If you enjoy this video and like what we do, please Subscribe to our channel and join the H family ! Join the H family as they embark on a culinary adventure, diving into the heart of American cuisine with their very first attempt at making a classic Pot Roast! In this delightful episode of "Mr. H and Friends," watch as the H's, a charming British family, step out of their culinary comfort zone to explore the rich, hearty flavors that have made the Pot Roast a beloved staple in American households. Armed with a traditional recipe and a dash of British charm, Mrs. H and family take you through each step of the cooking process, from selecting the perfect cut of beef to mastering the art of slow cooking that brings out the meat's tender, juicy goodness. Along the way, they share their impressions, surprises, and a few laughs, offering a unique cross-cultural perspective on this iconic dish. Whether you're a seasoned chef or a curious foodie, this episode is packed with tips, tricks, and a bit of humor, making the art of Pot Roast cooking accessible to everyone. So, grab your apron, and let's join the H family on their journey to create a mouthwatering Pot Roast that bridges the culinary gap between the UK and the USA. Don't forget to like, share, and subscribe for more delicious adventures with Mr. H and Friends! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: ua-cam.com/video/LzKx0vlNnLI/v-deo.html Coopers Pit BBQ: ua-cam.com/video/ldaX36aNmYM/v-deo.html Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #britstryamericanfood #dutchoven #potroast #usfood #usfoods #fastfood #tastetest #brits #dutchovencooking #food Join this channel to get access to perks: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_UA-cam Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link
Hello Friends!! When you make Pot Roast, it does NOT have to be"Melt-in-Your Mouth" Tender.. It just has to be tender enough to separate with a fork. Just a suggestion..in the future, remove the meat and veggies from the Pot you used and the heat the pot on the stove while adding a Flour-Water mixture to thicken that tasty juice into an even tastier GRAVY into which you add back in the Veggies and Roast. At that stage some Fresh Mushroom can be a welcome addition too! As an other option, you may want cook the potatoes separate from the meat and veggies so you can make MASHED POTATOES over which you pour that great gravy you just made. It's a good idea to have some nice, thick cut bread slices for mopping up any excess gravy (Prevents you from being tempted to lick your Plate!!😅) Nice job Folks!! Cheers!👍👍
The netting is supposed to stay on while cooking. Take it off after it's done. It helps it keep it's shape. And to avoid burning the spices only put salt on to sear, then season. And you can also cut little "pockets" in the roast and stuff them with garlic cloves and whole peppercorns.
the bits stuck to the bottom of the pan are called "fond" (for a good reason. you'll be fond of the flavor.) i usually add some celery root to it as well. the mild bitterness makes a good counterpoint to the sweet carrots.
@@balancedactguy with our Pot Roasts we always added celery stalks. I agree with you about making a gravy (four/water or corn starch/water). I loved pot roast as a leftover, we would make open faced sandwiches, smash to potatoes and carrots flat and the celery stalks, add the shredded beef, put on your favorite slice of bread and cover it all with the gravy. Yummy!
@@JohnLeePettimoreIII YES!! Those bottom scrapings are LOADED with flavor and the celery does help. Good suggestion! My mother would also add a Bay Leaf in the juice (later to become gravy) as well! !
I do mine in a crockpot. Low heat for 8 hours. Meat just falls apart with a spoon. It's a great cold winter day dinner. Come in from the snow to a warm bowl. Perfect.
Same. Except I add celery, onions, and garlic also. In a crockpot before I got to work and done when I get home. I'm more surprise people don't do this or never heard of it. It takes a cheap chunk of meat and makes a big meal.
For “pot roast” most Americans use a chuck roast with lots of marbling. What you have there looks like what i call a “round roast” that doesn’t have the fat marbling in the meat. Your dish looks delicious but it isn’t “fork tender” and doesn’t melt in the mouth because the meat doesn’t have the marbling. Best way to cook pot roast is to salt well and sit in the frig overnight. Brown in oil or lard that can take high heat then add pepper as pepper can scorch. Seasonings look fine; i use dried herbs as fresh are wasted with long cooking times! And if you use fresh herbs you need to remove the inedible stems (tie the herbs together to remove them easier). I also love roasting beef but that roast is much more marbled and more expensive than pot roast!
As an American, yes, but as an American living in the uk, you never know what cut your getting, tbh. It's always labelled "roasting joint" and there are like 4 different cuts labelled this way. I use any random cut. It'll work out ok.
In case no one else mentioned it, you should leave the netting on until after the roast is cooked. The netting is put on to hold the meat together and ensure even cooking. It's a tough cut of meat, so how you carve it will affect the chewability. Cut across the grain to make it tender.
Nonsense! If you have to slice your pot roast, you haven't cooked it long enpugh! It's not roast beef. That's different. In that case, yes, you can leave it in the ties....but this is pot roast.
American butcher here. That looks like a knuckle (sirloin tip). Shoulder chuck is much better for "pot roast" because it falls apart so well & has quite a distinct flavor. I find some of my customers (in my location usually people from the Caribbean) will use this cut (the knuckle) for pot roast & I guess it's a fine substitution.
Hi. I struggled with tougher than should be pot roast for years until I learned the time-temp ratio. Just adjust your oven temp to 275F, and cook pot roast 1 hr per pound. Don't open the lid or your oven during cooking time. The roast comes out very tender and fully cooked every time.
The pro move for herbs is a bouquet garni. Tie all the herbs together with butchers twine and let the herbs do their work, then pull out in one shot at the end
Don't they also have a little mesh bag you can put them in to do that with also? Then, you just pull the bag out at the end and shut the front door, you're done.
My wife used to use a tea thing. You know the kind you fill with tea leaves then put in hot water. Only she never made tea, just filled with whatever herbs and did it that way. But while your doing all that cooking you should make a Pineapple Upside Down cake.
A few tips from an American who actually makes pot roast like this regularly: 1. Use a seasoned salt you like the flavor profile of to cover the entire surface of the meat before you brown it. You can still add extra herbs later if you want, but I find that the herbs in the seasoned salt mix I use are usually seasoning enough for the whole dish. But still add the bay leaf and Worcestershire sauce as you did in this recipe. 2. Try adding an equal amount of chopped celery to the onions when you sauté them. And you can just crush a clove of garlic with the flat of your knife and throw it in at the end of the sauté. There isn't any need to chop it up or crush it fine. It's going to be in that pot a long time. 3. I either make this dish in a slow cooker or an instant pot on slow cook. The key is to get the meat to a temp of about 180F (sorry I can't think in Celius) and hold it there for at least 3 or 4 hours. If you don't cook it long enough the collagen and connective tissues that make the meat tough don't have time to fully render down. If you cook it too long or at too high of a temp the meat gets dry and stringy. There really aren't any shortcuts. Oh, and I put the carrots and the potatoes in from the start as well. The carrots come out really soft, but I prefer them that way. And I usually mash the potatoes before serving because they soak up the gravy better that way. Which brings me to my final and most important tip: 4. Gravy! The easier way to make the gravy is to use a cornstarch slurry to thicken the liquid the roast cooked it by just straining into a pot on the stove and reducing it with the cornstarch. However, I like to use flour and butter in a pan make a roux then add the cooking liquid to that and reduce. The roux method takes some practice to get right (not lumpy or burnt), but it really is worth the extra effort. Oh, and taste the gravy before serving, you may want to add a bit more salt and pepper or even a bit more Worcestershire sauce. But you guys basically nailed the general pot roast recipe. Good job!
We prefer this cut of meat. The chuck roasts we've been finding have too much connective tissue for our taste. They seem different from back in the 70s when we were first married. I also add a cup of strong black coffee to the liquid.
First time viewing any of your videos. I love the fact that your daughter is getting involved while you cook. You will both cherish these moments forever.
Pro tips: 1. Salt that meat and put it on a wire rack in the fridge over night. Dry brine will not only salt the meat through but will dry out the exterior to help with a better crust/browning of the meat. 2. Wrap those herbs up in cheese cloth and tie with butchers twine. All the flavor and you don’t have to pick them out or get any surprise rosemary leaves in your bites. 3. Doneness is more feel than “time”. All meat is different and will require different time to cook fully. Use a butter knife to poke the meat. If it slides in and you can pull it out without resistance then you have a perfectly done braised pot roast.
Personally I've never felt a need to dry brine meat that's going to be braised because everything will penetrate through anyway, but I didn't realize dry brining has an effect on the searing process. Next time I make a pot roast, I will try it out. Thanks
I would also not add pepper to the meat until after I seared it. Pepper can burn at high heat, and it can give a very unpleasant acrid flavor. Same goes for garlic even if you’re going to be using a garlic powder or granulated garlic.
About 8 hours to cook a pot roast til it's fall apart melty soft. Can use a slow cooker or a low oven. My grandma used to cook the meat and just throw in carrots. Then she would make mashed potatoes and thicken the broth at the end to make a gravy out of it for the potatoes.
Then you have, practically, something like brisket. But of course, brisket is yummy! Need a little fat added, maybe butter (because she started with top round)
Yep, that's the way, your grandma was right (like grandparents so often are). I only reduce the liquid for gravy, because there's usually plenty of starch from the veg.
Now here is the best trick to American Pot Roast: It is one of the few foods that tastes best the day after. Let it all sit in the gravy over night, Heat it up and its even better. All the herbs, gravy and everything just absorbs into the meat and BAM. It's just one of those "better the second day" meals.
Yes. And when you cut it while it's still hot, before it's fully rested, it will be stringy. Especially if they're comparing it to brisket. This cut isn't nearly as fatty as a brisket.
The carrots and potatoes are sooooo delicious the next day. Something about pot roast leftovers is they are even better the next day. This made me soooo hungry to watch.
We are both old & retired, we use a 8 Quart Slow Cooker, so we don't have to lift a heavy pot in & out of a oven. We start ours at noon & by 6pm (Supper Time) it is tender.
I find the slow cooker is the best way to cook pot roast. You sear the meat then place in the crockpot with herbs, potatoes, and carrots, and cook it on low all day and the vegetables in the potatoes. Come lovely because they absorb all the flavor and the meat and carrots melt in your mouth.
