My mother used to make pot roasts, but not use the liquid as gravy. Instead she'd use that for stews made out of the left overs from the pot roast. One time she put the potatoes in too early and something came up that prevented her from taking the roast off on time. So the potatoes completely dissolved while the roast was cooking (they had been peeled). The stock from that roast made some of the best beef stew I've ever had. From there on out she would always added mashed potatoes to her beef stews and, if cooked enough, they were never grainy.
If I'm making anything that I need to end up smooth and don't want to add cream a peeled potato is always the answer absolutely. What my mum did with pot roast or brisket was spread carrots onions celery around which got totally caramelized. Nevertheless, I really like Adam's take on it!
My family always does rich chicken noodle soup with mashed potatoes. Thick homemade dumplings/noodles, lots of veg, and a hearty broth. When ladling into the serving bowl, a scoop of mashed potatoes goes into the bottom. It starts out pretty boring, just adding a little bit of mashed potatoes on each spoonful, but by the end it totally dissolves throughout the soup and makes the last little bit of soup super creamy.
My mom always used to thicken her beef stews and gravies with instant mashed potatoes (aka poor man's potato starch). Use too much and the texture becomes a bit grainy, but the flavor was always good.
Secret traditional Irish trick to making brown gravy taste good: Take sun-dried tomatoes (like a good handful or two); blitz them up in spice grinder to powdery paste (the drier and finer, the better); add the sundried tomato dust to gravy. Instant flavour without anyone being none the wiser.
@@BingusDingusLingus Either you eat delicious cardboard or well done steaks. Either way, what you're eating is a bit weird and you should eat something else...
You know, I think I learn more "technique" than I learn recipes. I've never heard the powdered gelatin trick, that's super interesting. I made your green enchiladas, btw, and they were knockout incredible. Am putting together our xmas menu, you are giving amazing ideas, thank you!
This, in a nutshell, is why I watch Adam. For the most part, he teaches technique. This specific example could easily be used with a pork loin, a cubed up pork shoulder or beef chuck roast cubed or cut depending on size. It is not the meat really, it is the method. My brain went to Tri-tip roast almost instantly seeing that cut of beef being out west. He teaches method. It's up to us to implement the method.
Winter is approaching. You should do a Dutch/Belgian stew. Which means you use beer (a flavourful dubbel or tripel will do well) and ontbijtkoek which will act as a roux. If you can't get ontbijtkoek, gingerbread is probably an acceptable substitute. Preferably one that's a bit soft, like a pound cake. Be careful not to use too much or it will overpower your dish. And then whatever else you put in a stew. If you mostly stew meat strips and not much else, it's basically hachee and you could serve it as a side dish to a nice plate of stamppot. Which is basically potatoes and vegetables mashed together. There are some vegetables that are particularly traditional. Or you could make it a rich stew with lots of ingredients.
my family's trick for clean pot roast slices: cook the meat for a couple hours, take it out when it's partially cooked and not fully tender yet, slice it, then return the sliced roast back to the pot to finish braising. you get clean slices that are also just as tender as you want them to be without the risk of them shredding or tearing unevenly if you tried to slice them when the roast is already fully cooked. we tried this trick once years ago for passover brisket and never went back.
As an Irish guy this looks like a very good roast dinner. Normally I'd just chuck the joint into a slow cooker with carrots, onion, garlic, celery as well as herbs and beef stock and leave it over night. I'll definitely take on board brazing the beef and try out the adding the gelatin to the gravy. Mainly I'd do the potatoes different, they'd be boiled to the point of near slightly falling apart and the roasted they'll form a layer of semi-mashed potato that'll brown on the bottom and top around the actual roast potatoes. I'd love to see you try cooking a joint of Irish ham. I'm sorry I don't know what cut it is (leg or bacon maybe) but I know its salt brined. The way you cook it is by boiling it in a pot of water pouring out the water then filling it and boiling it again. You do this about 3-4 times each time you do for about 1-1.5 hours the more you do it the more tender the ham gets and the less salty. Then you'd score the ham brush it down with a generously with a mix of honey, clove and mustard powder and roast it in a glass dish in with water or stock at the bottom, brushing it down every now and then with more honey, clove and mustard mix. Once the top has a good colour to it flip it and do the same again with the bottom. I and my mother would do this well before dinner so we'd slice the ham and reheat it in the same stock we roasted it in (usually chicken stock). And serve it with parsley sauce (or gravy if you want goes better with the potatoes I think), roast potatoes and your choice of veg. I'd recommend you do a mix of roast veg, I like carrots, parsnips, bell peppers, cauliflower, broccoli, onion and garlic but you can do whatever you want.
I'd recommend Sautéed mirepoix (carrots, celery, onions), coated in flour once close to done, then deglazed with amontillado sherry or marsala wine before adding all the stock. The maillard reactions of the toasty flour really add nuttiness to the gravy, and the mirepoix sautéed in fat really are different than if you just chucked them into the boil without frying in oil. Also, in my house we don't add green onions - we add huge amounts of fresh chopped Italian parsley. And we serve the gravy with crusty toasty BREAD 🥖 and RHÔNE WINE 🍷. Chinese dark soy sauce is another secret weapon, as is fish sauce or dried anchovy paste for umami. Or just add a marrow bone to the pot.
This style of pot roast is the way my family has traditionally made it. No tomato, just gravy made with the meat and potatoes and carrots. Served with white rice cause we're from hawaii and everything is served with rice here lol
Love seeing the love for our foods, there's such comfort in our cooking (stews, coddle, champ ect) and with the season for it fast approaching there's no better time to start making some! 🇮🇪
I'd probably have diced the celery myself. It's one of those ingredients that isn't great when you get a big mouthful of it, but adds great flavour to the dish. Also I'd probably want yorkshire pudding to soak up the gravy and I'd probably do roasted or baked-then-mashed potatoes instead of putting them in the pot with the skin on, but I know this is supposed to be a one pot meal. Worcestershire sauce is a great addition to a brown gravy, too.
hey adam you are literally the best cooking UA-camr for home cooks like me, I made your pasta, pan pizza, pizza bread, oven fries and so much more I cant remember THANK YOU😋❤
Gravy should never be bland. In England you could drink it by the pint, it’s the best part of any Sunday roast, stew, casserole, pie etc. even with chippy chips if you’re northern. The meat juices and fat normally give it the flavour. Along with salt and stock. Although powdered gravy “Bisto” is now common
I roast my chickens or joints on a bed of onion, carrot, garlic and rosemary or thyme, then mash with a potato masher after the roast comes out. Then make your roux as normal, add stock and simmer for as long as you can before straining.
