Classic Pot Roast That's Better Than Grandma's
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- čas přidán 28. 02. 2024
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Pot Roast Recipe:
4-5 pounds (1.8-2.2 kg) chuck roast
1 tbsp rosemary salt
2 tsp black pepper
3 tbsp high smoke point cooking oil
1 yellow onion large dice
5 cloves of smashed garlic
3 tbsp tomato paste
3 tbsp all-purpose flour
5 carrots cut into oblique shapes
1 pound (0.45 kg) of red and yellow baby potatoes
1 cup (236 ml) red wine
4 cups (946 ml) beef stock
1 tbsp Worcestershire sauce
2 tsp balsamic vinegar
2 tsp marmite
8 sprigs of fresh thyme
Rosemary salt video- • The One Recipe I'll Ne...
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Sorry Grandma! 👵
How dare you!
She still loves you.
I have not learned anything about cooking from you. All I’ve learned is how to domestically abuse my “refrigerator” in creative ways.
You're so talented, Sonny. Thanks for the incredibly entertaining and awesome recipes.
Is Uncle Fester your dad ?
My grandma chain smoked the entire time she cooked. I don’t think anything can beat a Marlboro and Oregano Pot Roast, but I’ll give this a shot.
That's the only way to get that authentic smoked flavor
Your grandma was a Lad
Smoked pot roast sounds pretty classy
My Granny smoked heavily, too. The family is convinced that is the reason none of the recipes taste as good as hers. One day I'm going to use cigarette ash just to see. I mean bay leaf is a thing, right...
@@ShellyS2060 I mean hey, "I'm not driving!" (Or breathing lol)
I have been braising chuck and other roasts for about 7 years. Today, I used your technique. My family and I agreed that it was the best braised meat/sauce that I have ever made. Also, the video is edited very well… easy to follow and showed each step completely.
There’s always a bigger fish
Made it last night. Presented on a plate on top of a thick slice slice of toasted cheesey garlic Texas toast. So good we all cried
Before the CZcamss, you would have been the best HomeEc teacher ever. My son and I love your content. You make cooking enjoyable through science and humor, thank you.
You need to collab with Demolition Ranch for one of the fridge destruction outros, it would be a great crossover.
This is an amazing idea.
"When people walk into your house and say, 'It smells so good!', it's onions." I agree. 100%.
And Garlic.
And butter.
Lmao….onions smell even better on a griddle! Anyone who has been to a fair and walked by onions and peppers on a griddle will understand!
There used to be a local magazine called "Somewhere There is a Smell of Fried Onions" in homage to the late-night burger vans we used to have!
Onions are like one my favorite things. You can make some otherwise super lame cauliflower or something SO delicious just by dicing and onion searing it off with some garlic, salt, and black pepper. Takes your tasteless veggies to the top level without adding hardly any calories (if you're into that kinda thing)
Marmite is wild because it tastes like boullion but has low salt. Magic underrated kitchen ingredient
I think you meant to say vomit, not bouillon
Being British, I was basically weened on marmite. But when most people try it for the first time, it tastes like bitter, salty arse paste….which I kind of get. But, it has a very rich, umami, savoury goodness. Even if you don’t fancy it on your toast, put it in sauces. It’s like fish sauce, it smells like….well, you know what, but makes a Thai curry delicious!
@@mattymattffs😂😂😂😂😂
It's not low salt dude.
@@NigelAinscoe 6 grams salt per 100 grams is very low compared to about 23 grams of salt per 100 grams of boullion. Are you kidding?
The veggie trim goes to the chickens! Get some laying chickens and they really close the loop for the kitchen. They take up little space, eat all your scraps, and in turn give you healthy fresh eggs. Do it Sonny! We've all seen your backyard/ refrigerator graveyard and you have the space.
I'm supposed to be studying for a test that my job literally depends on... and yet, here I am. Learning how to school Grandma on making a pot roast... I really enjoy your content, thanks for making it.
