First of all God Bless you and you tour Mother Chef The recipe is fantastic, the only thing not good about is there is not enough leftovers. Made exactly as you did and was amazing Thank you for sharing her recipe
The reason I love your channel, Chef, is because you explain the process. I don't care how many times you repeat yourself each time you show a recipe. I have learned so much watching you. Please don't change anything.
I actually love it when he repeats himself and he forgets things and he acts like such the drama king. It's very entertaining and it makes him appear very human because you know we all forget stuff when we cook. The only hope for that is to get out all your ingredients in advance and check them off and even then...
Him and Alton brown are great! They Show you how to actually cook and tells you the why and hows in simple terms that anybody can understand and have a good sense of humor also. If you like this guy you’d love to be at an Alton brown tour show live
Never in all my years did I think a classically trained french chef would be teaching me how to cook. Thank you so much for sharing your knowledge and expertise. Truly appreciated.
Too bad you missed Julia Child.....Just Excellent..... Mishaps & all. Real cook/ chef. Would teach you how to make a good roux. Also what to do if things don't come out exactly like the recipe ; Queen of tweaks in cooking always teaching you the French technique , what's American tenacity.
Laughed out loud when you said flour doesn’t do a damn thing. Laying in bed , with the ear plugs in , wife gave me a strange look, then she saw you on the screen. You were in rare form on this one, bless you chef. And how many times am I going to say , THIS WAS THE BEST ONE YET !
Ok, so normally I would compliment Chef on this wonderful meal; and credit where credit is due, this roast looks outstanding!!! But to Jack...Jackie... you are a GENIUS!!! I think I watched that clip half a dozen times and laughed so hard every time! Just thinking about it now makes me chuckle. Everyone associated with this channel and making these episodes, you are all exceptional people! Thank you all for making my Thursdays (and sometimes Mondays) so fantastic!!! 👍👍❤
Boy, you Nailed it!!! Love the new intro as well!!! I was raised in the country here in NC and I always say that Chef JP is a Hoot! (Someone who Always puts a smile on your face.) Now I think they are teaming up to All Hoots!!!🤣😂😜🤪😊
I'm a 74-year-old Canadian in Ottawa, Ontario, Canada, who Loves Your Recipes and Would Love to Cook As You Do. I Love Cooking and am Always Ready to Try Myself with Different Meals For Myself and My Wife. I do most of My Cooking on a Flat Plate and a BBQ. I also use a Gas Stove, to Cook with. I Would Love To Be A Master Chef Like You, But I'm Just An Amateur Cook.
I cook our holiday dinners every year- usually 12-15 guests. Because of that, the younger ones ask me cooking questions. I answer them but ALWAYS refer them to Chef Jean Pierre. They tell their friends and they're all subscribed becoming better home cooks! Thanks Chef!
Hello. My son recently introduced me to your videos. How sad that I did not know about you all these years! You are the best Chef I have ever watched, and are inspiring me to try more recipes and stress less while doing so! You are an excellent teacher, and I want to say I am truly thankful for having found your site.
Oh I'm so glad to be back! I've been very ill with COVID. I was in the hospital for three weeks. Glad to be home to see my favorite friend Chef Jean-Pierre!
My wife never met your mom, but she has been making pot roast exactly the same since we've been married (54 years). It really IS amazing. I do most of the cooking, but when it comes to pot roast, that's her gig (along with all the baking). Watching your videos always reminds me to make something we haven't had for a while.We always have that one question every day: "What do you want for dinner?" It's pot roast time!
Yeah he definitely nailed the traditional done it for decades pot roast and I like the way he just puts in a half bottle of dark red wine. I totally agree with that. It's not good cooking unless there's some wine in it
Awesome! I'm 53, been a home cook since I was a kid. Now my teen aged kids look forward to Chef's new videos and ask me to make them for dinner. So today is a nice pot roast!! And I learned something: my grandma and Mom always taught me to lightly dredge a chuck roast or stew meat in flour. Not anymore!!
Well, the flour might absorb some of the moisture - and as you anyhow use flour for the sauce: It doesn't matter: It might bind the pepper and and salt more to the meat (but that is debateable). It is basically a question as to when you add the flour - not essential - it might give some caramilazation; but nothing critical. The point about the pot roast is: You get the meat juices directly into the sauce. What you should remember is let the vegetables (and I usually slice the potatoes thinly and put them in layers between the other vegetables) and let them cook at about 120 Celcius for half an hour in the stock wine - you can allways add more stock or wine. Then put in the meat. Now that is a big roast so you might put it in simultaneously.
@@thomasborgsmidt9801 ahhhh....mom knew what she was talking about. You don't t need so much flour like your dreadging for fried chicken you just lightly coat it and Pat off all the flour. (dusting) Helps it brown.
Chef JP, I just wanted you to know that me, my wife and our 2 teenage sons absolutely love watching you cook, and are so grateful for you!! We made this pot roast this evening and it is, as you’d say “AMAZING”!!!
Chef Jean-Pierre, don’t worry about repeating yourself! I can’t get enough of your explanations about Carmelized onions, forming a crust on steak etc, it’s ASMR
You rock chef, Made this last night, my house smelled amazing the dinner was out of this world. Took awhile, was well worth the wait. Made you famous garlic mashed potatoes. Keep the recipes coming . Your the best
I needed some inspiration for tonights dinner. Now I have it. I am retired and cook dinner for my wife , who is still working, every night. Your Pot Roast is amazing.
This chief is amazing, I'm not a cook but it makes perfect sense of someone who cookes deliciousness over and over and over, anyone who was a cook knows in other words he knows his stuff, thank you chief and God bless your work and dedication.
