I know that saying it's BETTER than beef bourguignon might be hard for you to hear, but get on board, baby. This pot roast is easier, less fussy, and for me, hits just as hard as our beloved beef b. If you make it, hit me with a comment to let me know what you think. Get 20% off on Typhur Sync, now only $183.2 (was $229) with FREE shipping! No code required until Dec 17. Afterward, use the code 'BRIAN20OFF' for the discount. Amazon: amzn.to/4ahMmAL / Typhur: bit.ly/3tdy8jD

@dumpsterdiner

5 ай бұрын

When do you use a parchment lid (as you did in the coq au vin recipe), and when do you just leave the lid ajar as you do here? Also, there's a "When is a lid not a lid" joke in there somewhere. You're welcome 🤭

@SeattleSandro

5 ай бұрын

Pot roast is so underrated, but so incredibly versatile. I've had a lot of meh pot-roasts that were watery, with under-developed flavors, due to half-assed technique. Properly seasoning and browning the roast, developing a dark fond, and deglazing are so important here. Here's the best thing about a good pot roast, it doesn't require fancy equipment, just good meat and technique and it yields so many good meals. Serve it over potatoes one day, over noodles the next, over rice, or with a few slices of good bread. It's the roast that keeps on giving. One thing I always do is add a packet of Lipton French Onion Soup mix. It's never let me down.

@oleo4925

5 ай бұрын

A mashed potato tip I learned from my wife: Add the butter and sour cream, but also add Philly Cream Cheese (same amount as sour cream). Mix with a mixer if you like smooth and creamy "mashies" like I do. Some like lumps, so they can stick to manual mashing.

@pastramiking

5 ай бұрын

It is not the same thing. You braised a large hunk of beef and beef bourguignon is pre-cubed and covered with red wine during cooking. Your pot roast looks tasty but none of your techniques are really applicable to the other because they are too different.

@andrewmason5448

5 ай бұрын

Step aside better than bouillon, here comes better than bourguignon

This is almost exactly how i do a pot roast. The thing is, you can't really screw it up except by not giving it enough low-and-slow cooking. I use what i have. Got wine? Throw it in. If you don't, it will still be great. Got onions instead of shallots? Still good. Got mushrooms? Throw em in. Got parsnips or rutabaga? Sure, why not? They mash great together with the potatoes. Want big chunks of potatoes instead of mash? Go for it. It's the most forgiving comfort meal i know.

@maryannashenfelder5513

2 ай бұрын

Spot on!

@rickster1953

2 ай бұрын

I made this many many times and I don’t even call it beef burgeoning. It’s just pot roast to me. Delicious and a great comfort meal.

@paulashe61

Ай бұрын

Or soak in cheap red plonk.

@paulashe61

Ай бұрын

Parsnips your serving separately remember to remove the cores and braise till tender. No woody bitterness.

@danlyons4602

26 күн бұрын

I was thinking about throwing in a marinara sauce. Have you ever tried that instead of a cab/red wine?

If you have the time, salt the beef as shown and leave it in the fridge overnight on a rack. The surface will be completely dry and give you an incredible Maillard crust.

@earthcandleco

3 ай бұрын

I did that before I prepared the dish 😊

@claradiblasi354

3 ай бұрын

Thank you for the tip 🌞

@gwynnlinn1133

3 ай бұрын

Yes!

@Grimalken1969

2 ай бұрын

Exactly. I was surprised that he told viewers to dry the meat. If you only let the salt sit on the meat for an hour, it will start to draw the moisture out of the meat, and it will be moist on the surface. An hour or more later, the process reverses and the salt penetrates the meat and starts to draw that moisture back into the meat. You just leave the meat refrigerated on a rack, uncovered overnight, and the meat will be perfect for searing to get the Maillard reaction

@stjohnbaby

2 ай бұрын

Hey thanks,great tip❤

I made this over the weekend and it was delicious! I would recommend adding extra carrots because they were spectacular, easily the best roast I have ever made!

Man, I really appreciate all the work y'all put into your videos. Between learning from you and Ethan I've gone from the kitchen skills of the average college freshman to making just about everything from scratch. Keep up the good work!

