Brits Try [POT ROAST for the first time! Better than ours!!!

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Join the H family as they embark on a culinary adventure, diving into the heart of American cuisine with their very first attempt at making a classic Pot Roast! In this delightful episode of "Mr. H and Friends," watch as the H's, a charming British family, step out of their culinary comfort zone to explore the rich, hearty flavors that have made the Pot Roast a beloved staple in American households.
Armed with a traditional recipe and a dash of British charm, Mrs. H and family take you through each step of the cooking process, from selecting the perfect cut of beef to mastering the art of slow cooking that brings out the meat's tender, juicy goodness. Along the way, they share their impressions, surprises, and a few laughs, offering a unique cross-cultural perspective on this iconic dish. Mr sports some quality @fioboc_official merch in this video.
Whether you're a seasoned chef or a curious foodie, this episode is packed with tips, tricks, and a bit of humor, making the art of Pot Roast cooking accessible to everyone. So, grab your apron, and let's join the H family on their journey to create a mouthwatering Pot Roast that bridges the culinary gap between the UK and the USA. Don't forget to like, share, and subscribe for more delicious adventures with Mr. H and Friends!
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23 мар 2024

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@Mrhandfriends 3 месяца назад

If you enjoy this video and like what we do, please Subscribe to our channel and join the H family ! Join the H family as they embark on a culinary adventure, diving into the heart of American cuisine with their very first attempt at making a classic Pot Roast! In this delightful episode of "Mr. H and Friends," watch as the H's, a charming British family, step out of their culinary comfort zone to explore the rich, hearty flavors that have made the Pot Roast a beloved staple in American households. Armed with a traditional recipe and a dash of British charm, Mrs. H and family take you through each step of the cooking process, from selecting the perfect cut of beef to mastering the art of slow cooking that brings out the meat's tender, juicy goodness. Along the way, they share their impressions, surprises, and a few laughs, offering a unique cross-cultural perspective on this iconic dish. Whether you're a seasoned chef or a curious foodie, this episode is packed with tips, tricks, and a bit of humor, making the art of Pot Roast cooking accessible to everyone. So, grab your apron, and let's join the H family on their journey to create a mouthwatering Pot Roast that bridges the culinary gap between the UK and the USA. Don't forget to like, share, and subscribe for more delicious adventures with Mr. H and Friends! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ru-vid.com/show-UCcUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LzKx0vlNnLI.html Coopers Pit BBQ: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ldaX36aNmYM.html Terry Blacks: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ociQXLEU49Y.html Goldee's: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XUiV8wAQIFY.html Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #britstryamericanfood #dutchoven #potroast #usfood #usfoods #fastfood #tastetest #brits #dutchovencooking #food Join this channel to get access to perks: ru-vid.com/show-UCcUmDzk4GRQjZMm6IhLsWEg/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_RU-vid Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link

@balancedactguy 3 месяца назад

Hello Friends!! When you make Pot Roast, it does NOT have to be"Melt-in-Your Mouth" Tender.. It just has to be tender enough to separate with a fork. Just a suggestion..in the future, remove the meat and veggies from the Pot you used and the heat the pot on the stove while adding a Flour-Water mixture to thicken that tasty juice into an even tastier GRAVY into which you add back in the Veggies and Roast. At that stage some Fresh Mushroom can be a welcome addition too! As an other option, you may want cook the potatoes separate from the meat and veggies so you can make MASHED POTATOES over which you pour that great gravy you just made. It's a good idea to have some nice, thick cut bread slices for mopping up any excess gravy (Prevents you from being tempted to lick your Plate!!😅) Nice job Folks!! Cheers!👍👍

@dbomber69 3 месяца назад

The netting is supposed to stay on while cooking. Take it off after it's done. It helps it keep it's shape. And to avoid burning the spices only put salt on to sear, then season. And you can also cut little "pockets" in the roast and stuff them with garlic cloves and whole peppercorns.

@JohnLeePettimoreIII 3 месяца назад

the bits stuck to the bottom of the pan are called "fond" (for a good reason. you'll be fond of the flavor.) i usually add some celery root to it as well. the mild bitterness makes a good counterpoint to the sweet carrots.

@deanework587 3 месяца назад

@@balancedactguy with our Pot Roasts we always added celery stalks. I agree with you about making a gravy (four/water or corn starch/water). I loved pot roast as a leftover, we would make open faced sandwiches, smash to potatoes and carrots flat and the celery stalks, add the shredded beef, put on your favorite slice of bread and cover it all with the gravy. Yummy!

@balancedactguy 3 месяца назад

@@JohnLeePettimoreIII YES!! Those bottom scrapings are LOADED with flavor and the celery does help. Good suggestion! My mother would also add a Bay Leaf in the juice (later to become gravy) as well! !

@richardpowelljr.3069 3 месяца назад

I do mine in a crockpot. Low heat for 8 hours. Meat just falls apart with a spoon. It's a great cold winter day dinner. Come in from the snow to a warm bowl. Perfect.

@la8ball 2 месяца назад

Same. Except I add celery, onions, and garlic also. In a crockpot before I got to work and done when I get home. I'm more surprise people don't do this or never heard of it. It takes a cheap chunk of meat and makes a big meal.

@angeleyesgreen1586 2 месяца назад

Same

@barbarahallowell2613 2 месяца назад

Same here.

@marydesrosiers9271 2 месяца назад

Same

@KaitoKidYosuke 2 месяца назад

Same you can prepare this dish and by the time yo get home you have a delicious dish.

@CLKagmi23 2 месяца назад

I feel like "this is uncouth, but I'm going to do it anyway because I think it will be delicious" is the true spirit of American cuisine. Well done.

@deannealbrecht774 2 месяца назад

You will not be disappointed.

@naidaquintela8938 2 месяца назад

Don’t add so much pepper. She a ls a little careless,.

@lathblade 2 месяца назад

@@naidaquintela8938 It's probably whatever that container is. If she has a pepper mill, she'd be fine.

@naidaquintela8938 2 месяца назад

@@lathblade No she just pour from the plastic bottle. I use a black pepper shaker. 😍✌️

@marychavez2635 2 месяца назад

As an American, it's so delicious. Please enjoy. ❤❤

@pamelacox540 2 месяца назад

For “pot roast” most Americans use a chuck roast with lots of marbling. What you have there looks like what i call a “round roast” that doesn’t have the fat marbling in the meat. Your dish looks delicious but it isn’t “fork tender” and doesn’t melt in the mouth because the meat doesn’t have the marbling. Best way to cook pot roast is to salt well and sit in the frig overnight. Brown in oil or lard that can take high heat then add pepper as pepper can scorch. Seasonings look fine; i use dried herbs as fresh are wasted with long cooking times! And if you use fresh herbs you need to remove the inedible stems (tie the herbs together to remove them easier). I also love roasting beef but that roast is much more marbled and more expensive than pot roast!

@MrsBrit1 2 месяца назад

As an American, yes, but as an American living in the uk, you never know what cut your getting, tbh. It's always labelled "roasting joint" and there are like 4 different cuts labelled this way. I use any random cut. It'll work out ok.

