Lazy Day Pot Roast - NOT Your Mom's Boring Pot Roast - Glen And Friends Cooking
Vložit
- čas přidán 18. 11. 2022
- This is the pot roast recipe that beats all beef pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it - this is an easy oven pot roast recipe. Adding the cream at the end brings what is already an amazing gravy sauce to the next level.
Now we see you shaking your head and saying "Nope, no way" to the Marmite / Vegemite... don't worry. You won't taste 'it', but all of the other flavours will burst forward after a Marmite boost.
We make ours in a cast iron Dutch oven - but this could just as easily be a Crock Pot Pot Roast or Slow Cooker Pot Roast with gravy. You could easily do this beef pot roast in an instant pot...instant pot beef pot roast.
Ingredients:
3-4 carrots
1 large onion, sliced
60 mL (¼ cup) tomato paste
Handful of mushrooms
375 mL (1½ cups) beef broth
125 mL (½ cup) white wine
6 sprigs fresh thyme
2 garlic cloves crushed
Salt & Pepper to taste
15 mL (1 Tbsp) Marmite or Vegemite
1Kg (2 lb) boneless beef pot roast
60 mL (¼ cup) 35% cream
45 mL (3 Tbsp) all-purpose flour
Method:
Preheat oven to 325ºF (160ºC)
In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef.
Cover and cook in the oven until beef is tender, about 4 - 5 hours.
Remove beef and veggies to a plate, and keep warm.
Whisk cream with flour.
Bring cooking liquid to a boil in Dutch oven.
Gradually whisk cream / flour mixture into Dutch oven.
Cook on high until thickened, about 5 minutes.
Spoon over beef at the table.
Other Pot Roast Recipe you might like:
Pulled Chipotle Pot Roast Recipe: • Pulled Chipotle Pot Ro...
Spiced Beef Pot Roast Recipe: • Spiced Beef Pot Roast ...
Smokey Maple Chipotle BBQ Sauce Pot Roast: • BBQ Sauce Pot Roast Re...
Pot Roast Ras el Hanout Recipe: • Pot Roast Ras el Hanou...
Lazy Day Pot Roast: • Lazy Day Pot Roast - N...
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#legourmettv #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
I’m with Glen - I leave the potatoes out which makes room for even more carrots. Then I make mashed potatoes to accompany all that luscious gravy.
I do exactly the same. The potatoes just taste “off” when cooked with everything else. I make awesome mashed potatoes. ❤️
Potatoes cooked in a pot roast or one of my favorite things because of the flavor they absorb. I also love that I don't have to dirty anymore dishes or do any additional work to have potatoes.
I love mashed potatoes, but potatoes that have soaked up beef juice... Oh so good!
Honestly I can go either way potatoes make me happy mash boiled or fried! 🥔
I usually do buttered egg noodles on the side, but a nice mash with pot roast sounds incredible!
When you move the roast and veggies to a serving plate and put the pot on the burner to simmer and thicken the sauce, put the lid on it while it comes up to a simmer. After a couple minutes of simmer with the lid on, the trapped steam will have softened all that flavor stuck to the sides of the pot and most of it will come right off when you scrape it with your spatula so you can mix more of it in with the thickener used. It's sort of like de-glazing the sides of the pot.
A great tip. Thx!
"I'll wait 20 minutes while you do that.". 🤣🤣🤣. And I just love watching you cook. You're so open minded and inventive. I'm with you on cooked carrots, Julie.
I always love when Glen gets a little sassy. This bit about waiting for others to brown the meat is an excellent example! Putting in a whole can of tomato paste to save the hassle of saving it: “I know, it can get crazy” with his little look after is awesome!
I think that, along with his inventiveness, actual understanding of both the cost of things and what people realistically have in their cupboards, makes the show so much more fun to watch than a lot of the cooking shows done by [Name Brand Chefs]. Accessible cooking and recipes done by someone who feels like a normal human who knows so much! Glen’s the best!
Nothing is cheap anymore Glen this meal looks awesome!
The only thing that is cheap is pork
Looks good but needs garlic! Haha
I wanted pot roast a while ago but the prices -- So I just did everything but the beef and added extra veggies and mushrooms -- with the beef broth it was very satisfying, add some crunchy bread and basically it's a veg soup made pot roast style. In my family's veg soup we put tomatoes but in my pot roast I don't put any tomatoes -- gives the two dishes a distinct flavor difference.
