LAZY MAN'S POT ROAST
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- čas přidán 29. 08. 2024
- Jack Scalfani brings you another great Lazy Man's recipe. Check out this delicious easy pot roast.
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here is what you need for the Pot Roast
Ingredients:
3-5lbs of beef
olive oil
coarse salt
cracked black pepper
package of mushrooms
one large onion
wet garlic or garlic seasoning
1.5 packages of beef stock or beef broth. I prefer stock. More flavor
Directions:
season room temperature meat with salt and pepper. Brown in olive oil.
remove meat. Saute onions and mushrooms in pot with meat juice and remaining oil. season with garlic.
place meat back in pot with onions and mushrooms. Add stock. Cover and bake at 350 degrees F for 2.5 hours.
let meat cool for 15-25 minutes when pulled out of oven. Enjoy.
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You didn't saute anything. You boiled the mushrooms and onions. Lets be real.
>overseasoned meat
>untrimmed
>deep fried
>"pot roast"
Those pot roasts don't necessarily have to be at room temperature. That's generally a rule for cooking steaks and fish, so that you can use medium high heat to sear the outside of the meat without overcooking the inside. This broth would be good with some natural sweetness from carrots as well, and I'm surprised he did not add potatoes of all "easy" foods to add!
Just watched a Gordon Ramsay video and Jamie Oliver video and both of them suggest your meat needs to be at room temperature. I also just purchased one of the stainless clad frying pans from made in. And their literature they also say to bring all foods to room temperature but that was because they didn’t want the food sticking in their pan
WAY too much liquid... and absolutely no need to flip the meat half way through. As for "falling apart", not so much... it was still "seized" and the fork would hardly penetrate. It really needed another hour in the oven to "release". Then it would be heavenly.
+SciPunk215 What part of LAZY don't you get? It's the perfect universal excuse for mediocrity.
I doubt one hour, 2-3 more minimum
Where's the video of him running to the bathroom to get rid of that raw garbage he ate????
Jack reminds me of my ex girlfriend's had. He was a barely literate drunk.
You should've added a few large, chopped carrots for color as well as texture. Looks very bland...
I think the onions and mushrooms were just for flavor more than anything. He gave people the basic building blocks. Now do with it what you will.
This had so much potential lol
i know lmao it started off so well
...another one bites the dust! 🤣
Not with jack
This is probably your most ambitious "Lazy Man's" episode yet.
A real pot roast is not with out potatoes and carrots. In my opinion.
I agree that would have been awesome if it had potatoes and carrots
shanegiggie I just made one with red potatoes, mushrooms, onions, garlic, worcestershire sauce, sage, thyme, rosemary, salt, pepper, cayenne powder, basil flakes and Greek seasoning.. slow cooked for 10 hours and man is it good! the rest of the liquid was water and whatever juices were released during cooking.
Celery pls
Lol
@Ben Ontiveros maybe once or twice
I here he's still chewing that meat
FFS, pour the spices on your hands, then sprinkle them on the meat. You'll have much more control that way.
And if you like that pot, use a wooden spoon or silicone-coated utensils for stirring.
He could have used a clean plate when removing the meat.
Nothing:
Absolutely nothing:
Jack: it’s just falling apart
no one.
@@mikeyswift2010 nothing
Did he call the tongs clamps?
No carrots, no potatoes, no peppers or celery. Not a roast Jack, Onion and mushroom soup with huge chunks of beef.
Would some potatoes and carrots throw things off? Seemed like there was room
+Steven Edwards personally i think those two added would be just fine, carrots will definitely add some sweetness to the broth as well.
+Steven Edwards Yes, but I would put it when you flip the meat halfway in the oven, otherwise the potatoes will be super soft and mashed
+gasb911 I think it depends on the potatoes you use. Red potatoes will hold up well if you don't cut them. However throwing potatoes in your roast will cut down on a deep rich nice gravy.
If Guga see this. He will Sous Vide you wholly.
You call that fallin apart? Looks pulled apart to me
+Reeko Suave I again was wondering again, if anyone saw that the meat was still tough LOL!
+niecybaby1960 ROFL lol
L E G E N D S O F B A S S ^
It doesn't pull apart that easily.
I'm so lazy I make pot roast in a pressure cooker.
arbonac that's what I'm gonna do.
That's not lazy, that's efficient. There's a difference.
Needs new potatoes 2 or 3 lbs, 4 or 5 carrots cut 1 or 2 inches, 2 bay leaves. Cut down the beef broth by 2/3rds. Meat is over cooked and stringy. Not a pot roast I would serve. It's not "Set" the term is "Rest"
When it’s as tough as concrete the term is set
Round is an awful cut of meat for any low and slow braising applications. You should have went with a chuck roast.
Looks great all up until the time you put the cooked roast on the same plate as you put the raw roast earlier. The blood stain is visible before you put the meat on the pasta plate. Take care not to contaminate. Great looking meal though.
