My Granny smoked heavily, too. The family is convinced that is the reason none of the recipes taste as good as hers. One day I'm going to use cigarette ash just to see. I mean bay leaf is a thing, right...
I have been braising chuck and other roasts for about 7 years. Today, I used your technique. My family and I agreed that it was the best braised meat/sauce that I have ever made. Also, the video is edited very well… easy to follow and showed each step completely.
Here are the instructions from the video: 1) Preheat Oven: Set your oven to 325°F. 2) Sear the Meat: Season the chuck roast with salt and pepper. Heat oil in a separate skillet over medium-high heat, and sear the roast on all sides until browned (5 mins per side). Transfer the browned roast to a plate for it to wait. 3) Sauté onions in the same skillet you used for searing the meat, until the onions are translucent. 4) Transfer the onions to the dutch oven. Add crushed garlic, cook for 3-4 mins. Add tomato paste, cook for 5 more mins. 5) Turn the heat down, add flour. Cook for 5 mins. 6) Add a cup of red wine. Cook some more. 7) Add unconventional ingredients like Worcestershire sauce, balsamic vinegar, and Marmite to enhance flavor and complexity. 8) Add beef stock, whisk it until it comes down to a boil. Once it thickens, add some more beef stock. Bring it to a simmer. 9) Transfer the beef to the dutch oven. Leave the lid slightly ajar (cracked lid method) 10) Cook the pot roast in the oven at 325°F for 2 hours. 11) Prepare the vegetables. Cut the carrots in oblique shape. Prepare the potatoes by cutting them into halves and quarters and submerge them in water for a bit to get rid of excess starch. 12) Add the vegetables to the pot with some thyme. Continue cooking until the vegetables are tender and the meat is fall-apart soft, approximately another hour and a half. 12) Once cooked, let the pot roast rest in its juices for at least 30 mins. 13) Serve the pot roast with the thickened sauce, garnishing with additional fresh herbs if desired.
Before the UA-cams, you would have been the best HomeEc teacher ever. My son and I love your content. You make cooking enjoyable through science and humor, thank you.
I’ve never been a huge fan of roasts, they just never seem to have enough balance of flavors, but I am not kidding I went and today after watching this last night and made it because it sounded to good. I made mash instead of putting the potatoes in and good lord, the W sauce with the balsamic vinegar!? It made me wanna cry. Been watching the channel for 4 years now and love it
Being British, I was basically weened on marmite. But when most people try it for the first time, it tastes like bitter, salty arse paste….which I kind of get. But, it has a very rich, umami, savoury goodness. Even if you don’t fancy it on your toast, put it in sauces. It’s like fish sauce, it smells like….well, you know what, but makes a Thai curry delicious!
The veggie trim goes to the chickens! Get some laying chickens and they really close the loop for the kitchen. They take up little space, eat all your scraps, and in turn give you healthy fresh eggs. Do it Sonny! We've all seen your backyard/ refrigerator graveyard and you have the space.
Ok, dude ... I've been salivating over this recipe/video for months now. I swear I've watched it 10 times. I finally have an opportunity to make it. Watching from Seattle, WA. It's cold, wet, rainy, and the perfect conditions for this kind of dish. I even bought a jar of marmite so I could faithfully recreate your recipe! All the prep and first steps are done. Sauce in the dutch oven. Meat in there with it. In a 325 over right now for past hour. Haven't tasted it yet, but based on how my house smells, I predict this is a solid hit. Can't wait to serve it to everyone!
Ok... just got to taste this ... oh, a-mygod... this is it. This is the only potroast recipe I will ever make ever again. Thank you for your videos, your recipes, your humor and your contributions to my family's dinners, Sonny. This is fan-freaking-tastic! Now kick that fridge ... HARD!
I'm supposed to be studying for a test that my job literally depends on... and yet, here I am. Learning how to school Grandma on making a pot roast... I really enjoy your content, thanks for making it.
Onions are like one my favorite things. You can make some otherwise super lame cauliflower or something SO delicious just by dicing and onion searing it off with some garlic, salt, and black pepper. Takes your tasteless veggies to the top level without adding hardly any calories (if you're into that kinda thing)
I want to truly thank you for this recipe. The depth of favor is unbelievable. My family was just looking at each other, trying to figure out who was going to get the last piece. Thank you❤
OKOKOKOK - I did it, I broke down and bought a 7.5q dutch oven. Have been contemplating buying one for a few years but was waiting for a recipe that just begged me to pull the trigger...this is that recipe. Wifey is at the market shopping the ingredients list as I write this, and I am having a very nice dirty dry 10 olive martini :) My dutch oven will arrive tomorrow morning and can't wait to make this. My fridge is afraid, very very afraid LOL! Thanks Sonny!!!!
