How to Make Martha Stewart's Pot Roast | Best Slow-Cooked Beef Recipe
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- čas přidán 13. 12. 2022
- Martha Stewart shows you how to make pot roast with a recipe for eight hearty servings - perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. From selecting the right cut of meat to mastering the art of seasoning and slow cooking, Martha shares her best tips and tricks to level up your culinary skills.
How to Make Martha Stewart's Pot Roast | Best Slow-Cooked Beef Recipe - Jak na to + styl
Thank you Martha for still teaching us how to cook
Pot roast used to be so inexpensive but in the last several years it’s been outrageous here in California. I honestly don’t remember the last time I bought one but I think I’m going to have to splurge after watching this video. Thanks always Martha 🌸
Yes, I wanted one the other day and it was $25.! Less than 4 pounds.
It's the same in England. Everything is so sodding expensive!
Same here. I’m in San Diego and I buy my meat at Costco. I used to be able to get the package containing TWO large chuck roasts for around $28-$30. Now I’m paying $45 for ONE! It’s insane!
I wait until Chuck goes on sale.
@Er-sv5tn yeah I just bought one 12.99/lb. When poor people food is now a luxury.
I love Martha's teaching cooking programs! I really miss her daily talk show! Whatever Martha is involved in... I'm there! Pot roast for this Sunday!
including epstein island?
I love listening to Martha's soothing voice. Its like comfort food for the brain.
She is calm, organized, methodical and deliberate which is also very soothing.
We love a good pot roast. One thing we always do is absolutely load the pot with as many vegetables as we can. They cook with the meat, absorb the delicious flavors and add their own. The second meal with out pot roast and vegetables, we cook the veggies and cube the meat in a large skillet with water or beef stock. The potatoes will cook into the sauce, thickening it. This is served on toasted bread and is absolutely delicious -- even better than the first meal.
That is the most beautiful pot roast I've ever seen! Wonderful ! Thank you, Martha!
Thank you SO much Martha! Beauty and brains. Always clear and easy to understand.
This is one of MS's best recipes. She put her foot in this one🥳. Lady, you can COOK!
Thanks Martha. Miss my moms pot roast
The best pot roast I ever have. Thank you Martha for sharing this.
Thanks Martha I’m going to try adding the turnips next time! You’re making pot roast like my mother and grandmother did 😊❤
Love turnips. Brussels sprouts are good with beef too.
I like parsnips in ours too.
If turnips are too strong for you, try rutabaga, they are a milder taste.
Just made this pot roast. It was absolutely delicious!!! 😊
Putting this on my list of things to cook next week. That looks done to perfection! Thank you!
Loved you for Years and Still DO~ thanks for this Recipe!
I use a Rump roast, way less fatty and so darn delicious.
Good idea! Thank you for reminding me of rump roast! Yes, I will make a beef stew with chuck meat but I am cutting it in chunks and cutting away the fat. I love Martha’s cooking and baking but this was too fatty for me.
I’ll try it
Love to see you cook ,it looks so so good
Martha I never stop learning. ❤❤
So glad to see Martha Vineyard has cooking channel. Thanks google bot.
Just yumm dearies I guess some of your braising techniques has been featured already in your older cookbooks I treasured thank you so much for featuring this new way & procedures 😘😋🍲🥩💡🥘 👌
I've reached the age where I really enjoy and trying what's on cooking shows 😭
Look delicious. From Thailand Thank you.
thank you martha ill have to splurge and buy me a roast ,this looks heavenly
Hello how you doing. ?
I’ve never made anything Martha taught me that wasn’t great! Feeling inspired for dinner tonight! Thanks!!!
I'd only add to that whorchester and tomato sauce, tomato, or V8 and a touch of garlic. For a slight bit more of a kicker add a splash of balsamic. Or to kick it over to a Korean feel, I'd use some Korean beef bulgogi, mirin, and tomato product.
Delicious.❤😊 Thanks.
Yes,we do same,delicious 😊
Thanks look delicious 🤤🤤
Thank you I love it
Much better when you bake it, so tender.
My mother put the pot roast in the oven too.
