I've been watching your videos for around 13 years now Chef John, and I'm 28 now! You've taught me to cook single handedly and I'm making this pot roast today, your channel never fails me!
man, you've been doing these videos for a long time. This is a really impressive body of work. While I taught myself to cook in college from watching the Frugal Gourmet on PBS along with his books your videos have really helped expand my cooking horizons.
I just did one of these yesterday. I seasoned with salt, pepper, cumin, and then seared in a cast iron pan. Then I dropped it in the crock pot with potatoes, carrots, beef stock, red wine, corn starch, worcestershire sauce and one sliced yellow onion. GAWD it is so good!
Married 17 years. Made your pot roast 13 years ago. Still make your pot roast recipe to this date. Made other recipes also along the way. But, your pot roast recipe is still the best. I stopped making other recipes a while back. So simple, easy and so delicious. Thank you.
You always come through for me. I am a great cook, it is a passion of mine, but I always seem to come back to your videos, regardless of what I am making to take some pointers from you. Thanks for sharing your passion with us all.
You're the only chef worth watching in the vast food video wilderness of you-tube land! Spent many an hour binge watching your vids (and cooking). Thanks for inspiration and sanity.
Absolutely NO COMPARISON to the REALLY BEST CHEF- JACQUE PEPIN!!! No stupid voices just a gentle, calm man. This guy isn't much good especially since he began using that idiotic voice. 😜😜😜😜😜😜😜😜😴😴😴
@@joannaedwards6325 Um, then why are you watching? To make yourself unhappy? To throw caps at fans? I like the goofiness and bad jokes. And really good food.
making mine with Beef Bottom Round Roast for 6-8 hrs with potatoes, carrots, onions and mushrooms smells good in the house using our crock pot slow cooker. Yummy yummy yummy.
I made this pot roast tonight.And it came out wonderful! I used 2 beef bouillon cubes(instead of beef broth).I also used dry herbs, instead of fresh herbs(1/2 teaspoon of rosemary &1/2 teaspoon of thyme).You have to remember that dry herbs are stronger,then fresh herbs.This simmering method takes about 4 hours.But it's worth it.Me personal I like to have my beef with some kind of potato or rice.I had mash potato with this dish.
Wow, I can actually listen to this whole video ( I can't listen to the other ones more than a few seconds).. Great recipe and lesson. Easy to listen to. Thank you.
I like both old and new. It's the detail and finality that counts. And, nothing wrong with a little advancement with Chefs new video. I say, just keep up the good work! 😎
this is such a yummy recipe! I hated my mom's pot roast as a child and I don't even know what possessed me to try making my own, but I made this for my husband one chilly day and it was so fantastic and he loved it! I am making it again today...yay!
Holy hell, the channel back before it was refined and optimized with a superior method in producing quality content and equipment. Boy how this channel has grown! I still wish you were my mom Chef John.
LOL!!! I thought the same thing when I came to look for a roast recipe and saw "Food Wishes"... I thought, YAY, that'll be the best because it's Chef John. When he started talking, I looked to make sure I was on the "Food Wishes" channel!
Thank you so much for sharing this lovely dish. I bundled thyme, oregano and parsely as my herbs (which complemented one another very well), and ended up cooking the roast a little longer due to size. The meat was so tender. Thanks again :)
Your food always looks great, perfectly done and Pretty simple as well when I want to cook something I always try to find a recipe from you the detail is great Thank u very much for sharing
I really enjoy watching chef John videos ..any one out there is saying you could put this and that. I think cooking is being creative you can add what ever you like I love cooking its from the heart..
Chef John, Today was pot roast Sunday, I watched many videos. I took many elements from this video. Pot roast with roasted Brussel sprouts With a balsamic reduction and wasabi mashed potatoes, with all the other veggies in the pot roast. Reduce the gravy and added a slurry. Thank you again for your wonderful resource. Be safe have fun. Geno PS from one San Franciscan to another.
So i just made this today, and it came out amazing!! Everyone loved it and it was super easy to follow your instructions! i cant wait to try some of your other dishes!
LOL That juice is not going to sop up itself !! I don't hear Martha Stewart, Jamie Oliver or Gordon Ramsey make such awesome retorts. THAT is why chef John is king of youtube cooking my friends.
Today I found myself the proud owner of seven pounds chuck pot roast due to some sort of delivery error. Four hours later I'm going to sleep because I think I ate at least a pound already 😅 (definitely) 😮 Such a simple recipe and it reminds me of being a kid again, thank you for all your awesome recipes!
My husband would never forgive me if I fixed pot roast like that, with no potatoes, LOL. For him, it is all about the gravy. I use no stock. Just pour a generous amount of a hearty red wine over the seared meat, garlic and onion. Cook for two hours, then add carrots and potatoes and cook an additional hour. I use the juice created for my gravy. It is divine, and the meat is fall apart tender. Interesting to learn other techniques.