I was wondering the same thing. Glad I was not the only one.
I agree. Great recipe, but why oh why, put it on plate that has blood at room temperature for 2 and a half hours.
Dangerous.
Should have turned that juice into a gravy ;)
fall apart..... lol
Lazy mans food poisoning
That's a very clever way of not losing the seasoning!
Interesting take on this comfort food classic. I would avoid the xtra salt in the beginning, seeings how the Swanson's Stock has a good amount of sodium already for the meat to simmer in for flavor. However, I believe real Yankee pot roast calls for onion, celery, carrot, and potato. Mushrooms are not an original ingredient in American versions of the pot roasts. Mushrooms are more of a staple ingredient from the French pot stews like a coq au vin (chicken w/ wine) or a boeuf bourguignon aka French beef stew.
You making a mess on the table with salt
LMAO. That's not falling apart. Looks like shoe leather. That's a crap piece of meat. Should have been chuck.
We start our roasts in the morning and eat it in the evening. That is what makes a truly tender roast, it practically falls apart when your fork touches it.
My man thats a braise, aint no roast. And think about reducing all that soup, might like some sauce with that.
🤣🤣🤣🤣🤣🤣 gurl 👋🏾 meat tough as all get out 🤣🤣🤣
Looks salty, was it very salty? Since the stock already have salt in it
I would add a couple bay leaves and about 1/2 cup of red wine.
could have gone 3 more hours
My dad uses a can or two of pepsi...it give the meat a sweet taste!!!
Funnily enough I tried it once and you're right, it wasn't half bad. As long as you add a lot of heat to balance out the sweetness!
Where are the potatoes and carrots?
***** yes
Exactly-I like some celery as well. To add a lot of flavor without using so much salt, add some dashes of Worcester sauce to the oil just before searing the meat.
my dad made the pot roast and it is the best i ever had thanks jake for the recipe
Nobody puts mushrooms in pot roast carrots onions celery potatoes
watched a bunch of your videos, finally decided to subscribe after this random one popped up in my feed.
I almost had a heart attack watching him use metal prongs in Dutch oven. Eeeeeek! No! That ruins the enamel! Plus ya gotta add veggies one hour before you take out. And all that juice!! Gotta make gravy!
When i do pot roast i like to have 1-2 tablespoons of vinegar, i know it sounds like alot but after 2-3 hours of cooking you wont taste it. The vinegar hepls make the meat tender. Though i have only done pot roast with pork so i dont know if it will have the same effect on beef. Anyway loved the video Jack!
Looks tough didnt shred like you said
Lol that meat was like ouch that hurts dont pull to hard im still alive😂🤣😂🤣good try tho
The roast doesn't have potatoes and carrots
Dude that's soup, not pot roast. Na, not even soup I don't know what that is might taste ok but where are the big chunks of potatoes, veggies, and gravy...
Forget the enameled cast iron. 40 years ago I bought a set of the French made enameled cast iron. Soon the enamel crazed and began to wear off. At that time I had a plain cast iron Dutch oven. I still have it. It cleans up fast with wok brush and water. It is cured and has never been washed with soapy water.
Should’ve cooked it at 200 for 9 hours
I never read previous comments so I'm not sure if it's been said but I LOVE how you say "a huge thing" Hahaha as in "a thing of olive oil" ..."a thing of beef stock " Hahaha very comforting actually 😊☺
"cheap piece of meat " .... awesome !
2 packets Italian dressing, Good Seasons and 2 cupswater along with one envelope onion soup miw with carrots potatoes and a shoulder roast! Delicious! Pepper to taste and tenderizer raw!
Can add one onion.to crock pot! Sear roast after tenderizing then add to crock pot!
Hey Jack, next time you go to make your Lazy Man's Pot Roast, if you want to impart a little extra kick of flavor, try this. Just before you add your onions/mushrooms into the pot, deglaze it with about 1/2 cup of red wine. Also, make sure you scrape the bottom of the pan, all that brown from the meat is called FOND, and it is SO full of flavor. After that, just go on with your with sauteing your veggies, and everything else.
Great video Jack, again. Looks delicious.
For fork tender, you need at least three hours. Low and slow is the key.
This gives me a great idea for a lean recipe Video. Thank you,looks awesome.
If I keep saying it’s falling apart, it will!
i now know what i am gonna do with that roast in the freezer. Yay!
did he put the cooked meat on that bloody plate
Cross contamination for one , secondly this is not appetizing
No Carrots and Potatoes? No Cabernet? No Gravy? 😭
Still looks good though👌
cool jack, you were on the front page of youtube....awesome.
You have a voice for radio.
Salmonella jack radio.
you should have used low sodium beef stock if you were going to add all of that salt. looks really good though
I will try to make it.