Bri, I just want to give my virtual compliments. Every dish I've made from your channel (Ciabatta, Boeuf Bourguignon, e.g.) has been a success and has made my friends suspect me of hiding a private chef in my kitchen. Many thanks for the top-notch quality content. I'm excited to see what 2024 will bring !

@jonathanwilliams1974

5 ай бұрын

A big chunk of ciabatta would hit perfectly with this! I'm so making this!!

@calebmeyer2121

5 ай бұрын

+1 to the Ciabatta, it has become my go-to bread. I had never made a loaf from scratch, but the versatility of that dough is fantastic.

@Sangsstuff

5 ай бұрын

For sure! Brian is the best approachable pro level chef on KZread. By far imo.

@roynemmers7323

5 ай бұрын

+2 to the Ciabatta as a go to bread, though Brian put out a French baguette recipe recently I want to try. I like making baguettes but I'm not super happy with the outcome so I'm thinking his method will up my game.

@johncspine2787

3 ай бұрын

His ciabatta is way better than his (or any) baguette. (Baguettes don’t last in good texture like ciabatta in my opinion obvs and to me just ..never duplicate like whatever your ideal baguette is in your mind) His ciabatta recipe in the mixer changed my entire bread game, at least for ciabatta..it allows you to get a feel for the bread by seeing how the dough clears the bowl, because so many times flours have vastly different moisture contents and no matter how carefully you weigh a dough is different each time, but once you learn to see how the mixer develops the wet gluten into a smooth, bowl clearing mass, (works for all breads too!) you can get perfect results..every..single..time..! Another awesome recipe for soft brioche style rolls (hamburgers, sandwiches) is the Joshua Weissman hamburger roll recipe with the tangzhong (just cooked flour in milk/water until it forms a paste and kills the gluten)@@roynemmers7323

A good pot roast is the perfect winter dish to warm you right to the core.

I’m a little late to the party and have always struggled with cooking beef. I made this today and it turned out fantastic. Thank you for teaching an old dog a bunch of new tricks!

I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home👌🧡🤗.

This is by far the best dish I've ever cooked. It has more steps than I'm used to, but they were simple. The end result is a tender melt in your mouth bite with complex flavors. Absolutely delicious!!! I didn't have potatoes so I served it with toasted sliced sourdough. Thanks for posting!

The colour of your gravy is unreal. You know this dish is just as delicious as it looks, without question. Still hitting hard at the end of year! Nice going Brian

@donnamotte7951

4 ай бұрын

Awesome, thank you!!!

I started cutting carrots like that for making Japanese curry. Learned it as a "rangiri" cut. It really is perfect for root vegetables in stews

@Nalianna

5 ай бұрын

Golden curry! my favorite.

@rosezingleman5007

5 ай бұрын

I started cutting carrots like that decades ago-didn’t know it had a name lol.

@Nalianna

5 ай бұрын

@@rosezingleman5007It's great, because they all end up similarly sized, and cook at the same rate

@johnhead3431

4 ай бұрын

Also gives maximum surface area to cook through and naturally sweeten the pot.

@corgeousgeorge

3 ай бұрын

JAPANESE CURRY with CARROTS IS EVERYTHING!!!!!

I made this today, and WOW! It was SO GOOD! DH says it's the best pot roast I've made! I'm fairly new to cooking, and I appreciate you showing all the steps and explaining the "why" of each. I've had some good luck with a few other sites, but after this great success, I'm adding your channel so I can try some more of your recipes. Thank you!

I have been stalking the perfect pot roast recipe forever with every tool in the cook's toolbox. I made this for dinner yesterday and followed the instructions exactly as you presented them. Perfection. I never thought to hold the roast at its finish temperature in a low oven - what a game changer! Thank you!

@sheilakearney1571

Ай бұрын

Once he put it back in the 275 oven for 2 more hours isn't the temp going to keep going up? How is it staying at 195, the sweet spot?