@pamelacox540 2 месяца назад

@@MrsBrit1 Luckily I can tell some cuts and how much marbling and silverskin they have by looking at them- unless they’re in butcher paper🤪

@jlewis300 2 месяца назад

Look for marbeling for sure! When I visited the UK I was terribly confused by beef in the store... Don't be shy with the red wine!

@pamelacox540 2 месяца назад

@@jlewis300 Ah yes! For cookin’ and drinkin’ 🙂

@ceciliamullanaphy1171 2 месяца назад

Also a Yankee pot roast would not have tomatoes or Rosemary.

@kittymarch8455 2 месяца назад

One reason why pot roast isn’t cut into cubes is because leftovers are often sliced to make very delicious sandwiches. At least in my house.

@user-rz5vl5ft3k 2 месяца назад

Also the meat is more tender cooked whole, long and slow.

@alexhusko 3 месяца назад

The pro move for herbs is a bouquet garni. Tie all the herbs together with butchers twine and let the herbs do their work, then pull out in one shot at the end

@Dana-ie2bh 3 месяца назад

And if you want to get really anal about it like the French, you wrap the whole thing in cheesecloth and tie it up.

@buddystewart2020 3 месяца назад

Don't they also have a little mesh bag you can put them in to do that with also? Then, you just pull the bag out at the end and shut the front door, you're done.

@alexhusko 3 месяца назад

@@buddystewart2020 yes, if they can find one of those that works too. Pretty easy to wrap some sprigs and tie a know too. Either works perfectly!

@tiawarren5403 3 месяца назад

Yep!

@tmorris53 3 месяца назад

My wife used to use a tea thing. You know the kind you fill with tea leaves then put in hot water. Only she never made tea, just filled with whatever herbs and did it that way. But while your doing all that cooking you should make a Pineapple Upside Down cake.

@jessquinn6106 3 месяца назад

Now here is the best trick to American Pot Roast: It is one of the few foods that tastes best the day after. Let it all sit in the gravy over night, Heat it up and its even better. All the herbs, gravy and everything just absorbs into the meat and BAM. It's just one of those "better the second day" meals.

@misfit_mandi7915 2 месяца назад

Facts

@bodyofhope 2 месяца назад

Yes. And when you cut it while it's still hot, before it's fully rested, it will be stringy. Especially if they're comparing it to brisket. This cut isn't nearly as fatty as a brisket.

@1976smb 2 месяца назад

Yup, same with soup beans.

@lizzz6407 2 месяца назад

Glad you wrote this. It is a very important step. Just don't carve the meat until ready to serve.

@Marcel_Audubon 2 месяца назад

who can wait?? not I

@hopefletcher7420 2 месяца назад

In case no one else mentioned it, you should leave the netting on until after the roast is cooked. The netting is put on to hold the meat together and ensure even cooking. It's a tough cut of meat, so how you carve it will affect the chewability. Cut across the grain to make it tender.

@COBARHORSE1 2 месяца назад

That's what I was going to say. Leve it tied up while cooking. And then slice across the grain to serve.

@MrKmoconne 2 месяца назад

I was like, Ddddd don't cut those off!

@juliewagner6854 2 месяца назад

Yep me too 😂

@karenneill9109 2 месяца назад

Definitely! It should be cooked until it’s falling apart, so the strings are needed to hold it together!

@MrsBrit1 2 месяца назад

Nonsense! If you have to slice your pot roast, you haven't cooked it long enpugh! It's not roast beef. That's different. In that case, yes, you can leave it in the ties....but this is pot roast.

@richardoconnor3585 2 месяца назад

First time viewing any of your videos. I love the fact that your daughter is getting involved while you cook. You will both cherish these moments forever.

@rlcrowe56 3 месяца назад

Hi. I struggled with tougher than should be pot roast for years until I learned the time-temp ratio. Just adjust your oven temp to 275F, and cook pot roast 1 hr per pound. Don't open the lid or your oven during cooking time. The roast comes out very tender and fully cooked every time.

@paullopez6620 3 месяца назад

Perfect. Remember there is a lot of connective tissue that turn into butter given time.

@dalemoore8582 3 месяца назад

@@paullopez6620or cook the roast to 225 F

@philomelodia 3 месяца назад

Sounds like what I do on the crockpot. I set it on high and cook for one hour per pound. I brown it first though.

@williambanks2223 3 месяца назад

Slow roasting is the key I love making and eating pot roast

@TexasRivermedic 3 месяца назад

Agreed, it’s all about the lower heat over time. I always eat pot roast the first night and then shred it and have tacos the next night

@nathanambers1714 3 месяца назад

Pro tips: 1. Salt that meat and put it on a wire rack in the fridge over night. Dry brine will not only salt the meat through but will dry out the exterior to help with a better crust/browning of the meat. 2. Wrap those herbs up in cheese cloth and tie with butchers twine. All the flavor and you don’t have to pick them out or get any surprise rosemary leaves in your bites. 3. Doneness is more feel than “time”. All meat is different and will require different time to cook fully. Use a butter knife to poke the meat. If it slides in and you can pull it out without resistance then you have a perfectly done braised pot roast.

@rmcleod1960 2 месяца назад

Great advice , especially #2 & #3....

@user-uv6hh3mt5h 2 месяца назад

And add some sliced mushrooms. And a cup of chopped celery.

@testing1567 2 месяца назад

Personally I've never felt a need to dry brine meat that's going to be braised because everything will penetrate through anyway, but I didn't realize dry brining has an effect on the searing process. Next time I make a pot roast, I will try it out. Thanks

@pjschmid2251 2 месяца назад

I would also not add pepper to the meat until after I seared it. Pepper can burn at high heat, and it can give a very unpleasant acrid flavor. Same goes for garlic even if you’re going to be using a garlic powder or granulated garlic.

@jemmajames6719 2 месяца назад

Basically a stew,but with a joint of meat, one pot easy cooking.

@ThisGuy76 2 месяца назад

American butcher here. That looks like a knuckle (sirloin tip). Shoulder chuck is much better for "pot roast" because it falls apart so well & has quite a distinct flavor. I find some of my customers (in my location usually people from the Caribbean) will use this cut (the knuckle) for pot roast & I guess it's a fine substitution.

@bodyofhope 2 месяца назад

Yes. If they're comparing brisket to this cut, no wonder they're disappointed.

@ThisGuy76 2 месяца назад

@@bodyofhope, NOT brisket. That's a completely different cut & really has its moment during St. Patrick's Day (for corned beef) & Jewish holidays.

@bonniebrock5109 2 месяца назад

Miss the days when they used to be 7 bone-in chuck roasts with enough fat on them.

@ThisGuy76 2 месяца назад

@@bonniebrock5109, can really only get a 7 bone at Winn-Dixie these days. It's where I learned my trade. 😁

@myjewelry4u 2 месяца назад

I agree, not a butcher.

