I made this…. Best damn roast I’ve ever tasted, took the left overs and put them on some sourdough bread with melted provolone over the top. This man has awesome recipes 🍻
Made it tonight! It's delicious and a huge hit! Definitely on the salty side but it's really good. Will probably add Potatos to the recipe next time to help even out the salt
It’s not like you’re eating this every day. Little sodium here and there won’t hurt your BP lmao just don’t eat it every day and you won’t have a stroke 😂😂😂
Don't let these people alter your recipes. I made the pork roast and the beef chuck roast both exactly to your recipes. I even bought the same crock pot you have. I'm definitely a fan of your cooking. The pork roast was the best I've ever eaten. Thank you!
I followed your recipe a couple months ago. It was awesome. My family was pleased. I am cooking it again today. Thanks so much for this easy to follow recipe.
I've made this at least 4 times in the past year. I make a couple additions to it. I add celery, mushrooms and minced garlic. The only thing I would change is I would not use any salt on the meat. The primary ingredient of Montreal seasoning is salt and there is a ton of salt in the packets.
I'll tell yall this seriously makes the best roast! Makes for an excellent base too if you want to add to it! I usually add potatoes, a bunch of garlic, celery, chopped mushrooms, and I did Chipotle in adobo sauce this last time! Then I took the potatoes out at the end and mashed them up into a quick mashed potato to serve the roast over. Seriously amazing!!
Great recipe brother. I swapped Montreal for Chicago steak seasoning and definitely cooked on low for 8 hours. My sodium intake is satisfied for the year. Thanks!
I made this w/mushrooms instead of carrots, also cooked it in the crockpot on LOW, not high. Between the pepperoncinis and tomato sauce, it was a teensy bit too acidic, but a teaspoon of brown sugar cut that nicely. Turned out AMAZING! Am making it again this week :)
We did ours on low after 4 hours. High was just rattling the lid too much. And since it came out very salty, we had to dilute at the end with a lot of water. But, it was tasty and we served over mashed potatoes as well.
I just made this recipe tonight and it was Amazing! I was skeptical at first with the Tomato Sauce and the Ranch Seasoning packet but, Gotdangit Man! It was so damn good over Bob Evans Mashed Potatoes with some Cornbread. Anybody who is skeptical make this ASAP. I promise you wont be disappointed.
I followed your recipe earlier this week & it was a hit!! My family loved it & they are not pot roast lovers since we have a similar dish in Puerto Rico called “Carne Guisada” but I saw your video & had to try it!! Needless to say I will be making it again! Good to try different things outside of your culture 🫶🏼 Thanks boss!
We had this roast for xmas eve dinner i was afraid it would be too salty tbh however that was not the case at all it was perfectly seasoned this recipe is for real the real deal
Made this last night it is really good but if I make it again I may have to use less pepperoni every other bite the pepper taste was way overwhelming. But still good meal thank you sir.
@dennisbartenbach actually it is. This is quite an old recipe Called Mississippi pot roast. The only difference he makes is adding a beef stew seasoning packet.
Dude...I whipped up a batch of your pot roast tonight and it was effin FABULOUS! I'm a big fan of pepperachini peppers so I could NOT pass on this recipe. The peppers are definitely a strong flavor but it works so well with the other ingredients. Thanks for sharing the recipe.
I’m doing this recipe right now !! I added some potatoes that’s the only thing I did differently but I tasted the gravy before I poured it into the crock pot and it is absolutely delicious!
It looks really good. I personally would probably buy reduced sodium packets and no sodium tomato paste because it looks like a lot of salt especially that ranch packet
iv never seen reduced sodium versions of those packets. and he used tomato sauce instead of paste. I'm using a two lb roast so I'm not sure , I feel it should be ok
Binge watching your videos, good Lord I'm about to put on some winter good eats weight lol... Love some good rib sticking down home cooking in the chill/cold weather, nothing more comforting besides a hot tea/chocolate & a good movie with my hubby & a blanket.... Thanks for sharing all your greatness...
Made this today minus the ranch and Ajus. I did beef broth, and kinders pot roast sunday seasoning with a packect of lipton onion soup mix. I did carrots, onions and peas with the peppers. Over mashed just like this recipe. (Here i thought i had just came up with it lol) I said...let me check YT i bet someone been did this...😂 Definitely has a kick! But it is really good...
i made this today n the house smelled amazing all day long! i didnt use pepperchinis tho. i used banana peppers instead. and cooked on high 3 hours, low 4 hours. it turned out really good n the meat was tender. pouring it over the mashed potatoes made it so much better!
The meat turned out amazing, however, I just wasn't a fan of the gravy. The pepperoncini made it too acidic or spicy or something. I also had to reduce the gravy on the stovetop for almost 45 min before it fit in my admittedly small crockpot. I added a can of italian seasoned tomatoes to the gravy mix, and probably should have downsized my meat selection to 2.5 or 3 lbs. Still, the meat was fall apart tender. I cut the gravy with some baked potatoes and it divvied up into about 10 meals at work.
I just made this exactly like he described it. However, it sounds like he said 15oz can of tomato sauce, but the can he added looks smaller. Because mine looks like it has too much tomato suace. We'll see how it turns out later today.
My only personal variation would be to add 1/2 cup of water, not to dilute just to give the pot some extra juice to evaporate because that gravy looked to be the perfect consistency already!!!
For people complaining about how salty it is, the Montreal steak seasoning is already salty so you can just use the Montreal and the pepper and forget salting the roast. Also, I used a packet of onion gravy instead of the beef stew packet because that's just what I had, but then I googled both packets and the onion gravy has way less sodium than the beef stew packet. Do everything else as the video instructs.
I'm making it again for like the fifth time. This time I'm just leaving out the beef stew mix. It's just corn starch and salt, basically. I also put a no salt added can of tomato sauce.
In my opinion, the gravy mix and pepperoncini was overpowering. I am open to trying again, this time nixing the peppers and gravy mix... I'll go ahead and use broth plus slurry.
That is what stood out for me watching this video! Eight hours on HIGH is too long. Too long. I'm doing one, 2.25 lbs Chuck Roast for 5-6 hours on LOW.
