Classic Pot Roast - The Ultimate Comfort Food
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- čas přidán 7. 09. 2024
- Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Love it! Cheers from Binghamton 💪
🙋🏼♀️If you get a chance could you please show us how to make the pasta version? I have a serious pasta thing. Much gratitude for all you teach us.😁😋💕
Any chance you could publish how you make your stocks?
@andreas5563 Chicken and beef stock are on my website already and brodo di pollo (chicken broth) will be published soon.
@@SipandFeast Gratitude 🥰
my parents did a version of this almost every single sunday in the crock pot -- the house always smelled the exact same every time we came home from church. it was actually the first dish where i enjoyed the vegetables. sheesh. i'm getting old and sentimental 😂
My grandparents house always smelled like pot roast was cooking. My mom was number 5 of 8 kids, so I imagine pot roast was on heavy rotation having to feed that many kids everyday! I think the smell sank into the walls over the years lol. The ultimate comfort food indeed.
My grandma and my mom made this on Sundays. I’m gonna make it Sunday
You are not getting old, just experienced. Nothing like a one pot meal.
Yes! My mom made this on Sundays too!
Getting old isn’t so sad my friend. So many people never make it past their youth so I say getting old is a blessing.
I sure wished he had been around when I was learning to cook. This young man has taught this old puppy some new and better ideas. At 72, don't tell me you can't learn or do something a better way, 'cause ya can!
Here in England, we always add chopped celery to our beef casseroles and pot roasts. Celery and beef go wonderfully together, adds an extra dimension to the sauce, really delicious..
I would say that celery in pot roast is pretty standard stateside as well. This is the first recipe I’ve seen that omits it.
I always make the same grilled cheese sandwiches whenever I have leftover pot roast - (caraway seed) rye bread, pepper jack cheese, pot roast, and caramelized bacon & onion jam. Cook that up until the bread is toasted & cheese is gooey. It’s so good that sometimes I make pot roast just to make this sandwich. 🤤🤤🤤
That sounds really yummy.
Oh sounds like heaven.
I sub to this guy because he's descriptive, gets to the point, and cook meals are not those once a year dishes. You know what I'm talking about !
Pot roast is one of those meals, too, where it's not a ton of work, but it tastes like it is. Somehow the total ends up as more than the sum of its parts.
My mom used to make pot roast every autumn/winter season, regularly. It’s more comforting to me than any other dish but I haven’t had mom’s roast in over a decade. I’m hoping that cooking this version brings back all the same warm feelings.
This is a traditional New England style dish I grew up with.. and still make.I also add celery. I’m going to try your version! Looks delicious!
Turnips are really good in it too. If you were ever on the fence about trying them, this is the application. They lend an earthiness to the stew.
@@matthewlawton9241 oh definetly! I love turnip. I’ve used parsnips too! I sub turnip for potatoes in my soups too! Highly underrated vegetable ♥️
I knew I liked you. Celery is a must!
I add celery, too. I love pot roast.
Going to try to make it for my wife and daughter this weekend. Thank you for the recipe. I’m trying to be the best family orientated dad now that my daughter was born in September. I never had a relationship with my family so I love your vibes man.
How’d it go?
@@Yourethemannowdog I made it a bit dry, not enough sauce but flavor was amazing. Would’ve loved if it was a bit more juicy tho. Not sure how I messed it up lol
Pot roast is maybe my favorite dish in the whole world. It’s so good every time! It’s like a warm hug on a plate!! The gravy looks so good. I like to serve mine with mashed potatoes instead of the braised vegetables, but next time I might try glazing the veggies in the sauce like you did here. Great video as always!
My mother never made a thickened gravy in her pot roast, it was just like the soup liquid, and the carrots and potatoes soaked up the strong beef broth...it just turned them into something special.
The way you explain the cooking process is so clear and concise. You're definitely a pro in the kitchen. 👌👌🙏😋
Always waiting on your videos, you have such a comforting voice and way of presenting your recipes. I look forward to seeing your channel grow, you deserve it and more ♥️
Thanks so much!