@paigeherrin29 2 месяца назад

The carrots and potatoes are sooooo delicious the next day. Something about pot roast leftovers is they are even better the next day. This made me soooo hungry to watch.

@MrKalidascopeEyes 2 месяца назад

The leftovers are the perfect start for beef stew

@kenziedayne4234 3 месяца назад

About 8 hours to cook a pot roast til it's fall apart melty soft. Can use a slow cooker or a low oven. My grandma used to cook the meat and just throw in carrots. Then she would make mashed potatoes and thicken the broth at the end to make a gravy out of it for the potatoes.

@jaimesk1688 3 месяца назад

Then you have, practically, something like brisket. But of course, brisket is yummy! Need a little fat added, maybe butter (because she started with top round)

@Gutslinger 3 месяца назад

I wonder what she or others uses to thicken up the broth. Corn starch? Flour?

@willcool713 3 месяца назад

Yep, that's the way, your grandma was right (like grandparents so often are). I only reduce the liquid for gravy, because there's usually plenty of starch from the veg.

@sandirobinson6966 3 месяца назад

I don't think the rest of the world makes gravy like Americans. They do "au jus" instead of what we think of as beautiful, thick gravy.

@briancleveland6115 3 месяца назад

@@GutslingerFlour.

@msoda8516 2 месяца назад

I find the slow cooker is the best way to cook pot roast. You sear the meat then place in the crockpot with herbs, potatoes, and carrots, and cook it on low all day and the vegetables in the potatoes. Come lovely because they absorb all the flavor and the meat and carrots melt in your mouth.

@Locomaid 2 месяца назад

Way too much pepper for a traditional pot roast and it needs another hour, judging by how it pulls. That said, maybe your new family recipe is a pepper pot roast? I bet it is goooood!

@epsome13 2 месяца назад

That's what I was thinking. At that size needed at least another hour. And that was to much pepper. But over all a good first attempt.@@Locomaid

@TheCerebralDude 2 месяца назад

You throw in an onion???

@msoda8516 2 месяца назад

@@TheCerebralDude Yes, I put onion in I forgot to list it. I also add beef broth, minced garlic, a few dashes of Worcestershire sauce to the slow cooker. I also season the roast with salt ,pepper, onion powder, garlic powder and paprika before I sear it.

@rosemary702001 2 месяца назад

Yes! Not only easy, but tastes as good as the oven version imo.

@fatherwilliam7256 2 месяца назад

A few tips from an American who actually makes pot roast like this regularly: 1. Use a seasoned salt you like the flavor profile of to cover the entire surface of the meat before you brown it. You can still add extra herbs later if you want, but I find that the herbs in the seasoned salt mix I use are usually seasoning enough for the whole dish. But still add the bay leaf and Worcestershire sauce as you did in this recipe. 2. Try adding an equal amount of chopped celery to the onions when you sauté them. And you can just crush a clove of garlic with the flat of your knife and throw it in at the end of the sauté. There isn't any need to chop it up or crush it fine. It's going to be in that pot a long time. 3. I either make this dish in a slow cooker or an instant pot on slow cook. The key is to get the meat to a temp of about 180F (sorry I can't think in Celius) and hold it there for at least 3 or 4 hours. If you don't cook it long enough the collagen and connective tissues that make the meat tough don't have time to fully render down. If you cook it too long or at too high of a temp the meat gets dry and stringy. There really aren't any shortcuts. Oh, and I put the carrots and the potatoes in from the start as well. The carrots come out really soft, but I prefer them that way. And I usually mash the potatoes before serving because they soak up the gravy better that way. Which brings me to my final and most important tip: 4. Gravy! The easier way to make the gravy is to use a cornstarch slurry to thicken the liquid the roast cooked it by just straining into a pot on the stove and reducing it with the cornstarch. However, I like to use flour and butter in a pan make a roux then add the cooking liquid to that and reduce. The roux method takes some practice to get right (not lumpy or burnt), but it really is worth the extra effort. Oh, and taste the gravy before serving, you may want to add a bit more salt and pepper or even a bit more Worcestershire sauce. But you guys basically nailed the general pot roast recipe. Good job!

@orange222... 2 месяца назад

I use the extra fine flour, I get no lumps at all

@carolterry9486 2 месяца назад

We prefer this cut of meat. The chuck roasts we've been finding have too much connective tissue for our taste. They seem different from back in the 70s when we were first married. I also add a cup of strong black coffee to the liquid.

@anitaturner2999 2 месяца назад

You just need a whisk in your kitchen for lump free gravy.

@m.c.3640 2 месяца назад

I was dying at the salt and PEPPER and wanting to scream LAWRY'S, MCCORMICK'S, or TONY'S! Heck, even the MS pot roast recipe would have been better.

@lobusdiMortis 2 месяца назад

Texan here, cutting up the meat is fine (that's how we do it) and we put the sauce over mashed potatoes. You can add mushrooms and celery too!

@kebonhawk1081 2 месяца назад

Cutting the meat is not how "we" do it. I'm in Texas and born in Tennessee. A roast is a... Roast. A solid piece of meat roasted. Slow and low. Do you, if you do smoke a brisket or ribs cut them up? If so, cool, have it your way but don't invite me over. If I want dried out meat I'll have some jerky.

@RobynDWhite 2 месяца назад

Another Texan here; cubing the meat would make it stew.

@hughfuller8416 3 месяца назад

Baby H isn’t not baby little one anymore. She’s toddler H now. Very talkative also. I love it.

@robertfrye5161 2 месяца назад

Years ago, I had a German gf come visit for 3 weeks and when I made pot roast she wrote down exactly how it was made as she wanted to make it for her mother

@kayceehernandez2920 2 месяца назад

I grew up on pot roasts and love to make them often! What I’ve always done is cut the roast into 4 pieces when I add the veggies. When you pull it out the meat will definitely fall apart. The tender meat makes the roast so much more enjoyable. Also, when I eat it I cut the potatoes up with my fork and smash some as well as the carrots. The veggies soak up the broth and it’s delicious imo.

@AlmightyTod Месяц назад

Nothing better than walking into the house on a cold fall day and the smell of a pot roast hits you.

@mdhbh 3 месяца назад

I would love to see them serve their American dishes and desserts to their friends.

@halicarnassus8235 3 месяца назад

They do. They said that not everybody wants to be on video which is understandable. Her parents did let us see their reaction.

@mdhbh 3 месяца назад

@@halicarnassus8235 ok

@madiisonno 3 месяца назад

in what video @@halicarnassus8235

@BaoHadir 3 месяца назад

Came for the cooking, stayed for the kid being adorable.

@hawkes83 2 месяца назад

She is a scene stealer. Dad better buy a couple of shotguns!!

@amandadean2117 2 месяца назад

bit of advice... The roast coulda cooked for another Hour or two you literaly want it to fall it apart no knives needed. That looked amazing !