SUCCESS! I made this recipe today. Best Pot Roast ever, and it's not close. I did make some slight adjustments. 1) I used some pork fat to brown the meat, because I was cooking up some sausage and some bacon for later in the week, and I figured, why not? 2) My cut of meat wasn't as big as what the recipe called for, bur I just kept all the other quantities the same; so I probably ended up with more sauce -- oh well, it's delectable! 3) I used baby carrots, because that's what I had. 4) I didn't cook up any potatoes or pasta, because I got busy with work and didn't want to wait another 15 minutes, so I just ate it as-is. 5) To approximate your stock, I used a commercial beef stock, plus I added a couple of tablespoons of tomato paste. Finally: I needed this to cook all day, so I turned down the oven to 265 and cooked it about 7 hours. Verdict: DELICIOUS! The red wine I used is drinkable, but not the best, and I might try dry white wine. I may have added a touch too much salt, and maybe a bit more pepper might be nice. But I have never had much success with pot roast till now. I've enjoyed many of your videos, but this is the first time I made one of your recipes. I can't wait to make this again for friends. To anyone reading, this really works just fine, you can believe the video and the recipe. Thanks Chef!
Dear Chef Jean Pierre, I have been learning your magnificent classes on UA-cam for less than 6 months, and let me tell you something, you are the best Chef I have seen in my 67 years of age. I don't have much experience cooking for myself, I started in July 2020. I have already made about 12 of your recipes under your direction with the videos you have on UA-cam, and I have learned a lot with your original way of teaching us. Many times, the first thing I do in the morning is to watch one of your videos, to start my day very happy and continue all day in a good mood. The "Pot Roast" that I have made today, has been the best I have eaten in my whole life, I can assure you without fear of being wrong. For 9 years every Thursday at lunch there was the "Pot Roast" special, and 90% of Thursdays I ordered it. I used to eat at this restaurant every day, and two or three times a week I had dinner with my wife at the time. I want to congratulate you and thank you for sharing your knowledge, as well as all your projected happiness, you are a very charismatic person and loved by all your audience, I am very sure of that. I send many greetings and hugs to you and your wife with all my affection. Alfonso Viggers
I made this last night using your amazing beef broth. My husband said it was the best roast he’s ever had, Thank you much, Chef! You’ve taken my cooking to a whole new level. We love you! 😘
Chef J.P. I make an amazing pot roast myself. Today I decided to try your recipe. Up to this point I have followed you on the video. I now have the roast in the oven. All I can say is WOW. I tasted the sauce just before I placed it in the oven ( to adjust the seasoning) and you are right! This is probably the most amazing pot roast I’ve ever had. I thought mine was great. No. No it’s nothing compared to yours. I already know how the meat is going to taste before I even eat it. Delicious!. Thank you for this wonderful recipe. I know this will become a family favorite, because I will not cook it any other way from now on.
The point is: You can use a cheaper cut of beef - that actually has more flavour than the expensive cuts, and have a meal fit for any table. What you should remember is that these restaurateurs need to serve a meal on next to no notice - and thus have to go to the expensive (overpriced) cuts.
My "fwend" (honoring You) Chef, you are amazing. My mom made great pot roast also & it would break apart like that and it was so delicious. But, she left us to go to Heaven & took the recipe with her. Thanks for this video which I watched to the end as your videos are both educational & entertaining. You're The Best!
I just found this channel last week. I absolutely binge-watch his videos all night. I cook for a living. But I still watch videos to see how other people do things. This chef speaks my language. He's also a pretty funny guy. I love how he debunks many of the myths that chefs on television promote.
I am estimating 3 million subscribers within a year. I am so glad I found this channel. I have lost track of how many Chef JP recipes I have already made, and the list of saved recipes grows weekly. I am thinking I will be making up a batch of beef broth soon to use for this recipe. I know it freezes for 17 years, but I used my last batch within a couple weeks.
Chef you are what my Grandmother would call a ( character). You seem like someone who would be the perfect person to have at a Dinner party or to have a drink with. You always have a smile on your face and you seem like you would make everyone around you have a good time. Thankyou for your videos.
GOD BLESS YOUR MOTHER, chef. I will scream that from the highest mountain. OMG (🥰) was this a fantastic Pot Roast on a cold night up in the north east. This is the way my grandmother use to cook this type of meat, only she did it in the oven because on a cold day you have to keep opening he oven door to tend to the meat and that warmed the house a little. Thanks again chef and god bless !!!!! ☺
I absolutely love chef Pierre!! Even if I wasn’t interested in cooking his recipes I think I could just sit here and watch this guy all day long. He is just as entertaining as he is skilled at cooking.💕 :0)
First of all I respect that you cleaned your hands. Many chef sites don't go into the basics of cooking and being a chef. I don't want to hear about the ingredients, I want to hear how the ingredients meet with other. I want to hear how the texture meets with the taste buds. This chef is the finest teacher on the internet.
Chef Jean Pierre, I am the caregiver for my wife of 49 years that has Alzheimer's Dementia and making a nutritious meal that can last several days allows me some quiet time and rest. Anne loves the dish and was so happy to taste the broth before we sent it to the oven for a several-hour nap. It is our third time making it and I shop at the market to find meats on sale and tripped over a phatty phat 4.5 lb chuck roast. It is going to be so tasty later today. Thank you and going to continue to work through many other recipes too. Love that meatloaf, chicken of all types, pork, and beef dishes. Thank you!
We love you chef. I sent a photo of the finished product to my daughter and she was like ' why are you torturing me?' Beautiful presentation - i will try your meatball recipe soon!
JP, another fabulous tutorial. Each and every one that you produce have taught me new trick. I have been cooking for my wife for 44 yrs now and do know a bit about the kitchen, but your amiable personality and your fabulous recipes have taken me to a new and higher level. Thank you for exceptional effort. Rusty Iron Mike
Chef this was so good my wife said is was amazing, I'm not kidding, this is going in the cook book, god bless your mother, thank you for doing what you do, I look forward to your next video, keep up the great work that you do, we need more people like you in the world that we live in today, peace and love.
I always loved Chef Jean-Pierre but after making this pot roast for a Sunday dinner and having 2 glasses of red wine in the process I love him so much more. Another home run Chef, thank you
Your recipes are always a crowd pleaser when I have people over for dinner. Part of throwing a good dinner party is grocery shopping like you own the store. Thanks again for taking the time to make these great cooking videos.