Just buy some when the price goes down, it always does at semi refgular intervals...
Looks good! My grandmother would shred leftover pot roast and make sandwich filling with it, yum!
Oh my Heavens - thank you, Glen! This video comes at the perfect time for me. I’ve just turned 69 and after 68 Thanksgivings featuring turkey as the main course, I decided two days ago that I will be serving pot roast on Thanksgiving day this year. After all, I believe that it was the Native Americans that showed/shared with the European settlers how to eat turkey and helped them survive the harsh New England winter, and helping the European people didn’t work out very well for the Leni Lenape people and their nation. I polled my family - as long as there are mashed potatoes, gravy, and cranberry sauce, everyone is happy. No one will miss the turkey.
I so enjoy your videos, especially the camaraderie between you and Julie. I discovered your channel this past August and have been watching ever since. I look forward to what’s coming during the winter months.
I am so with Julie on the cooked carrots!!!! Carrots for Hubby and throw in some celery for me. Mashed potatoes on the side...
Yea same. My wife thinks it's weird but cooked carrots just don't work for me.
For even easier/lazier pot roast just buy the bag of baby Carrots for snacking and throw the whole thing in no cutting washing peeling required, Pearl onions can usually be found peeled and frozen. For spicing I have found that Paprika, Chili Powder, cinnamon Ginger, mustard, Cloves, garlic, bay leaf all work well together and for wine either red or whites in the 10-15% ABV range that you would consider drinking work great. Doing the same exact thing but with stew meat will get you a great beef stew as well, though you might want to cut your veggies smaller.
I live in San Diego County and our beef prices have become an absolute JOKE!!! Chicken and pork have finally leveled out and are back down to at least 'reasonable' but what I have been doing is waiting until chuck roasts go on sale for around $4 per pound, and I grind my own burger and cut stew chunks and reserve a big pot roast chunk. Since it's just my husband and I, this works out perfectly. I got the meat grinder from Walmart for my Christmas present a few years ago and it wasn't even $40, so you should ask for one for Christmas. I never would have thought I would be using it as much as I am.
Some time ago I ordered pot roast at a restaurant and they brought out mashed turnips/potatoes with everything ladled on top....I never went back. So satisfying. A hug in a pot. Thanks so much Glen.....have a wonderful weekend you two.
Marmite, Wine and Stock. This is already starting out great! 👍
what does this marmite do for it? i hear it is an acquired taste.
@@Vera-kh8zj marmite is an intense flavour and very comparable with Beef.
In the UK they spread a thin veneer of it on buttered toast.
It can be salty. But it’s kinda what anchovies would taste like if they were made from beef, rather than fish!
Mmmmmm comfort food from childhood......
Julie always makes an appearance right on time. 😉
I grew up on my dad's venison swiss steak and mom's pot roast....I was so excited when I realized this recipe is a perfect mash-up of those two things and I am making it for dinner tonight! Thank you for all your wonderful recipes. We love your videos! More chicken please.....as in your cute kitty! Chicken needs more air time! LOL
Meat prices are insane! But this looks so amazing I'm gonna have to try it. Thanks Glen!
On your recommendation, Glen, I added marmite to my beef stew recipe last week and it added a wonderful flavor! I'll be using it in my next pot roast too. Thank you!
Blessed to be born in Texas... Bought a nice 2-rib roast yesterday for $6.99 per pound. And yes, a yeat and a half ago it was about $4.99 per pound. Sure could use some mean Tweets... Blessings from Mabank,Texas....TEXIT......
I guess you need some entertainment while global supply issues and coordinated corporate price hikes bend you over.
Maybe one of these days you'll be blessed with the integrity to not submit for good feels.
Not sure if they sell it in your parts but they have tomato concentrate in tubes, I find much more convenient because I don't end up having to use an entire can or trying to figure out how to store the rest
Definitely more convenient. At triple to 5x the price per oz, I've stuck with the cans and stock up when they are on sale. For storage, I found the easiest way was to use an ice cube tray that has silicone bottoms you can push to pop the frozen paste out. I measure out 1 tablespoon scoops into each compartment of the tray, and it stores in the freezer.
agreed, the tube is only useful when you need just tiny amounts of paste. But... that never happens with me. Stock up cans on sale and save a lot of money.
