Pot roast used to be so inexpensive but in the last several years it’s been outrageous here in California. I honestly don’t remember the last time I bought one but I think I’m going to have to splurge after watching this video. Thanks always Martha 🌸
Same here. I’m in San Diego and I buy my meat at Costco. I used to be able to get the package containing TWO large chuck roasts for around $28-$30. Now I’m paying $45 for ONE! It’s insane!
I live in Southern California too. My parents moved here from Massachusetts. I remember my parents always made pot roasts when I was young. Meats in California are so expensive though. I loved pot roast. Would like to try to make this recipe. Love Martha Stewart cooking shows. Very easy to follow, step by step and fun to watch.
We love a good pot roast. One thing we always do is absolutely load the pot with as many vegetables as we can. They cook with the meat, absorb the delicious flavors and add their own. The second meal with out pot roast and vegetables, we cook the veggies and cube the meat in a large skillet with water or beef stock. The potatoes will cook into the sauce, thickening it. This is served on toasted bread and is absolutely delicious -- even better than the first meal.
Best Yankee pot roast going: at the Storrowton Inn on the grounds of the Eastern States Exposition in W. Springfield, MA. Always good! Meat always tender!
These days, there is no such thing as an inexpensive cut of beef. Even ordinary stew meat (used in beef stews), which used to be quite cheap, is well over $5.00/lb. For roasting, I still like good ol' Chuck, but a nice roast will set me back to around $25-30 minimum for an average sized one. Steaks are out of the question for me, so I stick to ground beef (one pound at a time) for hamburgers, Salisbury Steak, etc. I'd love to try Martha's big and beautiful pot roast, but I'm on a fixed income and looking at a cow (any cow) just makes me want to cry for the good ol' days.
I bought chuck roast at Costco came with 2 roasts just shy of 9 pounds for $43.00 and I never got a chance to cook it. Ended up in the hospital. It went bad. First roast I’ve bought in 3 years. Been living off of pasta, rice anything cheap. What a set back. I wish I would have put it in the freezer but I didn’t expect to end up in the hospital.
Hi, Stewart super awesome video you made a delicious pot roast recipe very informative video for everyone however which kind of potatoes do you use I have never seen them before definitely they won't be russet potatoes thanks.
LOVELY! New Year Day dinner for me. Crock pot cooking, adding cauliflower and extra carrots near the end of cooking time for the roast. I saw this video and stopped it, bought the roast and fixings, kept them in my fridge until this last day of 2023. Came back to the video and watched it till the end. Will refrigerate the crockpot with everything preliminary in it, until morning, then start the cooker and add the extra veggies later. Thank you, Ms. Stewart! Blessings for a Happy 2024!
Good idea! Thank you for reminding me of rump roast! Yes, I will make a beef stew with chuck meat but I am cutting it in chunks and cutting away the fat. I love Martha’s cooking and baking but this was too fatty for me.
I love martha used to watch her as a kid on her first show where she would cook then go out to her beautiful garden and trim hedges it was amazing. Im looking to make her famous sandwich she used to make with green chillies omg so good my mom use to make it for us.
Love this Martha , thank you! I forgot to have my mom show me how! She was busy showing me how to garden, take care of all my pets, how to dress, act, handle difficult people, manners including table manners, how to court a lady and be a gentleman, painting , wallpaper....and the list goes on!! Btw my mom loved you and got me hooked on you!❤❤❤❤❤❤
Just yumm dearies I guess some of your braising techniques has been featured already in your older cookbooks I treasured thank you so much for featuring this new way & procedures 😘😋🍲🥩💡🥘 👌
It looks very good! But I agree with others this is a splurge meal rather than on the economical side. Especially with the current inflation it’s a big splurge in most places. I like making pork pot roast as pork is a white meat, I usually avoid red meat for health purposes.
I agree with you! Went to my local Co-op in Calgary today for chuck roast to specifically make this and butcher told me they don't order it in anymore as it's too expensive! I was shocked!
Add turnips to a pot roast or stew and I am already sitting at the table; with my mouth watering. Oh, and finish with some sweet French peas for a bright burst of colour, that satisfying pop, and freshness. Très bien!