This was my first time ever cooking in a dutch oven, first time cooking any kind of roast, etc. I was skeptical, but man, you were not lying at all. I am so proud of what I've just made. Thank you for an awesome recipe and video man.
I’m so happy I found your channel! I’m obsessed with your recipes, entertainment, no nonsense delivery of your videos, no weird ingredients, being a down to earth person, having so much enthusiasm for cooking that makes me want to make everything you cook! Hopefully I will!!
I just made this yesterday; best pot roast I've ever had. This channel just sings to me; he's a really good teacher. One side note - The pot roast I got was double thick. It seemed like it was 4 inches as opposed to 2; took like an hour longer to cook it properly. Turned out incredible. This is my forever pot roast recipe.
I’ve been cooking pot roast since I was in grade school. My mom would have me start it when I got home from school. I have to say, this is by far the best pot roast I have ever made. Thank you so much. Love the techniques you used. Now I need to make the salt mixture. It’s definitely on the list.
Made this for Christmas dinner and it was amazingly delicious! I will be making this again and again. I love your channel and learn so much with your easygoing teaching style. You are hilarious to boot! Keep up the great work!
I've been cooking nearly this same recipe (with slight variations) in my Le Creuset enameled cast iron pans for at least 40 years. I've always seared the meat in the enameled pan and cursed the way the fond sticks badly and often burns when making the roux. Thanks to your video, this time I browned the meat (bone-in beef short ribs this time) in a heavy carbon steel pan and later transferred them to the Le Creuset pan for braising. What a difference. Clean up was much easier too. I always learn something from watching your videos.
Made this last night. FANTASTIC!!! Only modification, I didn't have or could find the Marmite so I used a scoop of beef Better than Bouillon. Sooooo good!!! I'll be making this again. Thanks!!
The mom of my best friend and roommate in college would make pot roast on Fridays in a slow cooker when we would have the weekend off and go back home. She worked long hours as an emergency room nurse and that stuff was fantastic. I'm going to make this.
I love this channel so much. The recipes have always been great, but the humour and pure sh*t talking between Sonny and Marcus, as well as improved production value, has made it _really_ stand out from the crowd. Plus, Sonny explains techniques and gives great tips. Awesome stuff
One thing I learned from a really old Thomas Keller video that's stuck with me for decades is to season with acid, not just salt. Once you understand how to do it, the food you make becomes that much better. You don't need a lot either. A little bit goes a long way.
Hi! I made this two days ago. I chose both of your secondary options: in that I waited the following day to eat it; and I used mashed potatoes (with roasted garlic mushed into them). I guage how good something is by whether my kids will eat it or not. So you get an 11 out of 10 for this recipe. They scarfed it down in about 0.2 seconds. Thanks for the recipe!
@@Booogieman Food Wishes is a good channel, I also like Kenji Lopez Alt, and a few others, but this channel has given me the most practical advice that I can apply and see results RIGHT away. More than any other channel.
@@djjazzyjeff1232Ha-ha, I am also a long-time fan of Chef Jonh (in fact, I started cooking by myself using his recipes), and I love Kenji too! I just recently found this channel and am already hooked!
@@BooogiemanRight on, I made a couple Chef john dips for the superbowl last year, one was a hit (Cowboy Crack) and the other was a flop, the Homemade French Onion. If I had known what I learned from Sonny here on this channel about "Disarming" raw onions in cold water, it would've made all the difference I think. That's the kind of thing I meant about learning practical advice here, I'd just go binge some of his most popular videos here they're popular for a reason!
Off topic but I've been cooking for my family for almost 20 years and consider myself a pretty competent cook but I saw your video basting chicken in butter for a pan sauce and I cooked chicken using your techniques for dinner the other night. It was the best chicken I've ever made. Keep up the great content, my family thanks you 😅
I've been doing roasts for many years and I am still searching for the perfect roast. This one looks terrific. Thanks for what you're doing. Your personality has grown on me.
I have just made this recipe and adjuste. I also made the rosemary salt for my 2nd time and I added an additional lemon zest to the recipe and got positive results. Outstanding recipe. I altered these ways. I used my bacon seasoned cast iron to put the sear on my roast, with the extra lemon zest. When you talked about fat and acid I figured if I'm gonna add an extra fat with the bacon in the cast iron that a little more lemon zest couldn't hurt. I used the same lid method almost all the way thru, but for the last 40 mins I put the lid on, instead of letting the meat sit outside for a half hour I just turned the oven off for an hour and let the meat anil
@@t-rozbenouameur5304 I have heard that. Usually if I'm making something like this with a gravy/sauce I steer away from that, I have some nice pans that are slightly nonstick (well they used to be, they're kinda old now and the coating has worn away) I dont have a stainless pan or I'd use that probably.
I was the same for a long time, but it seems like every 4th or 5th recipe will get that bitter flavor. Maybe the carrots I buy aren't as good as yours, lol.
