THIS Pot Roast is Better Than Beef Bourguignon
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- Опубліковано 27 кві 2024
- I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: bit.ly/3tdy8jD / Amazon: amzn.to/4ahMmAL
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RECIPE
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
--
Adam Ragusea's Pot Roast with Mashed Baked Potatoes: • Pot Roast with Mashed ...
BAKED MASHED POTATOES:
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
#potroast - Навчання та стиль
I know that saying it's BETTER than beef bourguignon might be hard for you to hear, but get on board, baby. This pot roast is easier, less fussy, and for me, hits just as hard as our beloved beef b. If you make it, hit me with a comment to let me know what you think. Get 20% off on Typhur Sync, now only $183.2 (was $229) with FREE shipping! No code required until Dec 17. Afterward, use the code 'BRIAN20OFF' for the discount. Amazon: amzn.to/4ahMmAL / Typhur: bit.ly/3tdy8jD
When do you use a parchment lid (as you did in the coq au vin recipe), and when do you just leave the lid ajar as you do here? Also, there's a "When is a lid not a lid" joke in there somewhere. You're welcome 🤭
Pot roast is so underrated, but so incredibly versatile. I've had a lot of meh pot-roasts that were watery, with under-developed flavors, due to half-assed technique. Properly seasoning and browning the roast, developing a dark fond, and deglazing are so important here. Here's the best thing about a good pot roast, it doesn't require fancy equipment, just good meat and technique and it yields so many good meals. Serve it over potatoes one day, over noodles the next, over rice, or with a few slices of good bread. It's the roast that keeps on giving. One thing I always do is add a packet of Lipton French Onion Soup mix. It's never let me down.
A mashed potato tip I learned from my wife: Add the butter and sour cream, but also add Philly Cream Cheese (same amount as sour cream). Mix with a mixer if you like smooth and creamy "mashies" like I do. Some like lumps, so they can stick to manual mashing.
It is not the same thing. You braised a large hunk of beef and beef bourguignon is pre-cubed and covered with red wine during cooking. Your pot roast looks tasty but none of your techniques are really applicable to the other because they are too different.
Step aside better than bouillon, here comes better than bourguignon
This is almost exactly how i do a pot roast. The thing is, you can't really screw it up except by not giving it enough low-and-slow cooking. I use what i have. Got wine? Throw it in. If you don't, it will still be great. Got onions instead of shallots? Still good. Got mushrooms? Throw em in. Got parsnips or rutabaga? Sure, why not? They mash great together with the potatoes. Want big chunks of potatoes instead of mash? Go for it.
It's the most forgiving comfort meal i know.
Spot on!
I made this many many times and I don’t even call it beef burgeoning. It’s just pot roast to me. Delicious and a great comfort meal.
Or soak in cheap red plonk.
Parsnips your serving separately remember to remove the cores and braise till tender. No woody bitterness.
I was thinking about throwing in a marinara sauce. Have you ever tried that instead of a cab/red wine?
If you have the time, salt the beef as shown and leave it in the fridge overnight on a rack. The surface will be completely dry and give you an incredible Maillard crust.
I did that before I prepared the dish 😊
Thank you for the tip 🌞
Yes!
Exactly. I was surprised that he told viewers to dry the meat. If you only let the salt sit on the meat for an hour, it will start to draw the moisture out of the meat, and it will be moist on the surface. An hour or more later, the process reverses and the salt penetrates the meat and starts to draw that moisture back into the meat. You just leave the meat refrigerated on a rack, uncovered overnight, and the meat will be perfect for searing to get the Maillard reaction
Hey thanks,great tip❤
I made this over the weekend and it was delicious! I would recommend adding extra carrots because they were spectacular, easily the best roast I have ever made!
Brian, dude, ❤ from the UK. I made this today and it was so well received, plus your shortbread for dessert!
I'd buy a baking book of yours in a heartbeat. Thank you for sharing your recipes, carefully trialling them for us and presenting them in such a clean and stylish manner.
A lot of work must go into these videos and I for one am extremely grateful for them.
I male slits in my roast, stuff the slits with crushed garlic cloves, then season, dredge in flour, brown and into the slo cooker she goes.