Way too much pepper for a traditional pot roast and it needs another hour, judging by how it pulls. That said, maybe your new family recipe is a pepper pot roast? I bet it is goooood!
@@TheCerebralDude Yes, I put onion in I forgot to list it. I also add beef broth, minced garlic, a few dashes of Worcestershire sauce to the slow cooker. I also season the roast with salt ,pepper, onion powder, garlic powder and paprika before I sear it.
I grew up on pot roasts and love to make them often! What I’ve always done is cut the roast into 4 pieces when I add the veggies. When you pull it out the meat will definitely fall apart. The tender meat makes the roast so much more enjoyable. Also, when I eat it I cut the potatoes up with my fork and smash some as well as the carrots. The veggies soak up the broth and it’s delicious imo.
I do a good size pot roast with carrots, celery, onions and potatoes for Sunday dinner with corn on the cob and green beans. The next day I take the leftovers, cut the roast into bite size chunks, cut the corn off the cob, cut veggies into bite size pieces place that with sauce/gravy into crockpot, add beef stock and seasoning spices and cook on low for 3-4hrs for homemade veggie beef soup. U can switch it up by adding small pasta shells, can of chopped stewed tomatoes and Italian herbs to make it more of an Italian soup. U can cook ur roast in crock pot (either beef or pork) pork roast in crock pot is great for making pulled pork sandwiches BBQ or plain.
These are the right people to make it on youtube. They deserve every sub they get. Been watching since it was just Mr. H reactions for the first few years.
Me, too! I was really glad when he added Mrs. H and then little Baby H came along! How fun was that! Now look how big Alana is and she's really starting to talk and help Mummy in the kitchen. ❤ So happy to see them trying some American dishes more and more. It's going to ruin them for English food. 😂😅❤
I think they have chicken for their Sunday”roast”. Where as Americans usually refer to beef when are talking about a roast. But we do have roast chicken in the US too.
That's not a chuck roast. Another name for a chuck roast which you may, or may not, have heard of is a 7 bone roast. But other roasts, such as the one you used, when cooked properly are also delicious, as you all discovered. Love watching your videos & truly enjoy the littlest H chef, Elana. She gets more adorable with each new video. She's obviously very clever, and is usually willing to try new food items, which can sometimes be tricky for children her age.
Years ago, I had a German gf come visit for 3 weeks and when I made pot roast she wrote down exactly how it was made as she wanted to make it for her mother
Cutting the meat is not how "we" do it. I'm in Texas and born in Tennessee. A roast is a... Roast. A solid piece of meat roasted. Slow and low. Do you, if you do smoke a brisket or ribs cut them up? If so, cool, have it your way but don't invite me over. If I want dried out meat I'll have some jerky.
I'm from Louisiana and the only things I would say is that when you have a roast, get lots of garlic and cut deep slits into the meat and shove a clove of garlic in each hole. The more the better. Don't be afraid of too much seasoning that's how you learn. Also, with my pork roasts, I fill my pot half way with onions. I sear the meat than add the onions, a little water (about an inch or two) and let it cook on the stove adding water as needed. Most of the onions will disintegrate which makes the best gravy for the roast. Thicken your gravy with a little corn starch mixed in water. Lastly, you need a pot of rice to go with your gravy. Rice and gravy is wonderful.
@@Ira88881 When you live in the south where it rains all the time and the mosquitos rule, you put garlic in everything. 🤣🤣Try it in the pork roast, it's wonderful.😋😋
This is the way. Garlic jammed in there, and you just about can't put in too much. And yeah, I'm from Houston, TX and the garlic helps with the skeeters!
My Moms roast was with minimal seasoning just lightly salt and pepper, garlic powder, onion powder,seared a rump roast in a little melted shortening, put some water about half way up roast cook on top of stove til tender, add some browning sauce like kitchen bouquet, after tender then remove roast to rest, make a slurry of flour and water to thicken gravy slice roast and add back to gravy serve over rice serve with petit pois peas and any other favorite veggies. Like speckled butter beans.
Live in Louisiana as well. We do the knife X cut, finger open, add salt, pepper and clove of garlic into each hole, also add several cloves to pot. Everyone fights for those slices 😂 Of course we eat over rice! We let it slow cook on stove or in oven for 4-5hrs. so tender and easy to slice. Recently started adding sweet potatoes instead of regular potatoes…. Yummm!
Usually everyone I know slow cooks pot roast in an electric crock pot. A lot less lifting and cooking for 6 to 8 hours in one makes it comes out more tender. Start it cooking in the morning and it'll be ready for the evening meal.
You didn’t do anything wrong. The only thing that you need to change, is you need to slice your carrots, and you need to slice the potatoes. Those would’ve gotten a little bit more flavor into them. Also, do not cut that meat. Leave it whole. You have to cook it longer sometimes than what the recipe time says to cook it. It is a learning experience. If you can’t take a butter knife and pull that roast apart before you turn the oven off, it’s not done. You have to cook it until you can pull that meat apart with a butter knife. if you can’t do that, it’s not going to be as tender as you’d like it to be. Try again, and just do what I’m saying, and see if it works a little better for you. I’m no roast connoisseur, but I have cooked enough of them to know, there’s really no set time, it comes to whether you can pull that meat apart. You did great. You are one of the reactors that I watch that actually does it as close or exactly like Americans do. I always enjoy watching. And I love miss Elana! She enjoys cooking, and being a star!
You need to peel both the carrots and cut the ends off and peel the potatoes and cut the skins off. Plus you need to cover the entire roast in cooking liquid and cook on stove top, bring to boil then lower to simmer. I'd leave out the bay leaf entirely, you slice the roast and make gravy with the cooking liquid then strain for the table. Skip the wine, add a good splash of white vinegar, if the meat is tied leave it tied. Simmer with lid on cook on back burner, add granulated garlic to cooking water too. Much less pepper and you don't need to saute onion or seer the beef. Just throw it all in at once. Don't add paste and don't cut into cubes if that's what you want just make stew.
I’d add the single ingredient: to coat the roast, prior to searing , with flour. You do not need to use a lot, just a light coating. This will slightly thicken the roux after the beef is browned, make the gravy a bit thicker, which can then be used to anoint the potatoes, slightly mashed, when serving.
i think we just use a pack of baby carrots in house and these small baby potatoes type things. we used to use regular potatoes more and cut em but dad got lazy.
It’s done and fork tender when it reaches 200° f in the center , that’s when meat breaks down . There is no exact time , it’s fine when it reaches that temp , could be a hour could be 4 hr
As you've seen from the comments, there isn't any one recipe that's "right". One suggests leaving the meat rolled. I would suggest that you open the chuck roast. You get more even cooking when it is uniform thickness. I have braised, including the sides, with or without flour. Never added tomato sauce or paste. When done, pull apart into chunks, not slices. I've always cooked on top of stove, covered, and turn occasionally. There are so many variations about how to do the vegetables and spices. Again, my best recommendation is to have a flat piece of chuck about 2-3 inches thick. All the rest is personal choice.
I make A LOT of pot roasts for my wife. Use a chuck roast next time. Cut those potatoes and carrots (skin the carrots) into smaller pieces as well. Add celery to the bottom of the pot for a bed for the roast to set on. Also strain all that juice with a wire frame mesh strainer to get all the big bit out then put the juice back on the stove and add a slurry of cold water and corn starch (mixed before you add it to the heated juice) and it will thicken into a great gravy you can pour over the roast. Also add about a half stick of butter to the top of the roast when cooking it. You will love it!
That looks like good advice Snaggletooth.... I've also done a few, that that condenses anything I could add to the subject. Corn Starch is called Corn Flour in the British influenced countries (ex colonies)...... if you follow these instructions you can't go wrong.
For roasts: Chuck is the front shoulder. Pikes peak (my favorite to use) which is the heal of the round (rump) roast that also includes part of the leg, and then there is Rump roast. I also cook my pot roasts on top of the stove in the Dutch oven. I never tried inside the oven, but many other Americans do.
I cut my potatoes and carrots in half. Then I mash my potato on my plate and add the broth like gravy. I put it on the roast beef and the potatoes. It is something that needs to cook for a long time. Same I adore my Dutch oven
You did great! I cook mine at a lower temp 275 temp and expect it to take some 6 hrs or more. You are right to add the veg very late in the cooking. It was a staple when I was growing up mostly because it would render a cheap chunk of meat into a meal.
Searing every raw side of beef - even the corners helps give great flavour from the browning & seals the beef so juices stay inside & that keeps the beef moist rather than being sucked out into liquid - even though you have a potful, of brothfull liquid later you could still have stringy dry beef if you don’t sear the meat on every side & sear even the rounded edges! Love your daughter “helping” with the cooking! To pull the beef - use two forks at the same time, with two hands, pulling in opposite directions! No - don’t cut the beef into smaller pieces just leave the pot roast whole and roast it low & slow for longer in the oven -that beef didn’t look cooked enough. The big Dutch oven pot is way bigger than what my 4 Dutch aunts from Het Nederland would cook a pot roast in - they cooked it 100% on top of the stove - for 6 hours or more - time depends upon the size of the roast - turning the beef & adding a little water every half hour or so - the resultant “Au jus” would be out of this world! They would cook all the veg on the stovetop in other pots. Would cook only the meat in the “Dutch Oven” making an unadulterated pure beef & water & salt & pepper “Au Jus” ❤❤❤
My husband makes great pot roast. He braises it first, the puts it in a slow cooker on low for most of the day, 4-6 hours, adding a small amount of water as it cooks. At the end he adds the carrots, potatoes and onions until tender. He then drains the juices and thickens it for gravy. The meat is very tender, almost falls apart.
That's always how we've done it. 6 hours in a slow cooker, plus 2 hours for the veggies. If you put water covering 4/5 of the roast, you don't have to worry about water loss and can just forget about the whole thing for 6 hours, so long as it's on low, not high.
An American classic. Good job. I like mine cooked a little longer in the Dutch over than the recipe calls to cook it. Also, leftovers are great as the flavor from the juices seep in even more over night. You can also try (if you can get it) one dry packet of Knorr French onion soup mix for flavoring. You need much more time in the crockpot than in the Dutch oven but the crockpot is good for putting it together then heading off to work for a day. It will ready when you get home from work, so that is pleasant.