Now get back to studying young man🧐😂😘
Dehrydrate your carrot shavings with a little bit of onion powder, and they make a delicious snack !
my grandma's pot roast always sucked! I really enjoyed her cocaine however!
Did you pass or get fired?
@@patrickmcstravick6959We're at the "don't ask, don't tell" portion of this exchange....
Vincenzo loves your alfredo vid! He wants to make a video with you when he does his american tour. We all would love that!
That's a huge compliment coming from Vincenzo. I'd love to see a collab with him and Sonny going head to head on a dish.
That would be amazing.
Why would he come to America? He hates americans.
I'll reach out to him!
Wow, wow, WOW that would be 👌🏻
My Grandma passed 11 years ago, but she would be proud if I could pull this off for my Mom's birthday come mid-July!!
I don't peel carrots anymore. Just give them a real good wash.
Using the green side of a clean sponge also works really well
@@thatdudecancook Terrific tip! Thanks, Sonny!
I was the same for a long time, but it seems like every 4th or 5th recipe will get that bitter flavor. Maybe the carrots I buy aren't as good as yours, lol.
I made this today. It's the best roast I've ever had. Unbelievable. Thanks!
I absolutely love making roasts. Definitely going to pick one up at the store to try this recipe out.
Dude, you’re the best to watch. Always great stuff. Thank you
I want to truly thank you for this recipe. The depth of favor is unbelievable. My family was just looking at each other, trying to figure out who was going to get the last piece. Thank you❤
hey man me an the wife an 4 kids love watching your show bro we gonna do the pot roast Sunday thanks Sonny!!! Your chill af bro
"these carrot peels make an incredible trash can stuffer" might be the best straight faced comment ever in a cooking video.
That looks so AWESOME! I gotta make this!
I made this pot roast today. Turned out real well. Will do it again.
I’ve been cooking pot roast since I was in grade school. My mom would have me start it when I got home from school. I have to say, this is by far the best pot roast I have ever made. Thank you so much. Love the techniques you used. Now I need to make the salt mixture. It’s definitely on the list.
I’ve never been a huge fan of roasts, they just never seem to have enough balance of flavors, but I am not kidding I went and today after watching this last night and made it because it sounded to good. I made mash instead of putting the potatoes in and good lord, the W sauce with the balsamic vinegar!? It made me wanna cry. Been watching the channel for 4 years now and love it
This IS the best pot roast! I've just made it again, for the second time in two weeks. Thank you so much for this recipe and method!
I'm always looking for new chuck roast inspirations and I am happy to say I learned some new things in this one. You are the best!
I love this channel so much. The recipes have always been great, but the humour and pure sh*t talking between Sonny and Marcus, as well as improved production value, has made it _really_ stand out from the crowd. Plus, Sonny explains techniques and gives great tips. Awesome stuff
Made this yesterday and served for dinner tonight... absolute fire 🔥 killer recipe! The family loved it, even the picky kids.
Yours and Marcus' comedic prowess just keeps growing. You guys are the Dynamic Duo of the cooking channel genre right now. Perfect pair.
I KNOW!! I use it all the time and make everyone I know eat it. You're my fav Sonny, always informative and always fun.
11:40 was HILARIOUS im glad you left it in 😂😂😂❤
Here are the instructions from the video:
1) Preheat Oven: Set your oven to 325°F.
2) Sear the Meat: Season the chuck roast with salt and pepper. Heat oil in a separate skillet over medium-high heat, and sear the roast on all sides until browned (5 mins per side). Transfer the browned roast to a plate for it to wait.
3) Sauté onions in the same skillet you used for searing the meat, until the onions are translucent.
4) Transfer the onions to the dutch oven. Add crushed garlic, cook for 3-4 mins. Add tomato paste, cook for 5 more mins.
5) Turn the heat down, add flour. Cook for 5 mins.
6) Add a cup of red wine. Cook some more.
7) Add unconventional ingredients like Worcestershire sauce, balsamic vinegar, and Marmite to enhance flavor and complexity.