@user-sk1fw3wu7h 2 месяца назад

when I make a pot roast it gives us 2 meals. after the meal I cut all of the meat and veg into bite size pieces add a little water to the drippings along with a bit of roux stir and let it sit over night the next evening I heat it and it thickens to make beef stew. The meat sitting in the drippings over night makes it so tender

@kfl611 2 месяца назад

My grandmother always did that with the left over meat, from a leg of lamb. It always made the best lamb stew. She served it with parsley duumplings.

@bethp.knight7774 Месяц назад

Yes!

@TheMyKillClan 3 месяца назад

These are the right people to make it on youtube. They deserve every sub they get. Been watching since it was just Mr. H reactions for the first few years.

@Mrhandfriends 3 месяца назад

BLY ❤️

@odiebryer2144 3 месяца назад

Me, too! I was really glad when he added Mrs. H and then little Baby H came along! How fun was that! Now look how big Alana is and she's really starting to talk and help Mummy in the kitchen. ❤ So happy to see them trying some American dishes more and more. It's going to ruin them for English food. 😂😅❤

@pennysilvey8868 3 месяца назад

You didn’t do anything wrong. The only thing that you need to change, is you need to slice your carrots, and you need to slice the potatoes. Those would’ve gotten a little bit more flavor into them. Also, do not cut that meat. Leave it whole. You have to cook it longer sometimes than what the recipe time says to cook it. It is a learning experience. If you can’t take a butter knife and pull that roast apart before you turn the oven off, it’s not done. You have to cook it until you can pull that meat apart with a butter knife. if you can’t do that, it’s not going to be as tender as you’d like it to be. Try again, and just do what I’m saying, and see if it works a little better for you. I’m no roast connoisseur, but I have cooked enough of them to know, there’s really no set time, it comes to whether you can pull that meat apart. You did great. You are one of the reactors that I watch that actually does it as close or exactly like Americans do. I always enjoy watching. And I love miss Elana! She enjoys cooking, and being a star!

@catherinesearles1194 2 месяца назад

You need to peel both the carrots and cut the ends off and peel the potatoes and cut the skins off. Plus you need to cover the entire roast in cooking liquid and cook on stove top, bring to boil then lower to simmer. I'd leave out the bay leaf entirely, you slice the roast and make gravy with the cooking liquid then strain for the table. Skip the wine, add a good splash of white vinegar, if the meat is tied leave it tied. Simmer with lid on cook on back burner, add granulated garlic to cooking water too. Much less pepper and you don't need to saute onion or seer the beef. Just throw it all in at once. Don't add paste and don't cut into cubes if that's what you want just make stew.

@judithgockel1001 2 месяца назад

I’d add the single ingredient: to coat the roast, prior to searing , with flour. You do not need to use a lot, just a light coating. This will slightly thicken the roux after the beef is browned, make the gravy a bit thicker, which can then be used to anoint the potatoes, slightly mashed, when serving.

@shiichan32 2 месяца назад

i think we just use a pack of baby carrots in house and these small baby potatoes type things. we used to use regular potatoes more and cut em but dad got lazy.

@hardknox1917 2 месяца назад

It’s done and fork tender when it reaches 200° f in the center , that’s when meat breaks down . There is no exact time , it’s fine when it reaches that temp , could be a hour could be 4 hr

@karenjohnson8408 2 месяца назад

As you've seen from the comments, there isn't any one recipe that's "right". One suggests leaving the meat rolled. I would suggest that you open the chuck roast. You get more even cooking when it is uniform thickness. I have braised, including the sides, with or without flour. Never added tomato sauce or paste. When done, pull apart into chunks, not slices. I've always cooked on top of stove, covered, and turn occasionally. There are so many variations about how to do the vegetables and spices. Again, my best recommendation is to have a flat piece of chuck about 2-3 inches thick. All the rest is personal choice.

@MelissaAllen-iw9qt 2 месяца назад

Baby girl has such a sweet voice!❤

@Snaggletooth40 2 месяца назад

I make A LOT of pot roasts for my wife. Use a chuck roast next time. Cut those potatoes and carrots (skin the carrots) into smaller pieces as well. Add celery to the bottom of the pot for a bed for the roast to set on. Also strain all that juice with a wire frame mesh strainer to get all the big bit out then put the juice back on the stove and add a slurry of cold water and corn starch (mixed before you add it to the heated juice) and it will thicken into a great gravy you can pour over the roast. Also add about a half stick of butter to the top of the roast when cooking it. You will love it!

@colonelfustercluck486 Месяц назад

That looks like good advice Snaggletooth.... I've also done a few, that that condenses anything I could add to the subject. Corn Starch is called Corn Flour in the British influenced countries (ex colonies)...... if you follow these instructions you can't go wrong.

@connief5154 3 месяца назад

I'm from Louisiana and the only things I would say is that when you have a roast, get lots of garlic and cut deep slits into the meat and shove a clove of garlic in each hole. The more the better. Don't be afraid of too much seasoning that's how you learn. Also, with my pork roasts, I fill my pot half way with onions. I sear the meat than add the onions, a little water (about an inch or two) and let it cook on the stove adding water as needed. Most of the onions will disintegrate which makes the best gravy for the roast. Thicken your gravy with a little corn starch mixed in water. Lastly, you need a pot of rice to go with your gravy. Rice and gravy is wonderful.

@Ira88881 2 месяца назад

I do that garlic thing when just roasting a roast beef or prime rib. Food of the Gods.

@connief5154 2 месяца назад

@@Ira88881 When you live in the south where it rains all the time and the mosquitos rule, you put garlic in everything. 🤣🤣Try it in the pork roast, it's wonderful.😋😋

@sethra777 2 месяца назад

This is the way. Garlic jammed in there, and you just about can't put in too much. And yeah, I'm from Houston, TX and the garlic helps with the skeeters!

@joanmcmorris8791 2 месяца назад

My Moms roast was with minimal seasoning just lightly salt and pepper, garlic powder, onion powder,seared a rump roast in a little melted shortening, put some water about half way up roast cook on top of stove til tender, add some browning sauce like kitchen bouquet, after tender then remove roast to rest, make a slurry of flour and water to thicken gravy slice roast and add back to gravy serve over rice serve with petit pois peas and any other favorite veggies. Like speckled butter beans.

@scarter8137 2 месяца назад

Live in Louisiana as well. We do the knife X cut, finger open, add salt, pepper and clove of garlic into each hole, also add several cloves to pot. Everyone fights for those slices 😂 Of course we eat over rice! We let it slow cook on stove or in oven for 4-5hrs. so tender and easy to slice. Recently started adding sweet potatoes instead of regular potatoes…. Yummm!

@tekoneiric 2 месяца назад

Usually everyone I know slow cooks pot roast in an electric crock pot. A lot less lifting and cooking for 6 to 8 hours in one makes it comes out more tender. Start it cooking in the morning and it'll be ready for the evening meal.

@diannamiller17 2 месяца назад

In the USA in the south we cut our meat and vegetables before we cook them. We coat our meat with seasoned flour then we brown it. Once all the meat is browned then we add water to the pan and allow it to thicken just a little then add all the veggies and adjust the seasoning as needed. Cover and cook on the stovetop until everything is done. Mmm mmm good!