Love that matched your shirt to your arm chair really feels it helps with the aesthetic
I love your videos. Always learn something. Thank you. Slow cooker girl here...I flour the beef before searing...turns out yummy every time!
A couple notes if anyone is interested. You don't need the second pan, just the dutch oven. Just brown the roast in the pot and then let it rest on a plate while you cook veggies. When you transfer the roast to the pot just dump the juices from the plate in too. Also, for a even tastier roast try using a rump roast. Third, if you want it gluten free, use a corn starch slurry instead of flour. Just do it at the end after you remove the roast and veggies from the pot.
Considering this is a meat dish. You could also use gelatin to get a thicker and silkier sauce instead of corn. Corn is bad though if you don’t eat it all at once. After a little bit of time corn starch looses it’s coagulation ability and breaks down to become watery after it cools down and sits in the fridge over night. So I would definitely go with gelatin instead.
I have to disagree on using rump roast. Rump roast has way less fat than chuck roast. I'd prefer rump roast slow roasted to a medium rare with a dry rub and sliced thinly rather than braised. You can also use buckwheat flour to make roux or thicken sauces just like AP flour.
Correct, you don't need a second pan to sear the beef. The fond left on the pan after searing adds flavor to the dish, and you also save energy by not having to wash an extra pan after cooking.
I asked the thread, but I'll ask here too, you all definitely know ! Do I prepare on top of stove the same way? And at what point do I add carrots and potatoes so they don't get mushy- thanx!!
@@mandolinwindThe carrots I add at the last 30-45 minutes. Potatoes I'm not sure as I don't use them for this.
I made this today, January 1st 2024, for our families New Years dinner and it turned out Amazing! This was the first time I ever made a Pot Roast/Roast Beef and I followed your directions to the letter and my family gobbled it up!
Everyone really enjoyed it so much. I even made the honey balsamic brussel sprouts and some butter biscuits to go with it-Delicious! Thanks James! A new family favourite!
I like how you and the chair in your living room are dressed the same. Great video as always!
Can't wait to try this pot roast! You are going to be singularly responsible for upgrading my holiday dinner game to the next level with all of the great recipes I've discovered on your channel!
I love making pot roast, lately I've been doing it without the veggies, just broth and herbs and lots of garlic. We don't like soggy veggies, so I just cook them separately on the side.
I just add the veggies for the last 30 minutes give or take
I can handle the mushy potatoes and onion, but for some odd reason I cannot stand mushy carrots or green beans.
However, I will finely dice a carrot for the dish as it does provide something to the overall flavor of the dish.
You can add the veggies to the pot later if you don’t want them to be mushy.
Thank you, Mr. Jim, thank you.
Ina Garten’s Company Pot Roast has always been my go-to. Not any more! This was soooo good!! The aroma that filled the house while it was cooking was swoon-worthy and the taste was every bit as good. My husband couldn’t stop raving. Thank you! Love watching your vids.
I love the way you matched your shirt to the chair.
Hi Jim,
We had this for dinner tonight. Here in the UK we don't get a chuck roast here so we substituted a UK brisket (not like a U.S. brisket) and cooked it in the same way. This was a 10. Straightforward to do (especially useful hint about the searing temperature) and a real joy to eat. To stretch it we had home made Yorkshire Puddings which went down really well with excellent gravy. Thank you for your great work and be assured this recipe will be used on many more occasions. All the very best Paul and Amanda
Nice job. One of the all-time best comfort meals. When I make it I’m always so amazed at how good the carrots are prepared this way. I also like to throw in a turnip.
This is the dish I ate the most growing up. you can make it with even less thought and effort
Love the channel. One of the things I like about your videos is that you don’t worry about exact measures. New cooks often get wrapped around the axle over exact measures.
So nice to see other cooks using lodge brand products instead of all these overpriced le creuset's. I've had a lodge dutch oven for over 4 years now, and its just as good as any le creuset I've seen.
I agree. Lodge Dutch ovens work very well. We love ours.
I found a Lodge on clearance at Homegoods. I love it!