As you said, different homes make it different ways. The pot roast I grew up with is a chuck roast that has been seasoned (I strongly second the recommendation to salt it, then refrigerate it on a wire rack--I do this for most meats I cook). The we sauté lots of onions, the chopped garlic. After those have softened, add ground cumin and poultry seasoning (ground sage, thyme, rosemary, and marjoram). Then deglaze with sherry or chardonnay. Add a little beef broth, cover, and simmer or roast for a few hours. My mom always served it over wide noodles. I've never met anyone who didn't love it.
Leave the onions in bigger pieces. Remove everything bring fluid to a boil. Depending on how much fluid. Take corn starch mix with cold water. Add this to the boiling broth to make brown grave. Add corn starch stirring constantly add as much until desired thickness
In the south, we use tiny slices of garlic poked into holes that we cut into tne chuck roast. Then we use a package of Lipton onion Soup Mix, add a little Tony Cachere's More Spice. Coat with flour, brown, deglaze your pan then add some carrots, bay leaf, cook for 4-5 hours or longer then add potatoes, cookuntil potatoes are done. Thicken the au jus with flour. Eat up.
I don't sear the meat but I cook it. 8+ cups of water and beef bulloin cubes x 4. I cook it on the stovetop for 3 hrs and I add some butter and garlic. Cook at a medium heat where it boils gently. Adding butter to the meat helps it fall apart. Maybe 3 and a half hrs with herbs of your choice. I add either Cajun or Greek seasoning and salt and pepper. I also cook the veggies for the entire time. Glad you enjoyed it.
As she loves spicy try Mississippi Pot Roast just 5 ingredients a chuck roast, ranch dressing mix, au jus gravy mix, butter, and jarred pepperoncini peppers (my dad loves spicy, so this upper edge for me). I just use a few peppers, dad uses whole container and the liquid too. I do not eat the peppers after cooking (he does) as it is way too concentrated heat hit for me.
Ya, think that maybe another 45 min to an hour - as the beef should really just fall apart and the potatoes and carrots should be soft for sure - I mash my potatoes out flat using the juice as gravy after putting a bit of butter on it! Our baby carrots bought packaged are peeled....and if I use whole carrots - I peel them first . . . probably how you prefer it either way!
Back when you did the French Dip Sandwich, I'll quote myself here "What your NAN makes is what we call a Pot Roast over here. Talk about a warm beef hug....." TOLD YA!!!🤣 I'll bet this gets a BLODDY HELL for sure. Waiting in KY.
You can tie your rosemary and thyme sprigs together for easy removal later on. Bonus points if you want to use an herb bag. It will make the removal of rosemary, thyme, and the bay leafs super simple.
Has anyone recommended taking the roast out of the pot, letting it rest for 15-20 minutes on a platter, and then cutting it cross grain? That way, you won't get the strings of meat, you get nice little chunks. Alternative serving, slice the meat, make a sandwich, cut corner to corner, place mashed potatoes in the V of the sandwich, ladle some gravy over it, and Viloá, Hot Roast Beef Sandwich. The next day, for a cold sandwich, slice onto bread with salt, pepper, and mayonnaise.
Our family loves pot roast, but we have a few changes from what I saw in the video. First, we typically use a flatter piece of well-marbled beef (called a chuck roast here in the US) so that it is covered by the juices. (as you said, you could also halve the round roast you got.) Second, I'd use about 2/3 to half the number of potatoes and add 3-5 stalks of celery instead (cut into pieces about the length of the mini carrots). That may be because we like celery in soups and stews, but carrots, celery, and onions all go together very well. Third, I'm not sure how long you cooked yours, but we usually cook the pot roast at least half the day, putting the veggies in at about the halfway point. Also, you could add some paprika to the broth if you want for added flavor. (I'm Hungarian-American so we like paprika.) But overall, it looked like a great pot roast, especially for the first time!
My husband used to be the chili cook, but after I made the award-winning Brisket Texas Chili, now I am, and he wants it all the time. So... Thanks for the extra work, you guys. 😉
Oh yeah you need to use chuck meat. Ask your butcher for a well marbled chuck roast. Also drain the sauce into a separate pot when the roast is done, and thicken it with some flour and whisk it good. Then return the gravy back to the dutch oven and pour it over the roast. I would also add some celery and white mushrooms. Great video. Oh we use 2 envelopes of Lipton brand onion soup mix to season the roast.😮👍
Doing it up as a stew is a great idea, I recommend after cutting it up into chunks dredging the meat in flour to thicken the gravy up just right. Serve with some crusty bread to sop it up, so good!
Here's a few thoughts. my mom would serve her leftover pot roast liquor (gravy) over thick slices of toasted homemade bread usually as lunch or breakfast. She would also cut her veggies about half or quarter the size of what yours is. She would also plate this over rice. Sometimes wild rice, white rice or my favorite yellow rice. Yellow rice has saffron and tumeric in it.
In the USA in the south we cut our meat and vegetables before we cook them. We coat our meat with seasoned flour then we brown it. Once all the meat is browned then we add water to the pan and allow it to thicken just a little then add all the veggies and adjust the seasoning as needed. Cover and cook on the stovetop until everything is done. Mmm mmm good!
You don't cut the meat up in a pot roast. What kind of craziness is that? And you never cover it in flour. That's god awful. P.S. And I was Born and raised in the South.
@loreeprice4007 The way you make beef stew is you cut the beef up into chunks and Brown it. I'm describing pot roast. You leave the meat whole, you don't cut it up. What it's wrong with you?
I cook my pot roast in a crock pot for 4 to 5 hours. Same ingredients as you had, but I just throw everything thing in at the same time. I usually start it around 11am then forget about it till 3 or 4pm. Keep it on warm till we are ready to eat. Comes out perfect every time.
I leave the string on while it's cooking and only remove it once it done. I also put the rosemary, thyme & peppercorns) in a bit of cheesecloth and put it in the pot, that way at the end you only need to fish out the cheesecloth.
A USA pot roast is usually called a chuck roast here. Big round and 2-3 inches thick. Best cooked low and slow over about 4-5 hours. It should literally break apart. Your prep was spot on.
I cook my pot roast on the stove top on low simmer for about 2 1/2 hrs. You can cook it in an electric crock pot pot on high for an hour then turn down to low and cook 4 or 5 hrs. It’s easy to put on in the morning and have it for supper that evening. Cut your meat in half and your potatoes in half. Easy meal to cook.
Honestly, the easiest way to make this is with a slow cooker (we call it a Crockpot here in the states). And a really simple recipe is season the meat as you did (and yes, smaller/thiner portions are better), a package of Lipton Onion Soup Mix, and beef broth! You can add more onions if you like, some add mushrooms as well. Once it cooks for several hours you add the carrots and potatoes (or cook separately). Once done I remove everything leaving the broth to make the gravy. Combine a little flour and water and mix well till thin pancake like batter consistency. Turn the Crockpot on high and slowly pour in flour mixture with a whisk to thicken! Season as needed with salt and pepper or whatever you like!
The "spriggy bits" ARE the rosemary. Those are the things. The stalk is a woody stalk you don't eat, but it still adds flavour, so adding the entire sprig in a stew or pot roast like that is awesome.
As far as the herb question, throwing them in as you did is fine, I wouldn't pick them off, the point is just to get those flavors in the braise and remove them when done so what chef's usually do is take all the herbs and tie them together to make a "sachet" or "boquet garni" and then it's easy to pluck it out when done.
Pot Roast is just a low effort less watery stew. That sounds bad, but it is both true and delicious. Same main ingredients (beef, potatoes, carrots, onions, broth) as any standard beef stew other than the bones. It is one of my favorites, and it surprises me this is seen as an american dish. I bet you guys will add it to your rotation. The fact you can set it and come back 5-8 hours and it is as good as it is, will likely sell you on it alone. Not sure if electric crock pots are a thing there, but if you can find one it is the way to go!
If you're getting a watery stew try dredging your meat first ( just throw it in a ziplock with a couple of tablespoons of flour and a pinch of salt, seal, then shake) or just throw in a slurry about an hour before serving. TBH I just see pot roast as a "I can't be bothered cutting meat this morning" thing. Oh and we just call them "Slow Cookers" as the brand was never really over here until about 20 years ago.
You're completely right. I also cut the chuck roast into about two inch by two inch cubes, brown them and roast. Works well. Also an instapot or pressure cooker works reallllly well and fast for this recipe.
Pot Roast is a vital American food that rarely gets talked about. It's also kind of our link to Sunday Roast, except in one pot. Yankee Pot Roast is the version I'm most familiar with, but I think there are others.
I’d suggest tying the sprigs together, or a large tea bag/ strainer bag. With the bag you can also put your bay leaves in, you want to removed them from the pot after cooking along with all the Stems/ bits. Also you’re going to want to play with the amount of Thyme and Rosemary. It can over power several flavors. Mushrooms are a great add. If the beef isn’t tender enough, pop it back in the oven for another hour. Also you can make a flour slurry, or add Corn starch. The broth makes a great gravy!
I leave the herbs whole so they can be removed when done. They don't have much taste but the texture of them is off. I'll also cook at 325 degrees F for the same amount of time. If you cut up the potatoes they cook faster so add them later or they turn to mush. I would cut up those carrots into thirds. I prefer mine a bit overcooked and soft. For the red wine I'll use a merlot. It's ok to turn the roast but put the fat patch on bottom first so it renders instead of cooks. Or just cut it off and into pieces and add to the broth. Don't throw it away lol. I almost cried when you were talking about cutting off the fat. I'll sometimes add celery. Doesn't really change the taste. It's for color and thickness.