8) Add beef stock, whisk it until it comes down to a boil. Once it thickens, add some more beef stock. Bring it to a simmer.
9) Transfer the beef to the dutch oven. Leave the lid slightly ajar (cracked lid method)
10) Cook the pot roast in the oven at 325°F for 2 hours.
11) Prepare the vegetables. Cut the carrots in oblique shape. Prepare the potatoes by cutting them into halves and quarters and submerge them in water for a bit to get rid of excess starch.
12) Add the vegetables to the pot with some thyme. Continue cooking until the vegetables are tender and the meat is fall-apart soft, approximately another hour and a half.
12) Once cooked, let the pot roast rest in its juices for at least 30 mins.
13) Serve the pot roast with the thickened sauce, garnishing with additional fresh herbs if desired.
I love this duo...ive been watching for 2 years but there is nothing like adding a little marcus to your sonny day! Will be trying this recipe over my own so e shall see boys! ❤❤❤
After I saw the fridge get blown up I know this one is a must 😅 👌🏾
I love making stew, can't beat the classics. So many ways to make it.
Made this last night, it was fabulous! Thanks for the recipe!
Thanks you guys that is awesome and the best recipe for a cold winter day in Alaska
Ahhh! You gave away my secret ingredient! I also use Marmite for making turkey chili that people don't even realize is turkey.
OKOKOKOK - I did it, I broke down and bought a 7.5q dutch oven. Have been contemplating buying one for a few years but was waiting for a recipe that just begged me to pull the trigger...this is that recipe. Wifey is at the market shopping the ingredients list as I write this, and I am having a very nice dirty dry 10 olive martini :) My dutch oven will arrive tomorrow morning and can't wait to make this. My fridge is afraid, very very afraid LOL! Thanks Sonny!!!!
Better start shopping for a new fridge
@@thatdudecancook
Bahaha
The mom of my best friend and roommate in college would make pot roast on Fridays in a slow cooker when we would have the weekend off and go back home. She worked long hours as an emergency room nurse and that stuff was fantastic.
I'm going to make this.
Also a nurse, and that crockpot has kept me and my son alive and fed I swear to god lol.
I have just made this recipe and adjuste. I also made the rosemary salt for my 2nd time and I added an additional lemon zest to the recipe and got positive results. Outstanding recipe. I altered these ways.
I used my bacon seasoned cast iron to put the sear on my roast, with the extra lemon zest. When you talked about fat and acid I figured if I'm gonna add an extra fat with the bacon in the cast iron that a little more lemon zest couldn't hurt. I used the same lid method almost all the way thru, but for the last 40 mins I put the lid on, instead of letting the meat sit outside for a half hour I just turned the oven off for an hour and let the meat anil
I've been doing beef shin lately, it's (relatively) in expensive, delicious and the marrow from the bone just adds that extra body and flavor to the sauce.
Just made this, the substitution I made was using beef shin instead of chuck. It - was - incredible.
Best pot roast I have ever made. Seriously, this is beyond how I normally can cook. Followed clear instructions and it all came together. Thanks Dude. Huge dent for the fridge from me!
One thing I learned from a really old Thomas Keller video that's stuck with me for decades is to season with acid, not just salt. Once you understand how to do it, the food you make becomes that much better. You don't need a lot either. A little bit goes a long way.
Absolutely amazing recipe. I bought your e-book after trying this recipe. 👍
Just bought your cookbook! Love your videos and recipes
Dude, you're my favorite! Thank you for all of your great content!
Hi! I made this two days ago. I chose both of your secondary options: in that I waited the following day to eat it; and I used mashed potatoes (with roasted garlic mushed into them).
I guage how good something is by whether my kids will eat it or not. So you get an 11 out of 10 for this recipe. They scarfed it down in about 0.2 seconds.
Thanks for the recipe!
On a side note, I add ground Garam Masala to my beef dishes. It takes it up another level, IMHO.