`it doesn't matter it will end up a burned mess either way, I tried it both ways Le Cruset is garbage and it ALWAYS burns EVERYHTING. I ended up with charcoal after only an hour on low heat on a gas range and I followed the recipe exactly, or exactly as I could since she never even says stove top or over or the temp ' she should buy me 8 lbs of Chuck and veggies for making such an incomplete shitty video that made me ruin dinner. Martha really needs to stop making these video because she always leaves out critical steps. but even at the lowest setting it still burned and I even put a lot more liquid in the pan she did the second time because it was all burned up the first time in the oven at 300. she is a hack and she probably edits the video and and someone else actually cooks and she gives the wrong recipe
@@andreamitchell4758 ok, I thought it was just me. I definitely determined that I cannot cook in my Le Cruset like I do my All Clad. The 1st time I used it I burned onions I was trying to sauté. And several things since. Ridiculous. Obviously it holds heat but I can’t seem to figure it out.
@@GenRN yeah just don't use it is sucks You can brown the meat in it and then put it in a slow cooker which is what I should have done. I browned the meat in a fry pan with an induction burner. I should have just transferred it to a slow cooler and not used the Le Cruset because it always burns everything on the bottom even at the lowest setting. Also this recipe is really stupid, you should not add flour till the end. how are you supposed to cook veggies in a thick brown sauce , and especially with charcoal at the bottom of the pan. the flour should not go in till the end and the potatoes will also add starch and thicken the sauce too, you should jut follow Rachel Ray's Tuscan pot roast recipe that is what i did before and it came out good ,even in the Le Cruset, most of these cooking videos are just plain wrong and tell you too high heat to begin with, Martha is even worse because she doesn't even specify oven or stove top also 1 inch of liquid is stupid , there is no way you are going to cook anything for 3 hours and have any liquid left even with 2 inches of liquid 1 inch is ridiculous. the lid on these Le Cruset doesn't seal and lots of steam escapes and the braise always ends up dries out , maybe you can do it at like 175 in the oven or 125' all these people saying 300- 350 are nuts all the liquid will be evaporated in less than half the time they state to cook it at.
I'd only add to that whorchester and tomato sauce, tomato, or V8 and a touch of garlic. For a slight bit more of a kicker add a splash of balsamic. Or to kick it over to a Korean feel, I'd use some Korean beef bulgogi, mirin, and tomato product.
Chuck roast, Chuck steak, and pot roast cuts of meat are now an average of $20 for 2-3 lbs. Like everything else, the price for what was once considered a "cheap" cut of meat, is no longer a consideration for many of us. I can even remember when beef tips were considered a lowly cut of meat. About 10 years ago, it was my go-to meat for marinating and grilling " steaks" for the most tender piece of beef. I got rave reviews from family and friends. Now it is up there in cost with filet mignon and other expensive cuts. I can remember paying $3-4.00 for an average pk of 3 or 5 pieces. Boy, times sure have changed, especially with the chuck cuts. I use a chuck steak when I make my Italian family recipe for steak pizziola. I cook this just for myself so I usually a lly get a 1-1/2 lb chuck steak with a whole onion cut up, tri-color peppers, 4 gloves of garlic, and sliced mushrooms. The first night, I will eat about half of the steak with just the vegi's and the second night I cook up vegi rigatoni and have the remainder over that. Now due to cost, I may have it once a month instead of once a week. I invested in a small freezer, so when these "cheaper" cuts of meat go on sale I buy in bulk and freeze them. Veal shank is another, once cheap cut, but has sky rocket.
At last...real pot roast. Mostly I see people doing this in the oven....wrong. Pot roasts were done when people had no ovens. But they could sit down to a delishious roast. Cooked in a pot....hence potroast.
Pot roast used to be so inexpensive but in the last several years it’s been outrageous here in California. I honestly don’t remember the last time I bought one but I think I’m going to have to splurge after watching this video. Thanks always Martha 🌸
Yes, I wanted one the other day and it was $25.! Less than 4 pounds.
It's the same in England. Everything is so sodding expensive!
Same here. I’m in San Diego and I buy my meat at Costco. I used to be able to get the package containing TWO large chuck roasts for around $28-$30. Now I’m paying $45 for ONE! It’s insane!
I wait until Chuck goes on sale.
@Er-sv5tn yeah I just bought one 12.99/lb. When poor people food is now a luxury.
I love listening to Martha's soothing voice. Its like comfort food for the brain.
She is calm, organized, methodical and deliberate which is also very soothing.
Convicted felon.
And she looks cooking a real joy🥰
@@francy2127
Convicted felon.
I agree. 😊
Thank you Martha for still teaching us how to cook
This is one of MS's best recipes. She put her foot in this one🥳. Lady, you can COOK!