Mrs. H.... here is a chef's trick for you.... As you know, Bart used to be a chef before he started having medical issues, but we have not purchased canned soups since he showed me this trick. As you cut up onions, save the onion peels and ends, when you peel carrots, save the skins, same with celery, and other parts of vegetables that you would normally throw away... put them in the freezer for a day you want to make soup.... when you are ready, take all of those scraps and boil them for about an hour, all of those flavors are now your vegetable stock, strain out all of those scraps, using a slotted spoon or put a collender inside a larger bowl to strain it faster. Put your stock back in the pan, then add frozen vegetables and cooked beef, or chicken or pork. Let it simmer for about an hour over low to med low heat, add your choice of cooked noodles or rice... DELICIOUS!!! Bart even convinced his dad to try making his own soup since he also has health issues. I love homemade soup and grilled cheese, especially on a cold rainy day! I enjoyed today's video.... wish we had the ability to smell whatever it is you are cooking... that would be awesome! When Elana goes to school, you ought to think about going to culinary school.... you are a great cook.... although Mr. H may need stretchy pants with all of the delicious meals you woild make.... just like the fantastic ones you make niw...now.... 😊❤😊❤
It looks wonderful as does everything you make. I used to make pot roast all the time the longer you cook it the more tender it gets I think I used to cook it for around 4 hours. It's also good if you take some of that stock and make a nice rich gravy with peppercorns and garlic to pour over the pot roast. You are all so pleasant ❤🇺🇸🙏🏻👍🏻
My dad”s family is Swiss, so we always had great Swiss Steak and phenomenal pot roast. My giant family aunts and uncles were firm believers in faster cooking. Everyone made it in a pressure cooker. An hour or so later we’d be eating the best pot roast in my 60 year life.
I hope they make Swiss steak better in Switzerland than my mum made! I loved all my mum’s cooking EXCEPT for Swiss steak. We had it usually once a month which was two times more than I wanted it!
Looked great Mrs H! They key with pot roast is low and slow like a brisket. If you go an extra hour, no harm no foul. Higher temp and not enough cook time = tougher beef. Keep it up though. You are expanding your repertoire beautifully!
American here love. This was for Sunday dinner when company was planned. Leave the thyme on the stem and pull it out when serving. You've got to cut the potatoes in half and then you get the melt in your mouth. We always added celery too. It must be accompanied by a crisp very vinegary salad. I grew up dry, so vinegar was used instead of wine. It's much fattier than yours, so we'd get rid of some fat after rendering. Brown before church and pop it into the crock pot on high prior to leaving and lovely smells at home. We used many more potatoes and carrots so there were always leftovers. If you didnt want to devour it so fast the fat trickles down your chin you have not gotten it right.
Pot roast was the standard Sunday midday meal when I was a child, with boiled potatoes, carrots and onions. Not sure how Mom prepared it, but I remember it being so tender and yummy.
It's not going to be able to be as tender as a brisket, because of the cut of meat it is. It's just stringy. That's the nature of the muscle. It was well done.
You can get it as tender. It just takes time and the right temp. The connective tissues that make the cut tough don't start to break down until they reach a temp of 175 degrees. The key word is start. Just because you get it to 175 doesn't mean it goes instantly tender. The longer the delta from when it reaches 175 to when you hit between 220 and 225 degrees the more tender it will be. My mother would always put a Sunday pot roast in the oven at 200 degrees at about 6 am Sunday morning. We would get back from church at about 1:00 PM and she would turn the oven up to 350 and add carrots and celery. Then she would start making rolls. When the rolls reached the proofing stage she would start the water for the mashed potatoes and get the other side vegetable going. As soon as she drained the potatoes, she would pull the roast out to rest, pop the rolls in the oven, plate the side veg, finish the mashed potatoes and get them plated, put the roast on a plate and the juice in the gravy bowl. She would then call the family and we would all sit down just in time for the roast, potatoes, and vegetables to hit the table. The prayer was said and the rolls came out of the oven and it was time to eat.
when I make a pot roast it gives us 2 meals. after the meal I cut all of the meat and veg into bite size pieces add a little water to the drippings along with a bit of roux stir and let it sit over night the next evening I heat it and it thickens to make beef stew. The meat sitting in the drippings over night makes it so tender
I do my pot roast in a crock pot. Prepare all the ingredients, put the in crock pot, set for 10 hours, and it's ready when you get home from work. It's a great meal for a family with a working schedule. Come home, the entire house smells like the roast, and you just dig in. 10 hours in the crock pot, and you can pick apart the meat with a spoon. It's just like doing a brisket or meat for bar-b-que. Low and slow is the only way. I always add celery. With chicken or pork, I add the Scarborough Fair spices (parsley, sage, rosemary, and thyme). With beef, I like to add some peppercorns.
I’ve been away from the channel most of this year and I can’t believe how big your little nugget Alaina has gotten, and she’s talking! She’s still as precious as ever but her ranking the beef was hilarious. 10/10! Woooo. 🙌🏼 The recipe can be adapted to your taste over time, BTW. I hope you enjoyed it. I make pot roast in the winter normally. It really hits the spot on a cold winters day. Next time try some Grey Poupon Dijon Mustard. It adds some nice flavor. Bon Appétit!
The average chuck roast in this country is sliced at 2-2 1]2 inches thick, yours was much thicker. So, I would have sliced in half for to cook that cut. I think that's why you found it a bit tougher, the recipe wasn't written for the cut you got. Generally, they are designed to fill the bottom of the pan.
A couple of suggestions: use a salt cellar and pinches of pepper to season, instead of sprinkling from the container, it will give you more control for seasoning, add the pepper after the sear because pepper will burn, while salt does not. When seering go for more browning, a lower temp to maximize the Maillard reaction, the cut you are looking for is in the US the Chuck Roast, in the UK it would be the 7 Bone Roast, the fat and connective tissue make all of the difference. Always go low and slow it is unwind those proteins and connective tissues. Use Butcher twine for the rosemary and thyme so you can pull it out in one bulk rather than stems and tough leaves in the Roast. Potatoes carrots and onion; cut into mouth size bits so you don't need your knife while eating. Because they are cut smaller add them later, it changes the surface area to volume, you don't want it turning to mash, After the roast is soft to the fork, make a roux then a gravy with the stock, don't add too much stock before you are thickening it into a gravy or it may be too salty. Don't forget to add some crusty bread to sop up all of the juices and gravy.
I always cook my stew on low overnight in the crockpot. I start it out on high to get it going and then turn it down to low. The meat cubes fall apart easily but the celery, carrots, and potatoes still hold their shape. So yummy.
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Join the H family as they embark on a culinary adventure, diving into the heart of American cuisine with their very first attempt at making a classic Pot Roast! In this delightful episode of "Mr. H and Friends," watch as the H's, a charming British family, step out of their culinary comfort zone to explore the rich, hearty flavors that have made the Pot Roast a beloved staple in American households.
Armed with a traditional recipe and a dash of British charm, Mrs. H and family take you through each step of the cooking process, from selecting the perfect cut of beef to mastering the art of slow cooking that brings out the meat's tender, juicy goodness. Along the way, they share their impressions, surprises, and a few laughs, offering a unique cross-cultural perspective on this iconic dish.
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Hello Friends!! When you make Pot Roast, it does NOT have to be"Melt-in-Your Mouth" Tender.. It just has to be tender enough to separate with a fork. Just a suggestion..in the future, remove the meat and veggies from the Pot you used and the heat the pot on the stove while adding a Flour-Water mixture to thicken that tasty juice into an even tastier GRAVY into which you add back in the Veggies and Roast. At that stage some Fresh Mushroom can be a welcome addition too! As an other option, you may want cook the potatoes separate from the meat and veggies so you can make MASHED POTATOES over which you pour that great gravy you just made. It's a good idea to have some nice, thick cut bread slices for mopping up any excess gravy (Prevents you from being tempted to lick your Plate!!😅) Nice job Folks!! Cheers!👍👍
The netting is supposed to stay on while cooking. Take it off after it's done. It helps it keep it's shape. And to avoid burning the spices only put salt on to sear, then season. And you can also cut little "pockets" in the roast and stuff them with garlic cloves and whole peppercorns.
the bits stuck to the bottom of the pan are called "fond" (for a good reason. you'll be fond of the flavor.)
i usually add some celery root to it as well. the mild bitterness makes a good counterpoint to the sweet carrots.
@@balancedactguy with our Pot Roasts we always added celery stalks. I agree with you about making a gravy (four/water or corn starch/water). I loved pot roast as a leftover, we would make open faced sandwiches, smash to potatoes and carrots flat and the celery stalks, add the shredded beef, put on your favorite slice of bread and cover it all with the gravy. Yummy!
@@JohnLeePettimoreIII YES!! Those bottom scrapings are LOADED with flavor and the celery does help. Good suggestion! My mother would also add a Bay Leaf in the juice (later to become gravy) as well! !
I do mine in a crockpot. Low heat for 8 hours. Meat just falls apart with a spoon. It's a great cold winter day dinner. Come in from the snow to a warm bowl. Perfect.
Same. Except I add celery, onions, and garlic also. In a crockpot before I got to work and done when I get home. I'm more surprise people don't do this or never heard of it. It takes a cheap chunk of meat and makes a big meal.
Same
Same here.
Same
Same you can prepare this dish and by the time yo get home you have a delicious dish.
I feel like "this is uncouth, but I'm going to do it anyway because I think it will be delicious" is the true spirit of American cuisine. Well done.
You will not be disappointed.
Don’t add so much pepper. She a ls a little careless,.
@@naidaquintela8938 It's probably whatever that container is. If she has a pepper mill, she'd be fine.
@@lathblade
No she just pour from the plastic bottle. I use a black pepper shaker. 😍✌️
As an American, it's so delicious. Please enjoy. ❤❤
For “pot roast” most Americans use a chuck roast with lots of marbling. What you have there looks like what i call a “round roast” that doesn’t have the fat marbling in the meat. Your dish looks delicious but it isn’t “fork tender” and doesn’t melt in the mouth because the meat doesn’t have the marbling. Best way to cook pot roast is to salt well and sit in the frig overnight. Brown in oil or lard that can take high heat then add pepper as pepper can scorch. Seasonings look fine; i use dried herbs as fresh are wasted with long cooking times! And if you use fresh herbs you need to remove the inedible stems (tie the herbs together to remove them easier). I also love roasting beef but that roast is much more marbled and more expensive than pot roast!