Don't know how many times I've made this - with and without the veggies. I add a tiny bit of anchovy paste - about 1 or just 1/2 tsp or so along with a little more stock for extra gravy/sauce. It's so easy and so so good.
It's the only time I prefer my beef well done. My mom used to make it in a pressure cooker and it was always well done but oh so tender and delicious. I miss her. I'll use your recipe tonight.
I just found your videos, and now I'm Hooked on your cooking for Life!! BUT, I'm a beginner and I wish you would do some Pantry basics . . . Like what kind of stuff should I have on hand in my kitchen. What size is the Dutch Oven you're using. . .
Pantry ingredients (I am limiting this to spices and herbs) are gonna vary by your location and how you cook, but basically, get whole seed spices and grind them as needed. Cumin, corriander, fennel seed, celery seed, cardamom, peppercorn (it comes in many varieties, but start with black), cinnamon stick, clove, allspice. Dried herbs are oregano, basil, thyme, rosemary, sage, marjoram, chervil. Other spices that you can get ground are cayenne peppr, of course, aleppo pepper (flakes and ground), chipotle pepper, Chinese 5 spice, garam masala, onion powder, garlic powder. Look for your local food coop as they will have these in bulk much cheaper than the bottled stuff, and much fresher. The dutch oven is a 6 quart, which will handle most things unless you have a big family. Hope this helps!
I've been watching your videos for around 13 years now Chef John, and I'm 28 now! You've taught me to cook single handedly and I'm making this pot roast today, your channel never fails me!
Video's FIFTEEN years old and it's still one of Chef John's very, very best.
10 yrs, from a boy to a man, never stoped watching food wishes
Mean girl
Bless you.
@Randy Cory ..☻ not positive I wanna do that
Chef John's humble beginning! Awesome.
man, you've been doing these videos for a long time. This is a really impressive body of work. While I taught myself to cook in college from watching the Frugal Gourmet on PBS along with his books your videos have really helped expand my cooking horizons.
I was gonna comment the same thing.
I just did one of these yesterday. I seasoned with salt, pepper, cumin, and then seared in a cast iron pan. Then I dropped it in the crock pot with potatoes, carrots, beef stock, red wine, corn starch, worcestershire sauce and one sliced yellow onion. GAWD it is so good!
@Princess Creations I care
Very cool to see one of your early videos, Chef John!
Married 17 years. Made your pot roast 13 years ago. Still make your pot roast recipe to this date. Made other recipes also along the way. But, your pot roast recipe is still the best. I stopped making other recipes a while back. So simple, easy and so delicious. Thank you.
I love listening to Chef John's evolution of the way he says "enjoy".
Just watched this beauty from the stone age. You've come a long way Chef! Love you man!
You always come through for me. I am a great cook, it is a passion of mine, but I always seem to come back to your videos, regardless of what I am making to take some pointers from you. Thanks for sharing your passion with us all.
I used this recipe in June 2007. Coming back to it again, it is very tasty and I now have a Le Creuset dutch oven
Wow this is a vintage Chef John from before he really came into himself. And of course, a great recipe and just what I needed.
You're the only chef worth watching in the vast food video wilderness of you-tube land! Spent many an hour binge watching your vids (and cooking). Thanks for inspiration and sanity.
He is great Try Cooking Italian with Joe
Absolutely NO COMPARISON to the REALLY BEST CHEF-
JACQUE PEPIN!!! No stupid voices just a gentle, calm man. This guy isn't much good especially since he began using that idiotic voice.
😜😜😜😜😜😜😜😜😴😴😴
@@joannaedwards6325 Um, then why are you watching? To make yourself unhappy? To throw caps at fans?
I like the goofiness and bad jokes. And really good food.
@@amandawilcox9638 Good for YOU!! "enjoy" ✌🍲 🎂 🍞 🍖
making mine with Beef Bottom Round Roast for 6-8 hrs with potatoes, carrots, onions and mushrooms smells good in the house using our crock pot slow cooker. Yummy yummy yummy.
+Your Success unlimited And I like the gravy thicker!
I stumbled on to this old chef John and what a transformation in presentation, still great recipes.
I made this pot roast tonight.And it came out wonderful! I used
2 beef bouillon cubes(instead of beef broth).I also used dry
herbs, instead of fresh herbs(1/2 teaspoon of rosemary &1/2
teaspoon of thyme).You have to remember that dry herbs are
stronger,then fresh herbs.This simmering method takes about 4
hours.But it's worth it.Me personal I like to have my beef with
some kind of potato or rice.I had mash potato with this dish.