I always add honey to my sauces. You dont notice the sweetness but you notice the extra flavor. Just like salt, sugar helps with flavor. But gotta be careful with it
In Germany we add mustard and often a few thinly chopped pickles with a bit of pickle juice to the gravy. The pickle juice and pickles gives some acidity and sweetness and goes well with the mustard. We also often add a few smoked bacon lardons.
My only problem with the tomato-based one is I did something wrong and the sauce wound up tasting rather vomit-y. I don't know if other people run into that issue, but I can't throw out the dish at that point. This is a much safer and more convenient solution that I'm looking forward to trying!
I don‘t know if that‘s the problem but canned tomatoes which are cooked too shortly taste pretty acidic/vomit-y. If you cook them enough, though, they will have that roasted and intense flavour of sun-dried tomatoes. Or maybe it‘s the brand of the tomatoes idk
You can always tell someone who has been a chef/foodie for too long. They lose their appreciation for simple and delicious and have to add all kinds of toppings, add-ins, or extras. 🙂 I still love the channel.
The look of that meat reminds me a bit of sauerbraten. That’s a very wintery sunday roast (one you have to potentially start to prepare days in advance though if you do it all yourself and want to have the meat properly tenderized in the vinegar). Luckily our local butcher does that very well for us.
Yep. Also is my grandmother crazy? She marinades the beef in a mix of vinegar and sweet wine. Then thickens the gravy with like 1/2 a cup of crushed ginger spice cookies. I mean she is a German immigrant, but I doubt that is authentic.
@@nicholasneyhart396 actually it kind of is. Traditional sauerbraten sauce is made mit gingerbread to thicken it. We generally use a special kind of gingerbread especially for sauce (Soßenlebkuchen) (i think the ingredients are a bit different). In our family we also add raisins to the sauce.
@@salepien Hmm, I guess she wasn't just making it up as she went. Also is your family from the south(Württemberg, Bayern, etc)? Because that sounds identical and might have something to do with it.
Made sauerbraten for my husband once. He said it tasted like grape bubblegum. Every dinner for the next week had wine in it in protest. I'm much better at taking criticism now, but he's also much more tactful giving it 😂
Worcestershire sauce, bay leaf and mustard powder. Also deliberately cut some of the potatoes much smaller than the others so that they dissolve into the gravy for thickening - they do not get “grainy”. A teaspoon of ketchup gives sweetness and tartness at the same time without having to add sugar or honey.
I grew up with this kind of pot roast. I remember seeing tomato pot roast videos in the past and going "That's definitely NOT pot roast." Both delicious
I grew up on 7 blade pot roast, not a commonly available cut nowadays. My mom never used tomatoes, the gravy was always great with no thickening or mustard. She'd cook the meat so it was fall apart stringy.
Fall hit like a ton of bricks here in NM too. We had 5 days of overcast and rain and now the clouds are gone the sky's clear but there's. Distinct chill in the air that wasnt noticed before the rainy week. God I love this time of year and just being alive.
When making gravy, my dad would also add a bit of of mustard, and I can attest to it working. Another maybe unorthodox ingredient he would add is currant jelly for sweetness and acidity. Also for duck in particular he would add a bit of orange peel, and if he has it a bit of orange liquer.
Adding redcurrant jelly to gravy to perk it up is a pretty common thing in the UK, especially if the meat in the roast is lamb, it really perks the gravy up, adds richness and tartness to the whole affair. My Irish gran would either add that, or a glug of red wine (the hellish cheap 1980s stuff closer to vinegar than wine, that you could barely drink, but which worked admirably in a gravy)
I think it says a lot about how good you have to be at cooking to make relatively bland ingredients taste amazing. Lots of European grandmas with crazy skills out there.
Great work. Things to try: Try capers instead of mustard and add some lime or mandarin peel/shave for added depth. Also if you filter your gravy British style you won't need any gelatine to make it a great consistency 👍
I think you would love to check out the brazillian version of stroganoff. So many changes to the original that it became it's own thing, and it tastes AMAZING (totally not biased, not at all my favorite dish). And you could def either enlighten the americans about or batata palha, or enlighten us brazillians with whatever you think would be better! I would love to see how you alter this ex-russian now fully brazillian dish!
Tomatoes? My Yankee mother only used yellow field onions and carrot chunks for pot roast. Peeled potatoes depended on the room left in the pot, but definitely a few right from the start to give the sauce "body". I use yellow onions and V8 Cocktail juice to braise as I'm not partial to root vegetables, with mashed potatoes on the side.
The best pot roast to make is a shredded pot roast for an open faced sandwich. Piece of toast with a pile of shredded pot roast with brown gravy on top is one of my favorite dinners
As a fellow Irishman, being snobby about traditional recipes is a really tricky thing because we don't have many of them, they are peasant food traditionally (not a lot of flavour) and we eat a ton of international food, butchering their traditions in the process.
Similar to his video on 'authentic' ragu bolognese I think it's just the more subdued hearty flavours from food like this just aren't his cup of tea. Same for me personally. Being irish, this would be made with way less salt and pepper, plain onion instead of shallots, the spuds boiled separately and definitely no honey, mustard, tomato paste or gelatin
@@colmmahon4663 Gelatin is a modern cooking hack to increase the body of a stock or gravy when you're using a commercial stock instead of making it from scratch.
This is the dish made by my Oklahoma-born Irish-American mother. She always cooked it in a roaster in the oven, though, and never used a shallot in her life. Never used stock, either, and certainly not green onions -- peeled and halved yellow onions, instead, which come out delightfully sweet and creamy. I, on the other hand, use a bottle of good ale and lots of fresh thyme. Whether her recipe or mine, A-1 (her) or HP (me) sauce is required for tasty gravy and for the meat.
Absolutely a good bottle of ale into the gravy does wonders. Guinness isn't the best but it's good enough and available everywhere for someone trying it for the first time. Also instead of honey or sugar I prefer a teaspoon of blackberry jam for beef or apricot jam for lamb. Although frankly any type of jam the difference is marginal.