As an American, yes, but as an American living in the uk, you never know what cut your getting, tbh. It's always labelled "roasting joint" and there are like 4 different cuts labelled this way. I use any random cut. It'll work out ok.
@@MrsBrit1 Luckily I can tell some cuts and how much marbling and silverskin they have by looking at them- unless they’re in butcher paper🤪
Look for marbeling for sure! When I visited the UK I was terribly confused by beef in the store... Don't be shy with the red wine!
@@jlewis300 Ah yes! For cookin’ and drinkin’ 🙂
Also a Yankee pot roast would not have tomatoes or Rosemary.
In case no one else mentioned it, you should leave the netting on until after the roast is cooked. The netting is put on to hold the meat together and ensure even cooking.
It's a tough cut of meat, so how you carve it will affect the chewability. Cut across the grain to make it tender.
That's what I was going to say. Leve it tied up while cooking. And then slice across the grain to serve.
I was like, Ddddd don't cut those off!
Yep me too 😂
Definitely! It should be cooked until it’s falling apart, so the strings are needed to hold it together!
Nonsense! If you have to slice your pot roast, you haven't cooked it long enpugh! It's not roast beef. That's different. In that case, yes, you can leave it in the ties....but this is pot roast.
American butcher here. That looks like a knuckle (sirloin tip). Shoulder chuck is much better for "pot roast" because it falls apart so well & has quite a distinct flavor. I find some of my customers (in my location usually people from the Caribbean) will use this cut (the knuckle) for pot roast & I guess it's a fine substitution.
Yes. If they're comparing brisket to this cut, no wonder they're disappointed.
@@bodyofhope, NOT brisket. That's a completely different cut & really has its moment during St. Patrick's Day (for corned beef) & Jewish holidays.
Miss the days when they used to be 7 bone-in chuck roasts with enough fat on them.
@@bonniebrock5109, can really only get a 7 bone at Winn-Dixie these days. It's where I learned my trade. 😁
I agree, not a butcher.
Hi. I struggled with tougher than should be pot roast for years until I learned the time-temp ratio.
Just adjust your oven temp to 275F, and cook pot roast 1 hr per pound. Don't open the lid or your oven during cooking time.
The roast comes out very tender and fully cooked every time.
Perfect. Remember there is a lot of connective tissue that turn into butter given time.
@@paullopez6620or cook the roast to 225 F
Sounds like what I do on the crockpot. I set it on high and cook for one hour per pound. I brown it first though.
Slow roasting is the key
I love making and eating pot roast
Agreed, it’s all about the lower heat over time. I always eat pot roast the first night and then shred it and have tacos the next night
The pro move for herbs is a bouquet garni. Tie all the herbs together with butchers twine and let the herbs do their work, then pull out in one shot at the end
And if you want to get really anal about it like the French, you wrap the whole thing in cheesecloth and tie it up.
Don't they also have a little mesh bag you can put them in to do that with also? Then, you just pull the bag out at the end and shut the front door, you're done.
@@buddystewart2020 yes, if they can find one of those that works too. Pretty easy to wrap some sprigs and tie a know too. Either works perfectly!
Yep!
My wife used to use a tea thing. You know the kind you fill with tea leaves then put in hot water. Only she never made tea, just filled with whatever herbs and did it that way. But while your doing all that cooking you should make a Pineapple Upside Down cake.
One reason why pot roast isn’t cut into cubes is because leftovers are often sliced to make very delicious sandwiches. At least in my house.
Also the meat is more tender cooked whole, long and slow.
You have leftovers?!?
A few tips from an American who actually makes pot roast like this regularly:
1. Use a seasoned salt you like the flavor profile of to cover the entire surface of the meat before you brown it. You can still add extra herbs later if you want, but I find that the herbs in the seasoned salt mix I use are usually seasoning enough for the whole dish. But still add the bay leaf and Worcestershire sauce as you did in this recipe.
2. Try adding an equal amount of chopped celery to the onions when you sauté them. And you can just crush a clove of garlic with the flat of your knife and throw it in at the end of the sauté. There isn't any need to chop it up or crush it fine. It's going to be in that pot a long time.
3. I either make this dish in a slow cooker or an instant pot on slow cook. The key is to get the meat to a temp of about 180F (sorry I can't think in Celius) and hold it there for at least 3 or 4 hours. If you don't cook it long enough the collagen and connective tissues that make the meat tough don't have time to fully render down. If you cook it too long or at too high of a temp the meat gets dry and stringy. There really aren't any shortcuts. Oh, and I put the carrots and the potatoes in from the start as well. The carrots come out really soft, but I prefer them that way. And I usually mash the potatoes before serving because they soak up the gravy better that way. Which brings me to my final and most important tip:
4. Gravy! The easier way to make the gravy is to use a cornstarch slurry to thicken the liquid the roast cooked it by just straining into a pot on the stove and reducing it with the cornstarch. However, I like to use flour and butter in a pan make a roux then add the cooking liquid to that and reduce. The roux method takes some practice to get right (not lumpy or burnt), but it really is worth the extra effort. Oh, and taste the gravy before serving, you may want to add a bit more salt and pepper or even a bit more Worcestershire sauce. But you guys basically nailed the general pot roast recipe. Good job!
I use the extra fine flour, I get no lumps at all
We prefer this cut of meat. The chuck roasts we've been finding have too much connective tissue for our taste. They seem different from back in the 70s when we were first married. I also add a cup of strong black coffee to the liquid.
You just need a whisk in your kitchen for lump free gravy.
I was dying at the salt and PEPPER and wanting to scream LAWRY'S, MCCORMICK'S, or TONY'S! Heck, even the MS pot roast recipe would have been better.
First time viewing any of your videos. I love the fact that your daughter is getting involved while you cook. You will both cherish these moments forever.
Pro tips:
1. Salt that meat and put it on a wire rack in the fridge over night. Dry brine will not only salt the meat through but will dry out the exterior to help with a better crust/browning of the meat.
2. Wrap those herbs up in cheese cloth and tie with butchers twine. All the flavor and you don’t have to pick them out or get any surprise rosemary leaves in your bites.
3. Doneness is more feel than “time”. All meat is different and will require different time to cook fully. Use a butter knife to poke the meat. If it slides in and you can pull it out without resistance then you have a perfectly done braised pot roast.
Great advice , especially #2 & #3....
And add some sliced mushrooms. And a cup of chopped celery.
Personally I've never felt a need to dry brine meat that's going to be braised because everything will penetrate through anyway, but I didn't realize dry brining has an effect on the searing process. Next time I make a pot roast, I will try it out. Thanks
I would also not add pepper to the meat until after I seared it. Pepper can burn at high heat, and it can give a very unpleasant acrid flavor. Same goes for garlic even if you’re going to be using a garlic powder or granulated garlic.
Basically a stew,but with a joint of meat, one pot easy cooking.
About 8 hours to cook a pot roast til it's fall apart melty soft. Can use a slow cooker or a low oven. My grandma used to cook the meat and just throw in carrots. Then she would make mashed potatoes and thicken the broth at the end to make a gravy out of it for the potatoes.
Then you have, practically, something like brisket. But of course, brisket is yummy! Need a little fat added, maybe butter (because she started with top round)
I wonder what she or others uses to thicken up the broth.
Corn starch? Flour?
Yep, that's the way, your grandma was right (like grandparents so often are). I only reduce the liquid for gravy, because there's usually plenty of starch from the veg.
I don't think the rest of the world makes gravy like Americans. They do "au jus" instead of what we think of as beautiful, thick gravy.
@@GutslingerFlour.
Now here is the best trick to American Pot Roast: It is one of the few foods that tastes best the day after. Let it all sit in the gravy over night, Heat it up and its even better. All the herbs, gravy and everything just absorbs into the meat and BAM. It's just one of those "better the second day" meals.
Facts
Yes. And when you cut it while it's still hot, before it's fully rested, it will be stringy. Especially if they're comparing it to brisket. This cut isn't nearly as fatty as a brisket.
Yup, same with soup beans.
Glad you wrote this. It is a very important step. Just don't carve the meat until ready to serve.
who can wait?? not I
The carrots and potatoes are sooooo delicious the next day. Something about pot roast leftovers is they are even better the next day. This made me soooo hungry to watch.
The leftovers are the perfect start for beef stew
We are both old & retired, we use a 8 Quart Slow Cooker, so we don't have to lift a heavy pot in & out of a oven. We start ours at noon & by 6pm (Supper Time) it is tender.
I find the slow cooker is the best way to cook pot roast. You sear the meat then place in the crockpot with herbs, potatoes, and carrots, and cook it on low all day and the vegetables in the potatoes. Come lovely because they absorb all the flavor and the meat and carrots melt in your mouth.
Way too much pepper for a traditional pot roast and it needs another hour, judging by how it pulls. That said, maybe your new family recipe is a pepper pot roast? I bet it is goooood!
That's what I was thinking. At that size needed at least another hour. And that was to much pepper. But over all a good first attempt.@@Locomaid
You throw in an onion???
@@TheCerebralDude
Yes, I put onion in I forgot to list it. I also add beef broth, minced garlic, a few dashes of Worcestershire sauce to the slow cooker. I also season the roast with salt ,pepper, onion powder, garlic powder and paprika before I sear it.
Yes! Not only easy, but tastes as good as the oven version imo.
Baby H isn’t not baby little one anymore. She’s toddler H now. Very talkative also. I love it.
I would love to see them serve their American dishes and desserts to their friends.
They do. They said that not everybody wants to be on video which is understandable. Her parents did let us see their reaction.
@@halicarnassus8235
ok
in what video @@halicarnassus8235
I grew up on pot roasts and love to make them often! What I’ve always done is cut the roast into 4 pieces when I add the veggies. When you pull it out the meat will definitely fall apart. The tender meat makes the roast so much more enjoyable. Also, when I eat it I cut the potatoes up with my fork and smash some as well as the carrots. The veggies soak up the broth and it’s delicious imo.