Hello Chef Jean Pierre, I watched this cooking episode and was very impressed. Every week we seem to learn more and more professional cooking techniques. I feel like I'm in one of the best cooking schools available. This is why all your subscribers need to be thankful to you. You are great. Best Regards. 👍❤
I had a cooking marathon to complete thanks to you, yesterday and today. Yesterday the beef stock and today the fantastic roast beef. I was still thinking about making myself a demis glace with the rest of the broth. The whole house was awash with fantastic smells and the roast was a dream. Thank you from the bottom of my heart for your incomparable entertaining way of motivation. That's what makes cooking fun.
What the chef taught me (in another video and again in this one) about waiting until the meat crust is formed and moves easily has been the best info! What a transformation when I cook meat now! Thank you, Chef JP.
My mouth was watering as I was watching this. I can't wait to make this for my family. God bless you Chef Jean Pierre for coming into my home and in my heart.
Greetings: ( USA 🇺🇸) : in thanksgiving: Enormous Hug 🤗: ❤️ Love : be very, very, very safe, special intention: GOD BLess; and , { btw} , wishing you a blessed happy beautiful day
chef, i must say your videos made their way into my life at the perfect time... i decided to turn my life around and tackle my awful eating habits by becoming a serial home cook. THANK YOU for the amazing recipes + tips in the kitchen, you have really helped me improve my skills and make amazing food! made this recipe tonight and had no idea i could cook something so damn tasty!! et merci x mille fois d'être vous-même, vous êtes une lumière dans l'obscurité
Mom has a noodle maker and one of the cutters made that sized noodle. She used those for soups and stews but also BUTTERED NODLES! A quick little side dish usually when there was unexpected company. Noodles cooked and drained. Put in a pot of liquid butter for a minute. Put in the serving bowl. Sprinkle on parmesan cheese and poppy seed then toss. Love to see a series about side dishes. ❤️ you chef!
I absolutely love watching Chef Jean-Pierre!!! Chef Jean-Pierre seeing all the mushrooms, onions, & garlic sauteing in that pot...I could just dive in & swim around in that AMAZING pot...it looks so delicious!!! Much love from Mobile Alabama.
This video and many others have taught me many things about cooking. Specifically love the simplicity of this video and love the one pot idea. It really caters to those of us who have limited culinary resources and experience. I will be braising my next roast like this. It finished off looking absolutely amazing. Great job Chef! You’re an inspiration!
No matter how many different recipes I research, I always come back to your channel for the best and real learning for better cooking! Thank you for your time in making your videos!
Another great recipe! I sure like your banter with "Jack" and what he puts up on the screen. Intro is good also. Your videos are an oasis in a world gone mad.
Thank you so much Jean Pierre for your videos. I still did not make your recipes yet but I learned so much from 2 of your videos I watched today. One is the roast pot, the other one is the shepherd's pie. I am sure when I try these recipes they will be delicious. But my comment at this point are not about your recipes. My comment is about you, yourself as a person. Most probably you are an important chef! But what makes me to want to watch more recipes of yours, even before trying them is; you being such a down to earth human. You are funny in the nicest way! you forget things like a normal human! you are not stuck up with just using specific equipment that we might not have them. You do not even limit your audience with ingredients that they might not have! You are an amazing chef teaching your recipes to everyday cooks like me. Thank you.
As a student who has been living on his own for three years and has watched your videos throughout most of that period I think I will start my career with an engineering and a cooking degree because of your videos :) much love for your recipes and your amazing show JP!
Good luck with that. I am an Eng and cook a lot. Nothing fancy but probably what you might be doing. Keep at it as it keeps you real. No fooling. Cheers .
This guy is awesome. Every video I watch this guy puts a smile on my face even if I've had a bad day. I got my roast defrosting now and can't wait to do this one. Thanks Chef
Good morning Chef Jean Pierre 😊 I have never made a great pot roast, but this looks easy and delicious. Thank you for sharing your mom’s recipe and the technique👌🇨🇦 Grateful for having you on UA-cam!!!
Chef - I finished making this Pot Roast this evening and it was every bit as amazing as you promised! On top of that, I made it with store bought beef stock that I transformed with your recipe. Thank you, Jack and the rest of your staff for the excellent videos!
I like to watch cooking channels on YT, and I stumbled across this one after a YT recommendation - and I wish I hadn't. Chef J-P's channel is BY FAR the best cooking channel on the whole of the internet and I cannot stop watching. I don't even have time writing this, I need to see the next recipe. The love of food, the humour, the enormuos teaching skills... Chef, you are the master! Too bad I didn't get to eat at your restaurant.
Hi Chef, my wife and I made this recipe last night and just want to say…AMAZING!! we had fun making this and we did one thing you do… we forgot something😅. I will say this roast was soooo amazing and easy. We are new subscribers and we just love you and your funny too. Love the way you say.. burn lol. Thanks Chef Eric and Charri
CHEF... I made this yesterday and even found really quality papradell pasta at the store. I also made green beans with garlic butter It was fantastic. We are having the leftovers today. Thank you. If this vid got a ton of views yesterday that was me playing in a loop while I was prepping and cooking
Thank you Chef. Seed and vegetable oils cause heart disease, I always use butter or ghee it is so delicious to brown the meat, making my own rich bone broth.
Chef, I fear you may be underestimating the abilities of a someone on a binge of your videos! Love them so much and it's the only cooking show that actually makes sense to me. Merci beaucoup ❤️
Only stumbled upon your channel recently, but I just wanted to say: THANK YOU CHEF!! I’ve always been interested in cooking and have even worked at a few restaurants, but I have to say that your videos and your passion for cooking and food in general is inspiring. Your videos have helped me gain a new perspective when cooking (I’ve worked with Japanese cuisine for most of my life) and I am eternally grateful. This will be the next dish I prepare for my closest friends, and it’s all thanks to you and your amazing mother, who must have been a fantastic cook herself. Truly heartwarming. Looking forward to more amazing and mouthwatering videos in the future. Merci beaucoup, Chef!
I want to thank you, just made a pot roast for my extended family, based on your video recipe for Christmas dinner. It was a success and everyone was pleased. You are a good man. God bless you.
When I left my mother's house I was given cooking lessons by my mother, grandmother and aunts. This looks a lot like my grandmother's recipe that she received from her grandmother. She stress that her grandmother told her to respect the recipe but do not treat it as a religion but make it your own too.