Gravy is always nicer when sweetened, IMHO. Honey though, too much. A spoonful of cranberry sauce or caramelised onion chutney is enough to take the edge off.
I am a big fan of cucina povera especially nowadays (won't pass up an oyster given half a chance you wealthy scalliwag) but I think from memory my late husband's preferences marrow bones seemed to feature oddly enough. (The dog ate the rest). The Irish aren't known for elaborate meals but simplicity has its place most definitely. I LOVE Irish soda bread, the only kind of bread I know how to make FYI. And lamb. Irish stew is all about lamb or even .. mutton which you discussed a while ago. Take the same ingredients ok beef potatoes all things being equal, forget about the gravy add garlic and huge amounts of paprika you've got goulash which I grew up on sort of with a lot of other stuff and salad.
Do Stoverij-style beef stew next. that's the stew that everyone recommends on your beef stew video and I'd love an Americanised, home-cooking version that gets at the basic flavor profile and idea of the dish.
For an Americanized version, I think the central question is whether it matters what type of beer you use. It seems like it might so... What beers can we get in the US? -I can get Flemish and Belgian beer, but it's at a price point that I would not use for cooking. American knockoffs are similarly too expensive. (This is sort of like how I don't use gruyere all that much even if it is awesome.) -Stouts and black lagers are available and affordable enough to cook with, though lacking the complexity of some of the dark belgian stuff. -Low quality American sour Ales are affordable enough to cook with in some parts of the country, though lacking the complexity of a Flemish red or a Gueze. -Hard cider... Offers some similar aspects to a sour ale. Possibly more available. It is conceivable that one could emulate a Flemish red* (for cooking, not drinking purposes) by mixing an American stout with an affordable American sour or a dry hard cider, providing some rich maltiness and some fruitiness. Unfortunately, this requires being able to enjoy the remaining beer to make financial sense (This is probably more of a problem with the American sour ale). *Near as I can tell, the recommended beer type.
I see it used all the time in your recipes, but onion powder is actually quite difficult to find in Ireland. Certainly not in most supermarkets. Also, "green onions" are called "scallions", or "spring onions" if you're a Brit-licker.
It doesn't taste good, so don't use it. I don't know what's with Americans loving garlic and onion powder but damn, they taste nothing like real garlic or onion but therefore very bad instead lol
@@user-bf6gz8ej4o I dunno, I'm open minded about these powders. They have the useful characteristic of not burning when exposed to high heat, so are useful when roasting.
@@user-bf6gz8ej4o they have their place, but nothing can beat real onions and real garlic. nobody uses onion/garlic powder as a replacement, unless it's meant to be a subtle hint.
actually managed to find some onion powder in a tescos once. Its not good. and yeah i also found it weird that scallions werent scallions across the world
i love overcooked potatoes in stews. like, nearly mash-levels. its not for every stew but if you are being fancy and used lamb shoulder or leg to make an irish stew, it's heaven.
A wooden spatula is amazing for scraping stuff off pans. Not really needed with a sauce of any sort, but if you're not deglazing then it's a lifesaver.
Worcestershire sauce is a good way to add some flavour and acidity. Also, another top tip is to add a teaspoon or two (to taste) of marmite to really give it a bit of saltiness and umami flavour.
@@bobsemple9341 this is a cooking channel where people share their tips and have a passion for food. There’s no need for you here with your poor aggressive attitude.
Hey Adam I love your videos. I’m also in the Knoxville area, and I’m having trouble finding shallots. I’ve been to three different grocery store chains over the last four or five weeks and they never have any. Do you care to give up your source?
Adam, any thoughts on the packaging in those kit based cooking subscriptions? That’s the biggest turn off for me, I try to live as plastic free as possible.
Well there is quite a lot plastic packaging. Honestly i would say more than a normal person would get when buying the same ingrediens in the supermarket, especially because then you have much more ingredient per packaging. Don't really understand why they are always advertising with how little packaging they are using ¯\_(ツ)_/¯
It's about net waste. Yes the packaging is generally more waste, but the carbon footprint you avoid for having the ingredients transported to a grocery store out weighs the carbon foot print of the packages.
In Europe you can return all the packaging to the provider and they will recycle it - at least that’s what they say. I don’t know if this makes any difference to you.
In my house we all work and never feel like making dinner when evening comes, so we just chuck all the ingredients in a slow cooker and by the time we get home it's all ready. Those things really come in handy when you don't have a lot of food too. I remember this one time all we had were a couple onions, potatoes, and some chicken stock squares, once we got home we ate and it was actually pretty good.
I don't think you actually need a thickener. You put potatoes inside which already contains starch. And for subsidizing gelatine I suggest just using a cut with a little more fat and connective tissue. For instance beef shank fillet. It will dissolve and will turn into gelatine regardless. Or heck, just toss in a few bones, a piece of skin, anything that is rich in collagen and it will do the work. Reduction will do the heavy lifting in the end anyways. Caution, in case whoever is reading this and didn't know it already, but you won't need as much salt as you think you may want to add because of the heavy reduction.
Adam, about searing steaks in hot pans, take a look at the "The Best Way to Cook Steak ?" video posted by America's Test Kitchen about 2 weeks ago. It explains a technique which they called cold searing, it really positively surprised me !
I've noticed this guy has the biggest "burnt fond" fear I've ever seen in my life lol. I've never really paid attention to that when searing meat and never had my gravy taste burnt 🤔
Personally, I am the biggest fan of pot roast. Especially when there is beef, potatoes, and its in a pot, man I cant keep my hands or fingers off of it. Sometimes, my aunt will cook up some pot roast on a Thursday, and man oh man after I get off from school my spine tingles and my toes curl on the way back home knowing Ill get to taste that sweet sweet stew and its contents will course their way through my stomach and intestines. Im sweating just thinking about it. Thank you Adam Ragusea for this wonderful video.
the best/only way i do "pot roast" is in a slow cooker. before you go to work in the morning, season up a roast however you want, put it in a croc pot set to high, when you start hearing noises, add in water to cover, and an onion thats been cut in half, when it comes to a rapid simmer, turn it to medium, and leave literally all day, when you get home from work, add in some carrots and potatoes to the liquid, and about an hour later, when the carrots and taters are done, dinner is ready, if you for some reason "need" "gravy" even though literally everything is already coated in it, just take some liquid out, and thicken it, via reduction. second, if you have to cut it, ITS NOT POT ROAST, "pot roast" is SO TENDER it LITERALLY falls apart as you try to serve it, and it falls apart into STRANDS, NOT CHUNKS.
