Making this tonight! I usually thaw a 4-5 lb. chuck roast, but grabbed a 2.5 lb. and have looked high and low for a recipe for the smaller roast...finally found yours! Thanks so much.
Yours is the simplest and easiest recipe I’ve seen so far and i love it! I may add some Worcestershire sauce and perhaps a couple of other ingredients but thank you for the lesson on basics for a pot roast 🙂
Made this yesterday.....it turned out very delicious! I only had a outside round roast to work with....usually pretty tough cut, but the heavy Dutch oven did the trick!! Really satisfying meal
Hi I made your roast it turned out delic! This is my second time making it and I know it will be just as good as the first time could I have your horse radish recipe plz
No a Pyrex dish won't give you the same results and definitely, never, ever sear in that on your stovetop. It will explode and you could be seriously injured.
I used your instructions on an Italian version of pot roast. I was so worried it would be super tough because at an hour and a half the roast was already pegging 190 on the meat thermometer and it was not the least bit tender. I put it back in the oven on faith and continued cooking the additional time. While not fork tender, except the seared part, it was not as tough as I thought it would be. I used a center cut chuck roast for the start. Also, the recipe I looked at wanted you to tie it up. I noticed you did not do that. Is there any benefit TO tying it? Btw, love your Bless Your Heart shirt. I used to live in E-town KY. I remembered all the ladies at church saying, aww bless her heart. Etc. Any suggestions to adjustments in cooking time/temp if I have to use a center cut roast again?
Hey Bob--so in this case the technique we are using is called braising. It's a process of using moist heat to break down connective tissue in tough cuts of meat to make it tender. It has nothing to do with temperatures, rareness, etc and all about getting that meat to transform under that long cook time. If your meat wasn't truly fork tender (stick in the fork and twist) it needed more time in the oven. Every cow is different so the toughness of the meat has some variables you have to adjust on a case by case basis. There's no need to tie a cut of beef roast unless you have one end that's very thin and one end that's very thick to try and even things up. People truss chickens for this reason--to keep odd smaller parts from burning and for even cooking. If you are using a chuck roast it should be the same thickness throughout. You'll notice I never need a thermometer for this so I highly suggest putting that back in the drawer and just letting the meat have the time it needs to get super tender. And PS I grew up just outside E-town. ;)
At 3:50 you said cook a total of 2 1/2 hours then add potatoes and carrots and then cook 45 more minutes. Then at 4:10 you had it out of the oven after 2 hours and said its time to add the potatoes and carrots. ????
Sometimes I'm crazy! Always refer to the link in the description box to go to the written recipe just in case I say something different here and there but you need to do 2 1/2 hours in the oven (I put the instructions for that part right in the video), then add the carrots and potatoes and back in for another 45 minutes for a total of 3 hours and 15 minutes total cook time.
You're way too extra. No need to change heat take out and add veggies later.. cook it all together at 350 for 3 hours ... Idk about you but I want my carrots and potatoes to actually have flavor to them.
Oh my! This roast turned out absolutely perfect! I did mine with chicken stock and water and threw way more carrots and potatoes in than advisable, but the veggies turned out great and I was able to pull the roast apart with a fork as advertised! Great video!
After 2 hours of cooking, 375 and then 350, my 2.4 lb roast was 200 degrees. Can you explain how this is not overdone? I pulled this out after 2 hours and it was way over done. It was very dry
Hey Alan, I saw your comment over on the blog and answered there, but I'm happy to answer again. This is a technique called braising. It means we use moist heat on tough cuts of meat to break down cnnnective tissue in cuts like a chuck or round roast. This isn't a recipe for making a rare roast beef or prime rib. There's never a time that the meat needs a temperature check because we are breaking it down to tender with heat, moisture and time. Of course your roast showed 200 degrees. It was supposed to and was ready to eat when a fork twisted in the meat fell totally apart. That is braising at its best.
@@alan93 yes so if it seemed dry it's because it hadn't been cooked long enough believe it or not. The connective tissue will break down and it becomes very tender and juicy. It's the same technique used for basically all pot roasts. You just have to trust the process. If you needed to check a temp, I'd have told you. Maybe try again and let the meat reallllly cook. It's a thing of beauty.
Thanks! Mines in the oven now. Since I’m about 7800 elevation here in Ridgway Colorado I’m wondering if it’ll take more time than yours? If I don’t hear back from you I’ll comment back on my post and let you know 😊
I love braising pot roasts in my Dutch oven but I put it on the large front left burner on my stove. I bought a top round roast and figure that since it is also marked chuck I can cook it the same way. I enjoy watching home cooks' videos on RU-vid as seeing how it's done is better than reading a recipe. Thank you for taking the time for this one.
I'm not much on packets (too many additives) but I'm glad it works for you. I have a homemade ranch dry mix recipe here on the channel you can check out.
I got laid off from work so I'm learning how to cook. I'm using your exact method except very lightly powdered the meat in oat flower and ancho chili powder before searing and added garlic to the beef broth. I wish i had horseradish but the mild chili powder should give some kick i hope lol
I want to try this tomorrow. I have done pot roasts in the crockpot and they always end up dry. I hope this is the ticket. Crockpots cook way too high even though it says "low", compared to the old ones.
It's always been the ticket for me Calvin! I don't do much of anything in a slow cooker. It just never makes food we enjoy. I think you'll really like this version! Let me know how it was. --Rachel
All meat will be a little bit different since every cow was raised a bit different, slaughtered at a different age, etc and oven temps vary as well. Glad it worked for you!
Sharon I do about 3/4 of a cup of mayo (homemade or your favorite) and a tablespoon or so of refrigerated prepared horseradish. You can adjust the horseradish up or down to suit your preference.
Thanks for the tip! So far at least I've scraped by without any cracks (for several years) and it hasn't been a problem but I usually don't heat it any longer than a couple of minutes.