Chef OMG Now I made your Pot Roast it was Amazing!!!!! So good I never want to go back to my usual way....; Throw every thing in the pot.... NO NO NO NO....... Take your time and make the post roast....... YUMMY !!! Keep them coming .... Thank You Chef !!!
For most of you, Chef Jean-Pierre is a UA-cam channel chef, but to some of us he is a great teacher, i can seriously say that even if i've been cooking for years, he has improved my skills and knowledge in the kitchen. Bravo Jean-Pierre, keep us in the kitchen with your great recipes and love of cooking! je vous leve mon verre!
Apart from the great recipes, your sense of humor is so entertaining. For someone with ADHD, it's the only thread that holds my attention together. Thank you Chef!
Oh, I am definitely using this recipe this week! Everyone will be tired of Christmas leftovers, and this will hit the spot. Definitely using the wine as well. This is my favorite new cooking channel. It's also a lot of fun watching and listening to Chef Jean-Pierre!
Great recipe as usual Chef. 1 little trick that I learnt with the wine is to put it in a pan with some Black Peppercorns a Bay Leaf, Fresh Thyme and a teaspoon of Red Wine or Cider Vinegar and reduce it then let it cool. That way you are ready to go with some incredibly flavoured wine.
That is awesome looking dish, when I do similar dishes I will put half the carrots and celery in the last hour of cooking to keep a little crunch, but all those flavors have to melt in your mouth, gonna make this for my wife next week.
You really are the best Chef Jean! So many great recipes and such a great way to present them with you humor and wonderful insight! I ALWAYS learn something new watching your videos. Thank you!
Another Amazing Magnifique ten thumbs up tutorial Chef Jean-Pierre I never thought about doing pot roast Bourguignon style with pasta 😋❤ What I do is fine dice my potatoes, carrots, celery, and onion then add thyme and rosemary to the veggies in a crockpot slow cooker, then I salt and pepper a nice size chuck roast and brown it on all sides, then put on top of the prepared veggies and herbs. Then I deglaze the bottom of the skillet with beef and veggie better than bouillon that I dissolve in hot water, first set on high for four hours, then low for four hours, it comes out so nice and plastic fork tender, and then make a gravy with the jus. Whatever leftovers I have, I put in the fridge. In the morning the leftover roast is nice and firm so I dice it about 1/4 inch, and the veggies are already diced, then turn it all into roast beef hash with eggs for morning breakfast.
Chef! Well, I was going to make fish this weekend but now I absolutely must make this. This completely different from what my mom made(chuck roast topped with canned mushroom soup and dried onion mix). I wish it were dinner time so I can get started. I bet the leftovers could be made into awesome sandwiches! Thank you for sharing your moms recipe. Thanks chef!
Bravo Chef! You ae seriously the best Chef and Instructor on UA-cam. You make everything simple and you do it with Zero ego. This over polenta would also be stellar.
First of all God Bless you and you tour Mother Chef
The recipe is fantastic, the only thing not good about is there is not enough leftovers.
Made exactly as you did and was amazing
Thank you for sharing her recipe
Thank you so much Bruce! So glad you liked! 😀🙏
Except; using that small portion, what's left could have fed the neighborhood.(maybe?)
Thanks Chef JP for that delicious Pot Roast. Pity it doesn't last for a second helping, guests appreciation!!!!
@@dawnlast3805 Some things are just irresitible. I hope We all know that feeling(& not regret it).
@@dawnlast3805 It would never last 'til Dawn. I've gotta try this!
The reason I love your channel, Chef, is because you explain the process. I don't care how many times you repeat yourself each time you show a recipe. I have learned so much watching you. Please don't change anything.
I actually love it when he repeats himself and he forgets things and he acts like such the drama king. It's very entertaining and it makes him appear very human because you know we all forget stuff when we cook. The only hope for that is to get out all your ingredients in advance and check them off and even then...
@@jmdenison ditto …. He is genuine and a guy I’d love to meet and have a meal with ❤️❤️👍🏻
@@lawncuttingplusdelta I'd love to cook some of my favorite dishes for him!
He’s funny too 😍. Love his sense of humor.
Him and Alton brown are great! They Show you how to actually cook and tells you the why and hows in simple terms that anybody can understand and have a good sense of humor also. If you like this guy you’d love to be at an Alton brown tour show live
Never in all my years did I think a classically trained french chef would be teaching me how to cook. Thank you so much for sharing your knowledge and expertise. Truly appreciated.
100% correct! I feel a bit of a fraud when my family compliment me on my new found cooking skills - it's all thanks to Chef J-P 👍
Tell me about it! I can cook now 🤣.
Too bad you missed Julia Child.....Just Excellent.....
Mishaps & all.
Real cook/ chef.
Would teach you how to make a good roux. Also
what to do if things don't come out exactly like the recipe ;
Queen of tweaks in cooking always teaching you the French technique , what's American tenacity.
Good afternoon Sweetheart 😊
Laughed out loud when you said flour doesn’t do a damn thing. Laying in bed , with the ear plugs in , wife gave me a strange look, then she saw you on the screen. You were in rare form on this one, bless you chef. And how many times am I going to say , THIS WAS THE BEST ONE YET !
I love how "Look at this! LOOK AT THIS!" Chef Jean-Pierre gets showing the crust on the meat. Inspirational passion.
Your mother must have been a great cook. Sharing her recipes is a beautiful way to honor her memory. I imagine she was very proud of you 💞
If I'm not mistaken, I believe JP said his mother was also a Chef!
I think she was a cordon bleu chef
@@daphnepearce9411 yes she was.
I agree!
She used to spank him for not cooking the onions first or not using enough butter.