@@ich8159 no, one slow cookers dont draw that much power, two you have enough water in the thing to completely cover a whole roast, so, thats like, almost a gallon of water, do some basic math, and at the temperatures that slow cookers get to (not even hot enough to ACTUALLY boil water they get to ~200F at their highest) it would take like two days at the highest setting to evaporate away all the water you have in there. and then another full day to get the stuff in the crock pot hot enough/dry enough to start actually burning......so like unless you are going on vacation, its pretty safe....but when you leave, you set it to medium, (or low depending on what you are cooking, how gentle you want to be with it) not high, meaning it would take EVEN LONGER for any of that to happen.....
@@ich8159 no worries, its my absolute favorite way to do pot roast, i load mine up with itallian herbs and lots of pepper and garlic powder, which not only makes the beef taste amazing, but also give the cooking liquid LOADS of flavor that translates into an AMAZING gravy once you thicken it up. you can do the same thing, with pork, for super easy pulled pork, only drain al the liquid out, after cooking that way its all dry and ready to accept BBQ sauce.
My mother used to make pot roasts, but not use the liquid as gravy. Instead she'd use that for stews made out of the left overs from the pot roast. One time she put the potatoes in too early and something came up that prevented her from taking the roast off on time. So the potatoes completely dissolved while the roast was cooking (they had been peeled). The stock from that roast made some of the best beef stew I've ever had. From there on out she would always added mashed potatoes to her beef stews and, if cooked enough, they were never grainy.
If I'm making anything that I need to end up smooth and don't want to add cream a peeled potato is always the answer absolutely. What my mum did with pot roast or brisket was spread carrots onions celery around which got totally caramelized. Nevertheless, I really like Adam's take on it!
My family always does rich chicken noodle soup with mashed potatoes. Thick homemade dumplings/noodles, lots of veg, and a hearty broth. When ladling into the serving bowl, a scoop of mashed potatoes goes into the bottom. It starts out pretty boring, just adding a little bit of mashed potatoes on each spoonful, but by the end it totally dissolves throughout the soup and makes the last little bit of soup super creamy.
I'm guessing adding potato starch would have a similar effect. I'd throw a lump of butter into the gravy right at the end, too.
My mom always used to thicken her beef stews and gravies with instant mashed potatoes (aka poor man's potato starch). Use too much and the texture becomes a bit grainy, but the flavor was always good.
@@jhiggins1829 That's how my dad thickens cheddar/broccoli soup.
Secret traditional Irish trick to making brown gravy taste good:
Take sun-dried tomatoes (like a good handful or two); blitz them up in spice grinder to powdery paste (the drier and finer, the better); add the sundried tomato dust to gravy. Instant flavour without anyone being none the wiser.
Oh, the irony.
I think that Irish guy would collapse dead if he saw that.
Best advice for Brown Sauce/Gravy ever. My Uncle who was a 1-Star Michelin chef taught me that!
Sounds tasty, but
>"traditional Irish"
> "SUN-DRIED TOMATOES"
*Pick one*
Sundried tomatoes in stores around my part aren't near dry enough to become powdery. You'd have a wet paste.
Call me a traditionalist but gravy has loads of flavour even if its just fond and water with a bit of basic herbs!
Beef that tastes like beef - imagine that!
@@jeverett0902 beef tastes like cardboard
@@BingusDingusLingus So, how long have you been a smoker?
Amen. You just need veggies, herbs and browned meat. It’s delicious.
@@BingusDingusLingus Either you eat delicious cardboard or well done steaks. Either way, what you're eating is a bit weird and you should eat something else...
Something that I increasingly appreciate Adam for us showing when he makes mistakes and what he does to remedy it, way more realistic and helpful :)
Totally!
But its not even a mistake. Its just some dude being overly sensitive
@@ileutur6863 two types of people
@@ileutur6863 It's still good to count it as one for educational purposes.
@@ileutur6863 They're talking about him admitting he overcooked the meat
How funny that my mammy made this dinner only last night! Greetings from Ireland 🇮🇪
You are Al Jolson and I claim my $5.
I detect a spy. No self respecting Irishmen has ever said “my” it’s “me.”
@@chaccaron4321 aye Tomás Cinnsealeach doesn’t sound Irish at all… 😂
Have a recipe for us? 😊
@@chaccaron4321 oh yeah lad you caught me 🤣 jk
You know, I think I learn more "technique" than I learn recipes. I've never heard the powdered gelatin trick, that's super interesting. I made your green enchiladas, btw, and they were knockout incredible. Am putting together our xmas menu, you are giving amazing ideas, thank you!
That is exactly the point of awesome educational food tubers like Adam
Should I be prepping for Christmas dinner in October as well? 🤔🤔
@@LUKA_911 no, I'm sure someone else will do it for you :)
@@ogami1972 I can't tell it's you're being ironic or not
This, in a nutshell, is why I watch Adam.
For the most part, he teaches technique.
This specific example could easily be used with a pork loin, a cubed up pork shoulder or beef chuck roast cubed or cut depending on size. It is not the meat really, it is the method.
My brain went to Tri-tip roast almost instantly seeing that cut of beef being out west.
He teaches method. It's up to us to implement the method.
Winter is approaching. You should do a Dutch/Belgian stew. Which means you use beer (a flavourful dubbel or tripel will do well) and ontbijtkoek which will act as a roux. If you can't get ontbijtkoek, gingerbread is probably an acceptable substitute. Preferably one that's a bit soft, like a pound cake. Be careful not to use too much or it will overpower your dish. And then whatever else you put in a stew. If you mostly stew meat strips and not much else, it's basically hachee and you could serve it as a side dish to a nice plate of stamppot. Which is basically potatoes and vegetables mashed together. There are some vegetables that are particularly traditional. Or you could make it a rich stew with lots of ingredients.
Frühstückskuchen or Pfefferkuchen could probably substitute ontbijtkoek as well. Together with beer this really makes a nice gravy. I fully agree!