Wow, I can actually listen to this whole video ( I can't listen to the other ones more than a few seconds).. Great recipe and lesson. Easy to listen to. Thank you.
Your older videos are just as awesome. I'm glad I found you. Happy subscriber.
OMG, this was from 11 years ago! Love your videos, Chef John!
ro pro watching now in 2020! 13 years later.
Never cooked pot roast before because I was afraid I was going to ruin it. Thank you for sharing. You make it look easy.
Sigh, watching in 2019.
How I loved it back in the day when Chef John spoke like a normal human.
And the simple recipes are the best!
I like both old and new. It's the detail and finality that counts. And, nothing wrong with a little advancement with Chefs new video. I say, just keep up the good work! 😎
Man, this channel has come a long way. Great recipe too.
this is such a yummy recipe! I hated my mom's pot roast as a child and I don't even know what possessed me to try making my own, but I made this for my husband one chilly day and it was so fantastic and he loved it! I am making it again today...yay!
Good work mama
Thank u chef John !!! 2022 Christmas is almost here and I’m using this recipe!!!
Wow! Old school. I only found you a few years ago and have been a huge fan since. Thanks for all the good content
13 freaking years ago....and I just recently discovered this channel! Wow!
I'm Making this now Chef John! It's like they say, you are the father that I never had!
Greetings from the future Chef John. Still making awesome dishes thanks buddy
"Late crusade dutch oven"..lol I love him.
Except that's nothing like what he says. Le Creuset Dutch oven.
Trying this today, smells incredible so far. I wanted an alternative to oven and crock pot. I'm glad this video is still up!
I still use this recipe all these years later.
Any cooking with veggies, it's a thumbs up, YAY!
Holy hell, the channel back before it was refined and optimized with a superior method in producing quality content and equipment.
Boy how this channel has grown!
I still wish you were my mom Chef John.
Your evolution is welcoming.
This looks amazing! CAN HARDLY WAIT TO TRY THIS RECIPE! Thanks for sharing!
OMGosh this is so very different from what I am used to today (and at the same time, so very similar).
NO POTATOES! air ye mad man! your medaling with powers ye can nay comprehend! o no no ill have no part of this thank you
VK7001.P it's a low carb version
VK7001.P over mashed potatoes 😋😋😋😋😋
Love the "Last Crusade" reference.
I too feel it's almost a sin not to include potatos, but I do believe I could 'force' myself to enjoy this sans spuds☻
Even the old videos are classy
I love these older videos!
Chef John is so amazing. Thank you for all you do for us!
So simple. So good! Today will be my 4th or 5th time making this. Thanks Chef John!
....."it's all natural, blah, blah, blah"..... I love it.
Who is this guy and what have you done with Chef John?
Nine years ago before he got spunky...lol
LOL!!! I thought the same thing when I came to look for a roast recipe and saw "Food Wishes"... I thought, YAY, that'll be the best because it's Chef John. When he started talking, I looked to make sure I was on the "Food Wishes" channel!
@@DeeKnit7 Delores that's awesome, couldn't of said it better!
After all, you are the Colin Jost of your pot roast. Although no one knew who Colin Jost was in 2007. Maybe Donny Most?
DeluxeWarPlaya
Maybe John did not feel well that day ......come on John put yourself together and let’s have you back again .
Thanks for helping me today make my pot roast! I needed the easiest recipe 😍
Like watching you in reverse, 12 years past, now I know the future and it's good
You've come a long way Chef John. Love it!
10 years! Well done Chef John! Love your videos!
Is this first video chef John?
Best Chanel on UA-cam!!!!!!!!!❤
Thank you so much for sharing this lovely dish. I bundled thyme, oregano and parsely as my herbs (which complemented one another very well), and ended up cooking the roast a little longer due to size. The meat was so tender. Thanks again :)
eleven years ago and the recipe’s still awesome!
Your food always looks great, perfectly done and Pretty simple as well when I want to cook something I always try to find a recipe from you the detail is great Thank u very much for sharing
An oldie but still a goody! The early years before the piano in the end and the invention of cayenne!
I really enjoy watching chef John videos ..any one out there is saying you could put this and that. I think cooking is being creative you can add what ever you like I love cooking its from the heart..
Chef John,
Today was pot roast Sunday, I watched many videos. I took many elements from this video. Pot roast with roasted Brussel sprouts With a balsamic reduction and wasabi mashed potatoes, with all the other veggies in the pot roast. Reduce the gravy and added a slurry.
Thank you again for your wonderful resource. Be safe have fun.
Geno
PS from one San Franciscan to another.
I love you chef John!! Your my kind of cook and you make it all seem possible and it is!!! Love it!!
So i just made this today, and it came out amazing!! Everyone loved it and it was super easy to follow your instructions! i cant wait to try some of your other dishes!