Bri, I just want to give my virtual compliments. Every dish I've made from your channel (Ciabatta, Boeuf Bourguignon, e.g.) has been a success and has made my friends suspect me of hiding a private chef in my kitchen. Many thanks for the top-notch quality content. I'm excited to see what 2024 will bring !
A big chunk of ciabatta would hit perfectly with this! I'm so making this!!
+1 to the Ciabatta, it has become my go-to bread. I had never made a loaf from scratch, but the versatility of that dough is fantastic.
For sure! Brian is the best approachable pro level chef on UA-cam. By far imo.
+2 to the Ciabatta as a go to bread, though Brian put out a French baguette recipe recently I want to try. I like making baguettes but I'm not super happy with the outcome so I'm thinking his method will up my game.
His ciabatta is way better than his (or any) baguette. (Baguettes don’t last in good texture like ciabatta in my opinion obvs and to me just ..never duplicate like whatever your ideal baguette is in your mind) His ciabatta recipe in the mixer changed my entire bread game, at least for ciabatta..it allows you to get a feel for the bread by seeing how the dough clears the bowl, because so many times flours have vastly different moisture contents and no matter how carefully you weigh a dough is different each time, but once you learn to see how the mixer develops the wet gluten into a smooth, bowl clearing mass, (works for all breads too!) you can get perfect results..every..single..time..! Another awesome recipe for soft brioche style rolls (hamburgers, sandwiches) is the Joshua Weissman hamburger roll recipe with the tangzhong (just cooked flour in milk/water until it forms a paste and kills the gluten)@@roynemmers7323
A good pot roast is the perfect winter dish to warm you right to the core.
The colour of your gravy is unreal. You know this dish is just as delicious as it looks, without question. Still hitting hard at the end of year! Nice going Brian
Awesome, thank you!!!
I started cutting carrots like that for making Japanese curry. Learned it as a "rangiri" cut. It really is perfect for root vegetables in stews
Golden curry! my favorite.
I started cutting carrots like that decades ago-didn’t know it had a name lol.
@@rosezingleman5007It's great, because they all end up similarly sized, and cook at the same rate
Also gives maximum surface area to cook through and naturally sweeten the pot.
JAPANESE CURRY with CARROTS IS EVERYTHING!!!!!
I’m a little late to the party and have always struggled with cooking beef. I made this today and it turned out fantastic. Thank you for teaching an old dog a bunch of new tricks!
I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home👌🧡🤗.
Man, I really appreciate all the work y'all put into your videos. Between learning from you and Ethan I've gone from the kitchen skills of the average college freshman to making just about everything from scratch. Keep up the good work!
This is by far the best dish I've ever cooked. It has more steps than I'm used to, but they were simple. The end result is a tender melt in your mouth bite with complex flavors. Absolutely delicious!!! I didn't have potatoes so I served it with toasted sliced sourdough. Thanks for posting!
I have been stalking the perfect pot roast recipe forever with every tool in the cook's toolbox. I made this for dinner yesterday and followed the instructions exactly as you presented them. Perfection. I never thought to hold the roast at its finish temperature in a low oven - what a game changer! Thank you!
Once he put it back in the 275 oven for 2 more hours isn't the temp going to keep going up? How is it staying at 195, the sweet spot?
@@sheilakearney1571 I do not know. I just followed his instructions and loved the result. Maybe Bry can explain the science?
I made this today, and WOW! It was SO GOOD! DH says it's the best pot roast I've made! I'm fairly new to cooking, and I appreciate you showing all the steps and explaining the "why" of each. I've had some good luck with a few other sites, but after this great success, I'm adding your channel so I can try some more of your recipes. Thank you!
I made this over the weekend, and my husband loved it! Thank you for your great teaching. I appreciate you. Keep it going! Big fan!
Made this tonight for dinner, and it was "as advertised". This was SOOOOOOO delicious. Thank you for yet another perfect recipe.
Love your videos, Bri! I just made it and it turned out perfect. Your recipes never fail me!
I'm making this recipe for Christmas dinner and your one pot spaghetti recipe is the only spaghetti recipe I use in my house now. Love your videos!
Yum yummy 😋
This was incredible! I made everything exactly as shown and my family loved it. I’ve never missed with your recipes. Thank you again!!!