I love how delightfully "kooky" you and Marcus are! I so enjoy your antics AND you are seriously such a good cook! I've been following you for 2 months now and every recipe I've tried is now my go-to. Keep up the hilarity-we all love that part of your video's!!
If you have a garden, and a space or bin for it, you can turn that veg scrap into compost. Alternatively, if you have a bucket with a lid, you can soak those scraps in water for about 6 months and have a great liquid fertilizer. (Caution: Stinky! Don't get it on you, and use outdoors.) 🌱
That fertilizer is no joke, either. Did a batch with just wild spring grass and some leftover radish tops that outperformed my gf's fox farm fertilizer schedule, just as an anecdote.
This was the most amazing meal. My entire family now wants me to make it a regular part of the menu at our house. Thank you DudeWhoCanCook - you ROCK!!!
I love this duo...ive been watching for 2 years but there is nothing like adding a little marcus to your sonny day! Will be trying this recipe over my own so e shall see boys! ❤❤❤
I JUST pulled my pot roast out of the oven following your instructions (swapped marmite with literal beef bouillon paste) and holy crap, the flavor of this is insane! Perfect cold weather dinner! Thank you for sharing this with us. It is now permanently on my rotation
I watched this video multiple times and read the directions in the description. I have no idea where the lemon zest gets added. Ill edit this comment after i enjoy the meal. Hands down best pot roast I've ever had. Thanks for sharing your skills.
Definitely my favorite recipe I've found for pot roast. I made just one change on a whim the second time I made this. I definitely recommend trying substituting red wine for guinness. It comes out amazing.
Thank you for taking the time to explain about why you don't use your Dutch oven to sear. It's that sort of stuff that is based on experience that's super helpful especially when people explain the why instead of just saying do it this way.
Best pot roast I have ever made. Seriously, this is beyond how I normally can cook. Followed clear instructions and it all came together. Thanks Dude. Huge dent for the fridge from me!
Sonny, Amazon delivered the "secret" ingredient just in time!. The richness and complexity of the flavors makes this a total winner! One of your best recipes to date.
DUDE! Take them carrot peels, salt them, deep fry them, then toss with butter and Parm cheese. You can also batter them and deep fry, then dust with Parm. So freaking good.
I have been a huge fan of yours for some time now. My husband thinks your refrigerator schtick is crazy dumb, but after tonight's potroast dinner, he also loves you! Now, I did not have quite all the ingredients. Instead of rosemary salt, I used dry rosemary, dry thyme, dry sage, salt and Sgt. Gilbert. I used a good two cups of Cabernet, and instead of beef stock, I used a couple of cans of beef consomme. I used Red Wine Vinegar, Worchester Sauce, Balsamic Glaze. Other than those substitutions, I stuck with your recipe. Our son and grandson were here for dinner, and for the first time ever, our grandson went back for thirds. He is the pickiest of eaters! He often will only eat dinner rolls, but he loved the meat, the potatoes, the carrots and the incredible saucy gravy. This is indeed the best potroast recipe on earth!!
Ok this was the best roast I have ever cooked!!!!! It was so amazing I gave myself high fives! My husband who never says anything good or bad about the food I cook he said Good Job Honey!!!!! I’ll be adding this to my recipe box. Can’t wait to try more of your recipes. Thank you sir!
I’ve been cooking over 50 years and made my first pot roast ever last weekend using your recipe. It was delicious - esp the sauce. Could have eaten the meat with a spoon it was so tender. Thank you!
Wow! That sauce was great! In the past I had just made pot roast in a slow cooker with standard stock. All the add ins and cooking method make such a difference!
I made this today with two minor variations: I didn't have Marmite, so I swapped that out for an equal amount of beef Better Than Bouillon, and I also added a tablespoon and a splash of low sodium soy sauce to further bump up the umami factor. Best pot roast I've ever had, thank you Sonny!
I usually eyeball it, but I followed your measurements and I ended up with a very, very happy husband 😊. We’ll be keeping this recipe. One thing, I put on the herb/salt mix on the meat the night before and then cut it up to sear in my pot, worked beautifully ❤.
Ive been using a little bit of red wine vinegar in my pot roasts and stews for years, it adds just a little more of a savory lightly sour bite that people love
Thanks for the recipe, tips and advise. Personnely i would bave dropped a extra kilo of fine diced onions in the pot at the 2 hour mark they break down and thicken the gravy. I was taught a similar recipe by my grandmother as a stretcher meal. Oma ratio was 1 part meat, 1 part onions, 1 part carrots, 1 part potato's as a base with more vegetables and dumplings as wanted or needed to get the amount needed to feed the family. Marmite yeast extract is a good addition but there is also Bovril and Vegemite each having there own meaty flavours, for cooking we use the own branded yeast extract from our local supermarket and marmite for spreading lightly on buttered toast. Bovril we like as a hot drink, a teaspoon in a mug covered in boiling water and stir for that beef onsite goodness. Take care, God bless one and all.