I love Martha's teaching cooking programs! I really miss her daily talk show! Whatever Martha is involved in... I'm there! Pot roast for this Sunday!
including epstein island?
@@tonyborelli.Jerk.
Don’t b rude and absurd! Educate Urself, dude. 😮
Love. My Martha sheets.! Spent 17 bucks on a rolled shoulder roast yesterday. Martha's gonna help me cook it. Thanks for the video Martha.
That is the most beautiful pot roast I've ever seen! Wonderful ! Thank you, Martha!
Thank you SO much Martha! Beauty and brains. Always clear and easy to understand.
Thank you Martha for being so generous and helpful with your videos ! I love how you really seem to love and appreciate the foods your prepare
Thanks Martha I’m going to try adding the turnips next time! You’re making pot roast like my mother and grandmother did 😊❤
Love turnips. Brussels sprouts are good with beef too.
I like parsnips in ours too.
If turnips are too strong for you, try rutabaga, they are a milder taste.
I live in Southern California too. My parents moved here from Massachusetts. I remember my parents always made pot roasts when I was young. Meats in California are so expensive though. I loved pot roast. Would like to try to make this recipe. Love Martha Stewart cooking shows. Very easy to follow, step by step and fun to watch.
How many degrees are you cooking it?
On low or high temperature?
For how long?
The best pot roast I ever have. Thank you Martha for sharing this.
Loved you for Years and Still DO~ thanks for this Recipe!
Loved my Mom's pot roast! I'll be trying Martha's recipe. Looks wonderful.
We love a good pot roast. One thing we always do is absolutely load the pot with as many vegetables as we can. They cook with the meat, absorb the delicious flavors and add their own. The second meal with out pot roast and vegetables, we cook the veggies and cube the meat in a large skillet with water or beef stock. The potatoes will cook into the sauce, thickening it. This is served on toasted bread and is absolutely delicious -- even better than the first meal.
I’ve never made anything Martha taught me that wasn’t great! Feeling inspired for dinner tonight! Thanks!!!
Best Yankee pot roast going: at the Storrowton Inn on the grounds of the Eastern States Exposition in W. Springfield, MA. Always good! Meat always tender!
I bought 1/4 of the size and it’s $20. This is now a luxury meal!
You make it look so easy. I’m glad you’re back. Will be trying to your recipes
Used a spoon for salt but using meat fingers to sprinkle pepper & seasoning?
Awesome thanks Martha I met you at Lowes in Danbury CT one day
What a woman. The total package.
I love pot roast. My mom would cook it all the time when I was growing up. Thanks for sharing your recipe ❤️
These days, there is no such thing as an inexpensive cut of beef. Even ordinary stew meat (used in beef stews), which used to be quite cheap, is well over $5.00/lb. For roasting, I still like good ol' Chuck, but a nice roast will set me back to around $25-30 minimum for an average sized one. Steaks are out of the question for me, so I stick to ground beef (one pound at a time) for hamburgers, Salisbury Steak, etc. I'd love to try Martha's big and beautiful pot roast, but I'm on a fixed income and looking at a cow (any cow) just makes me want to cry for the good ol' days.
I bought chuck roast at Costco came with 2 roasts just shy of 9 pounds for $43.00 and I never got a chance to cook it. Ended up in the hospital. It went bad. First roast I’ve bought in 3 years. Been living off of pasta, rice anything cheap. What a set back. I wish I would have put it in the freezer but I didn’t expect to end up in the hospital.
I can't afford much cow meat. Especially steak or roasts. Soooo...Piggy... roast , chops etc. I use the same technique as used for beef.
Putting this on my list of things to cook next week. That looks done to perfection! Thank you!
Hi, Stewart super awesome video you made a delicious pot roast recipe very informative video for everyone however which kind of potatoes do you use I have never seen them before definitely they won't be russet potatoes thanks.
Thank you dear Martha for shearing your magic with us💝👏
Om that look 😋 delicious. Thank you for your recipe I will do it for new year🎉
Just made this pot roast. It was absolutely delicious!!! 😊
LOVELY! New Year Day dinner for me. Crock pot cooking, adding cauliflower and extra carrots near the end of cooking time for the roast.
I saw this video and stopped it, bought the roast and fixings, kept them in my fridge until this last day of 2023. Came back to the video and watched it till the end.
Will refrigerate the crockpot with everything preliminary in it, until morning, then start the cooker and add the extra veggies later.
Thank you, Ms. Stewart!
Blessings for a Happy 2024!