Absolutely love your videos! I feel like every time I am looking to cook something different for a Sunday dinner, I go straight to your videos! Thank you so much for the inspiration!
Also, I think one of my favorite parts of your videos is when your voiceover mentions a heavy bottomed pot to cook in and you pull out the enameled dutch oven and hold it for all to see, with a big grin, like it's show-and-tell day at school. Brings me joy every time.
I just want to know how he gets that pot so clean?! He uses it a lot - my enameled dutch oven carries quite the patina after years of use.
@@andyss5582 barkeeper's friend
Another delicious cold weather comfort dish. I always loved it when my mom made pot roast.
I made this last Christmas, definitely my new go to recipe now. Thanks so much it was delicious!
Not until watching your videos did I know about drying meat! Ive been cooking and watching cooking shows my whole life and I have never been 'taught' this little step. So. Thanks Bri.
PS. You and Lorn would absolutely LOVE the Korean series called "Recipe for Farwell". Lots of cooking content, love and redemption. I've watched it twice and think of you each time.
I have been making the same pot roast recipe for 20 years but this has some different techniques and I will definitely try it next time! When I tell my daughters this is your pot roast they wont complain about the change bc they love everything I have made of yours. Thanks.
Highly recommend! Ive been doing the same. This is definitely better.
I made this for my family and it was amazing. I am trying to expand my cooking skills and this video was so helpful. I appreciate this so much. I’m having leftovers now. The juice is amazing.
Had a snow day today so took the time to make this for dinner…absolutely amazing! It was the perfect meal after shoveling and snowman building. Thanks for the easy, delicious recipe!
Tried this recipe yesterday, it turned super delicious, my family loved it. Thank you Brian for this recipe.😊
I would suggest straining the vegetables out of the stock, (they have already lost most of their flavour and texture after hours of cooking), and introducing new vegetables to the stock 20 minutes before finishing. (Exact time will vary, dependent on the type o vegetables used and how firm one prefers them).
I would also suggest removing the lid entirely for the last 20 minutes... to further thicken the sauce, and brown the top of the beef.
Be prepared to add liquid (wine/water/stock etc.) during this process to ensure the beef remains 75-80% immersed.
Thanks!
Can't wait to try the recipe. it looks fantastic! Pot roast was something my mother made when I was young and it was absolutely delicious. Minor change for me will be the potatoes. I'm partial to whipping them with a mixer using butter and milk, but I can see the sour cream is going for a different flavor. Love the content!!!
Thank you for the math/temps behind the collagen breakdown. Looks delicious!
Excellent recipe with fewer steps (love it!). Searing the chuck roast whole gives a much better result. Thanks!
I love, love, love the fact you use metric weights to measure the ingredients. this makes it so much easier to follow the recipe! It's objective and scientific in terms of quanitities - but you also don't neglect the art of cooking, and in fact this helps it shine! Thank you!
Lego brick size. Now there's a measurement I can understand 😂
This is the second recipe I have made from your videos. The first was the sheet pan apple pie. I despise apple pie for all the reasons you mentioned in the video. So, I figured I had to give it a try and it was fantastic! Truly the only version of apple pie I will ever make and eat in the future.
Tonight, I made your pot roast recipe and it came out perfect! Just full of flavor and falling apart. One of the best meals I have ever made. That never happens when I follow an online recipe. Your spaghetti in meat sauce was already on my radar and guaranteed I'll be making that one soon. Thanks for not only the entertaining videos, but also the no fuss home run recipes! Hope you and yours have a wonderful holiday season and a very happy new year!
I can’t believe how much easier this is than other pot roast recipes, or boeuf Bourguignon recipes. Beautifully done!
Pot roast is one of my favorite things ever. My great-grandma used to make it every Sunday. She called it "Stringy meat" and it was the best. 100% giving this recipe a try!
I think 20 minutes hold time after salting the meat is a bit short, when I season a piece of meat that large I do so the day before and let it hang out in the fridge over night. I get much better results that way. Though I will say that serving this over roasted smashed potatoes is a revelation and will try it the next time I make pot roast
Just made this, followed the recipe exactly. It's the best thing I ever made - so so good. Really easy and goes perfectly with a good red wine. The potatoes are a great touch, definitely recommend that. Thanks very much for posting this great video!