I do a good size pot roast with carrots, celery, onions and potatoes for Sunday dinner with corn on the cob and green beans. The next day I take the leftovers, cut the roast into bite size chunks, cut the corn off the cob, cut veggies into bite size pieces place that with sauce/gravy into crockpot, add beef stock and seasoning spices and cook on low for 3-4hrs for homemade veggie beef soup. U can switch it up by adding small pasta shells, can of chopped stewed tomatoes and Italian herbs to make it more of an Italian soup.
U can cook ur roast in crock pot (either beef or pork) pork roast in crock pot is great for making pulled pork sandwiches BBQ or plain.
These are the right people to make it on youtube. They deserve every sub they get. Been watching since it was just Mr. H reactions for the first few years.
BLY ❤️
Me, too! I was really glad when he added Mrs. H and then little Baby H came along! How fun was that! Now look how big Alana is and she's really starting to talk and help Mummy in the kitchen. ❤ So happy to see them trying some American dishes more and more. It's going to ruin them for English food. 😂😅❤
Mrs H, please tell us the difference between our pot roast and your Sunday roast? I guess I always thought they were the same thing.
The difference is between a dry roasting versus a braising.
British roasts usually are served with Yorkshire Pudding ( a rich batter baked in the roast beef drippings)
I think they have chicken for their Sunday”roast”. Where as Americans usually refer to beef when are talking about a roast. But we do have roast chicken in the US too.
That's not a chuck roast. Another name for a chuck roast which you may, or may not, have heard of is a 7 bone roast. But other roasts, such as the one you used, when cooked properly are also delicious, as you all discovered. Love watching your videos & truly enjoy the littlest H chef, Elana. She gets more adorable with each new video. She's obviously very clever, and is usually willing to try new food items, which can sometimes be tricky for children her age.
A chuck roast would have likely been far more tender.
Years ago, I had a German gf come visit for 3 weeks and when I made pot roast she wrote down exactly how it was made as she wanted to make it for her mother
Texan here, cutting up the meat is fine (that's how we do it) and we put the sauce over mashed potatoes. You can add mushrooms and celery too!
Cutting the meat is not how "we" do it. I'm in Texas and born in Tennessee. A roast is a... Roast. A solid piece of meat roasted. Slow and low.
Do you, if you do smoke a brisket or ribs cut them up?
If so, cool, have it your way but don't invite me over. If I want dried out meat I'll have some jerky.
Another Texan here; cubing the meat would make it stew.
bit of advice... The roast coulda cooked for another Hour or two you literaly want it to fall it apart no knives needed. That looked amazing !
I'm from Louisiana and the only things I would say is that when you have a roast, get lots of garlic and cut deep slits into the meat and shove a clove of garlic in each hole. The more the better. Don't be afraid of too much seasoning that's how you learn. Also, with my pork roasts, I fill my pot half way with onions. I sear the meat than add the onions, a little water (about an inch or two) and let it cook on the stove adding water as needed. Most of the onions will disintegrate which makes the best gravy for the roast. Thicken your gravy with a little corn starch mixed in water. Lastly, you need a pot of rice to go with your gravy. Rice and gravy is wonderful.
I do that garlic thing when just roasting a roast beef or prime rib.
Food of the Gods.
@@Ira88881 When you live in the south where it rains all the time and the mosquitos rule, you put garlic in everything. 🤣🤣Try it in the pork roast, it's wonderful.😋😋
This is the way. Garlic jammed in there, and you just about can't put in too much. And yeah, I'm from Houston, TX and the garlic helps with the skeeters!
My Moms roast was with minimal seasoning just lightly salt and pepper, garlic powder, onion powder,seared a rump roast in a little melted shortening, put some water about half way up roast cook on top of stove til tender, add some browning sauce like kitchen bouquet, after tender then remove roast to rest, make a slurry of flour and water to thicken gravy slice roast and add back to gravy serve over rice serve with petit pois peas and any other favorite veggies. Like speckled butter beans.
Live in Louisiana as well. We do the knife X cut, finger open, add salt, pepper and clove of garlic into each hole, also add several cloves to pot. Everyone fights for those slices 😂 Of course we eat over rice! We let it slow cook on stove or in oven for 4-5hrs. so tender and easy to slice. Recently started adding sweet potatoes instead of regular potatoes…. Yummm!
Usually everyone I know slow cooks pot roast in an electric crock pot. A lot less lifting and cooking for 6 to 8 hours in one makes it comes out more tender. Start it cooking in the morning and it'll be ready for the evening meal.
You didn’t do anything wrong. The only thing that you need to change, is you need to slice your carrots, and you need to slice the potatoes. Those would’ve gotten a little bit more flavor into them. Also, do not cut that meat. Leave it whole. You have to cook it longer sometimes than what the recipe time says to cook it. It is a learning experience. If you can’t take a butter knife and pull that roast apart before you turn the oven off, it’s not done. You have to cook it until you can pull that meat apart with a butter knife. if you can’t do that, it’s not going to be as tender as you’d like it to be. Try again, and just do what I’m saying, and see if it works a little better for you. I’m no roast connoisseur, but I have cooked enough of them to know, there’s really no set time, it comes to whether you can pull that meat apart. You did great. You are one of the reactors that I watch that actually does it as close or exactly like Americans do. I always enjoy watching. And I love miss Elana! She enjoys cooking, and being a star!
You need to peel both the carrots and cut the ends off and peel the potatoes and cut the skins off. Plus you need to cover the entire roast in cooking liquid and cook on stove top, bring to boil then lower to simmer. I'd leave out the bay leaf entirely, you slice the roast and make gravy with the cooking liquid then strain for the table. Skip the wine, add a good splash of white vinegar, if the meat is tied leave it tied. Simmer with lid on cook on back burner, add granulated garlic to cooking water too. Much less pepper and you don't need to saute onion or seer the beef. Just throw it all in at once. Don't add paste and don't cut into cubes if that's what you want just make stew.
I’d add the single ingredient: to coat the roast, prior to searing , with flour. You do not need to use a lot, just a light coating. This will slightly thicken the roux after the beef is browned, make the gravy a bit thicker, which can then be used to anoint the potatoes, slightly mashed, when serving.
i think we just use a pack of baby carrots in house and these small baby potatoes type things. we used to use regular potatoes more and cut em but dad got lazy.
It’s done and fork tender when it reaches 200° f in the center , that’s when meat breaks down . There is no exact time , it’s fine when it reaches that temp , could be a hour could be 4 hr
As you've seen from the comments, there isn't any one recipe that's "right". One suggests leaving the meat rolled. I would suggest that you open the chuck roast. You get more even cooking when it is uniform thickness. I have braised, including the sides, with or without flour. Never added tomato sauce or paste. When done, pull apart into chunks, not slices. I've always cooked on top of stove, covered, and turn occasionally. There are so many variations about how to do the vegetables and spices. Again, my best recommendation is to have a flat piece of chuck about 2-3 inches thick. All the rest is personal choice.
I make A LOT of pot roasts for my wife. Use a chuck roast next time. Cut those potatoes and carrots (skin the carrots) into smaller pieces as well. Add celery to the bottom of the pot for a bed for the roast to set on. Also strain all that juice with a wire frame mesh strainer to get all the big bit out then put the juice back on the stove and add a slurry of cold water and corn starch (mixed before you add it to the heated juice) and it will thicken into a great gravy you can pour over the roast. Also add about a half stick of butter to the top of the roast when cooking it. You will love it!
That looks like good advice Snaggletooth.... I've also done a few, that that condenses anything I could add to the subject. Corn Starch is called Corn Flour in the British influenced countries (ex colonies)...... if you follow these instructions you can't go wrong.
For roasts: Chuck is the front shoulder. Pikes peak (my favorite to use) which is the heal of the round (rump) roast that also includes part of the leg, and then there is Rump roast. I also cook my pot roasts on top of the stove in the Dutch oven. I never tried inside the oven, but many other Americans do.
Came for the cooking, stayed for the kid being adorable.
She is a scene stealer. Dad better buy a couple of shotguns!!
I cut my potatoes and carrots in half. Then I mash my potato on my plate and add the broth like gravy. I put it on the roast beef and the potatoes. It is something that needs to cook for a long time. Same I adore my Dutch oven
Me too and I also like gravy and bread. When I was little i would eat the juice over white bread.
My mother always cut the potatoes (at least into quarters) & cut the carrots to half inch (1cm) slices. Also she cooked it for about 7hrs.
You did great! I cook mine at a lower temp 275 temp and expect it to take some 6 hrs or more. You are right to add the veg very late in the cooking. It was a staple when I was growing up mostly because it would render a cheap chunk of meat into a meal.
Searing every raw side of beef - even the corners helps give great flavour from the browning & seals the beef so juices stay inside & that keeps the beef moist rather than being sucked out into liquid - even though you have a potful, of brothfull liquid later you could still have stringy dry beef if you don’t sear the meat on every side & sear even the rounded edges! Love your daughter “helping” with the cooking! To pull the beef - use two forks at the same time, with two hands, pulling in opposite directions! No - don’t cut the beef into smaller pieces just leave the pot roast whole and roast it low & slow for longer in the oven -that beef didn’t look cooked enough. The big Dutch oven pot is way bigger than what my 4 Dutch aunts from Het Nederland would cook a pot roast in - they cooked it 100% on top of the stove - for 6 hours or more - time depends upon the size of the roast - turning the beef & adding a little water every half hour or so - the resultant “Au jus” would be out of this world! They would cook all the veg on the stovetop in other pots. Would cook only the meat in the “Dutch Oven” making an unadulterated pure beef & water & salt & pepper “Au Jus” ❤❤❤
My husband makes great pot roast. He braises it first, the puts it in a slow cooker on low for most of the day, 4-6 hours, adding a small amount of water as it cooks. At the end he adds the carrots, potatoes and onions until tender. He then drains the juices and thickens it for gravy. The meat is very tender, almost falls apart.
That's always how we've done it. 6 hours in a slow cooker, plus 2 hours for the veggies. If you put water covering 4/5 of the roast, you don't have to worry about water loss and can just forget about the whole thing for 6 hours, so long as it's on low, not high.