This man is ….ABSOLUTELY ..a gift to humanity and the culinary arts..🇺🇸🇺🇸🇺🇸
Ok, so normally I would compliment Chef on this wonderful meal; and credit where credit is due, this roast looks outstanding!!! But to Jack...Jackie... you are a GENIUS!!! I think I watched that clip half a dozen times and laughed so hard every time! Just thinking about it now makes me chuckle. Everyone associated with this channel and making these episodes, you are all exceptional people! Thank you all for making my Thursdays (and sometimes Mondays) so fantastic!!! 👍👍❤
Boy, you Nailed it!!! Love the new intro as well!!! I was raised in the country here in NC and I always say that Chef JP is a Hoot! (Someone who Always puts a smile on your face.) Now I think they are teaming up to All Hoots!!!🤣😂😜🤪😊
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@@janerollins9830 I love that the intro is 10 seconds so I can skip the seizure inducing chaos easily
I'm a 74-year-old Canadian in Ottawa, Ontario, Canada, who Loves Your Recipes and Would Love to Cook As You Do. I Love Cooking and am Always Ready to Try Myself with Different Meals For Myself and My Wife. I do most of My Cooking on a Flat Plate and a BBQ. I also use a Gas Stove, to Cook with. I Would Love To Be A Master Chef Like You, But I'm Just An Amateur Cook.
Hi to another Ottawan. Great channel, though wordy. Worth watching for his laughs and explanations, even though recipes are somewhat similar. Cheers.
I cook our holiday dinners every year- usually 12-15 guests. Because of that, the younger ones ask me cooking questions. I answer them but ALWAYS refer them to Chef Jean Pierre. They tell their friends and they're all subscribed becoming better home cooks! Thanks Chef!
Hello. My son recently introduced me to your videos. How sad that I did not know about you all these years! You are the best Chef I have ever watched, and are inspiring me to try more recipes and stress less while doing so! You are an excellent teacher, and I want to say I am truly thankful for having found your site.
Thank you so much for the kind words! It is comment like your that make it all worthwhile! Godspeed! 🙏🙏🙏😊
Oh I'm so glad to be back! I've been very ill with COVID. I was in the hospital for three weeks. Glad to be home to see my favorite friend Chef Jean-Pierre!
Glad your better ! I was in the same shape plus the Covid made me get emergency Gaul bladder surgery…
Get Strong Stay Healthy! Cool for fun!
@@KaiBuskirk yeah the medication they gave me for COVID gave me pancreatitis. It was really ugly and painful!
@@quedizzle7378 rest and get better !
Post Covid! We comeback stronger!
My husband and I love cooking together...this is one of the most rewarding cooking experiences we have ever had...thank you!
My wife never met your mom, but she has been making pot roast exactly the same since we've been married (54 years). It really IS amazing. I do most of the cooking, but when it comes to pot roast, that's her gig (along with all the baking). Watching your videos always reminds me to make something we haven't had for a while.We always have that one question every day: "What do you want for dinner?" It's pot roast time!
Yeah he definitely nailed the traditional done it for decades pot roast and I like the way he just puts in a half bottle of dark red wine. I totally agree with that. It's not good cooking unless there's some wine in it
“I know - I explain all the time “ subscribed. The “why” behind everything makes the information stick.
Awesome! I'm 53, been a home cook since I was a kid. Now my teen aged kids look forward to Chef's new videos and ask me to make them for dinner. So today is a nice pot roast!! And I learned something: my grandma and Mom always taught me to lightly dredge a chuck roast or stew meat in flour. Not anymore!!
youre a great dad Todd one love
I always heard the same thing...dredge in flour - no more!
Well, the flour might absorb some of the moisture - and as you anyhow use flour for the sauce: It doesn't matter: It might bind the pepper and and salt more to the meat (but that is debateable). It is basically a question as to when you add the flour - not essential - it might give some caramilazation; but nothing critical.
The point about the pot roast is: You get the meat juices directly into the sauce.
What you should remember is let the vegetables (and I usually slice the potatoes thinly and put them in layers between the other vegetables) and let them cook at about 120 Celcius for half an hour in the stock wine - you can allways add more stock or wine. Then put in the meat. Now that is a big roast so you might put it in simultaneously.
@@cecilerudis4610 it's amazing how incorrect advice gets passed around by well-meaning chefs who assume it's correct.
@@thomasborgsmidt9801 ahhhh....mom knew what she was talking about. You don't t need so much flour like your dreadging for fried chicken you just lightly coat it and Pat off all the flour. (dusting)
Helps it brown.
Chef JP, I just wanted you to know that me, my wife and our 2 teenage sons absolutely love watching you cook, and are so grateful for you!! We made this pot roast this evening and it is, as you’d say “AMAZING”!!!
Chef Jean-Pierre, don’t worry about repeating yourself! I can’t get enough of your explanations about Carmelized onions, forming a crust on steak etc, it’s ASMR
... or ownyown as he says it
@@JLilliquist 😄
You rock chef, Made this last night, my house smelled amazing the dinner was out of this world. Took awhile, was well worth the wait. Made you famous garlic mashed potatoes. Keep the recipes coming . Your the best
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I needed some inspiration for tonights dinner. Now I have it. I am retired and cook dinner for my wife , who is still working, every night. Your Pot Roast is amazing.
OMG, just made this exactly as you showed, 3.5 hours in the oven at 330, I just gained 5 lbs I think, you are the greatest. Thank you Chef.
This chief is amazing, I'm not a cook but it makes perfect sense of someone who cookes deliciousness over and over and over, anyone who was a cook knows in other words he knows his stuff, thank you chief and God bless your work and dedication.
I just love watching this man...he's a brilliant chef and a comedian at the same time.....LOVE from South Africa 🇿🇦
SUCCESS! I made this recipe today. Best Pot Roast ever, and it's not close.
I did make some slight adjustments. 1) I used some pork fat to brown the meat, because I was cooking up some sausage and some bacon for later in the week, and I figured, why not? 2) My cut of meat wasn't as big as what the recipe called for, bur I just kept all the other quantities the same; so I probably ended up with more sauce -- oh well, it's delectable! 3) I used baby carrots, because that's what I had. 4) I didn't cook up any potatoes or pasta, because I got busy with work and didn't want to wait another 15 minutes, so I just ate it as-is. 5) To approximate your stock, I used a commercial beef stock, plus I added a couple of tablespoons of tomato paste.
Finally: I needed this to cook all day, so I turned down the oven to 265 and cooked it about 7 hours.