@kickartist1

Ай бұрын

@@sheilakearney1571 I do not know. I just followed his instructions and loved the result. Maybe Bry can explain the science?

Made this tonight for dinner, and it was "as advertised". This was SOOOOOOO delicious. Thank you for yet another perfect recipe.

I made this over the weekend, and my husband loved it! Thank you for your great teaching. I appreciate you. Keep it going! Big fan!

I'm making this recipe for Christmas dinner and your one pot spaghetti recipe is the only spaghetti recipe I use in my house now. Love your videos!

@rosemariebiank7631

4 ай бұрын

Yum yummy 😋

I have been making the same pot roast recipe for 20 years but this has some different techniques and I will definitely try it next time! When I tell my daughters this is your pot roast they wont complain about the change bc they love everything I have made of yours. Thanks.

@earthcandleco

3 ай бұрын

Highly recommend! Ive been doing the same. This is definitely better.

Another delicious cold weather comfort dish. I always loved it when my mom made pot roast.

I can’t believe how much easier this is than other pot roast recipes, or boeuf Bourguignon recipes. Beautifully done!

I've just recently discovered you and made this pot roast yesterday. Yummy. The key learning I had in this video was maintaining the temp at 190º to keep the meat from drying out. I liked getting the Harold McGee research info. My background is education and your presentation and directions are super clear and consistent (and match perfectly with the written recipe). I love the clean and uncluttered background that helps keep me focussed.

Love your videos, Bri! I just made it and it turned out perfect. Your recipes never fail me!

Brian, dude, ❤ from the UK. I made this today and it was so well received, plus your shortbread for dessert! I'd buy a baking book of yours in a heartbeat. Thank you for sharing your recipes, carefully trialling them for us and presenting them in such a clean and stylish manner. A lot of work must go into these videos and I for one am extremely grateful for them.

@bubbles2868

3 ай бұрын

I male slits in my roast, stuff the slits with crushed garlic cloves, then season, dredge in flour, brown and into the slo cooker she goes.

@Cyapow

16 күн бұрын

What did you use meat but wise? I don't really see chuck over here

@davidstanhope3295

16 күн бұрын

I used shin, sealed in the same way and cooked for a little less time (not intentionally, just overran!)

This is the second recipe I have made from your videos. The first was the sheet pan apple pie. I despise apple pie for all the reasons you mentioned in the video. So, I figured I had to give it a try and it was fantastic! Truly the only version of apple pie I will ever make and eat in the future. Tonight, I made your pot roast recipe and it came out perfect! Just full of flavor and falling apart. One of the best meals I have ever made. That never happens when I follow an online recipe. Your spaghetti in meat sauce was already on my radar and guaranteed I'll be making that one soon. Thanks for not only the entertaining videos, but also the no fuss home run recipes! Hope you and yours have a wonderful holiday season and a very happy new year!

Absolutely love your videos! I feel like every time I am looking to cook something different for a Sunday dinner, I go straight to your videos! Thank you so much for the inspiration!

Not until watching your videos did I know about drying meat! Ive been cooking and watching cooking shows my whole life and I have never been 'taught' this little step. So. Thanks Bri. PS. You and Lorn would absolutely LOVE the Korean series called "Recipe for Farwell". Lots of cooking content, love and redemption. I've watched it twice and think of you each time.

Pot roast is one of my favorite things ever. My great-grandma used to make it every Sunday. She called it "Stringy meat" and it was the best. 100% giving this recipe a try!

Just made this, followed the recipe exactly. It's the best thing I ever made - so so good. Really easy and goes perfectly with a good red wine. The potatoes are a great touch, definitely recommend that. Thanks very much for posting this great video!

Had a snow day today so took the time to make this for dinner…absolutely amazing! It was the perfect meal after shoveling and snowman building. Thanks for the easy, delicious recipe!

Also, I think one of my favorite parts of your videos is when your voiceover mentions a heavy bottomed pot to cook in and you pull out the enameled dutch oven and hold it for all to see, with a big grin, like it's show-and-tell day at school. Brings me joy every time.