Thanks Martha. Miss my moms pot roast
This pot roast looks so delicious! Thank you for sharing the recipe. I really enjoy the way you show the cooking process.
I use a Rump roast, way less fatty and so darn delicious.
Good idea! Thank you for reminding me of rump roast! Yes, I will make a beef stew with chuck meat but I am cutting it in chunks and cutting away the fat. I love Martha’s cooking and baking but this was too fatty for me.
I’ll try it
I can't wait to make the roast. Yum 😋
I love Martha's Magic Touch ; this pot roast donne l'eau à la bouche. 🍲🥖💖💓
I can't find pot roast at my Krogers and they are expensive.looks good.I like to add potatoes.
Wow Martha, my mouth was watering when you sliced that pot roast
I love martha used to watch her as a kid on her first show where she would cook then go out to her beautiful garden and trim hedges it was amazing. Im looking to make her famous sandwich she used to make with green chillies omg so good my mom use to make it for us.
I have a chuck roast in my freezer, but it's about 1/6 the size of the one Martha's using in this recipe. Not sure how to adapt it.
Delicious.❤😊 Thanks.
I just bought a 10lb. Chuck roast…. It was $114, so much for cheap 😂 + I still had to but all the veggies to go with it. It did feed 12 people tho
Can't afford the $114 that is a whole week of grocery for that price and I stay in the south.😮
How long did you cook it?
This days veg are expensive nothing is cheep no more unless someone has farm 😅
Mz Stewart. once again you have proven how sharp you are, thank you, I,m try,n to learn to cook, good I,m on my way...........BB
I've reached the age where I really enjoy and trying what's on cooking shows 😭
LOVE a good pot roast. Reminds me of my childhood where we raised our own beef.
Much better when you bake it, so tender.
My mother put the pot roast in the oven too.
Then you can seal it with foil and turn it every hour instead of every 30 minutes. The best part of a long braise is being able to walk away from it.
I love listening to Martha…
So glad to see Martha Vineyard has cooking channel. Thanks google bot.
I need a video of how to clean the brown from the Dutch oven
SOS pads
Love this Martha , thank you! I forgot to have my mom show me how! She was busy showing me how to garden, take care of all my pets, how to dress, act, handle difficult people, manners including table manners, how to court a lady and be a gentleman, painting , wallpaper....and the list goes on!! Btw my mom loved you and got me hooked on you!❤❤❤❤❤❤
Martha teaches very well .
I am Terry. And I agree Martha is Great. Just tell me the type of meat I should get
Rump roast I think.
Thanks for letting me know 😊
Look delicious. From Thailand Thank you.
Can anyone tell me how long i should put it in the oven for?
thank you martha ill have to splurge and buy me a roast ,this looks heavenly
Hello how you doing. ?
Are u able to cook this on the stove or does it HAVE to end up in the oven?
Stove, the pot is called dutch oven but you don’t put it in the oven.
Just yumm dearies I guess some of your braising techniques has been featured already in your older cookbooks I treasured thank you so much for featuring this new way & procedures 😘😋🍲🥩💡🥘 👌
In order to meet the high price challenge, l slice it very thinly and serve with lots of mashed potatoes and gravy.
Lol great plan!
Love to see you cook ,it looks so so good
Thank you Martha!❤
Yes,we do same,delicious 😊
Martha I never stop learning. ❤❤
It looks very good! But I agree with others this is a splurge meal rather than on the economical side. Especially with the current inflation it’s a big splurge in most places. I like making pork pot roast as pork is a white meat, I usually avoid red meat for health purposes.
It is, but this is from about 20 years ago.
I agree with you! Went to my local Co-op in Calgary today for chuck roast to specifically make this and butcher told me they don't order it in anymore as it's too expensive! I was shocked!
The last chuck roast I bought 2 weeks ago was $28!!
Where did you get it your roast must have been huge
Now I'm hungry 😋
Watched this and its pot roast for tonight, yum
2 inches of water. I do agree on the red wine vinegar
She's the best. Love to meet her.
Are you cooking this in the oven or stovetop ?
Did u watch this video?
Yes, question still stands. @@Kim-yy8kl
OMG that looks phenomenal ❤❤❤❤❤
thank you.
Thanks look delicious 🤤🤤
Add turnips to a pot roast or stew and I am already sitting at the table; with my mouth watering. Oh, and finish with some sweet French peas for a bright burst of colour, that satisfying pop, and freshness. Très bien!
Martha you are looking very good
You didn’t say cook it in the oven or stove top?