@danhuffman4455 2 месяца назад

You don't cut the meat up in a pot roast. What kind of craziness is that? And you never cover it in flour. That's god awful. P.S. And I was Born and raised in the South.

@loreeprice4007 2 месяца назад

Also from the south. What you describe sounds like a stew not a pot roast.

@danhuffman4455 2 месяца назад

@loreeprice4007 The way you make beef stew is you cut the beef up into chunks and Brown it. I'm describing pot roast. You leave the meat whole, you don't cut it up. What it's wrong with you?

@danhuffman4455 2 месяца назад

That is beef stew.

@terrimccracken9486 Месяц назад

Sounds right...

@debbiequevedo7792 2 месяца назад

I do a good size pot roast with carrots, celery, onions and potatoes for Sunday dinner with corn on the cob and green beans. The next day I take the leftovers, cut the roast into bite size chunks, cut the corn off the cob, cut veggies into bite size pieces place that with sauce/gravy into crockpot, add beef stock and seasoning spices and cook on low for 3-4hrs for homemade veggie beef soup. U can switch it up by adding small pasta shells, can of chopped stewed tomatoes and Italian herbs to make it more of an Italian soup. U can cook ur roast in crock pot (either beef or pork) pork roast in crock pot is great for making pulled pork sandwiches BBQ or plain.

@stephanieblackburn2778 3 месяца назад

I cut my potatoes and carrots in half. Then I mash my potato on my plate and add the broth like gravy. I put it on the roast beef and the potatoes. It is something that needs to cook for a long time. Same I adore my Dutch oven

@ttjohns4821 2 месяца назад

Me too and I also like gravy and bread. When I was little i would eat the juice over white bread.

@ronaldk.wileyjr.5476 2 месяца назад

My mother always cut the potatoes (at least into quarters) & cut the carrots to half inch (1cm) slices. Also she cooked it for about 7hrs.

@chrisp7641 2 месяца назад

You can tie your rosemary and thyme sprigs together for easy removal later on. Bonus points if you want to use an herb bag. It will make the removal of rosemary, thyme, and the bay leafs super simple.

@franmcintyre8823 2 месяца назад

Nice call on searing all sides and ends of the roast! It really helps to keep in the juices! Nice job! (from Arkansas, USA)

@AnnieDC304 3 месяца назад

Mrs H, please tell us the difference between our pot roast and your Sunday roast? I guess I always thought they were the same thing.

@heathermorris893 3 месяца назад

The difference is between a dry roasting versus a braising.

@Emily-Whitfield 3 месяца назад

British roasts usually are served with Yorkshire Pudding ( a rich batter baked in the roast beef drippings)

@dalemoore8582 3 месяца назад

I think they have chicken for their Sunday”roast”. Where as Americans usually refer to beef when are talking about a roast. But we do have roast chicken in the US too.

@user-hv4fc5rx7x 3 месяца назад

That's not a chuck roast. Another name for a chuck roast which you may, or may not, have heard of is a 7 bone roast. But other roasts, such as the one you used, when cooked properly are also delicious, as you all discovered. Love watching your videos & truly enjoy the littlest H chef, Elana. She gets more adorable with each new video. She's obviously very clever, and is usually willing to try new food items, which can sometimes be tricky for children her age.

@kenashburn5473 3 месяца назад

A chuck roast would have likely been far more tender.

@Merlinherk 3 месяца назад

As she loves spicy try Mississippi Pot Roast just 5 ingredients a chuck roast, ranch dressing mix, au jus gravy mix, butter, and jarred pepperoncini peppers (my dad loves spicy, so this upper edge for me). I just use a few peppers, dad uses whole container and the liquid too. I do not eat the peppers after cooking (he does) as it is way too concentrated heat hit for me.

@kathleenchilcote9127 3 месяца назад

Peppercinis add a nice tang!

@melster48 3 месяца назад

I was thinking the same thing!! I make mine the way your dad does, but don’t eat the peppers.

@SeldimSeen1 2 месяца назад

I have cooked it this way in my slow cooker. Absolutely delicious. I also substituted pork roast sometimes.

@PsychoKittee1 2 месяца назад

Has anyone recommended taking the roast out of the pot, letting it rest for 15-20 minutes on a platter, and then cutting it cross grain? That way, you won't get the strings of meat, you get nice little chunks. Alternative serving, slice the meat, make a sandwich, cut corner to corner, place mashed potatoes in the V of the sandwich, ladle some gravy over it, and Viloá, Hot Roast Beef Sandwich. The next day, for a cold sandwich, slice onto bread with salt, pepper, and mayonnaise.

@alanhigh9709 2 месяца назад

Anytime you do the "happy dance" from food you know it's good. He did a little shimmy while chewing on the meat.

@MsNisey51 2 месяца назад

Your little helper is adorable!

@theonlyonestanding8079 2 месяца назад

Mr. H , You are a lucky man to marry Mrs.H. She's such a great cook ..You are very fortunate. Hello from San Francisco California ❤❤❤🇺🇸🇬🇧

@thomasgarrison3949 2 месяца назад

We are both old & retired, we use a 8 Quart Slow Cooker, so we don't have to lift a heavy pot in & out of a oven. We start ours at noon & by 6pm (Supper Time) it is tender.

@jessicabender1301 2 месяца назад

American here love. This was for Sunday dinner when company was planned. Leave the thyme on the stem and pull it out when serving. You've got to cut the potatoes in half and then you get the melt in your mouth. We always added celery too. It must be accompanied by a crisp very vinegary salad. I grew up dry, so vinegar was used instead of wine. It's much fattier than yours, so we'd get rid of some fat after rendering. Brown before church and pop it into the crock pot on high prior to leaving and lovely smells at home. We used many more potatoes and carrots so there were always leftovers. If you didnt want to devour it so fast the fat trickles down your chin you have not gotten it right.

@lesliedausey 2 месяца назад

As you said, different homes make it different ways. The pot roast I grew up with is a chuck roast that has been seasoned (I strongly second the recommendation to salt it, then refrigerate it on a wire rack--I do this for most meats I cook). The we sauté lots of onions, the chopped garlic. After those have softened, add ground cumin and poultry seasoning (ground sage, thyme, rosemary, and marjoram). Then deglaze with sherry or chardonnay. Add a little beef broth, cover, and simmer or roast for a few hours. My mom always served it over wide noodles. I've never met anyone who didn't love it.

@jerrylisenbee7212 2 месяца назад

Leave the onions in bigger pieces. Remove everything bring fluid to a boil. Depending on how much fluid. Take corn starch mix with cold water. Add this to the boiling broth to make brown grave. Add corn starch stirring constantly add as much until desired thickness

@aleatharhea 3 месяца назад

My husband used to be the chili cook, but after I made the award-winning Brisket Texas Chili, now I am, and he wants it all the time. So... Thanks for the extra work, you guys. 😉

@74yodinosaur99 2 месяца назад

I've been pot roasting for more than 50 years. I was born in the UK, and lived here all my life, and pot roasting ox heart, ox tail, leg of lamb, braising steak, brisket, and on and on. Have a go, you won't regret it.