Eye roast is tough as heck but at least this method breaks it down. I wonder how it would be cooked low and slow...say 250. Pot roast is like BBQ...whatever rocks your taste buds is what you run. Thanks for a great video!!
I don't eat beer but I still pushed the like button I just love Jack ^_^
Why didn’t you make. Gravy.... watching him pour liquid over it is cringe af
I LIKE YOUR SHOW THO YOU REALLY HAVE SOME GOOD IDEAS FOR BACHELORS TO NOT STARVE TO DEATH OR EAT OUT ALL THE TIME
Unlike many commentators, I actually used the recipe exactly as laid out and it was OUTSTANDING! Unlike other pot roast recipes that add a bunch of junk and kill the beef taste, this one retains it and you can add other side items as desired. This one goes onto my repeat list. Thanks Jack!
You should have put the sauce on AFTER you let the meat rest. That way you're not eating cold sauce.
When he was using the tongs as a spoon 😩
Very good thus l use garlic, salt and pepper and a little flour to brown my meat. Smile.
I use a bit of flour as well. When enoigh is used it cooks into the broth and thickens it. I use potatos as well.
It's not quite done. The collagen started to break down, but it never finished. You know it's done when it wants to fall apart just from lifting it out of the pot.
I think the recipe is good except all the salt, but needs to be done in a slow cooker with potato's and carrot's on low for about 8 hrs., then the meat will fall apart. Also make up a nice thick gravy, after taking everything out put the juices in a pan and add about 3 to 4 tbl. of corn starch to water and mix in to bubbling juice. No more work than this and much better!!!
Too much liquid in pot. meat looked under done. NOT fork tender at all.
I would have used that liquid to make gravy. With a different & smaller cut of beef...
Should add potato, carrot and celery
I usually don't comment negative things BUT this was a MESS. first of all, you put cooked meat on a VERY gross blood stained plate. 2nd, you should have used potatoes and carrots. Also YOU Defiantly Needed To Make GRAVY out of that stock! And last but not least, that meat was no where near tender. It needed another 2 hrs min. The fork wouldn't even penetrate it. Geez.....it has potential though
RUB THE SEASONING INTO THE MEAT WHAT THE HECK
the meat sure looked tough. try cooking it 4 more hours........
joseph james you have no clue
@@rarad.3793 you have no clue
@@european-one trust me... I do lol
@@rarad.3793 The meat wasn't at all tender though. A pot roast should come away a lot easier than that did
Dude. I don't even really remember what this was all about I just don't like ppl telling me about me hahaha
@Sparklycuppycakes any pot with lid that can stand up to 350 degrees in the oven. Check with the pot manufacturer. No need for a dutch oven.
I love these simple recipes where there aren't loads of seasonings or complex prep but you still get a delicious high quality dish.
I agree!
That is not fork tender
nuther 2 hours bro
Looks nice, although I would have added carrots too and half the amount of broth and salt.
@ohmygosh1614 yes. Use beef stock with pork. Chicken stock or broth for chicken.
Good food for thought. No pun intended. Well, maybe.
Looks like the meat is hard
hey Lazy Man! I'm a Lazy Man too. (due to chronic pain) I just say this but subscribed. Hope to see easy recipes.
@300Z31 I have to be totally honest with you. I did throw white wine in with the veggies. I just didn't show it on camera because the recipe didn't ask for it. I just did it anyway.
Where's the mayo?
Awesome video and audio...now the only thing missing is the smell through my speakers! hahahah That would be awesome!...Looks delicious! =D
evry time i hear pot roast im thinking about castlevania
@dnzrx Have not tried it. I would think the fish would fall apart during the oven process. You don't want pieces of fish in the broth. You want it to hold together. This process is to help tenderize the meat. Fish already is falling apart.
I'll be making this for the third time. It's kind of become the Watch The Oscars meal with my folks. I did change it up though, I made a rub that has a bit of heat, and I throw cut up yellow potatoes and carrots into it as well as mushrooms and onions. The rub spices get into everything, it's so damn good. Thanks.
Looks nice (thumbs up)
I hope he winds up on Hell's kitchen someday. I want to see Gordon Ramsay make him cry. "Where are the potatoes and carrots you DONKEY?!!!"
also that flour trick is good because it will make it's only gravy but it will also help hold onto your seasonings even when you add liquid. Great job Jack!
Need to sauté onions otherwise you get that nasty boiled onion flavor.
I made this with chuck roast and it turned out great.
The beef needed to be seared in a saute pan with less oil and salt. The reason it turned out dry and stringy is because you "seared" (or shallow-fried as it would appear) the meat for too long. I can't imagine that the burnt bits of salt and pepper would taste very good either.
Buddy! You had me st Lazy Man.
You are simply a delight to watch...thanks for helping out stay-at-home moms like me with great easy recipes like this!!! you rock! I love how you took responsibility to say "if you're young...get help from mom and dad"