@andyss5582

5 ай бұрын

I just want to know how he gets that pot so clean?! He uses it a lot - my enameled dutch oven carries quite the patina after years of use.

@davidminutella

5 ай бұрын

@@andyss5582 barkeeper's friend

I would suggest straining the vegetables out of the stock, (they have already lost most of their flavour and texture after hours of cooking), and introducing new vegetables to the stock 20 minutes before finishing. (Exact time will vary, dependent on the type o vegetables used and how firm one prefers them). I would also suggest removing the lid entirely for the last 20 minutes... to further thicken the sauce, and brown the top of the beef. Be prepared to add liquid (wine/water/stock etc.) during this process to ensure the beef remains 75-80% immersed.

@kayak7329

4 ай бұрын

Thanks!

I rarely comment on videos but I just wanted to say thank you for this recipe! I followed this recipe word for word for Sunday dinner and it made the apartment smell absolutely amazing all day. This pot roast is the best pot roast I have ever eaten in my life and my boyfriend agreed. We both cleaned our plates and went back for more! Delicious! Amazing recipe and will be using it for the rest of my life :)

I made this last Christmas, definitely my new go to recipe now. Thanks so much it was delicious!

Can't wait to try the recipe. it looks fantastic! Pot roast was something my mother made when I was young and it was absolutely delicious. Minor change for me will be the potatoes. I'm partial to whipping them with a mixer using butter and milk, but I can see the sour cream is going for a different flavor. Love the content!!!

I made this for my family and it was amazing. I am trying to expand my cooking skills and this video was so helpful. I appreciate this so much. I’m having leftovers now. The juice is amazing.

This was incredible! I made everything exactly as shown and my family loved it. I’ve never missed with your recipes. Thank you again!!!

Brian, I have been watching cooking shows for many decades! I absolutely love your presentation, humor, and cooking techniques! This was the first video in a very long while where I found myself going, "YES, YES, ... YES!" to every one of your steps!! The themometer? I DUNNO. I have become a subscriber of your work! THanks!

You know, I love Julia’s recipe for beef borguignon, but this FABULOUS-with so much less hoohah!! Thanks to you, people think I’m quite a chef!!

I like to slow cook my roasts 4-5 hours. My mother insists this makes the meat tough, but it doesn't. It pulls apart and is so tender! I think slow cooking a roast is the way to go.

I just thought I'd say we've made this twice now and it's hands down the best roast I've ever eaten. Thank you

Tried this recipe yesterday, it turned super delicious, my family loved it. Thank you Brian for this recipe.😊

I love, love, love the fact you use metric weights to measure the ingredients. this makes it so much easier to follow the recipe! It's objective and scientific in terms of quanitities - but you also don't neglect the art of cooking, and in fact this helps it shine! Thank you!

Dang it, I wish I’d waited another few days to make my pot roast. The recipe I followed had my oven temp at 300° and the roast came out like the one you did in the instant pot- tender but weirdly tough at the same time. I recovered by slicing it thin and reheating in butter. Better as a sammie than as a roast. I’m definitely using your recipe next time!

Hello Brian I cooked this one today and OMG!!! My hubby was almost licking the plate :) It is definetely a keeper. Thanks for sharing this awesome & deliciuos recipe.

I made this as part of Christmas dinner. The family raves about it. Thank you for the recipe.

I like the "rusticness" of it. I'm from Cape Breton, Nova Scotia and that is the same way we have ours! I am a chef/cook too and I find that a bourguignon is no more tasty or worthy than this. Simplicity tastes good too! You're best episode yet, IMO. It's approachable for all, not complicated. Cheers

This is extremely similar to how I cook my own pot roast. The only difference is the size of the veggies, because my boyfriend is picky about them. I also add in potatoes right at the end along with some carrot chunks.

Excellent recipe with fewer steps (love it!). Searing the chuck roast whole gives a much better result. Thanks!

Hey Brian! I'm a 43 yo mexican guy who loves to cook. I enjoyed every minute of your video and the excellent explanation! I will try this recipe since it is very similar to one of my Mother's. Congratulations for your excellent content Bro!