Huh, I've never heard peperkoek called ontbijtkoek. Is that what the Dutch call it or have I just not lived in Belgium enough?
@@michaeloffner8515 peperkoek and ontbijtkoek are both used in the netherlands, depending on the area
@@DmnJordy In Limburg noemen we het baarmoederkoek
Went to Belgium a few weeks ago, had Carbonnade at a restaurant and it was crazy good
Ragussy hitting us with those winter comfort meals
Bro wtf
Don't call him that... tho actually...
@@philobrain Can't handle the Gussy?
@@PaulMab9 that ragussy hit diff
my family's trick for clean pot roast slices: cook the meat for a couple hours, take it out when it's partially cooked and not fully tender yet, slice it, then return the sliced roast back to the pot to finish braising. you get clean slices that are also just as tender as you want them to be without the risk of them shredding or tearing unevenly if you tried to slice them when the roast is already fully cooked. we tried this trick once years ago for passover brisket and never went back.
Your pot roast with tomato sauce is the best pot roast I’ve ever had! None other has overshadowed it
As an Irish guy this looks like a very good roast dinner. Normally I'd just chuck the joint into a slow cooker with carrots, onion, garlic, celery as well as herbs and beef stock and leave it over night. I'll definitely take on board brazing the beef and try out the adding the gelatin to the gravy. Mainly I'd do the potatoes different, they'd be boiled to the point of near slightly falling apart and the roasted they'll form a layer of semi-mashed potato that'll brown on the bottom and top around the actual roast potatoes.
I'd love to see you try cooking a joint of Irish ham. I'm sorry I don't know what cut it is (leg or bacon maybe) but I know its salt brined. The way you cook it is by boiling it in a pot of water pouring out the water then filling it and boiling it again. You do this about 3-4 times each time you do for about 1-1.5 hours the more you do it the more tender the ham gets and the less salty. Then you'd score the ham brush it down with a generously with a mix of honey, clove and mustard powder and roast it in a glass dish in with water or stock at the bottom, brushing it down every now and then with more honey, clove and mustard mix. Once the top has a good colour to it flip it and do the same again with the bottom. I and my mother would do this well before dinner so we'd slice the ham and reheat it in the same stock we roasted it in (usually chicken stock). And serve it with parsley sauce (or gravy if you want goes better with the potatoes I think), roast potatoes and your choice of veg. I'd recommend you do a mix of roast veg, I like carrots, parsnips, bell peppers, cauliflower, broccoli, onion and garlic but you can do whatever you want.
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I'd recommend Sautéed mirepoix (carrots, celery, onions), coated in flour once close to done, then deglazed with amontillado sherry or marsala wine before adding all the stock. The maillard reactions of the toasty flour really add nuttiness to the gravy, and the mirepoix sautéed in fat really are different than if you just chucked them into the boil without frying in oil. Also, in my house we don't add green onions - we add huge amounts of fresh chopped Italian parsley. And we serve the gravy with crusty toasty BREAD 🥖 and RHÔNE WINE 🍷.
Chinese dark soy sauce is another secret weapon, as is fish sauce or dried anchovy paste for umami. Or just add a marrow bone to the pot.
This style of pot roast is the way my family has traditionally made it. No tomato, just gravy made with the meat and potatoes and carrots. Served with white rice cause we're from hawaii and everything is served with rice here lol
That gravy with white rice must be absolutely gorgeous though. (Asian here, I know what you mean about rice with everything)
my mom uses lipton onion soup powder and it’s awesome. also didn’t know i always had irish style roast
You don't cause this is anything but haha.
Looks tasty but Irish style it is not.
@@Ashamedofmypast What makes it not Irish style roast?
SHOUT OUT To that ONE IRISH GUY who made this awesome video happen! May the luck of the Irish be with you!
a very nice 'plain' gravey is with onions and thyme. thyme is subtle and often disappears behind other herbs and spices
For me it's the very best choice for beef and veal dishes.
Love seeing the love for our foods, there's such comfort in our cooking (stews, coddle, champ ect) and with the season for it fast approaching there's no better time to start making some! 🇮🇪
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I'd laugh to see Adams take on Coddle weird Dublin shite the rest of Ireland don't get.
you should do a welsh classic: Cawl. its wonderful and really hits the spot in the colder months
yayy new adam ragusea video just dropped
I'd probably have diced the celery myself. It's one of those ingredients that isn't great when you get a big mouthful of it, but adds great flavour to the dish. Also I'd probably want yorkshire pudding to soak up the gravy and I'd probably do roasted or baked-then-mashed potatoes instead of putting them in the pot with the skin on, but I know this is supposed to be a one pot meal. Worcestershire sauce is a great addition to a brown gravy, too.
hey adam you are literally the best cooking UA-camr for home cooks like me, I made your pasta, pan pizza, pizza bread, oven fries and so much more I cant remember THANK YOU😋❤
Not a single thing about this is like any pot roast I've seen my entire life in Ireland
operative statements you missed: "ostensibly" "trolling that irish dude"
Gravy should never be bland. In England you could drink it by the pint, it’s the best part of any Sunday roast, stew, casserole, pie etc. even with chippy chips if you’re northern.
The meat juices and fat normally give it the flavour. Along with salt and stock. Although powdered gravy “Bisto” is now common
Yeah I feel like a proper roast has been done a bit of a disservice here
I roast my chickens or joints on a bed of onion, carrot, garlic and rosemary or thyme, then mash with a potato masher after the roast comes out. Then make your roux as normal, add stock and simmer for as long as you can before straining.
That's where pressure cookers come in handy, you can cook this big piece of meat in less than 1 hour and have the same result.
Adding mustard and honey in the gravy? Now that's something I'd have to try. I'm always learning something from this guy.
I always add honey to my sauces. You dont notice the sweetness but you notice the extra flavor. Just like salt, sugar helps with flavor. But gotta be careful with it
In Germany we add mustard and often a few thinly chopped pickles with a bit of pickle juice to the gravy. The pickle juice and pickles gives some acidity and sweetness and goes well with the mustard. We also often add a few smoked bacon lardons.
Whenever I use carrots, I have more than enough sweetness--I can't imagine needing honey.
me too
A fruit jam/jelly (eg redcurrant) is also a great way to add that sharpness and sweetness to a gravy
My only problem with the tomato-based one is I did something wrong and the sauce wound up tasting rather vomit-y. I don't know if other people run into that issue, but I can't throw out the dish at that point. This is a much safer and more convenient solution that I'm looking forward to trying!