@mikeadams2677 2 месяца назад

You're making me hungry with your cooking videos. Its been a while since ive had a chance to catch up, but little Miss. H is growing so fast. By the way, another nice thing about pot roast is evey time you reheat it for leftovers it gets better and better because the flavors really begin to blend. The only issue is when it gets where it's tasting thew best, you run out of it needing to make more.

@aizenweeks5237 2 месяца назад

Can we just acknowledge that man was having an experience with that plate of food

@randykillman6475 3 месяца назад

An American classic. Good job. I like mine cooked a little longer in the Dutch over than the recipe calls to cook it. Also, leftovers are great as the flavor from the juices seep in even more over night. You can also try (if you can get it) one dry packet of Knorr French onion soup mix for flavoring. You need much more time in the crockpot than in the Dutch oven but the crockpot is good for putting it together then heading off to work for a day. It will ready when you get home from work, so that is pleasant.

@jasoncordial4730 2 месяца назад

As a single father that is alot of work. I use a crock pot and cook it all day, when I get home it's done.

@darlenebradley6756 2 месяца назад

I watch lot of cooking videos and am always amazed at how small the stoves in other countries are compared to here in the States. Dittos the sinks and the washer/dryer combos in the kitchen under the counter. An efficient use of space. I'm 69 years old and have made many a 'pot roast' dinners -- usually as a special family meal on Sunday. Very much enjoyed your take on this timeless American classic. Not sure where you plan to visit in America, but the Lodge foundry in South Pittsburg, Tennessee would be a fine field trip if you had the time. If that isn't possible, you can view a video on the web-site on how it's made.

@TheKinderdoc 2 месяца назад

My husband makes great pot roast. He braises it first, the puts it in a slow cooker on low for most of the day, 4-6 hours, adding a small amount of water as it cooks. At the end he adds the carrots, potatoes and onions until tender. He then drains the juices and thickens it for gravy. The meat is very tender, almost falls apart.

@Dakarn 2 месяца назад

That's always how we've done it. 6 hours in a slow cooker, plus 2 hours for the veggies. If you put water covering 4/5 of the roast, you don't have to worry about water loss and can just forget about the whole thing for 6 hours, so long as it's on low, not high.

@theonlyonestanding8079 2 месяца назад

Sounds delicious I'll try that one day ❤❤❤🍖🥩

@BIGDaddy504 2 месяца назад

I do nearly the same especially if i want to make roast beef poboys ( New Orleans sub sandwich )

@krisschobelock4973 3 месяца назад

Ya, think that maybe another 45 min to an hour - as the beef should really just fall apart and the potatoes and carrots should be soft for sure - I mash my potatoes out flat using the juice as gravy after putting a bit of butter on it! Our baby carrots bought packaged are peeled....and if I use whole carrots - I peel them first . . . probably how you prefer it either way!

@ConspiracySmurf 3 месяца назад

Like it falls apart when you try to remove it.

@lukehelleksen68 2 месяца назад

We cook this regularly in the northern United States. Your recipe looks amazing. It's something we typically start before we leave work and eat for dinner when we get home so it's falling apart when we eat it, and you use the sauce to make brown gravy.

@dorajennings9966 2 дня назад

Hi! I love that you are trying the American recipes! 👍🏽 When I make pot roast for my family, I pop the roast in a 400 F oven for the cooking time and that helps with the meat tenderness and the veg tenderness too. Also, if you use Kosher or flake salt and freshly cracked pepper to season the marbled chuck roast. The thyme, bay and rosemary can be placed on a cheesecloth and tied so you can remove it at the end of cooking.

@dorajennings9966 2 дня назад

Sorry. Forgot to mention that I don’t put the lid but heavy duty aluminum foil to cover the pot roast. If you want to thicken the broth you can mix a couple of teaspoons of cornstarch with 1/2 cup of water and stir to dissolve and add it the last hour of cooking.

@stevewilliams8559 3 месяца назад

Back when you did the French Dip Sandwich, I'll quote myself here "What your NAN makes is what we call a Pot Roast over here. Talk about a warm beef hug....." TOLD YA!!!🤣 I'll bet this gets a BLODDY HELL for sure. Waiting in KY.

@terrysutton730 3 месяца назад

Try using a less lean cut, like a chuck roast. The fat and collagen need at least 3 hours to render. Also, some tomato paste added to the onions when browning brings a lot of flavor. A light covering of flour on the meat before browning will give you a thicker gravy.

@theallseeingmaster 2 месяца назад

Sadly, the tradition of cooking outdoor, on a charcoal fired grill, has not moved east, across the Atlantic. I cannot imagine cooking a pot-roast without first searing the meat over the searingly hot coals; thirty minutes makes all the difference in the world, it is superb.

@helenroberts3681 2 месяца назад

Hello. Just a helpful hint with the seasoning. If you put it into a bowl first, then mix it, you can then pinch out easier to handle amounts without the chance of getting "dumps" of spice. I love watching you cook with your daughter in the kitchen with you.

@machfront 2 месяца назад

This old, 49 year old Southern man from Georgia wants to follow the vid, but I cannot help but be distracted by that precious lil one! 😁❤️

@Mrhandfriends 2 месяца назад

I’m only 3 years behind you sir ❣️

@Rebelrocker69 3 месяца назад

Use butcher's twine to tie your herbs into a small bundle so that it is easier to remove at the end.

@angellife3381 2 месяца назад

I just recently tried setting my round roast in my pot with the fat side up- I’ve noticed it makes my roast even more tender since the fat renders down into the meat. Also, I have a meat tenderizer bought from Amazon, it’s like a bunch of little knives and you just press it into the meat. I’ve actually done that as well over the whole roast prior to cooking and that has made a huge difference. Like most others here, my roast goes into the slow cooker or lately I use my pressure cooker on high for 90 minutes with a natural release. I make this meal at least once a month 😊Happy cooking!!!

@janedc5ch319 2 месяца назад

I use onion soup And put it in the slow cooker for 5 hours i add potatoes and carrots .it really comes out delicious . That is just another way . Easy. Your recipe looks very good i think I'll give it a try. So nice to see you trying American way. There is a restaurant in California called The Old Ship It's a British pub I love going there . My best friend was from Scotland. She and i would go there for fish and chips. Oh so much food and so,so good. I miss going . My friend passed away 2016 and i moved with my Son in Texas so only good memories. God Bless YA'LL Have a great life.

@rjaxx-ym9gp 3 месяца назад

Here's a few thoughts. my mom would serve her leftover pot roast liquor (gravy) over thick slices of toasted homemade bread usually as lunch or breakfast. She would also cut her veggies about half or quarter the size of what yours is. She would also plate this over rice. Sometimes wild rice, white rice or my favorite yellow rice. Yellow rice has saffron and tumeric in it.