For left over tomato paste I put it in a sandwich ziplock bag. Flatten it and freeze flat. That way it’s easy to break off a hunk when needed👍
Hi Glen, I love all your videos. You ever gonna write your own cookbook at some point?
Great roast. Cooks faster than the video recipe says. I made this pot roast for the second time today. Both times my roast was well cooked in substantially less than five hours. Today's roast was 2.5 pounds . It smelled wonderful between the 2 and 3 hour marks. At 3 hours, I turned the oven down to 300F, and removed the roast at the 4 hour mark. Its internal temperature was 207F. Next time, I will check it at 3 hours. Thanks Glen for the recipe
Marmite lol I'm from New zealand and we love marmite here
You are so funny sometimes Glen!
Hey Glen. Long time viewer here, potentially first time commenter. I just wanted to say how appreciative I am for the "hacks" you gave in this video (skipping the browning step for the meat, using a nice dollop of Marmite/Vegemite and tomato paste in the stew, the use of white wine over red). I made this pot roast recently and it's fantastic and so easy to throw together. I love your content including the snippets of history thrown in for good measure.
You inspired me to make my very own pot roast for the first time ever today and it came out succulent and delicious. Thanks again, Glen!
Pot roast, yum! And Julie, your dress is lovely and the color of the sweater you paired with it is just right for the season. Thank you! ❤🕊🦁🐑❤🙏✝❤
I made this in my slow cooker last Saturday then went to my meeting. I had to use red wine as I had no white. Thickened the sauce on the stovetop. It was very very good. Reheated for meal again Wednesday. Then, Sunday, I cooked the carrot onion celery mix (in beef bacon fat), chopped the meat, some fresh mushrooms and added with the “gravy”. When boiling, I added a can of corn, and some frozen peas. 20 minutes of simmer, then let it cool all day. Warmed up at meal time, added dumplings. Will get another meal from this. Great way to get four or five meals from a $12 hunk of beef. Thank you.
I have always done roasted beef, lamb, poultry and was inspired to try a pot roast after watching your video. I followed most of your recipe, but I substituted pearl onions for cut onion, added turnip and used the whole can of paste. I didn't have Marmite/Vegimite and looked online and found that Magi could be a quasi substitute. The end result was delicious. It is soooooo much easier to put together and clean up after than doing a full Sunday roast. I will never abandon a Sunday roast with Yorkies, but I will definitely do this pot roast again!! The flavour is out of this world. I also boiled yummy yellow potatoes and the gravy was delish on them!!
Perfect timing, Glen! I was going to make pot roast this weekend and was looking for some recipes to consult and this showed up on my feed.
Knowing that I don't have to brown the meet and make the mess that goes along with all that, and that I could cook this in my slow cooker, makes me want to get a roast the next time I go to the super market. Thanks.
It looks great. Wish I could justify buying the chuck roast.
I love how you savagely ROASTED the browners!
Looks great! Love you guys!!
Regarding the Marmite/Vegemite: I made a beef stew a week or so back, after your recent video.
Couldn't find either 'mite locally, so tossed in a fat tablespoonful of Fermented Black Bean Sauce.
Made a great addition of umami, and no one tasted anything funky! So,, there's yet another additive for your repertoire!
Growing up this was our family's Christmas and sometimes Sunday dinner. Haven't had this in awhile. Brings back great memories of my family!!😊
My son's a butcher for a grocery chain. He lets his regulars know what time he puts out the "must sell by today". So, get to know your butcher and reap the benefits.
Celery is a must have for me. Hoisin sauce instead of marmite works surprisingly well, and doesn't add an "Asian " flavor, either.
I mix hoisin and Worcestershire sauce.
Looks great. I never bought marmite but started tossing some Worcestershire or soy sauce into meat dishes because of Glen. It really does bring out more depth in my meat dishes.
Glad I found the channel during covid. Great tips and info!
Looks amazing. Must try! 😋💗
I love that recipe!