Verdict: DELICIOUS! The red wine I used is drinkable, but not the best, and I might try dry white wine. I may have added a touch too much salt, and maybe a bit more pepper might be nice. But I have never had much success with pot roast till now.
I've enjoyed many of your videos, but this is the first time I made one of your recipes. I can't wait to make this again for friends. To anyone reading, this really works just fine, you can believe the video and the recipe. Thanks Chef!
Thank you for sharing your experience with us we are glad you enjoyed it!😊
Dear Chef Jean Pierre,
I have been learning your magnificent classes on UA-cam for less than 6 months, and let me tell you something, you are the best Chef I have seen in my 67 years of age. I don't have much experience cooking for myself, I started in July 2020.
I have already made about 12 of your recipes under your direction with the videos you have on UA-cam, and I have learned a lot with your original way of teaching us.
Many times, the first thing I do in the morning is to watch one of your videos, to start my day very happy and continue all day in a good mood.
The "Pot Roast" that I have made today, has been the best I have eaten in my whole life, I can assure you without fear of being wrong. For 9 years every Thursday at lunch there was the "Pot Roast" special, and 90% of Thursdays I ordered it. I used to eat at this restaurant every day, and two or three times a week I had dinner with my wife at the time.
I want to congratulate you and thank you for sharing your knowledge, as well as all your projected happiness, you are a very charismatic person and loved by all your audience, I am very sure of that. I send many greetings and hugs to you and your wife with all my affection.
Alfonso Viggers
Watching Chef Jean-Pierre cook makes me happy... you're a fun and quirky person in the best way possible!!!
I love when you repeat yourself! You can say the same thing 10 times in row & I'd still love. Your accent is magnifuique! 💝
I made this last night using your amazing beef broth. My husband said it was the best roast he’s ever had,
Thank you much, Chef! You’ve taken my cooking to a whole new level.
We love you! 😘
Chef J.P. I make an amazing pot roast myself. Today I decided to try your recipe. Up to this point I have followed you on the video. I now have the roast in the oven. All I can say is WOW. I tasted the sauce just before I placed it in the oven ( to adjust the seasoning) and you are right! This is probably the most amazing pot roast I’ve ever had. I thought mine was great. No. No it’s nothing compared to yours. I already know how the meat is going to taste before I even eat it. Delicious!. Thank you for this wonderful recipe. I know this will become a family favorite, because I will not cook it any other way from now on.
Reminds me of when my mother cooked pot roast every Sunday. The chef is nothing short of amazing!! One pot dinner...how can you not love that?
The point is: You can use a cheaper cut of beef - that actually has more flavour than the expensive cuts, and have a meal fit for any table.
What you should remember is that these restaurateurs need to serve a meal on next to no notice - and thus have to go to the expensive (overpriced) cuts.
Merci!
My "fwend" (honoring You) Chef, you are amazing. My mom made great pot roast also & it would break apart like that and it was so delicious. But, she left us to go to Heaven & took the recipe with her. Thanks for this video which I watched to the end as your videos are both educational & entertaining. You're The Best!
I just found this channel last week. I absolutely binge-watch his videos all night. I cook for a living. But I still watch videos to see how other people do things. This chef speaks my language. He's also a pretty funny guy. I love how he debunks many of the myths that chefs on television promote.
Thank you James! I also love to watch other chefs. No matter how long we have been cooking we always enjoy to watch someone else doing it! 😊
I am estimating 3 million subscribers within a year. I am so glad I found this channel. I have lost track of how many Chef JP recipes I have already made, and the list of saved recipes grows weekly. I am thinking I will be making up a batch of beef broth soon to use for this recipe. I know it freezes for 17 years, but I used my last batch within a couple weeks.
Chef you are what my Grandmother would call a ( character). You seem like someone who would be the perfect person to have at a Dinner party or to have a drink with. You always have a smile on your face and you seem like you would make everyone around you have a good time. Thankyou for your videos.
May God bless your Grandma! I love my life and I love to be able to cook for people like you🙏❤️
Chef, comedian, musician.. love this man, and he is incredible beyond words. 👍😄
🙏🙏🙏😊
I agree with you , he is anpeccabile chief , I luv when he blows the bubbles 😊for the slow cooking , on the stove , He’s a hoot
God Bless him 🎉
GOD BLESS YOUR MOTHER, chef. I will scream that from the highest mountain. OMG (🥰) was this a fantastic Pot Roast on a cold night up in the north east. This is the way my grandmother use to cook this type of meat, only she did it in the oven because on a cold day you have to keep opening he oven door to tend to the meat and that warmed the house a little. Thanks again chef and god bless !!!!! ☺
I am so happy I stumbled upon this channel. This guy is awesome.
I absolutely love chef Pierre!! Even if I wasn’t interested in cooking his recipes I think I could just sit here and watch this guy all day long.
He is just as entertaining as he is skilled at cooking.💕 :0)
First of all I respect that you cleaned your hands. Many chef sites don't go into the basics of cooking and being a chef. I don't want to hear about the ingredients, I want to hear how the ingredients meet with other. I want to hear how the texture meets with the taste buds. This chef is the finest teacher on the internet.
Thank you 🙏
Chef Jean Pierre,
I am the caregiver for my wife of 49 years that has Alzheimer's Dementia and making a nutritious meal that can last several days allows me some quiet time and rest. Anne loves the dish and was so happy to taste the broth before we sent it to the oven for a several-hour nap. It is our third time making it and I shop at the market to find meats on sale and tripped over a phatty phat 4.5 lb chuck roast. It is going to be so tasty later today. Thank you and going to continue to work through many other recipes too. Love that meatloaf, chicken of all types, pork, and beef dishes. Thank you!
My culinary hero! Approaching food with joy and love of life! 👍
We love you chef. I sent a photo of the finished product to my daughter and she was like ' why are you torturing me?' Beautiful presentation - i will try your meatball recipe soon!
JP, another fabulous tutorial. Each and every one that you produce have taught me new trick. I have been cooking for my wife for 44 yrs now and do know a bit about the kitchen, but your amiable personality and your fabulous recipes have taken me to a new and higher level. Thank you for exceptional effort.