@douglassnyder214 2 месяца назад

I do my pot roast in a crock pot. Prepare all the ingredients, put the in crock pot, set for 10 hours, and it's ready when you get home from work. It's a great meal for a family with a working schedule. Come home, the entire house smells like the roast, and you just dig in. 10 hours in the crock pot, and you can pick apart the meat with a spoon. It's just like doing a brisket or meat for bar-b-que. Low and slow is the only way. I always add celery. With chicken or pork, I add the Scarborough Fair spices (parsley, sage, rosemary, and thyme). With beef, I like to add some peppercorns.

@htmc2022 2 месяца назад

Searing every raw side of beef - even the corners helps give great flavour from the browning & seals the beef so juices stay inside & that keeps the beef moist rather than being sucked out into liquid - even though you have a potful, of brothfull liquid later you could still have stringy dry beef if you don’t sear the meat on every side & sear even the rounded edges! Love your daughter “helping” with the cooking! To pull the beef - use two forks at the same time, with two hands, pulling in opposite directions! No - don’t cut the beef into smaller pieces just leave the pot roast whole and roast it low & slow for longer in the oven -that beef didn’t look cooked enough. The big Dutch oven pot is way bigger than what my 4 Dutch aunts from Het Nederland would cook a pot roast in - they cooked it 100% on top of the stove - for 6 hours or more - time depends upon the size of the roast - turning the beef & adding a little water every half hour or so - the resultant “Au jus” would be out of this world! They would cook all the veg on the stovetop in other pots. Would cook only the meat in the “Dutch Oven” making an unadulterated pure beef & water & salt & pepper “Au Jus” ❤❤❤

@ChiTownGirl640 2 месяца назад

Just a tip, make sure you dry the outside of the meat before seasoning and searing the meat. You get a much better sear which will seal in the juices.

@susanweimer8829 2 месяца назад

A USA pot roast is usually called a chuck roast here. Big round and 2-3 inches thick. Best cooked low and slow over about 4-5 hours. It should literally break apart. Your prep was spot on.

@claranielsen3382 3 месяца назад

I cook my pot roast in a crock pot for 4 to 5 hours. Same ingredients as you had, but I just throw everything thing in at the same time. I usually start it around 11am then forget about it till 3 or 4pm. Keep it on warm till we are ready to eat. Comes out perfect every time.

@douganderson8219 2 месяца назад

heaven. The 50s we used lard to cook with, yummy. What a great family you have.

@samuelhodges8208 Месяц назад

Always love your videos. Great job, Ms. H, on the pot roast. And all with sweet Elana's help! Future pot roasts will be even better because you always do your best when cooking. My mouth is watering just remembering when you lifted the top from the dutch oven. Oh, wow! Keep cooking and enjoying!

@franksmith4730 3 месяца назад

Pot Roast is just a low effort less watery stew. That sounds bad, but it is both true and delicious. Same main ingredients (beef, potatoes, carrots, onions, broth) as any standard beef stew other than the bones. It is one of my favorites, and it surprises me this is seen as an american dish. I bet you guys will add it to your rotation. The fact you can set it and come back 5-8 hours and it is as good as it is, will likely sell you on it alone. Not sure if electric crock pots are a thing there, but if you can find one it is the way to go!

@user-yf4kc8ti9r 3 месяца назад

Don't forget the Rosemary and thyme 😊

@squidney672 3 месяца назад

I love my plug in crockpot, it’s used at least once a week

@TexasRose50 3 месяца назад

I like celery in mine, along with the potatoes and carrots and onions.

@wodmarach 2 месяца назад

If you're getting a watery stew try dredging your meat first ( just throw it in a ziplock with a couple of tablespoons of flour and a pinch of salt, seal, then shake) or just throw in a slurry about an hour before serving. TBH I just see pot roast as a "I can't be bothered cutting meat this morning" thing. Oh and we just call them "Slow Cookers" as the brand was never really over here until about 20 years ago.

@l.baughman1445 2 месяца назад

The "spriggy bits" ARE the rosemary. Those are the things. The stalk is a woody stalk you don't eat, but it still adds flavour, so adding the entire sprig in a stew or pot roast like that is awesome.

@anncain2432 2 месяца назад

We season with salt, pepper, then rolling in flour all around because it will make a beautiful gravy. Brown on both sides, then add water to almost covered, out on lid and simmer. After a couple of hours, add potatoes, onions and carrots, rosemary and simmer another 1.5-2 hrs. The roast will smell awesome, be tender and gravy delicious. Forgot, I cut 2-3 small slits into roast and stuff sliced garlic pieces inside. To be honest, I love the vegetables with gravy with crusty French bread. Yes, the roast beef is mouthwatering but it also is what the gravy is made of. Yes, use a check roast. Put on, go to church and come home to the most wonderful aromas waifing

@anncain2432 2 месяца назад

throughout your home!

@DelphineMales 2 месяца назад

OMG this is almost how we make and eat pot roast. Only thing is that instead of red wine, we've always used a can of cranberry sauce and then tomato sauce. We also put mushrooms instead of onions and sometimes add baby carrots.

@tommiskey 3 месяца назад

Our family loves pot roast, but we have a few changes from what I saw in the video. First, we typically use a flatter piece of well-marbled beef (called a chuck roast here in the US) so that it is covered by the juices. (as you said, you could also halve the round roast you got.) Second, I'd use about 2/3 to half the number of potatoes and add 3-5 stalks of celery instead (cut into pieces about the length of the mini carrots). That may be because we like celery in soups and stews, but carrots, celery, and onions all go together very well. Third, I'm not sure how long you cooked yours, but we usually cook the pot roast at least half the day, putting the veggies in at about the halfway point. Also, you could add some paprika to the broth if you want for added flavor. (I'm Hungarian-American so we like paprika.) But overall, it looked like a great pot roast, especially for the first time!

@Wiley_Coyote 3 месяца назад

Pot Roast is a vital American food that rarely gets talked about. It's also kind of our link to Sunday Roast, except in one pot. Yankee Pot Roast is the version I'm most familiar with, but I think there are others.

@candicewaller403 2 месяца назад

I love that you tried this! There are a lot of different preparations for this dish, as well as different ways to serve it up. For ours, we use a slow cooker instead of the dutch oven so it can cook for 8 hours unattended. I brown the meat beforehand, but not the onions. I also cut up the potatoes into bite-sized chunks. And I serve it over a bowl of cooked rice to soak up all the gravy.

@douglaswilliams6834 2 месяца назад

American here. Most of us just use a crockpot (slow cooker). Start it in the morning, cook on low heat for eight hours. My go to recipe is a pork (or beef) roast, potatoes (I use the very small potatoes), celery, onion, a cup of water or beef broth, salt, pepper. You can add some hot sauce or red pepper flakes if you want. Experiment with different seasonings.

@MarieL10 3 месяца назад

I cook my pot roast on the stove top on low simmer for about 2 1/2 hrs. You can cook it in an electric crock pot pot on high for an hour then turn down to low and cook 4 or 5 hrs. It’s easy to put on in the morning and have it for supper that evening. Cut your meat in half and your potatoes in half. Easy meal to cook.