Rather vomity 🤣
"rather vomit-y"
Like Hersey's chocolate, or a fine parmigiano cheese.
I don‘t know if that‘s the problem but canned tomatoes which are cooked too shortly taste pretty acidic/vomit-y. If you cook them enough, though, they will have that roasted and intense flavour of sun-dried tomatoes. Or maybe it‘s the brand of the tomatoes idk
You can always tell someone who has been a chef/foodie for too long. They lose their appreciation for simple and delicious and have to add all kinds of toppings, add-ins, or extras. 🙂 I still love the channel.
I love deglazing pot roast pans with stout or porter. The molasses notes really catapult the flavour of the meat
The look of that meat reminds me a bit of sauerbraten. That’s a very wintery sunday roast (one you have to potentially start to prepare days in advance though if you do it all yourself and want to have the meat properly tenderized in the vinegar). Luckily our local butcher does that very well for us.
Yep. Also is my grandmother crazy? She marinades the beef in a mix of vinegar and sweet wine. Then thickens the gravy with like 1/2 a cup of crushed ginger spice cookies. I mean she is a German immigrant, but I doubt that is authentic.
@@nicholasneyhart396 actually it kind of is. Traditional sauerbraten sauce is made mit gingerbread to thicken it. We generally use a special kind of gingerbread especially for sauce (Soßenlebkuchen) (i think the ingredients are a bit different). In our family we also add raisins to the sauce.
@@salepien Hmm, I guess she wasn't just making it up as she went. Also is your family from the south(Württemberg, Bayern, etc)? Because that sounds identical and might have something to do with it.
Made sauerbraten for my husband once. He said it tasted like grape bubblegum. Every dinner for the next week had wine in it in protest. I'm much better at taking criticism now, but he's also much more tactful giving it 😂
Wow I saw an Adam Ragusea video as soon as it dropped. I am elated.
Worcestershire sauce, bay leaf and mustard powder. Also deliberately cut some of the potatoes much smaller than the others so that they dissolve into the gravy for thickening - they do not get “grainy”. A teaspoon of ketchup gives sweetness and tartness at the same time without having to add sugar or honey.
I grew up with this kind of pot roast. I remember seeing tomato pot roast videos in the past and going "That's definitely NOT pot roast." Both delicious
I grew up on 7 blade pot roast, not a commonly available cut nowadays. My mom never used tomatoes, the gravy was always great with no thickening or mustard. She'd cook the meat so it was fall apart stringy.
Fall hit like a ton of bricks here in NM too. We had 5 days of overcast and rain and now the clouds are gone the sky's clear but there's. Distinct chill in the air that wasnt noticed before the rainy week. God I love this time of year and just being alive.
Looks fantastic. If beef stock isn't available and something better than water is desired, there's always Guinness! 😎
I LOVE LOOOOOOOOOOOOVVVVVVVVEEEEE the long continuous shots!!!!!!!!111
When making gravy, my dad would also add a bit of of mustard, and I can attest to it working. Another maybe unorthodox ingredient he would add is currant jelly for sweetness and acidity. Also for duck in particular he would add a bit of orange peel, and if he has it a bit of orange liquer.
Adding redcurrant jelly to gravy to perk it up is a pretty common thing in the UK, especially if the meat in the roast is lamb, it really perks the gravy up, adds richness and tartness to the whole affair. My Irish gran would either add that, or a glug of red wine (the hellish cheap 1980s stuff closer to vinegar than wine, that you could barely drink, but which worked admirably in a gravy)
@@lwoods507 I never knew it was a commonly done thing over there. I'm from Denmark, and I don't think it's common here.
Black currant isn't exactly common in the US because of the fact it was banned for so long.
@@UBvtuber Redcurrant
@@raerohan4241 oh
Thanks for the advice about browning a large roast--I usually have overbrowned (burned) spots to fend off.
Made your fried spaghetti recipe this week months after the video, was fantastic, definitely have to attempt this too!
The spaghetti all'assasina? It's fabulous!
In the 70's, an Irish co-worker, told me to add 1 tsp champagne vinegar to the pot right before serving. I have never looked back! Thank you, Maggie!
Champagne vinegar?
@@g.r.a.h.a.m. Yep, but just a little.
@@ghw7192 I've never heard of it.
@@g.r.a.h.a.m. i found it at Target. My local Kroger at the time did not carry it. Amazon, probably.
I would like to see an episode on food-borne pathogens, especially in context of the recent Hello Fresh E. Coli incident back in July.
he probably wouldnt since its a conflict of interest and also probably cant since hello fresh would then drop him
Looked good. UK skipped fall and went straight to winter it feels like. Been almost freezing.
I'd put the celery stalks in with the meat from the start, they soften up real nice like the carrots. Al-dente celery is meh
Adam keep telling us just how flavourless irish food really is. 😂
😂
Adam is just upset that he has shit taste buds.
I think it says a lot about how good you have to be at cooking to make relatively bland ingredients taste amazing. Lots of European grandmas with crazy skills out there.
@@AsukaLangleyS02 My thoughts exactly.
Which is funny coming from an American. Shit ass food
Irish I could eat Adams cooking...
Great work. Things to try:
Try capers instead of mustard and add some lime or mandarin peel/shave for added depth.
Also if you filter your gravy British style you won't need any gelatine to make it a great consistency 👍
@@ZedaphPlaysOnNicegramOK, you are NOT Zedaph by a faint breeze or a stormwind. This isn’t even his channel!
I think you would love to check out the brazillian version of stroganoff. So many changes to the original that it became it's own thing, and it tastes AMAZING (totally not biased, not at all my favorite dish). And you could def either enlighten the americans about or batata palha, or enlighten us brazillians with whatever you think would be better! I would love to see how you alter this ex-russian now fully brazillian dish!
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Tomatoes? My Yankee mother only used yellow field onions and carrot chunks for pot roast. Peeled potatoes depended on the room left in the pot, but definitely a few right from the start to give the sauce "body".
I use yellow onions and V8 Cocktail juice to braise as I'm not partial to root vegetables, with mashed potatoes on the side.
5 hours cooking in Europe. That's about €573.34.