Rusty Iron Mike
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Please repeat your wisdom as many times as you wish, I love it, and thank you Chef!! Much respect!!🥰😊
Good morning Chef! It's only 9am and I am hungry for pot roast. It looks delicious! Thank you
How is it possible that I can smell your cooking? Must be the powerful wording of the cook... fires my imagination! Great cook.
Chef this was so good my wife said is was amazing, I'm not kidding, this is going in the cook book, god bless your mother, thank you for doing what you do, I look forward to your next video, keep up the great work that you do, we need more people like you in the world that we live in today, peace and love.
I always loved Chef Jean-Pierre but after making this pot roast for a Sunday dinner and having 2 glasses of red wine in the process I love him so much more. Another home run Chef, thank you
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Classic pot roast. One of the best things ever. Also love the new intro Chef!
I am old like dirt so obviously, I prefer the old intro. But that’s just me.
Your recipes are always a crowd pleaser when I have people over for dinner. Part of throwing a good dinner party is grocery shopping like you own the store. Thanks again for taking the time to make these great cooking videos.
Hello Chef Jean Pierre, I watched this cooking episode and was very impressed. Every week we seem to learn more and more professional cooking techniques. I feel like I'm in one of the best cooking schools available. This is why all your subscribers need to be thankful to you. You are great. Best Regards. 👍❤
I had a cooking marathon to complete thanks to you, yesterday and today. Yesterday the beef stock and today the fantastic roast beef. I was still thinking about making myself a demis glace with the rest of the broth. The whole house was awash with fantastic smells and the roast was a dream. Thank you from the bottom of my heart for your incomparable entertaining way of motivation. That's what makes cooking fun.
One of the most entertaining videos you have made. Congratulations to your production crew. And thanks to you, Chef.
What the chef taught me (in another video and again in this one) about waiting until the meat crust is formed and moves easily has been the best info! What a transformation when I cook meat now! Thank you, Chef JP.
Oh i can only imagine how good that kichen smells, it looks wonderful chef, thanks for another good one!
No matter what you do with pasta is greatly appreciated chef JP especially here in Italy. Thanks a lot.
My mouth was watering as I was watching this. I can't wait to make this for my family. God bless you Chef Jean Pierre for coming into my home and in my heart.
Greetings; ( USA 🇺🇸) : in thanksgiving ; Mr. Fabulous ( chef 👩🍳) Jean- Pierre, thank you: again, Mr. Fabulous ( 👩🍳 chef) Jean-Pierre, thank you
Greetings ( USA 🇺🇸) special intention : { btw}: the presentation is outstanding, again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : in thanksgiving: Enormous Hug 🤗: ❤️ Love : be very, very, very safe, special intention: GOD BLess; and , { btw} , wishing you a blessed happy beautiful day
chef, i must say your videos made their way into my life at the perfect time... i decided to turn my life around and tackle my awful eating habits by becoming a serial home cook. THANK YOU for the amazing recipes + tips in the kitchen, you have really helped me improve my skills and make amazing food! made this recipe tonight and had no idea i could cook something so damn tasty!! et merci x mille fois d'être vous-même, vous êtes une lumière dans l'obscurité
Mom has a noodle maker and one of the cutters made that sized noodle. She used those for soups and stews but also BUTTERED NODLES! A quick little side dish usually when there was unexpected company.
Noodles cooked and drained. Put in a pot of liquid butter for a minute. Put in the serving bowl. Sprinkle on parmesan cheese and poppy seed then toss.
Love to see a series about side dishes. ❤️ you chef!
I absolutely love watching Chef Jean-Pierre!!!
Chef Jean-Pierre seeing all the mushrooms, onions, & garlic sauteing in that pot...I could just dive in & swim around in that AMAZING pot...it looks so delicious!!!
Much love from Mobile Alabama.
This video and many others have taught me many things about cooking. Specifically love the simplicity of this video and love the one pot idea. It really caters to those of us who have limited culinary resources and experience. I will be braising my next roast like this. It finished off looking absolutely amazing. Great job Chef! You’re an inspiration!
The humorous editing is so so so underrated. I love it!
No matter how many different recipes I research, I always come back to your channel for the best and real learning for better cooking! Thank you for your time in making your videos!
You are fantastic teacher, so please don't listen anybody and please keep teaching 👍even more than you do.
Thank you CHEF💙 You are the greatest.
Another great recipe! I sure like your banter with "Jack" and what he puts up on the screen. Intro is good also. Your videos are an oasis in a world gone mad.
Thank you so much Jean Pierre for your videos. I still did not make your recipes yet but I learned so much from 2 of your videos I watched today. One is the roast pot, the other one is the shepherd's pie. I am sure when I try these recipes they will be delicious. But my comment at this point are not about your recipes. My comment is about you, yourself as a person. Most probably you are an important chef! But what makes me to want to watch more recipes of yours, even before trying them is; you being such a down to earth human. You are funny in the nicest way! you forget things like a normal human! you are not stuck up with just using specific equipment that we might not have them. You do not even limit your audience with ingredients that they might not have! You are an amazing chef teaching your recipes to everyday cooks like me. Thank you.
As a student who has been living on his own for three years and has watched your videos throughout most of that period I think I will start my career with an engineering and a cooking degree because of your videos :) much love for your recipes and your amazing show JP!
Good luck with that. I am an Eng and cook a lot. Nothing fancy but probably what you might be doing. Keep at it as it keeps you real. No fooling. Cheers .
This guy is awesome. Every video I watch this guy puts a smile on my face even if I've had a bad day. I got my roast defrosting now and can't wait to do this one. Thanks Chef
Good morning Chef Jean Pierre 😊
I have never made a great pot roast, but this looks easy and delicious.
Thank you for sharing your mom’s recipe and the technique👌🇨🇦 Grateful for having you on UA-cam!!!
The way he seared the pot roast was absolutely amazing. I was sold and all in after that.
Love the new video opening, Chef! Perfectly captures what I can only describe as your mad genius 🤣🤣
I am so glad you corrected the nonsense about the sealing of the meat. Thanks for a great one-pot dish..
Chef - I finished making this Pot Roast this evening and it was every bit as amazing as you promised! On top of that, I made it with store bought beef stock that I transformed with your recipe. Thank you, Jack and the rest of your staff for the excellent videos!