Made this for my folks last night! Seared all in their new Made In fry pan… didn’t have the secret ingredient so added sautéed mushrooms then had to finished in the Instapot so we could eat before they fell asleep 😊 delish!!
Hey, Dude! I took the lemon that I zested for the rosemary salt and added the juice to the pot roast at the very end! Just a smidge more acid and a nice pop of brightness to the gravy, and it was great!
We like to make pot roast with a blend of coffee (fresh ground French press) red wine, beef broth, and sometimes dark beer. German smokebier is a fun addition(beer made from barley smoked over alder wood) as well.
Sorry Grandma! 👵
How dare you!
She still loves you.
I have not learned anything about cooking from you. All I’ve learned is how to domestically abuse my “refrigerator” in creative ways.
You're so talented, Sonny. Thanks for the incredibly entertaining and awesome recipes.
Is Uncle Fester your dad ?
My grandma chain smoked the entire time she cooked. I don’t think anything can beat a Marlboro and Oregano Pot Roast, but I’ll give this a shot.
That's the only way to get that authentic smoked flavor
Your grandma was a Lad
Smoked pot roast sounds pretty classy
My Granny smoked heavily, too. The family is convinced that is the reason none of the recipes taste as good as hers. One day I'm going to use cigarette ash just to see. I mean bay leaf is a thing, right...
@@ShellyS2060 I mean hey, "I'm not driving!" (Or breathing lol)
I have been braising chuck and other roasts for about 7 years. Today, I used your technique. My family and I agreed that it was the best braised meat/sauce that I have ever made. Also, the video is edited very well… easy to follow and showed each step completely.
There’s always a bigger fish
Here are the instructions from the video:
1) Preheat Oven: Set your oven to 325°F.
2) Sear the Meat: Season the chuck roast with salt and pepper. Heat oil in a separate skillet over medium-high heat, and sear the roast on all sides until browned (5 mins per side). Transfer the browned roast to a plate for it to wait.
3) Sauté onions in the same skillet you used for searing the meat, until the onions are translucent.
4) Transfer the onions to the dutch oven. Add crushed garlic, cook for 3-4 mins. Add tomato paste, cook for 5 more mins.
5) Turn the heat down, add flour. Cook for 5 mins.
6) Add a cup of red wine. Cook some more.
7) Add unconventional ingredients like Worcestershire sauce, balsamic vinegar, and Marmite to enhance flavor and complexity.
8) Add beef stock, whisk it until it comes down to a boil. Once it thickens, add some more beef stock. Bring it to a simmer.
9) Transfer the beef to the dutch oven. Leave the lid slightly ajar (cracked lid method)
10) Cook the pot roast in the oven at 325°F for 2 hours.
11) Prepare the vegetables. Cut the carrots in oblique shape. Prepare the potatoes by cutting them into halves and quarters and submerge them in water for a bit to get rid of excess starch.
12) Add the vegetables to the pot with some thyme. Continue cooking until the vegetables are tender and the meat is fall-apart soft, approximately another hour and a half.
12) Once cooked, let the pot roast rest in its juices for at least 30 mins.
13) Serve the pot roast with the thickened sauce, garnishing with additional fresh herbs if desired.
Thank you for writing out the recipe. This is going to be dinner for Saturday.
@@normacascio9041it’s literally in the description with proper measurements
@@owens5737 stupid
Love it!
Thank you so much❣️
Before the UA-cams, you would have been the best HomeEc teacher ever. My son and I love your content. You make cooking enjoyable through science and humor, thank you.
Made it last night. Presented on a plate on top of a thick slice slice of toasted cheesey garlic Texas toast. So good we all cried
🤣
😹😹😹
I’ve never been a huge fan of roasts, they just never seem to have enough balance of flavors, but I am not kidding I went and today after watching this last night and made it because it sounded to good. I made mash instead of putting the potatoes in and good lord, the W sauce with the balsamic vinegar!? It made me wanna cry. Been watching the channel for 4 years now and love it
I’m a 68 year old grandmother and I LOVE your channel. I’ve always been a good cook, but your recipes have elevated my cooking style.
Marmite is wild because it tastes like boullion but has low salt. Magic underrated kitchen ingredient
I think you meant to say vomit, not bouillon
Being British, I was basically weened on marmite. But when most people try it for the first time, it tastes like bitter, salty arse paste….which I kind of get. But, it has a very rich, umami, savoury goodness. Even if you don’t fancy it on your toast, put it in sauces. It’s like fish sauce, it smells like….well, you know what, but makes a Thai curry delicious!