Thank you for taking the time to explain about why you don't use your Dutch oven to sear. It's that sort of stuff that is based on experience that's super helpful especially when people explain the why instead of just saying do it this way.
Sonny , I've made a great pot roast for years, but today I learned a few new tricks that makes it Excellent. Thank you.🤗
This was the most amazing meal. My entire family now wants me to make it a regular part of the menu at our house. Thank you DudeWhoCanCook - you ROCK!!!
My "mamaw" made the best - absolute best. We praised and bragged on her for years. We all swore it was a secret recipe that only she knew, and we were the only family who had the treasure. After she passed away my aunt broke the brutal, cold, hard truth to us: She used a plastic bag pot roast kit from the grocery store. None of the grandkids have yet recovered.
I've been using Worcestershire sauce and Balsamic vinegar for roast for thirty years. 😋 You are the only chef I've seen do this. ❤
Made this last night. FANTASTIC!!! Only modification, I didn't have or could find the Marmite so I used a scoop of beef Better than Bouillon. Sooooo good!!! I'll be making this again. Thanks!!
Looks outrageously good 🤤
Made it, phenomenal!
This is one one my fav channels
Looks awesome.❤i must try...Marcus is fun to be around!
I’m making this this weekend! Thanks dude!!!
You’re one of my favorite YT chefs. Thank you…
What are the others?
@@Booogieman Food Wishes is a good channel, I also like Kenji Lopez Alt, and a few others, but this channel has given me the most practical advice that I can apply and see results RIGHT away. More than any other channel.
@@djjazzyjeff1232Ha-ha, I am also a long-time fan of Chef Jonh (in fact, I started cooking by myself using his recipes), and I love Kenji too! I just recently found this channel and am already hooked!
@@BooogiemanRight on, I made a couple Chef john dips for the superbowl last year, one was a hit (Cowboy Crack) and the other was a flop, the Homemade French Onion. If I had known what I learned from Sonny here on this channel about "Disarming" raw onions in cold water, it would've made all the difference I think. That's the kind of thing I meant about learning practical advice here, I'd just go binge some of his most popular videos here they're popular for a reason!
I've been cooking nearly this same recipe (with slight variations) in my Le Creuset enameled cast iron pans for at least 40 years. I've always seared the meat in the enameled pan and cursed the way the fond sticks badly and often burns when making the roux. Thanks to your video, this time I browned the meat (bone-in beef short ribs this time) in a heavy carbon steel pan and later transferred them to the Le Creuset pan for braising. What a difference. Clean up was much easier too. I always learn something from watching your videos.
Looks absolutely delicious 🤤
Oh man, It's on!! I haven't had or made a pot roast since I was a kid. This has inspired me!!
Love your positivity dude
I’m a big time gravy guy -
Looks unreal!
I’m gonna try it for sure.
Also, appreciate the laughs!
Thank you sir👍🏽🤙🏽
Smother me in gravy you big dirty man--
Trooper MacIntyre "Mac" Womack
If you have a garden, and a space or bin for it, you can turn that veg scrap into compost. Alternatively, if you have a bucket with a lid, you can soak those scraps in water for about 6 months and have a great liquid fertilizer. (Caution: Stinky! Don't get it on you, and use outdoors.) 🌱
That fertilizer is no joke, either. Did a batch with just wild spring grass and some leftover radish tops that outperformed my gf's fox farm fertilizer schedule, just as an anecdote.
@@MetalDave92 best part is the price! 😁
man i suffer at making good pot roast, i'm grateful for your videos.
DUDE! Take them carrot peels, salt them, deep fry them, then toss with butter and Parm cheese.
You can also batter them and deep fry, then dust with Parm. So freaking good.
making this tonight for a family lunch gathering tomorrow.
When people come to your house and says "this smells so good! Are you Gordon Ramsay? Nice to MEAT you!"
They're dads...
I did what you said. I put on my sneakers and ran to get the ingredients and made this. This is FU good! Wow that sauce murders!
Dude. This will be made tonight. Thanks!