I think stovetop. 🤔
@@GenRN I’m guessing oven, when she said cook 2-3hrs.
`it doesn't matter it will end up a burned mess either way, I tried it both ways
Le Cruset is garbage and it ALWAYS burns EVERYHTING.
I ended up with charcoal after only an hour on low heat on a gas range and I followed the recipe exactly, or exactly as I could since she never even says stove top or over or the temp '
she should buy me 8 lbs of Chuck and veggies for making such an incomplete shitty video that made me ruin dinner.
Martha really needs to stop making these video because she always leaves out critical steps.
but even at the lowest setting it still burned and I even put a lot more liquid in the pan she did the second time because it was all burned up the first time in the oven at 300.
she is a hack and she probably edits the video and and someone else actually cooks and she gives the wrong recipe
@@andreamitchell4758 ok, I thought it was just me. I definitely determined that I cannot cook in my Le Cruset like I do my All Clad. The 1st time I used it I burned onions I was trying to sauté. And several things since. Ridiculous. Obviously it holds heat but I can’t seem to figure it out.
@@GenRN yeah just don't use it is sucks
You can brown the meat in it and then put it in a slow cooker which is what I should have done.
I browned the meat in a fry pan with an induction burner.
I should have just transferred it to a slow cooler and not used the Le Cruset because it always burns everything on the bottom even at the lowest setting.
Also this recipe is really stupid, you should not add flour till the end.
how are you supposed to cook veggies in a thick brown sauce , and especially with charcoal at the bottom of the pan.
the flour should not go in till the end and the potatoes will also add starch and thicken the sauce too, you should jut follow Rachel Ray's Tuscan pot roast recipe that is what i did before and it came out good ,even in the Le Cruset, most of these cooking videos are just plain wrong and tell you too high heat to begin with, Martha is even worse because she doesn't even specify oven or stove top
also 1 inch of liquid is stupid , there is no way you are going to cook anything for 3 hours and have any liquid left even with 2 inches of liquid 1 inch is ridiculous.
the lid on these Le Cruset doesn't seal and lots of steam escapes and the braise always ends up dries out , maybe you can do it at like 175 in the oven or 125'
all these people saying 300- 350 are nuts
all the liquid will be evaporated in less than half the time they state to cook it at.
I'd only add to that whorchester and tomato sauce, tomato, or V8 and a touch of garlic. For a slight bit more of a kicker add a splash of balsamic. Or to kick it over to a Korean feel, I'd use some Korean beef bulgogi, mirin, and tomato product.
Thank you I love it
Love this ❤️
I love i! Thank you!
Chuck roast, Chuck steak, and pot roast cuts of meat are now an average of $20 for 2-3 lbs. Like everything else, the price for what was once considered a "cheap" cut of meat, is no longer a consideration for many of us. I can even remember when beef tips were considered a lowly cut of meat. About 10 years ago, it was my go-to meat for marinating and grilling " steaks" for the most tender piece of beef. I got rave reviews from family and friends. Now it is up there in cost with filet mignon and other expensive cuts. I can remember paying $3-4.00 for an average pk of 3 or 5 pieces. Boy, times sure have changed, especially with the chuck cuts. I use a chuck steak when I make my Italian family recipe for steak pizziola. I cook this just for myself so I usually a lly get a 1-1/2 lb chuck steak with a whole onion cut up, tri-color peppers, 4 gloves of garlic, and sliced mushrooms. The first night, I will eat about half of the steak with just the vegi's and the second night I cook up vegi rigatoni and have the remainder over that. Now due to cost, I may have it once a month instead of once a week. I invested in a small freezer, so when these "cheaper" cuts of meat go on sale I buy in bulk and freeze them. Veal shank is another, once cheap cut, but has sky rocket.
I loved thanks Martha 😊
That's fabulous❤
Shouldn't have to saw on it mine is fork tender think you need more liquid
At last...real pot roast. Mostly I see people doing this in the oven....wrong. Pot roasts were done when people had no ovens. But they could sit down to a delishious roast. Cooked in a pot....hence potroast.
😍🤤🤤🤤 delicious!
My mother and gran use to make the best pot roasts and gravy.
I cook a nice roast every Sunday ❤
Looks beautiful
Thankfully the best
Yum , time to visit the store.
Yummy 👍
Add beer. Best ever
Excellent 👌
Merci infiniment
Loved my moms. Early years it was cooked in wood stove oven
Yummy 😋
Mmmm good
So delicious
Bookmarked👌🏾
Could you cook the beef in the oven instead of over the stove?