@@mattymattffs😂😂😂😂😂
It's not low salt dude.
@@NigelAinscoe 6 grams salt per 100 grams is very low compared to about 23 grams of salt per 100 grams of boullion. Are you kidding?
The veggie trim goes to the chickens! Get some laying chickens and they really close the loop for the kitchen. They take up little space, eat all your scraps, and in turn give you healthy fresh eggs. Do it Sonny! We've all seen your backyard/ refrigerator graveyard and you have the space.
Ok, dude ... I've been salivating over this recipe/video for months now. I swear I've watched it 10 times. I finally have an opportunity to make it. Watching from Seattle, WA. It's cold, wet, rainy, and the perfect conditions for this kind of dish. I even bought a jar of marmite so I could faithfully recreate your recipe!
All the prep and first steps are done. Sauce in the dutch oven. Meat in there with it. In a 325 over right now for past hour. Haven't tasted it yet, but based on how my house smells, I predict this is a solid hit. Can't wait to serve it to everyone!
Ok... just got to taste this ... oh, a-mygod... this is it. This is the only potroast recipe I will ever make ever again.
Thank you for your videos, your recipes, your humor and your contributions to my family's dinners, Sonny. This is fan-freaking-tastic!
Now kick that fridge ... HARD!
I'm supposed to be studying for a test that my job literally depends on... and yet, here I am. Learning how to school Grandma on making a pot roast... I really enjoy your content, thanks for making it.
Now get back to studying young man🧐😂😘
Dehrydrate your carrot shavings with a little bit of onion powder, and they make a delicious snack !
my grandma's pot roast always sucked! I really enjoyed her cocaine however!
Did you pass or get fired?
@@patrickmcstravick6959We're at the "don't ask, don't tell" portion of this exchange....
"When people walk into your house and say, 'It smells so good!', it's onions." I agree. 100%.
And Garlic.
And butter.
Lmao….onions smell even better on a griddle! Anyone who has been to a fair and walked by onions and peppers on a griddle will understand!
There used to be a local magazine called "Somewhere There is a Smell of Fried Onions" in homage to the late-night burger vans we used to have!
Onions are like one my favorite things. You can make some otherwise super lame cauliflower or something SO delicious just by dicing and onion searing it off with some garlic, salt, and black pepper. Takes your tasteless veggies to the top level without adding hardly any calories (if you're into that kinda thing)
I want to truly thank you for this recipe. The depth of favor is unbelievable. My family was just looking at each other, trying to figure out who was going to get the last piece. Thank you❤
OKOKOKOK - I did it, I broke down and bought a 7.5q dutch oven. Have been contemplating buying one for a few years but was waiting for a recipe that just begged me to pull the trigger...this is that recipe. Wifey is at the market shopping the ingredients list as I write this, and I am having a very nice dirty dry 10 olive martini :) My dutch oven will arrive tomorrow morning and can't wait to make this. My fridge is afraid, very very afraid LOL! Thanks Sonny!!!!
Better start shopping for a new fridge
@@thatdudecancook
Bahaha
So how did your roast come out?
@@lisadolan9598 Spectacular!
You need to collab with Demolition Ranch for one of the fridge destruction outros, it would be a great crossover.
This is an amazing idea.
This was my first time ever cooking in a dutch oven, first time cooking any kind of roast, etc. I was skeptical, but man, you were not lying at all. I am so proud of what I've just made. Thank you for an awesome recipe and video man.
Vincenzo loves your alfredo vid! He wants to make a video with you when he does his american tour. We all would love that!
That's a huge compliment coming from Vincenzo. I'd love to see a collab with him and Sonny going head to head on a dish.
That would be amazing.
Why would he come to America? He hates americans.
I'll reach out to him!
Wow, wow, WOW that would be 👌🏻
I’m so happy I found your channel! I’m obsessed with your recipes, entertainment, no nonsense delivery of your videos, no weird ingredients, being a down to earth person, having so much enthusiasm for cooking that makes me want to make everything you cook! Hopefully I will!!
Yours and Marcus' comedic prowess just keeps growing. You guys are the Dynamic Duo of the cooking channel genre right now. Perfect pair.
Longtime fan here. Thank you so much. You really have a way of making complex recipes accessible to cooking hobbyists like myself. 🙏🏾
This IS the best pot roast! I've just made it again, for the second time in two weeks. Thank you so much for this recipe and method!
I just made this yesterday; best pot roast I've ever had. This channel just sings to me; he's a really good teacher. One side note - The pot roast I got was double thick. It seemed like it was 4 inches as opposed to 2; took like an hour longer to cook it properly. Turned out incredible. This is my forever pot roast recipe.
BTW, that rosemary salt is freakin gold.
