THE WORLD'S BEST POT ROAST RECIPE! How to and Review

1 tablespoon olive oil
▢ 3-4 pounds chuck roast or rump roast
▢ 1 large onion chopped, or two small onions
▢ 4 carrots cut into 2" pieces
▢ 2 stalks celery cut into 1 ½" pieces
▢ 1 pound baby potatoes
▢ 2 cups beef broth or as needed
▢ 1 cup red wine
▢ 4 cloves garlic coarsely chopped
▢ ½ teaspoon rosemary
▢ ½ teaspoon thyme
▢ 1 bay leaf Here are some of my favorite Products - Affiliate Links below
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[@K-Dawn]

You need to try the Mississippi pot roast. It's really good!

[@pufles65]

This looks absolutely delicious 😊💐

[@user-od9pq4zw8j]

you are the man. After you pulled the cork out like that....I am impressed!

[@Lisa-dz1wg]

I love these videos. My favorite of all. You are so real and just love how you are just true and not fake. Love you.

[@gg_yvonne4442]

Yummy yummy love watching you cook keep them coming 😊😊😊😊😊

[@sherryweeks6498]

Try Mississippi pot roast, you would love it too

[@ingridguillaume3260]

That’s my FAVORITE pot roast-easy, too.
Dave, will you PLEASE wait until the food has cooled a bit before you try it? My tongue hurts every episode. 😊

[@kayhollins4111]

This is one of our favorite meals at our house!

[@brianklaus2468]

Good stuff as always!

[@catw5294]

Love that cooking website. Lots of good recipes there

[@Victory646]

Looks yummy, definitely going to try this recipe!

[@theflippintoothfairyjackie5702]

As always you keep me laughing….love your humor and videos 👍

[@debbieflores5435]

Hi Dave 👋 I'm trying this looks yummy 😋

[@brianklaus2468]

So wait…nobody had thyme for you?

[@mysterydivadivers6166]

Love your cooking videos !!!

[@krisk4513]

I love using course pepper and salt as well.

[@user-fn8cj6gf7m]

The wine opener works like a lever after you screw it in, by placing the metal part om the bottle lip and prying up with the other side. Hope that helps.

[@aliciadavies2547]

I'm trying this recipe, for sure!!!

[@debmartindale6991]

When you held the rosemary up to the camera I automatically sniffed it! It smells good of course.

[@bythesea550]

I’ve never spiced a roast like that. Gonna try it! 😋 love all your channels. Your family is delightful 😊

[@authorsuzettevaughn]

Next time, use the edge of the cork screw and use the level portion (it's a simple machine) to pull the cork. I bet there's a video somewhere....

[@NilaRegenstein]

Chuck roast is my choice also. Better fat in meat. Looks yummy 😋 😊

[@pufles65]

I had to laugh when you said computer set timer for 2 hours 😂my son set our Alexa the same way💐😊

[@judithlehman9122]

SLO and long, my mother in laws pot roast. Sear in cast iron, cover and cook overnight or all day at 250degrees. So when you turned up the oven I got concerned. But it appears to be fine, so go for it.

[@mcjanine551]

For any Canadians out there, use a blade roast.

[@carolynwhitney5268]

More than one way to skin a cat! My husband is an instructor at a community college. He said that phrase to a class on day and this younger generation has never heard that before! One gal flipped out!

[@rachelandrew1014]

We have beef stew in the uk which is made with braising steak and normally some flour on the beef so it makes a gravy. This looks so good, I’m off to look up chick steak in the uk 😊

[@rachelandrew1014]

Just checked, chuck and braising steak are the same

[@JasonSaeler]

Growing up in the U.S. in the 70's, we used that method to make stew, except we cubed it and placed everything in a Crock Pot. Came home and had a prefect stew. But these days I prefer a nice Sheppard's pie. Best of both worlds...

[@exielaws8416]

you should use the dried spices

[@JimmyJaxJellyStax]

Looks amazing! One savory alternative to the cup of wine is a dark stout Guinness - whole tallboy since the alcohol content is lower.
If replacing the beef broth too, 2 cans (just don't mix wine and beer lol). Several types of beers can work but dark stouts can really compliment the maillard seared and slow cooked heartiness of the beef drippings / gravy at the end. This is considering 3~4lb of meat (better on the 4lb side for more tenderness flavor variety in slow cooking - definitely not trimming the fat). I dry rub the meat before and after the initial high heat 5min/5min searing of the sides.

[@rlosangeleskings]

Bide thy thyme...cause thyme is running short...

[@robsomething4435]

Search TH-cam on how to dice an onion. My OCD is on overdrive watching you try and cut that thing up.

[@rickrockstar1]

Too much onions are over powering man ... Wheres the tomatoe paste parsley and carrots

[@saundrablakeslee3620]

Great video as always!! You really need Promo-SM!!