Om that look 😋 delicious. Thank you for your recipe I will do it for new year🎉
Love this ❤️
That's fabulous❤
Awesome thanks Martha I met you at Lowes in Danbury CT one day
I can't wait to make the roast. Yum 😋
In order to meet the high price challenge, l slice it very thinly and serve with lots of mashed potatoes and gravy.
Lol great plan!
Yummy and perfect ❤
What a woman. The total package.
Looks beautiful
Excellent 👌
Mz Stewart. once again you have proven how sharp you are, thank you, I,m try,n to learn to cook, good I,m on my way...........BB
Thank you so much the best cook 🧑🍳 ❤
So delicious
You make it look so easy. I’m glad you’re back. Will be trying to your recipes
LOVELY! New Year Day dinner for me. Crock pot cooking, adding cauliflower and extra carrots near the end of cooking time for the roast.
I saw this video and stopped it, bought the roast and fixings, kept them in my fridge until this last day of 2023. Came back to the video and watched it till the end.
Will refrigerate the crockpot with everything preliminary in it, until morning, then start the cooker and add the extra veggies later.
Thank you, Ms. Stewart!
Blessings for a Happy 2024!
Yummy 👍
Yummy 😋
Best Yankee pot roast going: at the Storrowton Inn on the grounds of the Eastern States Exposition in W. Springfield, MA. Always good! Meat always tender!
LOVE a good pot roast. Reminds me of my childhood where we raised our own beef.
Merci infiniment
Now I'm hungry 😋
It looks very good! But I agree with others this is a splurge meal rather than on the economical side. Especially with the current inflation it’s a big splurge in most places. I like making pork pot roast as pork is a white meat, I usually avoid red meat for health purposes.
It is, but this is from about 20 years ago.
I agree with you! Went to my local Co-op in Calgary today for chuck roast to specifically make this and butcher told me they don't order it in anymore as it's too expensive! I was shocked!
"Inexpensive..." That's about a $50 piece of meat there.
Nice
Hi, Stewart super awesome video you made a delicious pot roast recipe very informative video for everyone however which kind of potatoes do you use I have never seen them before definitely they won't be russet potatoes thanks.
thank you.
I can't find pot roast at my Krogers and they are expensive.looks good.I like to add potatoes.
I cook a nice roast every Sunday ❤
Used a spoon for salt but using meat fingers to sprinkle pepper & seasoning?
2 inches of water. I do agree on the red wine vinegar
I need a video of how to clean the brown from the Dutch oven
SOS pads
I am Terry. And I agree Martha is Great. Just tell me the type of meat I should get
Rump roast I think.
Thanks for letting me know 😊
How many degrees are you cooking it?
On low or high temperature?
For how long?
Mmmm good
👌👌👌
Is there any happy green stuff in there🤣🤣🤣
Thankfully the best
Rachel Ray > Martha Stuart
Her recipe for tuscan pot roast is way better and she doesn't leave out cooking time and temp and basic instructions like stove top or oven ,
I purchased a Misen Dutch Oven. It does not disappoint. Searing is usually on high heat. In the oven. the roast can be cooked low N slow (250 F for 4-5 hours) or higher (350 for 2.5 -3 hours). I would speculate it is the dutch oven, not the flame level that caused your problem. That said, shoulder is best cooked low and slow, so range-top low-med not high. She may have missed a few details for the novice, but her recipe and show N tell was on the money.
Are u able to cook this on the stove or does it HAVE to end up in the oven?
😋😋😋
@@nicolaswalter6996
am fine, how about you ???
Martha you are looking very good
Can anyone tell me how long i should put it in the oven for?
I love martha used to watch her as a kid on her first show where she would cook then go out to her beautiful garden and trim hedges it was amazing. Im looking to make her famous sandwich she used to make with green chillies omg so good my mom use to make it for us.
I have a chuck roast in my freezer, but it's about 1/6 the size of the one Martha's using in this recipe. Not sure how to adapt it.
😋
At last...real pot roast. Mostly I see people doing this in the oven....wrong. Pot roasts were done when people had no ovens. But they could sit down to a delishious roast. Cooked in a pot....hence potroast.