The best pot roast to make is a shredded pot roast for an open faced sandwich. Piece of toast with a pile of shredded pot roast with brown gravy on top is one of my favorite dinners
Damn, if I could eat the screen! Awesome recipe!
I rate a blob of marmite in a beef gravy for umami. Adds some nice colour too
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Looks super, a spoon of Marmite would also be good for the gravy in the end.
As a fellow Irishman, being snobby about traditional recipes is a really tricky thing because we don't have many of them, they are peasant food traditionally (not a lot of flavour) and we eat a ton of international food, butchering their traditions in the process.
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We do it all in a dutch oven to avoid the splashes and handle the oven.
Helping the gravy taste like something is the key to success.
I feel like Adam actively is antagonizing his own meal in this one
Similar to his video on 'authentic' ragu bolognese I think it's just the more subdued hearty flavours from food like this just aren't his cup of tea. Same for me personally. Being irish, this would be made with way less salt and pepper, plain onion instead of shallots, the spuds boiled separately and definitely no honey, mustard, tomato paste or gelatin
@@colmmahon4663 Gelatin is a modern cooking hack to increase the body of a stock or gravy when you're using a commercial stock instead of making it from scratch.
@@Default78334 oh I know. I wasn't defending the way it'd be made traditionally. This recipe looks tastier tbh
I use port to up the gravy game with my pot roasts. You don't taste it, it just gives the flavor a lot more depth
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This is the dish made by my Oklahoma-born Irish-American mother. She always cooked it in a roaster in the oven, though, and never used a shallot in her life. Never used stock, either, and certainly not green onions -- peeled and halved yellow onions, instead, which come out delightfully sweet and creamy.
I, on the other hand, use a bottle of good ale and lots of fresh thyme. Whether her recipe or mine, A-1 (her) or HP (me) sauce is required for tasty gravy and for the meat.
Absolutely a good bottle of ale into the gravy does wonders. Guinness isn't the best but it's good enough and available everywhere for someone trying it for the first time. Also instead of honey or sugar I prefer a teaspoon of blackberry jam for beef or apricot jam for lamb. Although frankly any type of jam the difference is marginal.
She never used stock? Wtf
your tomato based pot roast is so good
Seeing the meat kinda blow up like a balloon as it heated up in the sped up cutting clip was really interesting.
Did any other Irish people here get a fight or flight reaction when he took out the wooden spoon?😂
Gravy is always nicer when sweetened, IMHO.
Honey though, too much.
A spoonful of cranberry sauce or caramelised onion chutney is enough to take the edge off.
I'm irish and this is a really great birthday present! Thanks adam
Happy birthday!
I am a big fan of cucina povera especially nowadays (won't pass up an oyster given half a chance you wealthy scalliwag) but I think from memory my late husband's preferences marrow bones seemed to feature oddly enough. (The dog ate the rest). The Irish aren't known for elaborate meals but simplicity has its place most definitely. I LOVE Irish soda bread, the only kind of bread I know how to make FYI. And lamb. Irish stew is all about lamb or even .. mutton which you discussed a while ago. Take the same ingredients ok beef potatoes all things being equal, forget about the gravy add garlic and huge amounts of paprika you've got goulash which I grew up on sort of with a lot of other stuff and salad.
the gelatinous trick is really cool. I use it in broth for noodles, it has this 'coat your mouth' feel to the broth.
Do Stoverij-style beef stew next. that's the stew that everyone recommends on your beef stew video and I'd love an Americanised, home-cooking version that gets at the basic flavor profile and idea of the dish.
For an Americanized version, I think the central question is whether it matters what type of beer you use. It seems like it might so... What beers can we get in the US?
-I can get Flemish and Belgian beer, but it's at a price point that I would not use for cooking. American knockoffs are similarly too expensive. (This is sort of like how I don't use gruyere all that much even if it is awesome.)
-Stouts and black lagers are available and affordable enough to cook with, though lacking the complexity of some of the dark belgian stuff.
-Low quality American sour Ales are affordable enough to cook with in some parts of the country, though lacking the complexity of a Flemish red or a Gueze.
-Hard cider... Offers some similar aspects to a sour ale. Possibly more available.
It is conceivable that one could emulate a Flemish red* (for cooking, not drinking purposes) by mixing an American stout with an affordable American sour or a dry hard cider, providing some rich maltiness and some fruitiness. Unfortunately, this requires being able to enjoy the remaining beer to make financial sense (This is probably more of a problem with the American sour ale).
*Near as I can tell, the recommended beer type.
Im watching this at 1 am and im very hungry with no money thanks 😂
I see it used all the time in your recipes, but onion powder is actually quite difficult to find in Ireland. Certainly not in most supermarkets. Also, "green onions" are called "scallions", or "spring onions" if you're a Brit-licker.
It doesn't taste good, so don't use it. I don't know what's with Americans loving garlic and onion powder but damn, they taste nothing like real garlic or onion but therefore very bad instead lol
@@user-bf6gz8ej4o I dunno, I'm open minded about these powders. They have the useful characteristic of not burning when exposed to high heat, so are useful when roasting.
Tesco Onion Granules 52 g for € 0.75. All the other supermarkets seem to have Onion Salt.
@@user-bf6gz8ej4o they have their place, but nothing can beat real onions and real garlic. nobody uses onion/garlic powder as a replacement, unless it's meant to be a subtle hint.
actually managed to find some onion powder in a tescos once. Its not good.
and yeah i also found it weird that scallions werent scallions across the world
If you do your gravy properly, it only needs to be beef fond, beef stock, salt, pepper and some plain flour. Tastes amazing!
hellofresh is my favorite Adam sponsor, it's like getting a double recipe. sad that they wont deliver in my country.
Looks very good, reminds me of my grandmother
Count how many times adam says the dish is plain or bland
i love overcooked potatoes in stews. like, nearly mash-levels. its not for every stew but if you are being fancy and used lamb shoulder or leg to make an irish stew, it's heaven.
The old tomato pot roast looks alot better and tastier. Ive tried it twice and love that recepie!
A wooden spatula is amazing for scraping stuff off pans. Not really needed with a sauce of any sort, but if you're not deglazing then it's a lifesaver.
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Worcestershire sauce is a good way to add some flavour and acidity.
Also, another top tip is to add a teaspoon or two (to taste) of marmite to really give it a bit of saltiness and umami flavour.