I think 20 minutes hold time after salting the meat is a bit short, when I season a piece of meat that large I do so the day before and let it hang out in the fridge over night. I get much better results that way. Though I will say that serving this over roasted smashed potatoes is a revelation and will try it the next time I make pot roast

Made this for Christmas Day. Goodness, Brian. One of the top 5 things I have EVER cooked. Dynamite.

@Kaosad69

4 ай бұрын

Is that because your gay?

@Heffelz8

4 ай бұрын

@@Kaosad69what kind of response is that? What are you, 12 years old?

Just bought a chuck roast yesterday to make the first pot roast I’ll be making in about 2 years. The YT algorithm recommended this video, and I’m so glad it did. This recipe looks easy and delicious! I’m subscribing. Thank you!

Wife and I made this tonight.. Just plain WOW .. that was amazing .. Thanks for yet another amazing recipe

I made this today with a few variations. I used cut up chuck because it was cheaper & I use orange juice instead of tomato paste in my pot roast. I love the sweetness it adds! Mine was in the oven for 4 hours & it is delicious! Ive never used Worcestershire sauce or better than bouillon, but it definitely added flavor! Thanks for this wonderful recipe ❤

@elizabethlockley5861

3 ай бұрын

Add more vegetables to the pot.

@earthcandleco

3 ай бұрын

@@elizabethlockley5861 I only want potatoes, carrots & onions in mine. I put my potatoes in the pot with everything else.

@Grimalken1969

2 ай бұрын

I just made beef bourguignon two days ago. Chuck roast was almost $9/lb, so we used a rump roast was $5/lb and it turned out great. We put the bourguignon in the oven @325 for 2 1/2 hours and the meat was fork tender.

@earthcandleco

2 ай бұрын

@@Grimalken1969 Nice!

Just made this for my family today. Other than a steak au poivre recipe from Alton Brown, this is hands down the best thing I've ever cooked. Thanks, man (gratuitous bro hug).😆

Have made this twice already and it does NOT disappoint. Thx for this delicious recipe

when i was young, my family would roast chunked chicken and whole russets in aluminum foil over a camp fire. it took a long time but something about the way the potatoes turned out, with lots of butter and cheap shaker black pepper was always very unique. glad to see the same style is getting some love and recognition.

Omg, this reminds me of my Aunt Elaine's pot roast. She's given me the recipe, but it's never tasted as good as hers. I'm going to give this a try. ❤

Thanks, Brian! This looks awesome and will be made this weekend!.

@BrianLagerstrom

5 ай бұрын

Thanks very much! Enjoy it

I'm about to try this recipe later today. For the most part, thanks to the very helpful video, I'm pretty confident I can get good results, even though I'm pretty inexperienced in the kitchen. One thing that would help a lot is to discuss how much the recipe will make, and what size cookware to use. Cooking for two in a European apartment means I have fairly small cookware, which means I have a 4L (about 4.2 quart) size enameled Dutch oven to use. I'll try to scale back the recipe, but knowing this information in advance would really help with that.

Thank you for the math/temps behind the collagen breakdown. Looks delicious!

I don't think you need to be concerned about thinking some people might claim you ripped off the novel concept of mashed potatoes with a beef roast dish

@xshadowx12

5 ай бұрын

Hbomberguy has everyone being a little bit more careful about sighting sources.

@CryoJnik

5 ай бұрын

​@@xshadowx12 Slight difference between 2 culinary channels pairing beef with potatoes and someone wholesale ripping off work to pass it off as their own. Anyone trying to make smoke with the former is solely looking to make trouble

@DarthCyfe6

5 ай бұрын

Then you sir truly don't understand the internet 😂😂

@xshadowx12

5 ай бұрын

Not suggesting otherwise, just guessing that after watching that video every youtuber is going to pause for a second to consider whether there is any credit they should give. No one wants to end up in the followup video. @@CryoJnik

@rockstoneballs

5 ай бұрын

Yeah Ireland checking in

Thanks for going Gluten Free with this recipe. My wife has been having a lot of trouble finding good GF options and she’ll love this!