Made this pot roast today and it was amazing! Thank you for posting this great recipe!
I like to slow cook my roasts 4-5 hours. My mother insists this makes the meat tough, but it doesn't. It pulls apart and is so tender! I think slow cooking a roast is the way to go.
Thanks, Brian! This looks awesome and will be made this weekend!.
Thanks very much! Enjoy it
Hello Brian
I cooked this one today and OMG!!! My hubby was almost licking the plate :)
It is definetely a keeper. Thanks for sharing this awesome & deliciuos recipe.
I've just recently discovered you and made this pot roast yesterday. Yummy. The key learning I had in this video was maintaining the temp at 190º to keep the meat from drying out. I liked getting the Harold McGee research info. My background is education and your presentation and directions are super clear and consistent (and match perfectly with the written recipe). I love the clean and uncluttered background that helps keep me focussed.
This is extremely similar to how I cook my own pot roast. The only difference is the size of the veggies, because my boyfriend is picky about them. I also add in potatoes right at the end along with some carrot chunks.
Made this for Christmas Day. Goodness, Brian. One of the top 5 things I have EVER cooked. Dynamite.
Is that because your gay?
@@Kaosad69what kind of response is that? What are you, 12 years old?
Just made the recipe and it turned out wonderful! Thank you!
Brian, I have been watching cooking shows for many decades! I absolutely love your presentation, humor, and cooking techniques! This was the first video in a very long while where I found myself going, "YES, YES, ... YES!" to every one of your steps!! The themometer? I DUNNO. I have become a subscriber of your work! THanks!
I like the "rusticness" of it. I'm from Cape Breton, Nova Scotia and that is the same way we have ours! I am a chef/cook too and I find that a bourguignon is no more tasty or worthy than this. Simplicity tastes good too!
You're best episode yet, IMO. It's approachable for all, not complicated.
Cheers
Dang it, I wish I’d waited another few days to make my pot roast. The recipe I followed had my oven temp at 300° and the roast came out like the one you did in the instant pot- tender but weirdly tough at the same time. I recovered by slicing it thin and reheating in butter. Better as a sammie than as a roast. I’m definitely using your recipe next time!
오늘 점심으로 지금 시작!! 늘 맛있는 레시피 공유해주셔서 감사합니다❤
Thank you for all the new techniques ( to me ) you demonstrate. Did this one tonight and it was great. The only variations I made were based on the fact that I knew there would be a lot of leftovers as I had a just under four pound roast. I added more carrots and some baby potatoes halved as I was going to serve it over egg noodles and would save the potatoes for the left overs.
Wonderful flavor profile. I even baked one of your simple breads to go with it. Family happy, out.
Just made this for my family today. Other than a steak au poivre recipe from Alton Brown, this is hands down the best thing I've ever cooked. Thanks, man (gratuitous bro hug).😆
You know, I love Julia’s recipe for beef borguignon, but this FABULOUS-with so much less hoohah!! Thanks to you, people think I’m quite a chef!!
Have made this twice already and it does NOT disappoint. Thx for this delicious recipe
Never seen oblique cuts, thanks for teaching me something new, Bry!
I made this today with a few variations. I used cut up chuck because it was cheaper & I use orange juice instead of tomato paste in my pot roast. I love the sweetness it adds! Mine was in the oven for 4 hours & it is delicious! Ive never used Worcestershire sauce or better than bouillon, but it definitely added flavor! Thanks for this wonderful recipe ❤
Add more vegetables to the pot.
@@elizabethlockley5861 I only want potatoes, carrots & onions in mine. I put my potatoes in the pot with everything else.
I just made beef bourguignon two days ago. Chuck roast was almost $9/lb, so we used a rump roast was $5/lb and it turned out great. We put the bourguignon in the oven @325 for 2 1/2 hours and the meat was fork tender.
@@Grimalken1969 Nice!
Omg, this reminds me of my Aunt Elaine's pot roast. She's given me the recipe, but it's never tasted as good as hers. I'm going to give this a try. ❤
I made this as part of Christmas dinner. The family raves about it. Thank you for the recipe.