I’ve been cooking pot roast since I was in grade school. My mom would have me start it when I got home from school. I have to say, this is by far the best pot roast I have ever made. Thank you so much. Love the techniques you used. Now I need to make the salt mixture. It’s definitely on the list.
Did u use marmite?
Made this for Christmas dinner and it was amazingly delicious! I will be making this again and again. I love your channel and learn so much with your easygoing teaching style. You are hilarious to boot! Keep up the great work!
I made this pot roast today. Turned out real well. Will do it again.
I made this today. It's the best roast I've ever had. Unbelievable. Thanks!
I've been cooking nearly this same recipe (with slight variations) in my Le Creuset enameled cast iron pans for at least 40 years. I've always seared the meat in the enameled pan and cursed the way the fond sticks badly and often burns when making the roux. Thanks to your video, this time I browned the meat (bone-in beef short ribs this time) in a heavy carbon steel pan and later transferred them to the Le Creuset pan for braising. What a difference. Clean up was much easier too. I always learn something from watching your videos.
I made this today for my husband and I it was hands down the best roast I had in my life!! It is going in my book. Thank you so much
hey man me an the wife an 4 kids love watching your show bro we gonna do the pot roast Sunday thanks Sonny!!! Your chill af bro
I did what you said. I put on my sneakers and ran to get the ingredients and made this. This is FU good! Wow that sauce murders!
Made this last night. FANTASTIC!!! Only modification, I didn't have or could find the Marmite so I used a scoop of beef Better than Bouillon. Sooooo good!!! I'll be making this again. Thanks!!
I'm always looking for new chuck roast inspirations and I am happy to say I learned some new things in this one. You are the best!
Dude, you’re the best to watch. Always great stuff. Thank you
The mom of my best friend and roommate in college would make pot roast on Fridays in a slow cooker when we would have the weekend off and go back home. She worked long hours as an emergency room nurse and that stuff was fantastic.
I'm going to make this.
Also a nurse, and that crockpot has kept me and my son alive and fed I swear to god lol.
I love this channel so much. The recipes have always been great, but the humour and pure sh*t talking between Sonny and Marcus, as well as improved production value, has made it _really_ stand out from the crowd. Plus, Sonny explains techniques and gives great tips. Awesome stuff
Thanks!
Thank you!
One thing I learned from a really old Thomas Keller video that's stuck with me for decades is to season with acid, not just salt. Once you understand how to do it, the food you make becomes that much better. You don't need a lot either. A little bit goes a long way.
Made this yesterday and served for dinner tonight... absolute fire 🔥 killer recipe! The family loved it, even the picky kids.
Hi! I made this two days ago. I chose both of your secondary options: in that I waited the following day to eat it; and I used mashed potatoes (with roasted garlic mushed into them).
I guage how good something is by whether my kids will eat it or not. So you get an 11 out of 10 for this recipe. They scarfed it down in about 0.2 seconds.
Thanks for the recipe!
On a side note, I add ground Garam Masala to my beef dishes. It takes it up another level, IMHO.
After I saw the fridge get blown up I know this one is a must 😅 👌🏾
You’re one of my favorite YT chefs. Thank you…
What are the others?
@@Booogieman Food Wishes is a good channel, I also like Kenji Lopez Alt, and a few others, but this channel has given me the most practical advice that I can apply and see results RIGHT away. More than any other channel.
@@djjazzyjeff1232Ha-ha, I am also a long-time fan of Chef Jonh (in fact, I started cooking by myself using his recipes), and I love Kenji too! I just recently found this channel and am already hooked!
@@BooogiemanRight on, I made a couple Chef john dips for the superbowl last year, one was a hit (Cowboy Crack) and the other was a flop, the Homemade French Onion. If I had known what I learned from Sonny here on this channel about "Disarming" raw onions in cold water, it would've made all the difference I think. That's the kind of thing I meant about learning practical advice here, I'd just go binge some of his most popular videos here they're popular for a reason!
Off topic but I've been cooking for my family for almost 20 years and consider myself a pretty competent cook but I saw your video basting chicken in butter for a pan sauce and I cooked chicken using your techniques for dinner the other night. It was the best chicken I've ever made. Keep up the great content, my family thanks you 😅
"these carrot peels make an incredible trash can stuffer" might be the best straight faced comment ever in a cooking video.
I've been doing roasts for many years and I am still searching for the perfect roast. This one looks terrific.
Thanks for what you're doing. Your personality has grown on me.
11:40 was HILARIOUS im glad you left it in 😂😂😂❤
I have just made this recipe and adjuste. I also made the rosemary salt for my 2nd time and I added an additional lemon zest to the recipe and got positive results. Outstanding recipe. I altered these ways.