I'm in! I'm going to make this right away!!! YUM!!!!
That looks insanely delicious
I screamed at him yesterday! on Instagram why nobody recently makes beef stroganoff. And now we got this!
How cool is that?!!!
Sounds wonderful! I dont cook a lot, but this is definitely on my list for "next"!🥰 (Loved the fridge treatment!🤣🤣🤣)
that looks amazing ❤❤
It's interesting that you add the flour to the pot while making the sauce. I get why you do it that way, but I was always taught to coat the beef chunks in flour before searing so you're cooking out the flour at the same time and it's a good way to get the right amount in there. But now I'm questioning that since it reduces the good caramelization on the beef and putting the flour in after the onions is much more like making a gravy. I'm gonna try it your way next time.
Also Marmite it basically just a gooey MSG, so it makes complete sense that it works in something savory like stew.
And: TBH, carrots should go in before the potatoes because they should be cooked more. There's no such thing as an overcooked carrot.
Yes, 100% Right about steel pan for searing meat. Then transfer to Dutch oven. 👍
7:09 Yeah I was figuring why not do a rough chop carrot and celery, basically a sofrito like for Bolognese, at the step with the onions, so they get the tomato paste & wine flavors too.
Off topic but I've been cooking for my family for almost 20 years and consider myself a pretty competent cook but I saw your video basting chicken in butter for a pan sauce and I cooked chicken using your techniques for dinner the other night. It was the best chicken I've ever made. Keep up the great content, my family thanks you 😅
looks amazing , and love the fridge blowing up lol
It's been really fun and cool seeing this channel grow. Great job and i hope it keeps up! 😊
Yeah made it through the rest of the video and the cooking quality and casual education of the finer pieces is really impressive and interesting! Great production quality too
Perfect timing! Just got a beautiful chuck roast from Costco!
OMG. SO GREAT!!!! Thank you!
Did you ever try the black cast iron dutch oven for your sear ? Might be worth a shot or maybe a new series to try out ? Love the video's bud 👍
The problem with cast iron is the acids eat away at it.
@@t-rozbenouameur5304 I have heard that. Usually if I'm making something like this with a gravy/sauce I steer away from that, I have some nice pans that are slightly nonstick (well they used to be, they're kinda old now and the coating has worn away) I dont have a stainless pan or I'd use that probably.
Just made this for my dinner tonight with my family!!!!
How much do I love you guys? OMG!
Just made this for my dinner tonight with the FAMILY!!!!!
I watched this video multiple times and read the directions in the description. I have no idea where the lemon zest gets added. Ill edit this comment after i enjoy the meal.
Hands down best pot roast I've ever had. Thanks for sharing your skills.
Im making this on Sunday, for real.🎉
Grandmas introduced great home cooked meals for a hundred years, 2020's Dada takes Grandma's cooking and step it up 10 fold.
Looks fantastic thanks
My fav chef on YT, that sauce be awesome with anything, think lamb shanks, beef cheeks, I’ve learnt so much from you bro, my cooking has gone to another level thanks to chefs like you, youuuuu know I love ya, ps Swede is awesome in this type of dish as it absorbs all the flavours of that sauce
Made this today, didn't have any balsamic, substituted Chinese black rice vinegar. I did have mar-mite though, lol. Came out awesome!!
Just made it, 10/10, new fridge required. Thanks
Damn that really does look good. Love the oblique slicing of the carrots.
This looks soooo good 😋 I'm actually making a pot roast right now but I take shortcuts lol I seasoned it, browned it and put in my Pyrex baking dish, because I don't have a Dutch oven. Then I put tons of veggies all around it and sprinkled it with herbs and Lipton onion soup mix. Then instead of water I always pour over a can of Campbell's beef consomme. Then I just cover with foil and cook it for a few hours or so. It isn't as good as this recipe but it is delicious.
Jeez my mouth never watered so much!!!!
I made this for a weekend party a week ago but with beef short ribs instead and it was a hit. I even made a beef stock.