I like to watch cooking channels on YT, and I stumbled across this one after a YT recommendation - and I wish I hadn't. Chef J-P's channel is BY FAR the best cooking channel on the whole of the internet and I cannot stop watching. I don't even have time writing this, I need to see the next recipe.
The love of food, the humour, the enormuos teaching skills... Chef, you are the master! Too bad I didn't get to eat at your restaurant.
Thank you so much it is, and comment like yours that make it all worthwhile!😊
I love you, man. Your videos are long, but you demonstrate a lot of helpful skills. Plus, you're funny. Thanks.
Hi Chef, my wife and I made this recipe last night and just want to say…AMAZING!! we had fun making this and we did one thing you do… we forgot something😅. I will say this roast was soooo amazing and easy. We are new subscribers and we just love you and your funny too. Love the way you say.. burn lol. Thanks Chef
Eric and Charri
CHEF... I made this yesterday and even found really quality papradell pasta at the store. I also made green beans with garlic butter
It was fantastic. We are having the leftovers today.
Thank you. If this vid got a ton of views yesterday that was me playing in a loop while I was prepping and cooking
Thank you Chef. Seed and vegetable oils cause heart disease, I always use butter or ghee it is so delicious to brown the meat, making my own rich bone broth.
Chef, I fear you may be underestimating the abilities of a someone on a binge of your videos! Love them so much and it's the only cooking show that actually makes sense to me. Merci beaucoup ❤️
Only stumbled upon your channel recently, but I just wanted to say: THANK YOU CHEF!! I’ve always been interested in cooking and have even worked at a few restaurants, but I have to say that your videos and your passion for cooking and food in general is inspiring. Your videos have helped me gain a new perspective when cooking (I’ve worked with Japanese cuisine for most of my life) and I am eternally grateful.
This will be the next dish I prepare for my closest friends, and it’s all thanks to you and your amazing mother, who must have been a fantastic cook herself. Truly heartwarming.
Looking forward to more amazing and mouthwatering videos in the future. Merci beaucoup, Chef!
Thank you 🙏
I want to thank you, just made a pot roast for my extended family, based on your video recipe for Christmas dinner. It was a success and everyone was pleased. You are a good man. God bless you.
When I left my mother's house I was given cooking lessons by my mother, grandmother and aunts. This looks a lot like my grandmother's recipe that she received from her grandmother. She stress that her grandmother told her to respect the recipe but do not treat it as a religion but make it your own too.
Chef OMG Now I made your Pot Roast it was Amazing!!!!! So good I never want to go back to my usual way....; Throw every thing in the pot.... NO NO NO NO....... Take your time and make the post roast....... YUMMY !!! Keep them coming .... Thank You Chef !!!
Thank you for your comment and we are glad you liked it!!😊
Yummy! It’s mid-summer here 🇦🇺 but I’m making this tomorrow! I’ll cook it outside on the verandah in the portable convection oven. 😋
I just love the way he says the word ONION!!!!!! :)
I love watching you cook, Chef Jean-Pierre!
Ive learned so much!! 😃
Thanks so much🙏🙏🙏😊
For most of you, Chef Jean-Pierre is a UA-cam channel chef, but to some of us he is a great teacher, i can seriously say that even if i've been cooking for years, he has improved my skills and knowledge in the kitchen. Bravo Jean-Pierre, keep us in the kitchen with your great recipes and love of cooking! je vous leve mon verre!
Apart from the great recipes, your sense of humor is so entertaining. For someone with ADHD, it's the only thread that holds my attention together. Thank you Chef!
God bless our Moms cooking memories
Never get tired watching your videos I have learned so much. Can't thank you enough.
We made this tonight. Absolutely the best pot roast I've ever had. thank you Chef
Oh, I am definitely using this recipe this week! Everyone will be tired of Christmas leftovers, and this will hit the spot. Definitely using the wine as well. This is my favorite new cooking channel. It's also a lot of fun watching and listening to Chef Jean-Pierre!
Great recipe as usual Chef. 1 little trick that I learnt with the wine is to put it in a pan with some Black Peppercorns a Bay Leaf, Fresh Thyme and a teaspoon of Red Wine or Cider Vinegar and reduce it then let it cool. That way you are ready to go with some incredibly flavoured wine.
Great Chef ! ! ! What a Great Mother ! ! ! And she passed it onto You ! ! ! Thank You for Sharing ! ! !
Love the new intro. Beautiful dish, as usual. I will definitely be making this! Thank you, Chef Jean-Pierre!
That is awesome looking dish, when I do similar dishes I will put half the carrots and celery in the last hour of cooking to keep a little crunch, but all those flavors have to melt in your mouth, gonna make this for my wife next week.
You really are the best Chef Jean! So many great recipes and such a great way to present them with you humor and wonderful insight! I ALWAYS learn something new watching your videos. Thank you!
Another Amazing Magnifique ten thumbs up tutorial Chef Jean-Pierre I never thought about doing pot roast Bourguignon style with pasta 😋❤
What I do is fine dice my potatoes, carrots, celery, and onion then add thyme and rosemary to the veggies in a crockpot slow cooker, then I salt and pepper a nice size chuck roast and brown it on all sides, then put on top of the prepared veggies and herbs. Then I deglaze the bottom of the skillet with beef and veggie better than bouillon that I dissolve in hot water, first set on high for four hours, then low for four hours, it comes out so nice and plastic fork tender, and then make a gravy with the jus. Whatever leftovers I have, I put in the fridge. In the morning the leftover roast is nice and firm so I dice it about 1/4 inch, and the veggies are already diced, then turn it all into roast beef hash with eggs for morning breakfast.
Chef! Well, I was going to make fish this weekend but now I absolutely must make this. This completely different from what my mom made(chuck roast topped with canned mushroom soup and dried onion mix). I wish it were dinner time so I can get started. I bet the leftovers could be made into awesome sandwiches! Thank you for sharing your moms recipe. Thanks chef!
Bravo Chef! You ae seriously the best Chef and Instructor on UA-cam. You make everything simple and you do it with Zero ego. This over polenta would also be stellar.