@lilysfield1 3 месяца назад

The veggies in pot roast are wonderful. Cooked with the juices and broth the flavors are amazing. My moms pot roast was a childhood favorite!

@therockbiter8140 2 месяца назад

As a cajun, one thing I do with all of my pot roasts is to stuff them. I poke a knife through every inch or two, and push toe or garlic and creole seasoning down there, maybe a slice of onion or two. I always hold my knife across the grain of the meat when I push it through, helps keep the chunks a bit shorter when you break the roast apart once it's cooked so that you don't end up with meat noodles.

@robertbowman7395 2 месяца назад

Such a likable family!…. I will be looking for more of your videos

@galagajunkie 3 месяца назад

Doing it up as a stew is a great idea, I recommend after cutting it up into chunks dredging the meat in flour to thicken the gravy up just right. Serve with some crusty bread to sop it up, so good!

@TexasRose50 3 месяца назад

Great idea. And/or, serve it IN a bread bowl. Yum!

@janetmoreno8909 3 месяца назад

I leave the string on while it's cooking and only remove it once it done. I also put the rosemary, thyme & peppercorns) in a bit of cheesecloth and put it in the pot, that way at the end you only need to fish out the cheesecloth.

@charlieeckert4321 3 месяца назад

I was going to suggest a cheese cloth bag myself.

@karenallen7064 2 месяца назад

That was my first thought. My Mom (farm girl & home ec teacher) taught need to leave the string on.

@jesselenz5452 2 месяца назад

My wife and I put in the meat, carrots, potatoes, celery and sliced onion, along with the spices. We also add just a tiny bit of water on the bottom to prevent the meat from burning a little. You don't need much, the rest of the water will come from the meat itself. Stick it in the oven for three hours at 350° F and you have yourself a beautiful roast.

@samanthapapaccio1279 2 месяца назад

You can thicken the gravy part by adding a slurry of corn starch to ice water. 1 to 1, meaning 1 tablespoon of ice water to 1 tablespoon of cornstarch. Start with 3 of each. Remove the beef and put on a cutting board to rest, put it back on the stove over a medium flame and slowly pour the slurry in while it is cooking and it will thicken nicely. Slice the beef and use the gravy. You guys did well!

@mahaval 3 месяца назад

I like having bread and butter, and using the bread to wipe the broth off my plate.

@sharonrichter4187 2 месяца назад

Yes, a good seeded rye bread! Mop that gravy up!

@MrsHornesgdnm 3 месяца назад

Mrs. H.... here is a chef's trick for you.... As you know, Bart used to be a chef before he started having medical issues, but we have not purchased canned soups since he showed me this trick. As you cut up onions, save the onion peels and ends, when you peel carrots, save the skins, same with celery, and other parts of vegetables that you would normally throw away... put them in the freezer for a day you want to make soup.... when you are ready, take all of those scraps and boil them for about an hour, all of those flavors are now your vegetable stock, strain out all of those scraps, using a slotted spoon or put a collender inside a larger bowl to strain it faster. Put your stock back in the pan, then add frozen vegetables and cooked beef, or chicken or pork. Let it simmer for about an hour over low to med low heat, add your choice of cooked noodles or rice... DELICIOUS!!! Bart even convinced his dad to try making his own soup since he also has health issues. I love homemade soup and grilled cheese, especially on a cold rainy day! I enjoyed today's video.... wish we had the ability to smell whatever it is you are cooking... that would be awesome! When Elana goes to school, you ought to think about going to culinary school.... you are a great cook.... although Mr. H may need stretchy pants with all of the delicious meals you woild make.... just like the fantastic ones you make niw...now.... 😊❤😊❤

@johnkeating362 2 месяца назад

I suggest you test a carrot before taking the pan from the oven. Do the fork test and then taste it, if the carrot is still a bit firm, just keep the roast in the oven for 30 or 40 minutes more. You can’t over cook a pot roast. The longer you keep the roast in the oven, the better. My mom’s pot roast was the best, but I’ve improved on it a bit. My husband can’t wait for dinner when we’re having pot roast. The house smells wonderful all day long.

@hardknox1917 2 месяца назад

It’s done when the chuck roast is at 200° Fahrenheit in the center and the potatoes and carrots are fork tender

@lancersbowchuckle960 2 месяца назад

I love a woman who gets enthusiastic about black pepper.

@jackiecarson859 2 месяца назад

🤣

@sallyfisher6023 2 месяца назад

This dish can actually turn out quite amazing in the crock pot! The meat becomes unbelievably tender and the veggies will soak up all of the flavors. The juice makes an amazing gravy. We usually make a pot of rice to go with it and it always hits the spot. This is one of my go to crockpot dishes if i am going to work. So not only incredibly tender but super simple for a hearty dish and ready for you and the fam as soon as you get home!

@judithgaar217 2 месяца назад

I have never seen anyone add so much pepper. I don’t use rosemary or thyme, only bay leaves. And no tomato. Multi-generational family recipe.

@timcarlos 2 месяца назад

With the leftovers, thicken the gravy with a flour/milk slurry. Pull apart the beef with two forks, cut the potatoes into smaller bits, mix all together, add a hefty portion of cracked black pepper then pour mixture over a hefty hard-crusted bread. It's sublime.

@MacPro8CoreMan 2 месяца назад

My dad”s family is Swiss, so we always had great Swiss Steak and phenomenal pot roast. My giant family aunts and uncles were firm believers in faster cooking. Everyone made it in a pressure cooker. An hour or so later we’d be eating the best pot roast in my 60 year life.

@waynemanning3262 2 месяца назад

I hope they make Swiss steak better in Switzerland than my mum made! I loved all my mum’s cooking EXCEPT for Swiss steak. We had it usually once a month which was two times more than I wanted it!

@jovetj 2 месяца назад

I love Swiss steak!

@jenniferbush41 2 месяца назад

My mom always made Swiss steak when I was growing up too. Loved it! No Swiss heritage though.

@timbrown5720 3 месяца назад

Yeast rolls to go with is mandatory. I can taste it just watching.

@williamrust374 19 часов назад

(Sandi) Pot roast is better when reheated. Pot roast is never cut up. The flavor works better. Also, the meat you were using wasn't marbled enough. Pot roast is made with the cheapest cuts of meat - lots of marbling, lots of fat, a bone, and collagen (which is why it is better afterwards). Usually, you can skim the 'gravy' of the excess fat, or cool it (refrigerate), and remove the "smaltz". You can then discard the fat, or use it to fry up some onions and shredded potatoes. Another tip to know you've cooked it long enough is that, when chilled, the 'gravy' will be gelled. Your 'dutch oven' is enameled. The older ones aren't enameled and are 'seasoned' through a long process. I have several, very old cast iron - a few I use for stewing over the coals of a wood fire. This puts anothere element to chili and pot roast. Oh the cast iron I have dates back to the 1800's.