I made this and my wife said it was, “healing”. Best thing I’ve ever made. I even had to omit a few ingredients and substitute things. I added potatoes to it as well! I’m going to try it with oxtail next! Thanks!

I love these cooking videos, with the large kitchens, room for lots of cooking utensils and equipment, large counters, food looks tasty, cooking tips, etc.

I learned the oblique carrot cut in a cooking class when I lived in Japan in 1975. That’s pretty much how I always cut them. I was the only person who spoke English and my Japanese vocabulary was still fairly rudimentary but I learned some great techniques and this was one.

Hey Bri- thanks for the recipe. One of the things I always find with the chuck is that there is one muscle in the piece that is the most stubborn and is hard to get tender / cooks out of sync with the remainder. Have you noticed? If so, how do you deal with it (let it get tender? I sometimes think the rest overcooks then. Leave it tougher? etc.)

Made this pot roast today and it was amazing! Thank you for posting this great recipe!

I did pot roast for thanksgiving in the instant pot and it came out awesome, might be a timing adjustment? Dutch oven for Christmas so I’ll give this version a go for sure 🤙🏻 thanks for another dope video, got mom hooked so she’s your newest fan. Happy holidays my guy.

Mashed potatoes using sour cream is how my parents did masheds growing up. Love the tang it brings.

Hey Bri! Can’t wait to try this recipe. Love your videos and everything I’ve attempted has been incredible. Have you ever considered doing beef Wellington? I’ve always wanted to try to make my own but too intimidated - I know you’d be able to guide me to success!

@maryokeefe5351

3 ай бұрын

It's not that difficult, there are lots of videos that show you how. You need to start early in the day, as there are lots of steps and resting between each, but the steps are all really straightforward. And the presentation is spectacular when done. Give it a go!

Thank you for this recipe. First time making a proper pot roast and it turned out incredible. I did take the liberty of dry brining the chuck for about 2 days beforehand and I think this helps tremendously with the seasoning and searing.

Just made the recipe and it turned out wonderful! Thank you!

Lego brick size. Now there's a measurement I can understand 😂

I adore pot roast and I think my favorite parts are the vegetables and the gravy.

Thank you for sharing the recipe with gluten free options. :) I’m new to g/f cooking for my parents and am excited to share this with them. 😊

I do this same thing pretty much, just throw it in the slow cooker/crock pot for about 6-8 hours on low instead of in the oven. Stupid simple and delicious.

I'm making this for my family this weekend. It's decided!

@BrianLagerstrom

5 ай бұрын

you will NOT be disappointed 🤤

Thank you for all the new techniques ( to me ) you demonstrate. Did this one tonight and it was great. The only variations I made were based on the fact that I knew there would be a lot of leftovers as I had a just under four pound roast. I added more carrots and some baby potatoes halved as I was going to serve it over egg noodles and would save the potatoes for the left overs. Wonderful flavor profile. I even baked one of your simple breads to go with it. Family happy, out.

So I made this yesterday and ate it today with my family! Da’Bomb! Best pot roast EVER! I followed your instructions to a T: So delicious.!

I have this cooking in my oven now for New Years eve dinner and it smells freaking amazing! Happy new year! Edit: Just a heads up, the recipe in description doesn't mention when to add beef stock or better than bouillon. I found it in the video, but thought I'd let you know.

@JackMathewson-ls4oi

4 ай бұрын

New Year’s Day for me.

@yongyea4147

4 ай бұрын

​@@JackMathewson-ls4oigot mine simmering away right now.

@JeffBolden

4 ай бұрын

Same here! Great minds... =)

Do you think this would work in a slow cooker?

THANK you for explaining *why* shallots over onions. I've never really worked with shallots, but it's good to know the basic difference.

I made this the other day, my oven has a built in temperature probe which I used. The trick of holding the temp while the collagens continue to break down without over-cooking resulted in the best pot roast I have ever had. I've always done the low-and-slow and it turns into a passable pot roast; but having the control to keep it at exactly that perfect collagen melting temp for hours changes everything.