These days, there is no such thing as an inexpensive cut of beef. Even ordinary stew meat (used in beef stews), which used to be quite cheap, is well over $5.00/lb. For roasting, I still like good ol' Chuck, but a nice roast will set me back to around $25-30 minimum for an average sized one. Steaks are out of the question for me, so I stick to ground beef (one pound at a time) for hamburgers, Salisbury Steak, etc. I'd love to try Martha's big and beautiful pot roast, but I'm on a fixed income and looking at a cow (any cow) just makes me want to cry for the good ol' days.
Thanks 🙏
Hello how you doing today ?
😍🤤🤤🤤 delicious!
I just bought a chuck roast, a little over 4 lbs & it was $45
Sta cu dodat kad ste doktor za kuharstvo
The best diet is tajin as we call it in Morocco
That looks like prime rib ?
My thought
👍😋
Can I eat this with pap?
Mouth watering.
Add beer. Best ever
Glad u could cook good food without garlic
Everything in its place
Noooo Must have some garlic.
Inexpensive cuts of meat (beef) in the past are now all expensive cuts of meat, I’m on a low fixed income and honestly can’t afford to but beef.
Looks like a prime rib to me.
Shouldn't have to saw on it mine is fork tender think you need more liquid
Cut up an onion when you brown the pot ross
Nowadays when I see Martha I wonder: Where's Snoop?
He's smoking the pot not using the pot.
I had to use Angus Prime Ribeye reduced price instead at $4.98 per pound (normally $29.98) 😢 I hope it turns out okay.
Did she say which meat that was?
Very very beautiful
You didn’t say cook it in the oven or stove top?
I think stovetop. 🤔
@@GenRN I’m guessing oven, when she said cook 2-3hrs.
`it doesn't matter it will end up a burned mess either way, I tried it both ways
Le Cruset is garbage and it ALWAYS burns EVERYHTING.
I ended up with charcoal after only an hour on low heat on a gas range and I followed the recipe exactly, or exactly as I could since she never even says stove top or over or the temp '
she should buy me 8 lbs of Chuck and veggies for making such an incomplete shitty video that made me ruin dinner.
Martha really needs to stop making these video because she always leaves out critical steps.
but even at the lowest setting it still burned and I even put a lot more liquid in the pan she did the second time because it was all burned up the first time in the oven at 300.
she is a hack and she probably edits the video and and someone else actually cooks and she gives the wrong recipe
@@andreamitchell4758 ok, I thought it was just me. I definitely determined that I cannot cook in my Le Cruset like I do my All Clad. The 1st time I used it I burned onions I was trying to sauté. And several things since. Ridiculous. Obviously it holds heat but I can’t seem to figure it out.
@@GenRN yeah just don't use it is sucks
You can brown the meat in it and then put it in a slow cooker which is what I should have done.
I browned the meat in a fry pan with an induction burner.
I should have just transferred it to a slow cooler and not used the Le Cruset because it always burns everything on the bottom even at the lowest setting.
Also this recipe is really stupid, you should not add flour till the end.
how are you supposed to cook veggies in a thick brown sauce , and especially with charcoal at the bottom of the pan.
the flour should not go in till the end and the potatoes will also add starch and thicken the sauce too, you should jut follow Rachel Ray's Tuscan pot roast recipe that is what i did before and it came out good ,even in the Le Cruset, most of these cooking videos are just plain wrong and tell you too high heat to begin with, Martha is even worse because she doesn't even specify oven or stove top
also 1 inch of liquid is stupid , there is no way you are going to cook anything for 3 hours and have any liquid left even with 2 inches of liquid 1 inch is ridiculous.
the lid on these Le Cruset doesn't seal and lots of steam escapes and the braise always ends up dries out , maybe you can do it at like 175 in the oven or 125'
all these people saying 300- 350 are nuts
all the liquid will be evaporated in less than half the time they state to cook it at.
Are you cooking this in the oven or stovetop ?
Did u watch this video?
Yes, question still stands. @@Kim-yy8kl
forget the pot roast , what this weeks trading tips
That was a pissy remark
😘🍸🍦
Called searing not browning