Lodge is a quality product. Imagine paying 3x for the same thing
I do the same thing, but i'm Portuguese so I also throw in Chourico and some smoked paprika. Freakin delish
I love how his shirt matches the chair in the background.
Yes, he really likes plaid.
Just got a 5lb blade roast at Costco this morning for $40. In the oven now. I added a small can of dice tomatoes as well. Going to do mash instead of potatoes in pot. Smells great 👍
Better Than Bouillon is my choice for store-bought stock, too. Just adjust the salt levels in your recipe, as BTB is pretty salty.
"Its probably going to set off your smoke alarm" LOL This guy thinks i havent taken the battery out of my smoke alarm already
Perfect for this miserable New York weekend weather! 😂
You could be one of the best cooking shows I’ve ever seen your thorough, concise, simple, even including all the stuff on TV. I love all your stuff. Congratulations you’re the best.
Love how he coordinates his shirt with the wing chair in the next room!!
Why do you not have your own show on TV? You are so good! Thank you for continuing to educate us
Has anyone ever told Tara that she looks like Minnie Driver? I love watching your videos. You make it very easy to follow directions.
Oh I can smell it from here 😋 What a nutritious and comforting meal to have, Especially with cold weather coming !
I wish I could cook like you do, You're a natural.
I tend to add rosemary to my dish and it does really well for the roast.
Fact i probably use rosemary for a lot of my dishes. It does really well with pork chops on the BBQ.
Great idea to thicken it by blending in some of those veg.
Can't wait to make this.
This dude is good. No nonsense.
When I was a child every Sunday was Pot Roast day at my Grandmother and Grandfather's house, my Grandmother made Pot Roast with a bone in beef round steak.
I remember her adding stalks of celery, with the carrots, onions, garlic and potatoes, then removing the celery at the end.
I especially remember my Father and Grandfather flipping a coin to see who got the bone marrow from the bone once the meal was roasted, the winner would make a piece of toasted bread then spread the bone marrow on it and eat it.
I guess you could call it bone marrow bruschetta, I used to live in Italy and never saw that on a menu.
What a nostalgic story 😌
I add celery but I leave it in. It’s so tasty!
My man's shirt pattern is the same as the chair in the other room 😂
🤣🤣🤣
I made it, and it came out outstanding , by the way, the best tip you gave us was to use the paper towel to get off the top of the grease from the Dutch oven. Unbelievable, how great this came out. Thank you Jim and your wife and your son.
Do some research. The animal fat is actually good for you. Fat bad is from the corrupt FDA years ago lying to us.
Amazing recipe... I used my Dutch oven for the first time last night and it was probably the best dish i ever made... 😊
Great job Jim! Looks absolutely delicious! My kind of pot roast❣️ I’ll give it a 15 without even tasting it!😋
Would love to see how you make beef stock.
An open faced pot roast sandwich is amazing
My mom specialized in pot roast. It's still the preferred meal for all our occasions.
Make some biscuits the next morning, dice up the potatoes and carrots and make a quick hash out of them, heat up the pot roast and gravy, add a couple eggs and you have a nice hearty variation on biscuits and gravy.
I understand the high subscriber count. Watch a fair number of cooking videos and yours are by far the best.
Very comprehensive.
Is the reason for browning in a separate pan in case you burn it?
I brown in that exact dutch oven. Is that NOT correct?
Pot roast and Yorkshire pudding. Yum.!!!!
Oh, man. I think you just made the perfect pot roast recipe. This is my go-to from now on.
This is almost EXACTLY how I do mine! Sometimes I'll add frozen pearl onions towards the end. Best pot roast I've ever had. I use almost a whole bottle of red wine also.
Love your channel. Classy music, no cussing so i can watch with my kids around & love your wife commenting now. U 2 have great chemistry. Good to see.
My son loves seeing a man cook.
This is the first thing I've made that got my father's stamp of approval on first bite. (Blew my boyfriend's mind >:3 ) Thank you for all the great tips on searing temp, tying it together to get it in the pot, etc. Those are the things that chefs often assume other people know, and don't bother to mention! Great tips for getting all the good fats and juices into the sauce, too. We had to cancel a holiday get-together due to illness in the family and this really lifted everyone's spirits.