I used my bacon seasoned cast iron to put the sear on my roast, with the extra lemon zest. When you talked about fat and acid I figured if I'm gonna add an extra fat with the bacon in the cast iron that a little more lemon zest couldn't hurt. I used the same lid method almost all the way thru, but for the last 40 mins I put the lid on, instead of letting the meat sit outside for a half hour I just turned the oven off for an hour and let the meat anil
Did you ever try the black cast iron dutch oven for your sear ? Might be worth a shot or maybe a new series to try out ? Love the video's bud 👍
The problem with cast iron is the acids eat away at it.
@@t-rozbenouameur5304 I have heard that. Usually if I'm making something like this with a gravy/sauce I steer away from that, I have some nice pans that are slightly nonstick (well they used to be, they're kinda old now and the coating has worn away) I dont have a stainless pan or I'd use that probably.
My third round with this pot roast, now including Marmite! Layering down the flavors really makes a huge difference. Taking the time is so worth it!
I don't peel carrots anymore. Just give them a real good wash.
Using the green side of a clean sponge also works really well
@@thatdudecancook Terrific tip! Thanks, Sonny!
I was the same for a long time, but it seems like every 4th or 5th recipe will get that bitter flavor. Maybe the carrots I buy aren't as good as yours, lol.
I love how delightfully "kooky" you and Marcus are! I so enjoy your antics AND you are seriously such a good cook! I've been following you for 2 months now and every recipe I've tried is now my go-to. Keep up the hilarity-we all love that part of your video's!!
If you have a garden, and a space or bin for it, you can turn that veg scrap into compost. Alternatively, if you have a bucket with a lid, you can soak those scraps in water for about 6 months and have a great liquid fertilizer. (Caution: Stinky! Don't get it on you, and use outdoors.) 🌱
That fertilizer is no joke, either. Did a batch with just wild spring grass and some leftover radish tops that outperformed my gf's fox farm fertilizer schedule, just as an anecdote.
@@MetalDave92 best part is the price! 😁
Just made this, the substitution I made was using beef shin instead of chuck. It - was - incredible.
Hey Sonny....great recipe!!! I made this yesterday for my wife and I and it turned out amazing....best we've ever had! Thank you and Cheers!!!
Made my first roast and followed the steps exactly, but I used my intuition for all the amounts, and it came out so good! You're the best!
This was the most amazing meal. My entire family now wants me to make it a regular part of the menu at our house. Thank you DudeWhoCanCook - you ROCK!!!
I love this duo...ive been watching for 2 years but there is nothing like adding a little marcus to your sonny day! Will be trying this recipe over my own so e shall see boys! ❤❤❤
One of the best cook channels on UA-cam. Very educational should charge for the information.
I JUST pulled my pot roast out of the oven following your instructions (swapped marmite with literal beef bouillon paste) and holy crap, the flavor of this is insane! Perfect cold weather dinner! Thank you for sharing this with us. It is now permanently on my rotation
I've been using Worcestershire sauce and Balsamic vinegar for roast for thirty years. 😋 You are the only chef I've seen do this. ❤
The food is obviously beyond amazing. I’m strictly commenting for the graphics and the explosion at the end. Well done sir , well done
Best pot roast video ever! Not only a great how to, but seriously entertaining. Made me laugh...a lot.
I watched this video multiple times and read the directions in the description. I have no idea where the lemon zest gets added. Ill edit this comment after i enjoy the meal.
Hands down best pot roast I've ever had. Thanks for sharing your skills.
Definitely my favorite recipe I've found for pot roast. I made just one change on a whim the second time I made this. I definitely recommend trying substituting red wine for guinness. It comes out amazing.
Thank you for taking the time to explain about why you don't use your Dutch oven to sear. It's that sort of stuff that is based on experience that's super helpful especially when people explain the why instead of just saying do it this way.
Best pot roast I have ever made. Seriously, this is beyond how I normally can cook. Followed clear instructions and it all came together. Thanks Dude. Huge dent for the fridge from me!
Sonny, Amazon delivered the "secret" ingredient just in time!. The richness and complexity of the flavors makes this a total winner! One of your best recipes to date.
I just watched this and immediately ordered an enameled Dutch oven. Can’t wait to make this one!
DUDE! Take them carrot peels, salt them, deep fry them, then toss with butter and Parm cheese.
You can also batter them and deep fry, then dust with Parm. So freaking good.
Thanks you guys that is awesome and the best recipe for a cold winter day in Alaska
I screamed at him yesterday! on Instagram why nobody recently makes beef stroganoff. And now we got this!
How cool is that?!!!
I have been a huge fan of yours for some time now. My husband thinks your refrigerator schtick is crazy dumb, but after tonight's potroast dinner, he also loves you! Now, I did not have quite all the ingredients. Instead of rosemary salt, I used dry rosemary, dry thyme, dry sage, salt and Sgt. Gilbert. I used a good two cups of Cabernet, and instead of beef stock, I used a couple of cans of beef consomme. I used Red Wine Vinegar, Worchester Sauce, Balsamic Glaze. Other than those substitutions, I stuck with your recipe. Our son and grandson were here for dinner, and for the first time ever, our grandson went back for thirds. He is the pickiest of eaters! He often will only eat dinner rolls, but he loved the meat, the potatoes, the carrots and the incredible saucy gravy.