That looks Amazing!😍😋
Made this with a pork shoulder/butt. I could hear my grandmother in my mind insisting that i was ruining dinner, not for using pork, but for not browning the meat. I kept reciting the Glen mantra "It'll be fine", and it was. I'm diabetic so i used daikon (large white asian radish) in lieu of potatoes, which I did cook with the meat.
Good show as always thank you.
That looked amazing, and perfect for the winter- put it on, have a day outside and dinner ready when everybody is back and starv... Enthusiatict for food...
Looks yum and yep so crock pot able.
Looks soooo good, Making this tomorrow!!!!!!!!
Agreed, the flavor change when carrots are cooked is not as good as just raw carrot.
Great video on what appears to be a simple recipe! I will definitely be trying this for my Thanksgiving this year, I have to work and this is perfect! Thank you!!
that looks yummmyyy!!
Really appreciate this easy recipe and thank you for sharing. Will save this for when things are a little more affordable. Share more easy recipes. The hot dog chowder and grannies buns are some of our family favorites now. Some of the vintage recipes are really good too. Thank you!
Thank You. I never have red or white wine at the house, BUT, there is always a bottle of port. God Bless and stay safe.
Mouth is watering
Don't forget a nice piece of bread with that👌
My favorite meal make the place smell amazing
Yum 😋
Thanx. Some lessons learnt to add to my slow cooker chicken casserole for tomorrow's lunch. Lots of root veg...... Be well.
Funny, I have a pot roast in the oven right now on this cold snowy day, then I saw the video. Going to make the gravy like shown here.
Just before I saw this video, I purchased two good-sized pot roasts for half price. Normally, they would have been $60, but I got them for $30. For anyone wondering, they were regularly priced $7.99 per pound. I was literally wondering if anyone had a good recipe that would require I brown the meat. Thank you SOOO much, Glen!
Hehe, "I'll wait 20 minutes while you do that..." I LOVE pot roast and make it at least once a month, twice in the winter months and I've never browned or seared the beef. Like you said, it all just goes in the pot then the oven. Also makes an amazing stew next day.
Stew is great. And, I like to make a beef pot pie for the family. Buttery crust, extra gravy and potato on the side.. oh dear, I'm getting my sweater and heading to the store. Lol!
@@cindymichaud7111 Wow, pot pie sounds awesome, another favourite. Next pot roast I make that's what I'm going to do with the leftovers. Thanks. :D
the problem with this is (here in the UK anyway) running the oven for 5 hours would cost a fortune now
I can go either way on the potatoes - I think they're delicious when they've cooked in the broth/sauce, but I think potatoes are almost always delicious so 🤷 sometimes I'll treat them as another vegetable rather than the main starch, so I add a couple and then serve the whole thing with rice. Is potatoes with rice the healthiest food combination out there? No. But is it delicious and comforting and my mom's cooking from my childhood, and thus 100% worth eating every now and then anyway? Heck yeah!
This is almost exactly the way I make pot roast-I’ve been missing the marmite! Next time…….
my mouth is watering so bad right now 🤤
Agree with the potatoes in pot roasts
Glen: This recipe is all about the method. Use whatever ingredients you like best. It’s going to be delicious.
Me: Yep, it is!
At this point, I think most of my typical weekday dinners are from Glen. Never made a roast with white wine. Let’s give it a try!
Damn this looks phenomenal!
If you’re not using the wine and marmite, maybe searing or browning the beef first might be a good idea just to lock in the flavour, but it’s all up to personal preference.
Also, loving the mushrooms!
Yum! Great recipe.
Julie, you look fab in that dress!
Enjoy with the wine, you two 👏🏼
Sometimes you can still find some bargains on meat. A while ago, Costco sold full size briskets for an amazing price. That's a lot of meat, that can be cut down to several roasts that will serve small families well. It's extra work to cut them and package them properly for the freezer but it was well worth it. Keep your eye out for deals, and grab them when you see them. Shopping for what is the best price is a great strategy for saving money. You can always adjust your plans to take advantage of a better price instead of rigorously sticking to a plan made in advance.
I don't get all the hate on cooked carrots ... I love how they taste after soaking up all the flavorful juices. Same with potatoes. When I make a meat dish, there's more veggies than meat. Healthier and cheaper and just as delicious. Rutabaga and turnips are a favorite addition.