No need to add British shit to it. Irish food is fine on its own
@@bobsemple9341 wtf is wrong with you.
@@havaska what part of "Irish food is fine on its own" did u not understand?
@@bobsemple9341 this is a cooking channel where people share their tips and have a passion for food. There’s no need for you here with your poor aggressive attitude.
I eat a roast about once a week. I’m definitely going to try this gravy. Thanks.
Hey Adam I love your videos. I’m also in the Knoxville area, and I’m having trouble finding shallots. I’ve been to three different grocery store chains over the last four or five weeks and they never have any. Do you care to give up your source?
Man, I love your recipes! You should make a cook book! I’d totally buy it!!
Adam, any thoughts on the packaging in those kit based cooking subscriptions? That’s the biggest turn off for me, I try to live as plastic free as possible.
Well there is quite a lot plastic packaging. Honestly i would say more than a normal person would get when buying the same ingrediens in the supermarket, especially because then you have much more ingredient per packaging. Don't really understand why they are always advertising with how little packaging they are using ¯\_(ツ)_/¯
It's about net waste. Yes the packaging is generally more waste, but the carbon footprint you avoid for having the ingredients transported to a grocery store out weighs the carbon foot print of the packages.
@@Taziod it's not about that. Its about plastic pollution.
@@Taziod what about the carbon footprint of individual delivery trucks bringing it direct to your door?
In Europe you can return all the packaging to the provider and they will recycle it - at least that’s what they say. I don’t know if this makes any difference to you.
Norwegian gravy tricks: dark almost burned roux, heavy whipping cream, Aromat seasoning, sweet mustard, brown goat cheese and lingon berry jam
This looks good and simple for college!
You take a pot roast to college fair enough if you do
In my house we all work and never feel like making dinner when evening comes, so we just chuck all the ingredients in a slow cooker and by the time we get home it's all ready. Those things really come in handy when you don't have a lot of food too. I remember this one time all we had were a couple onions, potatoes, and some chicken stock squares, once we got home we ate and it was actually pretty good.
I don’t think I’ve ever been served a pot roast, thought it was more of an American thing.
Tbf a lot of American things are actually European things we incorporated over time
Nothing better than creating a great recipe out of spite!
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I love how Adam keeps trolling the Irish guy by calling everything bland.
Which is rich coming from an American. Shit ass food
This is the second time I was struggling to come up with a recipe and you released a video of exactly what I wanted
Maggi sauce > Soy sauce for us in this use case.
Irish stew video. Adam: "the queen of all cooking utensils".
Subtle trigger.
It’s crazy to me that someone got upset about that tomato-based pot roast video. In my opinion, that is the best-looking dish Adam has ever cooked.
I don't think you actually need a thickener. You put potatoes inside which already contains starch. And for subsidizing gelatine I suggest just using a cut with a little more fat and connective tissue. For instance beef shank fillet. It will dissolve and will turn into gelatine regardless. Or heck, just toss in a few bones, a piece of skin, anything that is rich in collagen and it will do the work. Reduction will do the heavy lifting in the end anyways. Caution, in case whoever is reading this and didn't know it already, but you won't need as much salt as you think you may want to add because of the heavy reduction.
Adam, about searing steaks in hot pans, take a look at the "The Best Way to Cook Steak ?" video posted by America's Test Kitchen about 2 weeks ago. It explains a technique which they called cold searing, it really positively surprised me !
@DanAppeared I reported it, not that that will do much.
Fall really did hit fast this year. Fingers crossed that means a snowy winter.
I've noticed this guy has the biggest "burnt fond" fear I've ever seen in my life lol.
I've never really paid attention to that when searing meat and never had my gravy taste burnt 🤔
Personally, I am the biggest fan of pot roast. Especially when there is beef, potatoes, and its in a pot, man I cant keep my hands or fingers off of it. Sometimes, my aunt will cook up some pot roast on a Thursday, and man oh man after I get off from school my spine tingles and my toes curl on the way back home knowing Ill get to taste that sweet sweet stew and its contents will course their way through my stomach and intestines. Im sweating just thinking about it. Thank you Adam Ragusea for this wonderful video.
Man you sound like you get horny about pot roast and I completely understand
I always sear the meat until it's almost black. I guess I like the burned flavors in a pot roast.
the best/only way i do "pot roast" is in a slow cooker. before you go to work in the morning, season up a roast however you want, put it in a croc pot set to high, when you start hearing noises, add in water to cover, and an onion thats been cut in half, when it comes to a rapid simmer, turn it to medium, and leave literally all day, when you get home from work, add in some carrots and potatoes to the liquid, and about an hour later, when the carrots and taters are done, dinner is ready, if you for some reason "need" "gravy" even though literally everything is already coated in it, just take some liquid out, and thicken it, via reduction.
second, if you have to cut it, ITS NOT POT ROAST, "pot roast" is SO TENDER it LITERALLY falls apart as you try to serve it, and it falls apart into STRANDS, NOT CHUNKS.
Are you not afraid leaving the pot on while you are at work? I think I would worry that the house could burn down.
@@ich8159 no, one slow cookers dont draw that much power, two you have enough water in the thing to completely cover a whole roast, so, thats like, almost a gallon of water, do some basic math, and at the temperatures that slow cookers get to (not even hot enough to ACTUALLY boil water they get to ~200F at their highest) it would take like two days at the highest setting to evaporate away all the water you have in there. and then another full day to get the stuff in the crock pot hot enough/dry enough to start actually burning......so like unless you are going on vacation, its pretty safe....but when you leave, you set it to medium, (or low depending on what you are cooking, how gentle you want to be with it) not high, meaning it would take EVEN LONGER for any of that to happen.....
That really sounds pretty safe. Thanks for allaying my concerns!
@@ich8159 no worries, its my absolute favorite way to do pot roast, i load mine up with itallian herbs and lots of pepper and garlic powder, which not only makes the beef taste amazing, but also give the cooking liquid LOADS of flavor that translates into an AMAZING gravy once you thicken it up.
you can do the same thing, with pork, for super easy pulled pork, only drain al the liquid out, after cooking that way its all dry and ready to accept BBQ sauce.
But... It wasn't ever roasted
I put mine in the crockpot for 12 hrs! It's amazing!!!
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