This is indeed the best potroast recipe on earth!!
I have now made this 6 times. When my grandson comes over, he requests it!
Ahhh! You gave away my secret ingredient! I also use Marmite for making turkey chili that people don't even realize is turkey.
Ok this was the best roast I have ever cooked!!!!! It was so amazing I gave myself high fives! My husband who never says anything good or bad about the food I cook he said Good Job Honey!!!!! I’ll be adding this to my recipe box. Can’t wait to try more of your recipes. Thank you sir!
Making this today, just made the Rosemary Salt. Couldn't find Marmite at the market, Amazon came thru. So excited! Thank you for your great recipies.
Did this a couple weeks ago. About 5 people who ate it said it was the best roast ever.
your content is top notch thank you its actually inspiring me not only cooking but your style of content is so entertaining
I’m a big time gravy guy -
Looks unreal!
I’m gonna try it for sure.
Also, appreciate the laughs!
Thank you sir👍🏽🤙🏽
Smother me in gravy you big dirty man--
Trooper MacIntyre "Mac" Womack
We have the same exact Dutch oven, color and everything. We just got it and this is the first dish I'm trying with it today.
I’ve been cooking over 50 years and made my first pot roast ever last weekend using your recipe. It was delicious - esp the sauce. Could have eaten the meat with a spoon it was so tender. Thank you!
Just started this recipe, it’s in the oven now. And of course as soon as I add onions dad goes “something smells good!” 😂
Wow! That sauce was great! In the past I had just made pot roast in a slow cooker with standard stock. All the add ins and cooking method make such a difference!
I made this today.
I just wanna say, thank you 🥺
I will be using this recipe so much this winter
I'm a Vegemite or promite girl, hate marmite BUT they go fab into homemade gravy & I always use it in mine. Thanks mum lol
I made this today with two minor variations: I didn't have Marmite, so I swapped that out for an equal amount of beef Better Than Bouillon, and I also added a tablespoon and a splash of low sodium soy sauce to further bump up the umami factor. Best pot roast I've ever had, thank you Sonny!
I KNOW!! I use it all the time and make everyone I know eat it. You're my fav Sonny, always informative and always fun.
Looks outrageously good 🤤
Just made this earlier this morning and oh my good lord it's amazing ... thank you for posting !!
I usually eyeball it, but I followed your measurements and I ended up with a very, very happy husband 😊. We’ll be keeping this recipe. One thing, I put on the herb/salt mix on the meat the night before and then cut it up to sear in my pot, worked beautifully ❤.
Ive been using a little bit of red wine vinegar in my pot roasts and stews for years, it adds just a little more of a savory lightly sour bite that people love
Made this last night, it was fabulous! Thanks for the recipe!
Thanks for the recipe, tips and advise. Personnely i would bave dropped a extra kilo of fine diced onions in the pot at the 2 hour mark they break down and thicken the gravy. I was taught a similar recipe by my grandmother as a stretcher meal. Oma ratio was 1 part meat, 1 part onions, 1 part carrots, 1 part potato's as a base with more vegetables and dumplings as wanted or needed to get the amount needed to feed the family. Marmite yeast extract is a good addition but there is also Bovril and Vegemite each having there own meaty flavours, for cooking we use the own branded yeast extract from our local supermarket and marmite for spreading lightly on buttered toast. Bovril we like as a hot drink, a teaspoon in a mug covered in boiling water and stir for that beef onsite goodness. Take care, God bless one and all.
I made this for a weekend party a week ago but with beef short ribs instead and it was a hit. I even made a beef stock.
Thanks
Thank you!
Made this for my friends and they absolutely loved it. Thanks for the recipe! Making it today for thanksgiving.
Made this for my folks last night! Seared all in their new Made In fry pan… didn’t have the secret ingredient so added sautéed mushrooms then had to finished in the Instapot so we could eat before they fell asleep 😊 delish!!
Hey, Dude! I took the lemon that I zested for the rosemary salt and added the juice to the pot roast at the very end! Just a smidge more acid and a nice pop of brightness to the gravy, and it was great!
Sonny , I've made a great pot roast for years, but today I learned a few new tricks that makes it Excellent. Thank you.🤗
We like to make pot roast with a blend of coffee (fresh ground French press) red wine, beef broth, and sometimes dark beer. German smokebier is a fun addition(beer made from barley smoked over alder wood) as well.
I just made this and now it's resting. Looks look a cooking magazine cover. Can't wait!!!