefs like you, youuuuu know I love ya, ps Swede is awesome in this type of dish as it absorbs all the flavours of that sauce

Made this for my folks last night! Seared all in their new Made In fry pan… didn’t have the secret ingredient so added sautéed mushrooms then had to finished in the Instapot so we could eat before they fell asleep 😊 delish!!

Putting on my sneakers right now !!!

Thanks for the recipe, tips and advise. Personnely i would bave dropped a extra kilo of fine diced onions in the pot at the 2 hour mark they break down and thicken the gravy. I was taught a similar recipe by my grandmother as a stretcher meal. Oma ratio was 1 part meat, 1 part onions, 1 part carrots, 1 part potato's as a base with more vegetables and dumplings as wanted or needed to get the amount needed to feed the family. Marmite yeast extract is a good addition but there is also Bovril and Vegemite each having there own meaty flavours, for cooking we use the own branded yeast extract from our local supermarket and marmite for spreading lightly on buttered toast. Bovril we like as a hot drink, a teaspoon in a mug covered in boiling water and stir for that beef onsite goodness. Take care, God bless one and all.