Sounds delicious I'll try that one day ❤❤❤🍖🥩
I do nearly the same especially if i want to make roast beef poboys ( New Orleans sub sandwich )
An American classic. Good job. I like mine cooked a little longer in the Dutch over than the recipe calls to cook it. Also, leftovers are great as the flavor from the juices seep in even more over night. You can also try (if you can get it) one dry packet of Knorr French onion soup mix for flavoring. You need much more time in the crockpot than in the Dutch oven but the crockpot is good for putting it together then heading off to work for a day. It will ready when you get home from work, so that is pleasant.
As you said, different homes make it different ways. The pot roast I grew up with is a chuck roast that has been seasoned (I strongly second the recommendation to salt it, then refrigerate it on a wire rack--I do this for most meats I cook). The we sauté lots of onions, the chopped garlic. After those have softened, add ground cumin and poultry seasoning (ground sage, thyme, rosemary, and marjoram). Then deglaze with sherry or chardonnay. Add a little beef broth, cover, and simmer or roast for a few hours. My mom always served it over wide noodles. I've never met anyone who didn't love it.
Leave the onions in bigger pieces. Remove everything bring fluid to a boil. Depending on how much fluid. Take corn starch mix with cold water. Add this to the boiling broth to make brown grave. Add corn starch stirring constantly add as much until desired thickness
In the south, we use tiny slices of garlic poked into holes that we cut into tne chuck roast. Then we use a package of Lipton onion Soup Mix, add a little Tony Cachere's More Spice. Coat with flour, brown, deglaze your pan then add some carrots, bay leaf, cook for 4-5 hours or longer then add potatoes, cookuntil potatoes are done. Thicken the au jus with flour. Eat up.
I don't sear the meat but I cook it. 8+ cups of water and beef bulloin cubes x 4. I cook it on the stovetop for 3 hrs and I add some butter and garlic. Cook at a medium heat where it boils gently. Adding butter to the meat helps it fall apart. Maybe 3 and a half hrs with herbs of your choice. I add either Cajun or Greek seasoning and salt and pepper. I also cook the veggies for the entire time. Glad you enjoyed it.
As she loves spicy try Mississippi Pot Roast just 5 ingredients a chuck roast, ranch dressing mix, au jus gravy mix, butter, and jarred pepperoncini peppers (my dad loves spicy, so this upper edge for me). I just use a few peppers, dad uses whole container and the liquid too. I do not eat the peppers after cooking (he does) as it is way too concentrated heat hit for me.
Peppercinis add a nice tang!
I was thinking the same thing!! I make mine the way your dad does, but don’t eat the peppers.
I have cooked it this way in my slow cooker. Absolutely delicious. I also substituted pork roast sometimes.
Ya, think that maybe another 45 min to an hour - as the beef should really just fall apart and the potatoes and carrots should be soft for sure - I mash my potatoes out flat using the juice as gravy after putting a bit of butter on it! Our baby carrots bought packaged are peeled....and if I use whole carrots - I peel them first . . . probably how you prefer it either way!
Like it falls apart when you try to remove it.
Back when you did the French Dip Sandwich, I'll quote myself here "What your NAN makes is what we call a Pot Roast over here. Talk about a warm beef hug....." TOLD YA!!!🤣 I'll bet this gets a BLODDY HELL for sure. Waiting in KY.
You can tie your rosemary and thyme sprigs together for easy removal later on. Bonus points if you want to use an herb bag. It will make the removal of rosemary, thyme, and the bay leafs super simple.
Has anyone recommended taking the roast out of the pot, letting it rest for 15-20 minutes on a platter, and then cutting it cross grain? That way, you won't get the strings of meat, you get nice little chunks.
Alternative serving, slice the meat, make a sandwich, cut corner to corner, place mashed potatoes in the V of the sandwich, ladle some gravy over it, and Viloá, Hot Roast Beef Sandwich.
The next day, for a cold sandwich, slice onto bread with salt, pepper, and mayonnaise.
Our family loves pot roast, but we have a few changes from what I saw in the video.
First, we typically use a flatter piece of well-marbled beef (called a chuck roast here in the US) so that it is covered by the juices. (as you said, you could also halve the round roast you got.)
Second, I'd use about 2/3 to half the number of potatoes and add 3-5 stalks of celery instead (cut into pieces about the length of the mini carrots). That may be because we like celery in soups and stews, but carrots, celery, and onions all go together very well.
Third, I'm not sure how long you cooked yours, but we usually cook the pot roast at least half the day, putting the veggies in at about the halfway point. Also, you could add some paprika to the broth if you want for added flavor. (I'm Hungarian-American so we like paprika.) But overall, it looked like a great pot roast, especially for the first time!
Use butcher's twine to tie your herbs into a small bundle so that it is easier to remove at the end.
My husband used to be the chili cook, but after I made the award-winning Brisket Texas Chili, now I am, and he wants it all the time. So... Thanks for the extra work, you guys. 😉
Get a pepper grinder and grind your own. For seasoning meat use coarse kosher salt or coarse sea salt. The simple things make it next level.
Oh yeah you need to use chuck meat. Ask your butcher for a well marbled chuck roast. Also drain the sauce into a separate pot when the roast is done, and thicken it with some flour and whisk it good. Then return the gravy back to the dutch oven and pour it over the roast. I would also add some celery and white mushrooms. Great video. Oh we use 2 envelopes of Lipton brand onion soup mix to season the roast.😮👍
Doing it up as a stew is a great idea, I recommend after cutting it up into chunks dredging the meat in flour to thicken the gravy up just right. Serve with some crusty bread to sop it up, so good!
Great idea. And/or, serve it IN a bread bowl. Yum!
Here's a few thoughts. my mom would serve her leftover pot roast liquor (gravy) over thick slices of toasted homemade bread usually as lunch or breakfast. She would also cut her veggies about half or quarter the size of what yours is. She would also plate this over rice. Sometimes wild rice, white rice or my favorite yellow rice. Yellow rice has saffron and tumeric in it.
The veggies in pot roast are wonderful. Cooked with the juices and broth the flavors are amazing. My moms pot roast was a childhood favorite!
In the USA in the south we cut our meat and vegetables before we cook them. We coat our meat with seasoned flour then we brown it. Once all the meat is browned then we add water to the pan and allow it to thicken just a little then add all the veggies and adjust the seasoning as needed. Cover and cook on the stovetop until everything is done. Mmm mmm good!
You don't cut the meat up in a pot roast. What kind of craziness is that? And you never cover it in flour. That's god awful.
P.S. And I was Born and raised in the South.
Also from the south. What you describe sounds like a stew not a pot roast.
@loreeprice4007 The way you make beef stew is you cut the beef up into chunks and Brown it. I'm describing pot roast. You leave the meat whole, you don't cut it up. What it's wrong with you?
That is beef stew.
Sounds right...
Yes, destem the herbs from the twig. You could run it on a cutting board and chop up the herbs.✌️😮👍
I cook my pot roast in a crock pot for 4 to 5 hours. Same ingredients as you had, but I just throw everything thing in at the same time. I usually start it around 11am then forget about it till 3 or 4pm. Keep it on warm till we are ready to eat. Comes out perfect every time.
Your little helper is adorable!
I leave the string on while it's cooking and only remove it once it done. I also put the rosemary, thyme & peppercorns) in a bit of cheesecloth and put it in the pot, that way at the end you only need to fish out the cheesecloth.
I was going to suggest a cheese cloth bag myself.
That was my first thought. My Mom (farm girl & home ec teacher) taught need to leave the string on.
Nice call on searing all sides and ends of the roast! It really helps to keep in the juices! Nice job! (from Arkansas, USA)
Wow! That's ALOT of salt. I love your videos. You always do a great job. Baby H is growing up so fast.
A USA pot roast is usually called a chuck roast here. Big round and 2-3 inches thick. Best cooked low and slow over about 4-5 hours. It should literally break apart. Your prep was spot on.
Mr. H , You are a lucky man to marry Mrs.H. She's such a great cook ..You are very fortunate. Hello from San Francisco California ❤❤❤🇺🇸🇬🇧
I cook my pot roast on the stove top on low simmer for about 2 1/2 hrs. You can cook it in an electric crock pot pot on high for an hour then turn down to low and cook 4 or 5 hrs. It’s easy to put on in the morning and have it for supper that evening. Cut your meat in half and your potatoes in half. Easy meal to cook.
I have never seen anyone add so much pepper. I don’t use rosemary or thyme, only bay leaves. And no tomato. Multi-generational family recipe.
Honestly, the easiest way to make this is with a slow cooker (we call it a Crockpot here in the states). And a really simple recipe is season the meat as you did (and yes, smaller/thiner portions are better), a package of Lipton Onion Soup Mix, and beef broth! You can add more onions if you like, some add mushrooms as well. Once it cooks for several hours you add the carrots and potatoes (or cook separately). Once done I remove everything leaving the broth to make the gravy. Combine a little flour and water and mix well till thin pancake like batter consistency. Turn the Crockpot on high and slowly pour in flour mixture with a whisk to thicken! Season as needed with salt and pepper or whatever you like!
This old, 49 year old Southern man from Georgia wants to follow the vid, but I cannot help but be distracted by that precious lil one! 😁❤️
I’m only 3 years behind you sir ❣️
Can we just acknowledge that man was having an experience with that plate of food
The "spriggy bits" ARE the rosemary. Those are the things. The stalk is a woody stalk you don't eat, but it still adds flavour, so adding the entire sprig in a stew or pot roast like that is awesome.
As far as the herb question, throwing them in as you did is fine, I wouldn't pick them off, the point is just to get those flavors in the braise and remove them when done so what chef's usually do is take all the herbs and tie them together to make a "sachet" or "boquet garni" and then it's easy to pluck it out when done.
Pot Roast is just a low effort less watery stew. That sounds bad, but it is both true and delicious. Same main ingredients (beef, potatoes, carrots, onions, broth) as any standard beef stew other than the bones. It is one of my favorites, and it surprises me this is seen as an american dish. I bet you guys will add it to your rotation. The fact you can set it and come back 5-8 hours and it is as good as it is, will likely sell you on it alone. Not sure if electric crock pots are a thing there, but if you can find one it is the way to go!