I've been using Port wine when making my pot roast. My wife really likes the sweeter taste of the sauce that's created in the pot.

@maryokeefe5351

3 ай бұрын

Great idea!

I have cooked my pot roasts similar to this for years. Meat is sooooo good. Veggies end up a little too soft, so about an hour or hour and a half from finishing, I add fresh carrots, to give a little more bite. As always, another Great recipe!

@EzekielDBarrett

5 ай бұрын

Easy, kenji

@larrybeagle66

4 ай бұрын

Great suggestion. I'm always back and forth about the veggies. Add at the beginning or the end? I want them to flavor the gravy, so beginning. I like to eat some, but not so mushy. So add more during the last hour. Thank you.

@user-xi7gz6sz4w

4 ай бұрын

I cut my chuck roast into 3-4 smaller pieces, then add all veggies and cook for 4 hrs instead of 6. Always works, everything gets done together.

@StanHowse

4 ай бұрын

@@user-xi7gz6sz4w If you do it right, it's going to come apart anyway.

Great video, great chef. You can tell since he can't juggle and has the guts to taste straight off the cooking spoon. I really like the earthiness of it.

Made this for my family of 7 tonight. I was worried because after a few hours it was still tough. Left the big chunk of meat alone and kept it going low and slow. Turned out amazing. Everyone loved the gravy/sauce. Thanks for a great recipel

What result would you get if you used low pressure instead of high on your pressure cooker?

I made this today. Delicious! Confession: I did deviate a little. I didn't realize, till too late, that I bought beef *broth* rather than beef *stock.* To make matters worse, I forgot to add this as directed; I remembered a few minutes after putting it in the oven, and added it at that time. And I added some extra "Better than Boullion" to make up for the broth vs. stock. I was surprised that the recipe included no black pepper! I stuck with the recipe, and it didn't really need pepper. *When* I do this again, in addition to correcting the mistakes mentioned above, I'll add more vegetables, and I may try mushrooms. I thought it had plenty of onions and scallions, but even more would not have been too much.

@Melody-285

4 ай бұрын

I add more veggies than that, too, when I make pot roast, especially more onion & I use black pepper on all meat !

Thank you! I made this tonight and it was a hit with my family. My husband said it tasted better than the beef bourguignon he had in France, ha!! My meat was just a little tough because I used 2- 2.5lbs of chuck and it didn’t fit on the bottom of my dutch oven. I will make this again next week and I can’t wait to try your other recipes especially Dutch oven recipes since I just got my first le creuset. Thanks again!

I bought a Dutch oven so I could make this. And it was amazing! You can cut it with a spoon. Will absolutely be making this again.

So, assuming one doesn’t eat the entire thing in one sitting, how long can it be held in the fridge and would you do that in the cooking liquid or take it out? Looks fabulous, btw!!

@CryoJnik

5 ай бұрын

Pot roast can last a few days in the fridge...but let's be real it'll be gone long before it starts going bad. Usually people store the cooking liquid with the roast and veggies. Stuff tastes too good to just toss out

an incredible sounding recipe that’s GLUTEN FREE?! AND a cameo from Lorn too?! yessss thank you! I can’t wait to try this! 😋

@ramencurry6672

5 ай бұрын

She’s awesome . Best wife

It was as advertised - excellent. We had it with comforting mashed and some fresh steamed carrots - and it could not have been better. I’m the last week we’ve made Lagersteom Tikka, Stew, Chili and pot Roast - this channel is incredible value!

Never seen oblique cuts, thanks for teaching me something new, Bry!

As advertised, great beef dish with deep flavor. I used a 4# roast and still had tons of gravy left over. I put it a lot more carrots and still would do more. I’d recommend at least 5# of meat if not more, if you want to not waste the good stuff 👍🏻. Thanks again Bri!

Personally I use a slow cooker. It does the job really well, it's cheaper than the oven and very low maintenance

I made this for dinner tonight and me and my boyfriend loved it! It was so easy and cooking the potatoes in the oven was so convenient, definitely making it again.

I'm going to make this for my Dad, who loooves pot roast! Thank you Brian!