Making this today, vegetarian. With the veggies I had in the fridge. Some mushrooms, a leek, onion, 1.5 pepper, garlic, carrots, tomotoes and thyme. I put in some Worcestersauce in stead of Vegemite. With potatoes of course. Will see if the kids like it. I predict one does, one not . Haha
If you're concerned about food cost, I think beef shank would be great for this dish. Here in Hong Kong it's one of the cheapest cuts. It's also lean, if you're watching your fat intake, and all the tendons inside will cook to be nice and chewy. Drooling while typing.
speaking of pot roasts, there was a picture online of a pot roast type beef that was nearly 200 dollars in Nova Scotia. It was comparing Newfoundlands pricing, which would have priced it at 1/4.
Looks delicious. I don't put tomato in my pot roast because then it tastes too much like beef stew. Also I would need mashed potatoes for that sauce!
Like Santa does
Looks amazing be great with pasta
👍👍😊😊
yummy pot roast, sometimes I use pork tenderloin cook it like a roast turns out just as good
Tongue would work well with this recipe. All that gelatin given off by stewing for 5 hours! Makes me wish I had a tongue in my freezer.
Yummy!!
That’s a great idea!
2nd Video of yours I have watched. Very good. Does Julie show up when things are ready all the time? So funny.
I suggest using an electric pressure cooker. The same results, but with many benefits: Cooks faster if you want or you can slow cook or if are slow cooking you can use a crock pot. The power consumption is a LOT LESS than the oven method with either alternate method.
My net source says marmite was banned in Canada ... I will wait 20 minutes while you explain ... ha ... love your show and the Julie cameos
As you're saying "it's 2022" would be a great idea to do a series of cheap historical meals form your library, updated for 2022 (in a cheap way).
Just a suggestion
I’m with Julie. Love raw carrots, dislike cooked carrots. On a related note, when I started college 40+ years ago, as part of freshman orientation we were given a barrage of tests. One question was “do you prefer raw or cooked carrots”? I’ve been wondering ever since just what what the answer signifies.
Bro, don't do that to me. You said "it's 2022.. I almost had a heart attack" - nearly gave me one, too.
I only just noticed the video is shot in 4k!
Great recipe! Somehow from the intro, I was expecting a light colored sauce. (Your sauce looks similar to mine which makes sense due to the tomato paste and slow cook.)
I definitely agree about covering the pot on the stove to release the fond on the pot sides.
No garlic?
Made this today. Firstly it smells amazing. We are about to eat. But my gravy thickened on its own. I used beef bouillon paste instead of marmite since I couldn’t find any today. Maybe that’s the difference?
While Glenn waited for my beef to brown I put a time cut in the world so he wouldn't have to wait so long. It's only fair. He does it for us all the time.
Heh, CZcams automatic subtitles sure have trouble figuring out "beurre manie." Thanks, Glen! This looks fantastic.
Seems like it would be good with polenta.
I would add the potatoes and serve over rice, that's right all the carbs :D
I love a good pot roast! I do the opposite with my potatoes & carrots. I put the potatoes in and cook the carrots on the side.. They lend a sweetness to the gravy and the roast, which I don’t care for. Here lately, since we processed a cow, I’ve been doing different things with our roasts; cooking in a bit of stock with no thickening, then shredding the cooked meat for use as sandwiches later. I also cook a tied up top round on a “rack” of vegetables at about 225°F until internal temp is @ 145°, and then make a thin gravy from the juices. The meat is sliced very thinly at rare or medium rare. Also very good for later sandwiches.
I usually cook pot roast the day before, chill overnight, and de-fat the sauce the next day. If the sauce needs thickening I either cook it down a bit or use a slurry of flour and water. To my taste most pot roast cuts already have plenty of fat and adding cream.and/or butter makes it too rich for me. Otherwise, this looks great and I love just throwing everything into the pot.
Glen your spoiling your wife. Upon seeing an awesome dish, she states nonchalantly “that looks pretty Good” 😅
You had me at lazy
🤣
I'm jealous. I can only find tiny jars of marmite here in Ottawa. Maybe you can toss one out the window the next time you fly by this way? Thanks for another great recipe video.
I'm from Guelph but mostly watched American cooking, am I pronouncing shallots wrong because you say it very differently LOL. I even lived in Toronto for 5 years.
Laughed at the see you in 20