Don't forget the Rosemary and thyme 😊
I love my plug in crockpot, it’s used at least once a week
I like celery in mine, along with the potatoes and carrots and onions.
If you're getting a watery stew try dredging your meat first ( just throw it in a ziplock with a couple of tablespoons of flour and a pinch of salt, seal, then shake) or just throw in a slurry about an hour before serving. TBH I just see pot roast as a "I can't be bothered cutting meat this morning" thing.
Oh and we just call them "Slow Cookers" as the brand was never really over here until about 20 years ago.
You're completely right. I also cut the chuck roast into about two inch by two inch cubes, brown them and roast. Works well. Also an instapot or pressure cooker works reallllly well and fast for this recipe.
Pot Roast is a vital American food that rarely gets talked about. It's also kind of our link to Sunday Roast, except in one pot. Yankee Pot Roast is the version I'm most familiar with, but I think there are others.
I’d suggest tying the sprigs together, or a large tea bag/ strainer bag. With the bag you can also put your bay leaves in, you want to removed them from the pot after cooking along with all the Stems/ bits. Also you’re going to want to play with the amount of Thyme and Rosemary. It can over power several flavors. Mushrooms are a great add. If the beef isn’t tender enough, pop it back in the oven for another hour. Also you can make a flour slurry, or add Corn starch. The broth makes a great gravy!
I leave the herbs whole so they can be removed when done. They don't have much taste but the texture of them is off.
I'll also cook at 325 degrees F for the same amount of time.
If you cut up the potatoes they cook faster so add them later or they turn to mush.
I would cut up those carrots into thirds. I prefer mine a bit overcooked and soft.
For the red wine I'll use a merlot.
It's ok to turn the roast but put the fat patch on bottom first so it renders instead of cooks. Or just cut it off and into pieces and add to the broth. Don't throw it away lol. I almost cried when you were talking about cutting off the fat.
I'll sometimes add celery. Doesn't really change the taste. It's for color and thickness.
Mrs. H.... here is a chef's trick for you.... As you know, Bart used to be a chef before he started having medical issues, but we have not purchased canned soups since he showed me this trick. As you cut up onions, save the onion peels and ends, when you peel carrots, save the skins, same with celery, and other parts of vegetables that you would normally throw away... put them in the freezer for a day you want to make soup.... when you are ready, take all of those scraps and boil them for about an hour, all of those flavors are now your vegetable stock, strain out all of those scraps, using a slotted spoon or put a collender inside a larger bowl to strain it faster. Put your stock back in the pan, then add frozen vegetables and cooked beef, or chicken or pork. Let it simmer for about an hour over low to med low heat, add your choice of cooked noodles or rice... DELICIOUS!!! Bart even convinced his dad to try making his own soup since he also has health issues. I love homemade soup and grilled cheese, especially on a cold rainy day! I enjoyed today's video.... wish we had the ability to smell whatever it is you are cooking... that would be awesome! When Elana goes to school, you ought to think about going to culinary school.... you are a great cook.... although Mr. H may need stretchy pants with all of the delicious meals you woild make.... just like the fantastic ones you make niw...now.... 😊❤😊❤
Pot Roast is one of my favorite recipes to make and enjoy, Mrs.H ..Hats off to you for making this delicious recipe. Well done
I like having bread and butter, and using the bread to wipe the broth off my plate.
Yes, a good seeded rye bread! Mop that gravy up!
Your daughter is such a doll! Love how happy she sounds just totally joyful.
Anytime you do the "happy dance" from food you know it's good. He did a little shimmy while chewing on the meat.
It looks wonderful as does everything you make. I used to make pot roast all the time the longer you cook it the more tender it gets I think I used to cook it for around 4 hours. It's also good if you take some of that stock and make a nice rich gravy with peppercorns and garlic to pour over the pot roast. You are all so pleasant ❤🇺🇸🙏🏻👍🏻
My dad”s family is Swiss, so we always had great Swiss Steak and phenomenal pot roast. My giant family aunts and uncles were firm believers in faster cooking. Everyone made it in a pressure cooker. An hour or so later we’d be eating the best pot roast in my 60 year life.
I hope they make Swiss steak better in Switzerland than my mum made! I loved all my mum’s cooking EXCEPT for Swiss steak. We had it usually once a month which was two times more than I wanted it!
I love Swiss steak!
My mom always made Swiss steak when I was growing up too. Loved it! No Swiss heritage though.
Looked great Mrs H! They key with pot roast is low and slow like a brisket. If you go an extra hour, no harm no foul. Higher temp and not enough cook time = tougher beef. Keep it up though. You are expanding your repertoire beautifully!
Thank you so much Alex ❤️
American here love. This was for Sunday dinner when company was planned. Leave the thyme on the stem and pull it out when serving. You've got to cut the potatoes in half and then you get the melt in your mouth. We always added celery too. It must be accompanied by a crisp very vinegary salad. I grew up dry, so vinegar was used instead of wine. It's much fattier than yours, so we'd get rid of some fat after rendering. Brown before church and pop it into the crock pot on high prior to leaving and lovely smells at home. We used many more potatoes and carrots so there were always leftovers. If you didnt want to devour it so fast the fat trickles down your chin you have not gotten it right.
Pot roast was the standard Sunday midday meal when I was a child, with boiled potatoes, carrots and onions. Not sure how Mom prepared it, but I remember it being so tender and yummy.
Great video. I must say Mrs H. You are looking fabulous with that ensemble.
Mr. H is a very.......very....lucky man.
It's not going to be able to be as tender as a brisket, because of the cut of meat it is. It's just stringy. That's the nature of the muscle. It was well done.
You can get it as tender. It just takes time and the right temp. The connective tissues that make the cut tough don't start to break down until they reach a temp of 175 degrees. The key word is start. Just because you get it to 175 doesn't mean it goes instantly tender. The longer the delta from when it reaches 175 to when you hit between 220 and 225 degrees the more tender it will be. My mother would always put a Sunday pot roast in the oven at 200 degrees at about 6 am Sunday morning. We would get back from church at about 1:00 PM and she would turn the oven up to 350 and add carrots and celery. Then she would start making rolls. When the rolls reached the proofing stage she would start the water for the mashed potatoes and get the other side vegetable going. As soon as she drained the potatoes, she would pull the roast out to rest, pop the rolls in the oven, plate the side veg, finish the mashed potatoes and get them plated, put the roast on a plate and the juice in the gravy bowl. She would then call the family and we would all sit down just in time for the roast, potatoes, and vegetables to hit the table. The prayer was said and the rolls came out of the oven and it was time to eat.
when I make a pot roast it gives us 2 meals. after the meal I cut all of the meat and veg into bite size pieces add a little water to the drippings along with a bit of roux stir and let it sit over night the next evening I heat it and it thickens to make beef stew. The meat sitting in the drippings over night makes it so tender
My grandmother always did that with the left over meat, from a leg of lamb. It always made the best lamb stew. She served it with parsley duumplings.
Yes!
I cook mine about 2 & 1/2 hours before I add the potatoes and carrots, then 2 & 1/2 more hours.
I suggest Bouquet Garni for thyme n rosemary. Also I suggest, before you deglaze the pan add garlic until fragrant then deglaze.
I do my pot roast in a crock pot. Prepare all the ingredients, put the in crock pot, set for 10 hours, and it's ready when you get home from work. It's a great meal for a family with a working schedule. Come home, the entire house smells like the roast, and you just dig in. 10 hours in the crock pot, and you can pick apart the meat with a spoon. It's just like doing a brisket or meat for bar-b-que. Low and slow is the only way.
I always add celery. With chicken or pork, I add the Scarborough Fair spices (parsley, sage, rosemary, and thyme).
With beef, I like to add some peppercorns.
A proper pot roast takes at least 5 hours Better yet use a crock pot and let it slow cook all day
I’ve been away from the channel most of this year and I can’t believe how big your little nugget Alaina has gotten, and she’s talking! She’s still as precious as ever but her ranking the beef was hilarious. 10/10! Woooo. 🙌🏼 The recipe can be adapted to your taste over time, BTW. I hope you enjoyed it. I make pot roast in the winter normally. It really hits the spot on a cold winters day. Next time try some Grey Poupon Dijon Mustard. It adds some nice flavor. Bon Appétit!
The average chuck roast in this country is sliced at 2-2 1]2 inches thick, yours was much thicker. So, I would have sliced in half for to cook that cut. I think that's why you found it a bit tougher, the recipe wasn't written for the cut you got. Generally, they are designed to fill the bottom of the pan.
A couple of suggestions: use a salt cellar and pinches of pepper to season, instead of sprinkling from the container, it will give you more control for seasoning, add the pepper after the sear because pepper will burn, while salt does not. When seering go for more browning, a lower temp to maximize the Maillard reaction, the cut you are looking for is in the US the Chuck Roast, in the UK it would be the 7 Bone Roast, the fat and connective tissue make all of the difference. Always go low and slow it is unwind those proteins and connective tissues. Use Butcher twine for the rosemary and thyme so you can pull it out in one bulk rather than stems and tough leaves in the Roast. Potatoes carrots and onion; cut into mouth size bits so you don't need your knife while eating. Because they are cut smaller add them later, it changes the surface area to volume, you don't want it turning to mash, After the roast is soft to the fork, make a roux then a gravy with the stock, don't add too much stock before you are thickening it into a gravy or it may be too salty. Don't forget to add some crusty bread to sop up all of the juices and gravy.
Yeast rolls to go with is mandatory. I can taste it just watching.
I always cook my stew on low overnight in the crockpot. I start it out on high to get it going and then turn it down to low. The meat cubes fall apart easily but the celery, carrots, and potatoes still hold their shape. So yummy.
I’m sure it’s just a coincidence that Mr. H is always there to help taste the food, but not help cook it. 😉
He is too busy editing which takes hours. They are a great team.
@@SeldimSeen1 way to not get the joke 😂
Potatoes, onions, carrots, celery and bay leafs. Low and slow is the secret!
American pot roast with Yorkshire pudding smothered in gravy That is the best way to go.