Wife and I made this tonight.. Just plain WOW .. that was amazing .. Thanks for yet another amazing recipe
I'm making this for my family this weekend. It's decided!
you will NOT be disappointed 🤤
I don't think you need to be concerned about thinking some people might claim you ripped off the novel concept of mashed potatoes with a beef roast dish
Hbomberguy has everyone being a little bit more careful about sighting sources.
@@xshadowx12 Slight difference between 2 culinary channels pairing beef with potatoes and someone wholesale ripping off work to pass it off as their own. Anyone trying to make smoke with the former is solely looking to make trouble
Then you sir truly don't understand the internet 😂😂
Not suggesting otherwise, just guessing that after watching that video every youtuber is going to pause for a second to consider whether there is any credit they should give. No one wants to end up in the followup video. @@CryoJnik
Yeah Ireland checking in
Made it today. You're right it worked. Absolutely amazing
THANK you for explaining *why* shallots over onions. I've never really worked with shallots, but it's good to know the basic difference.
I adore pot roast and I think my favorite parts are the vegetables and the gravy.
I do this same thing pretty much, just throw it in the slow cooker/crock pot for about 6-8 hours on low instead of in the oven. Stupid simple and delicious.
Looks absolutely delicious!
Thank you so much for sharing.
Excellent recipe, excellent instruction, excellence all around. Thanks, Chef.
Hey Bri! Can’t wait to try this recipe. Love your videos and everything I’ve attempted has been incredible. Have you ever considered doing beef Wellington? I’ve always wanted to try to make my own but too intimidated - I know you’d be able to guide me to success!
It's not that difficult, there are lots of videos that show you how. You need to start early in the day, as there are lots of steps and resting between each, but the steps are all really straightforward. And the presentation is spectacular when done. Give it a go!
I learned the oblique carrot cut in a cooking class when I lived in Japan in 1975. That’s pretty much how I always cut them. I was the only person who spoke English and my Japanese vocabulary was still fairly rudimentary but I learned some great techniques and this was one.
I'm about to try this recipe later today. For the most part, thanks to the very helpful video, I'm pretty confident I can get good results, even though I'm pretty inexperienced in the kitchen. One thing that would help a lot is to discuss how much the recipe will make, and what size cookware to use. Cooking for two in a European apartment means I have fairly small cookware, which means I have a 4L (about 4.2 quart) size enameled Dutch oven to use. I'll try to scale back the recipe, but knowing this information in advance would really help with that.
Thank you for sharing the recipe with gluten free options. :) I’m new to g/f cooking for my parents and am excited to share this with them. 😊
Hey Bri- thanks for the recipe. One of the things I always find with the chuck is that there is one muscle in the piece that is the most stubborn and is hard to get tender / cooks out of sync with the remainder. Have you noticed? If so, how do you deal with it (let it get tender? I sometimes think the rest overcooks then. Leave it tougher? etc.)
Thanks for going Gluten Free with this recipe. My wife has been having a lot of trouble finding good GF options and she’ll love this!
Thank you for this recipe. First time making a proper pot roast and it turned out incredible. I did take the liberty of dry brining the chuck for about 2 days beforehand and I think this helps tremendously with the seasoning and searing.
So I made this yesterday and ate it today with my family! Da’Bomb! Best pot roast EVER! I followed your instructions to a T: So delicious.!
I've been using Port wine when making my pot roast. My wife really likes the sweeter taste of the sauce that's created in the pot.
Great idea!
I have cooked my pot roasts similar to this for years. Meat is sooooo good. Veggies end up a little too soft, so about an hour or hour and a half from finishing, I add fresh carrots, to give a little more bite. As always, another Great recipe!
Easy, kenji
Great suggestion. I'm always back and forth about the veggies. Add at the beginning or the end? I want them to flavor the gravy, so beginning. I like to eat some, but not so mushy. So add more during the last hour. Thank you.
I cut my chuck roast into 3-4 smaller pieces, then add all veggies and cook for 4 hrs instead of 6. Always works, everything gets done together.
@@user-xi7gz6sz4w If you do it right, it's going to come apart anyway.
Will be trying these two recipes very soon👍THankYou for sharing.
I did pot roast for thanksgiving in the instant pot and it came out awesome, might be a timing adjustment? Dutch oven for Christmas so I’ll give this version a go for sure 🤙🏻 thanks for another dope video, got mom hooked so she’s your newest fan. Happy holidays my guy.