Re: Better Than Bouillon (BTB), I recently saw a CZcams video from America's Test Kitchen; they said that the boxed bouillon/stock you buy at the store is made from concentrate that the manufacturer dilutes with water. Basically, they're doing what you would do with BTB (ie, adding water) and charging you for it. Also BTB keeps in the refrigerator a heckuva lot longer than boxed bouillon.
Appreciate your note on keeping in the fridge. I throw out so many boxes of beef stick cause I needed a little bit and had to open the entire box!
I only cook pot roast in a Dutch Oven Pot it comes out so good and I use this recipe it is full of flavor my family inhales the pot roast there is never leftovers lol. I love this recipe Thank You
Oh my this is wonderful! Assuming you have a partner she's one lucky lady to get to enjoy this food!!! ❤
Brother this is my new favorite channel! Have done a few of your recipes and they all crush; looking forward to trying this one as well. Cheers from Upstate NY 💪
Dude,
I made that beef burgundy on Sunday and it was fan-Friggin-tactic.
Love how the shirt matches his furniture:)
Pot roast is one of my favorite meals. Yum! Thanks for tips on making it even better!
I made this recipe today. Sip and feast puts in the work, it takes time to do it, I watched the video basically all day rewinding while making it. When finished my wife and I both said together sorry we love ya momma, but this is easily one of the greatest pot roasts of all time.
I just found your channel after surfing a sub reddit for the least pretentious CZcams cooks and your name popped up and I am so glad it did. Your stuff is so easy to follow. Channels like this are a rare gem!
I remember when chuck roasts were a couple bucks for a small one ... LOL ... My store now sells "country-style chuck roast" which is a roast cut into strips. It's much cheaper and I usually grab it when I see it. (Since I shred it, I don't care if it is not a 'hunk.") Perfect for a lonely-only or a couple. Lately, I have been skipping potatoes. Instead, when everything is basically done, I add a few nests of quality pappardelle noodles about the time you add the potatoes. They absorb all those broth essences ... And I put a dab of sour cream on top when serving. Jim, why no celery? I am cautious with the carrots since I find they can add too much sweetness ... in which case I add a bit of cider vinegar. Fascinating how people prepare chuck roasts. I still prefer the old all-American way --- cream of mushroom soup and Lipton's dried onion soup mix. Wrap in foil. Three pounds of beef ... for three hours ... at 300F. Thanks for sharing. A Parm rind isn't bad to add, either.
I’m not familiar with this method.
Thank you so much. I made it for Thanksgiving dinner my wife and I really enjoyed it. Thank you.
Question - Would including celery change the flavor too much? I love celery!
And I love your videos! You help demystify so many things in cooking, and give me so much more confidence to try dishes. Thank you!
I have cooked pot roast with celery and without. I prefer it with celery.
celery is always great in roast!
I definitely could have used a bigger Dutch Oven but, hey. Working with what we got. GREAT recipe best roast ever🙏 also I used a Valpo for the wine and no complaints
This is NOT a “online bully comment” the plaid shirt pretty much perfectly matched the armchair fabric - love the coordination!
Rather than flour, I like to smash up a few potatoes. The starch they give off suffices.
I would not consider leaving out any of the Holy Trinity, onions, carrots AND celery. Of course lots of garlic, taters, your various herbage. Good stuff.
My son made pot roast for me yesterday. It was amazing carrots potatoes pot, roast gravy, so good. He did a great job. I’m very proud of his cooking skills. He learned a lot from mom both my kids love to cook. It’s really nice when you do some thing for them that’s going to give them skills for life like teach them to cook
I made this recipe for Christmas dinner and my son who is an extreme picky eater wanted seconds. My wife and I also really enjoyed it. It was simple and didn't require me to add any fancy ingredients. Just simple, comfort food for the family. The only thing I subbed out are the potatoes with celery and sliced white mushrooms. I made mashed potatoes separately instead. I also took Tara's advice and added more carrots. Plenty of food leftover and froze, but we have some delicious meals ready. Thank you I am looking forward to trying your other recipes especially the beef bourguignon.