It's been 12 years since you have posted this comment and it's a pleasure to be the donor of its first thumbs-up after all these years 😊
LOL That juice is not going to sop up itself !! I don't hear Martha Stewart, Jamie Oliver or Gordon Ramsey make such awesome retorts. THAT is why chef John is king of youtube cooking my friends.
That looks so delish,will try it this weekend.Thank you.
Outstanding; I've made pot roast for decades and just learned something new!!!
Good, good comfort food for family and friends!
Today I found myself the proud owner of seven pounds chuck pot roast due to some sort of delivery error. Four hours later I'm going to sleep because I think I ate at least a pound already 😅 (definitely) 😮
Such a simple recipe and it reminds me of being a kid again, thank you for all your awesome recipes!
I LOVE UR Videos!! I've been watching 'em for 2 years, and ur the BEST!!!!!!! Thank You!! Always my GO-TO VIDS!!!!!!
My husband would never forgive me if I fixed pot roast like that, with no potatoes, LOL. For him, it is all about the gravy. I use no stock. Just pour a generous amount of a hearty red wine over the seared meat, garlic and onion. Cook for two hours, then add carrots and potatoes and cook an additional hour. I use the juice created for my gravy. It is divine, and the meat is fall apart tender. Interesting to learn other techniques.
Good. The only recipe I see out there, that isn't over cooking veggies, but adding them closer to end, so not mush, and still good color.
I'm here in 2020 looking for an oven pot roast recipe, you never cease to amaze me!!!!!!!
Nice work foodwishes, I'm going to make this recipe tonight, Thank you.
I simply love to watch your videos. Yesterday I made the peanut curry chicken, today I’m cooking this. 🥰
Don't know how many times I've made this - with and without the veggies. I add a tiny bit of anchovy paste - about 1 or just 1/2 tsp or so along with a little more stock for extra gravy/sauce. It's so easy and so so good.
Another precious relic !
I really like your approach in these old videos.
I am cooking this tomorrow but I will add leeks to melt in the mix. Being Irish it is a must. Thanks for the video.
Great video! I hope you keep making more! I am really looking forward to it.
It's the only time I prefer my beef well done. My mom used to make it in a pressure cooker and it was always well done but oh so tender and delicious. I miss her.
I'll use your recipe tonight.
This must be one of the first food wishes videos ever!
Wow this channel has stood the test of thyme.
I can’t help it. Every time I watch this video, that plate reminds me of the plate in ‘The Bird Cage’ during the dinner scene.
Very nicely explained and with a nice voice can't wait to try!
Wow 11 years ago I love your videos this was fun your vids looked like mine 11 years ago, you have nailed it much improved!
luv this one.....he keeps it simple....but so much flavor
Love ur presentation. Will have a whirl at this .
Thanks
...
Very nice video. You have helped us a great deal. Thanks.
Me to one of my husband and I favorite chiefs!!
Thanks for sharing this. I love ur channel!
Been a fan then... still a fan now
Thank you, Chef John....
God bless 🙏 🙌 ❤
2007 -> 2021 Chef John went from sounding like the dad from Gremlins to Egon from Ghostbusters.
That juice is not going to sop up itself. 😁💕
Muy delicioso, gracias!
I just found your videos, and now I'm Hooked on your cooking for Life!! BUT, I'm a beginner and I wish you would do some Pantry basics . . . Like what kind of stuff should I have on hand in my kitchen. What size is the Dutch Oven you're using. . .
Pantry ingredients (I am limiting this to spices and herbs) are gonna vary by your location and how you cook, but basically, get whole seed spices and grind them as needed. Cumin, corriander, fennel seed, celery seed, cardamom, peppercorn (it comes in many varieties, but start with black), cinnamon stick, clove, allspice. Dried herbs are oregano, basil, thyme, rosemary, sage, marjoram, chervil. Other spices that you can get ground are cayenne peppr, of course, aleppo pepper (flakes and ground), chipotle pepper, Chinese 5 spice, garam masala, onion powder, garlic powder. Look for your local food coop as they will have these in bulk much cheaper than the bottled stuff, and much fresher. The dutch oven is a 6 quart, which will handle most things unless you have a big family. Hope this helps!
Sweet! Thanks!
Hey cool, vintage Chef John!!!!
If this is a younger Chef John, there's hope for me yet. MikeE
Wow, what a difference 12 years makes! But hey, you're the Chef John of what's goin' on.
Wow soon this'll be 13 years old
looks simply and easy comfort foods..going to try it tonite ^^
Vintage Chef John
that looks sooo good!!!
Looks delicious!
WOW! This IS chef John!!
I can’t believe I’m coming by this video again!! I learned how to make a pot roast from this like five years ago 😭❤️
Me too!