Personally I use a slow cooker. It does the job really well, it's cheaper than the oven and very low maintenance
I have this cooking in my oven now for New Years eve dinner and it smells freaking amazing! Happy new year!
Edit: Just a heads up, the recipe in description doesn't mention when to add beef stock or better than bouillon. I found it in the video, but thought I'd let you know.
New Year’s Day for me.
@@JackMathewson-ls4oigot mine simmering away right now.
Same here! Great minds... =)
I just thought I'd say we've made this twice now and it's hands down the best roast I've ever eaten. Thank you
Thanks Brian Great recipe! I made this tonight and it was amazing!
So, assuming one doesn’t eat the entire thing in one sitting, how long can it be held in the fridge and would you do that in the cooking liquid or take it out? Looks fabulous, btw!!
Pot roast can last a few days in the fridge...but let's be real it'll be gone long before it starts going bad. Usually people store the cooking liquid with the roast and veggies. Stuff tastes too good to just toss out
I made this today. Delicious!
Confession: I did deviate a little. I didn't realize, till too late, that I bought beef *broth* rather than beef *stock.* To make matters worse, I forgot to add this as directed; I remembered a few minutes after putting it in the oven, and added it at that time. And I added some extra "Better than Boullion" to make up for the broth vs. stock.
I was surprised that the recipe included no black pepper! I stuck with the recipe, and it didn't really need pepper. *When* I do this again, in addition to correcting the mistakes mentioned above, I'll add more vegetables, and I may try mushrooms. I thought it had plenty of onions and scallions, but even more would not have been too much.
I add more veggies than that, too, when I make pot roast, especially more onion & I use black pepper on all meat !
I love your style!! I love your recipes! And I’m continually learning stuff which is saying something because I’ve been fanatically following recipes since I was 10 years old (making my family special cakes and some crazy chili recipe I found in a magazine) and now UA-camrs for the last 10 years or so!!
Just found your channel a few days ago and I’m loving everything! I see you’re using that Dutch oven in almost every episode, I’ve been wanting to get a Dutch oven and wondered what size you have there. Thanks for amazing recipes and tips, I’m learning a lot!
Hiya Brian. I’m almost 70, learn from you every time….and trust trying anything you make. Anyhoo….what?! No “Let’s eat this thing!” dance? 🤣
As advertised, great beef dish with deep flavor. I used a 4# roast and still had tons of gravy left over. I put it a lot more carrots and still would do more. I’d recommend at least 5# of meat if not more, if you want to not waste the good stuff 👍🏻. Thanks again Bri!
an incredible sounding recipe that’s GLUTEN FREE?! AND a cameo from Lorn too?! yessss thank you! I can’t wait to try this! 😋
She’s awesome . Best wife
Ohhh, this recipe looks AMAZING! I'm not surprised it hits as hard or harder than a bourguignon, it seems very similar to a classic pot-au-feu to me and that's a beloved classic for a reason, lol. I'll definitely been trying it.
Great video, great chef. You can tell since he can't juggle and has the guts to taste straight off the cooking spoon. I really like the earthiness of it.
Between our guy Brian and Sip n Feast my bachelor’s cooking game has been upped out of the bush league -finally 😂!
Big thanks to you Brian -and also Lorn-for creating a great channel that I’m always happy to come back to enjoy the latest episode and learn a lot about the art of cooking that I was clueless about.
Shamelessly asking for u to publish a cookbook when ur up to it-let’s eat this thing :)!
Happy Holidays to u both!
Thanks for watching! Same to you.
What result would you get if you used low pressure instead of high on your pressure cooker?
I love these cooking videos, with the large kitchens, room for lots of cooking utensils and equipment, large counters, food looks tasty, cooking tips, etc.
Made this for my family of 7 tonight. I was worried because after a few hours it was still tough. Left the big chunk of meat alone and kept it going low and slow. Turned out amazing. Everyone loved the gravy/sauce. Thanks for a great recipel
Do you think this would work in a slow cooker?
Mashed potatoes using sour cream is how my parents did masheds growing up. Love the tang it brings.
Hey Bri! Looks delicious as ever, and always good to see Lorn in your videos! Thanks for sharing! ❤❤ to you both