Maybe one of the best comfort food dishes of all time!! Thanks for sharing yours!!
Jimbo, got me thinking about a pot roast sammich. Sure looked good. Going to set my roast out to thaw tonight. thanks
Petition for a stock making video!
One of the all time best comfort foods!! Thanks for sharing yours. (I've noticed you are one of the on-line cooking show that DOES NOT make a big deal about pronouncing Worcestershire sauce. HAHA!! One calls it "world worst named sauce" another just say "dub sauce". Your recipe is excellent, but your viewers might like knowing that after the searing and sauteed vegetable adds, a crock pot can easily be used for those who like to do that sort of thing. It can cook overnight or while you are at work if one feels comfortable doing that.
Awesome! Yeah, I've definitely had with the cabbage as well. But, yours is perfect Jim! And, the finished gravy had to be phenomenal! As always, another wonderful cook!!
Happy Thanksgiving! Just wanted to let you know I'm making this for the 2nd time. First time was amazing! It's going to be my Thanksgiving meal. It's so delicious.
I tried this recipe this evening and it was really good! I don't have a dutch oven so I had to use a roasting pan covered in foil. Next time I'll probably leave out the tomato paste because I didn't care for how it changed the flavor of the gravy but otherwise it was delicious!
I've tried many pot roast recipes over the years that always seem to disappoint. This recipe is by far the best one out there and is now my family's favorite.
Thank you!
Oh my…this is going to be good. It’s in the oven right now. My wife is impressed at this so far. Thank you for your time, talent and teaching.
Thanks for this recipe man great video.
Looks wonderful! Reminds me of family meals as a kid in the 60s when money was tight. Adding potatoes and carrots to make the whole meal stretch further to feed more mouths. As a kid the beef gravy bread at the end was a special treat. Just bread used to sop up the leftover gravy on the plate. Love your recipes and your videos.
Thank you for this version of Pot Roast. I'm going to make this Sunday!
Love it my parents used to make pot roast. Can’t wait to make it. Looks delicious ❤
Another great video. I use a slice of bread instead of paper towels to soak up the fat. Not sure if that was a Ramsey or Chef John trick.
I hate all cooking shows and vlogs but your channel is the exception. Everything looks awesome and you get right to the point without a lot of nonsense 😊
My favorite and my guests favorite for me to prep top. Worsteshire is the 1 magic ingredient!
I absolutely love pot roast. One of my faves. I usually do it in a pressure cooker. One important rule though is, do not over cook it! It becomes dry and horrible. Thanks for all you do. ❤❤
I just wanted to show some love as I’ve watched and learned from many chefs on YT over the yrs, but you and Brian Lagerstrom have been my go-to chefs for the last year or so. Great chefs 🤌
Just went out and got the roast. Making this tomorrow. My husband is going to love love love. Always did my roasts in a crock pot. First time doing it in my Dutch oven. Can’t wait. I was told long and slow 😂
Such a warm, comforting meal, and this version looks delish! Perfect for a chilly evening!
I remember watching this channel with only a few viewers and now you are here. Wonderful wonderful wonderful.
Thanks man me an my family gonna do this sunday!!! Appreciate you an you have a beautiful family brother 🙏
Tara mentioned using in sandwiches. That's exactly what Im going to do with leftovers....A New Orleans Poboy sandwich trick is to refrigerate the roast after cooking. It firms up and is easy to make beautiful chunky slices made against the grain (instead of shreads) that are then reheated in the gravy. Making this today with a beautiful chunk of beef. Happy New Year!
This looks delicious, the only change I would make is to not use any oil! I would use fresh beef dripping (tallow) or clarified butter or pork lard, Americans have trouble with ‘Worcestershire’ it is a mouthful that should be pronounced as “wuster” 😊
Not pronounced wuster sheer?
@@HarrisPilton789 just say ‘Wuster sauce’ ‘Worcester’ is pronounced ‘wuster’
That look loaded with flavor. Very Good Job There. I do a version and add bottle of Guinness and turnips and parsnips. irish style!!!