Hi deer gs Could you please add the Hebrew language to the list of recommended languages that can be translated from English? Thank you very much. 🙏🏻🙏🏻🙏🏻
@The_Farmers_Table I'd probably buy an apron too. I love that you have some tshirt options in 5x. I probably can't buy til after the 1st of the year, but I plan to soon
Jess, I'm an old fart who has been cooking for over 50 years. After that long it became a "chore" that I really disliked. Deciding what to cook daily even put me into a bad mood. Sad because I used to be a decent cook that really enjoyed it. Since watching your video's on this channel I have found a renewed interest in cooking. In fact, I'm beginning to really enjoy it again and, as such, my food tastes so much better too. You're such a good teacher, motivator and inspirer (is that a word? lol). Thank you so much!
This is one of our favorite Sunday dinners! My daughter, who recently bought her first house, asked me for all of my recipes in a binder for Christmas. Made this Momma cry... She also wanted cast iron cookware like mine, along with a dutch oven so she could bake her own no knead bread. She said, "I need to have the smells and tastes in my home that I grew up with". She's 4 hours away, so Sunday dinners are now just my hubby and I, and friends if they aren't too busy. I wish everyone here a safe and joyous Christmas! God bless!!
Ok, I had to pause at 2:15, lol. Y'all, I thought that was my timer going off and went to check on my baking. It wasn't done and I was like, "did I put the wrong time in or something", It still had about 18 minutes left on the timer and I just stood there for a quick minute, thinking I had finally gone mad. 🤣 Wasn't until I came back to the video, continued and then thought, " Wait a minute.....", went back in the video and died laughing at myself. 😅 Too funny.
"...ultimately we know how to do the things we choose to learn... so the power is in your hands. If you wanna be good... learn how..." is some goshdarn hard hitting wisdom from a cooking video at 8 in the morning. You are, as always, such a blessing in this life Jess. Thank you
Wow! You were talking about your babies' ages in your introduction and I gasped when you said Ben was 9....I just realized that I have been watching you for like 6 years! He was just a little guy when I first found Roots & Refuge. Love all your channels, Miah's too. I get the same feeling of accomplishment when a job is finished as him.
I was told that if you can’t explain something simply, then you don’t know it well enough. So, don’t mistake that for you being simple. Thank you for all that you do. Your videos have given me so much peace.
One tip from an old cook is not to salt meat or anything you want to sear or brown. Salt brings out the liquid and you want to keep that in your meat until after braising or browning. I don’t season my meat until ending my braising before adding a little liquid to keep from burning. Then the juices from meat can release for great tasting au jus or making gravy.
My chuck roast is even simpler. I put it in a pan & put french onion soup mix on top, add some french onion soup (either canned or homemade) & a little red wine. Then foil on top and into the oven. My Mother used to make it with just the french onion soup mix and water but I like the additional flavor. We are in our 70's so the easier the better for the 2 of us. My husband had foods he disliked and said he couldn't stand, I would fix them and he liked them, he just didn't like them the way they were prepared before. Been 35+ years now. I have changed his mind about a lot of different foods since then LOL.
Yummy for the tummy! I like how you show how in real life most of us have to adapt recipes. My mother in law would make a roast or sirloin steak, usually venison, slow cooked with about 3 packets of onion soup mix served over rice. It's my favorite thing she cooked. I make my own version with fresh onions- very much like this recipe.
I just made roast stoup. I took the leftover roast and added celery, spinach, onions and bell peppers into the leftover meat broth and cooked until tender. Then I cooked some macaroni noodles to just barely done. It was delicious. And there was enough to freeze.
I starting watching Roots and Refuge in 2020. I remember thinking for years it went be amazing if you did cooking videos. I'm still saving up for a homestead, so cooking is mostly what I can do in this period of my life. So this channel is a dream come true!
Love when your in the kitchen cooking. Something I have been doing for about a good year is seasoning my meat, poultry and pork the day before "dry style" - just season and put in the fridge uncovered the night before I am going to cook it. If you have the space and forethought its's a great technique. Take Good Care 🥂
Jess, you’ve made my morning so much better. I woke up in pain and really didn’t want to get up but watching this video with a good cup of tea helped me get my day started. Thank you.
The chemistry behind cooking is the most important part because that's what gives you all of your flavor and preserves the nutrients without destroying them as you then follow up with the cooking process that you proceed with to make the actual meal. I agree with you 100% Jess Thank you for sharing.😊❤
When I have a large roast like that, I cut it in half and sear both the top and bottom plus the sides of each piece. This helps it to cook more evenly and ultimately cook a little faster. Will DEFINITELY be trying those roasted carrots! All you need now is some of fantastic looking rolls you made a videos back! Hungry now…. 😋
Your meal looked wonderful but I have to tell you that I'm always impressed with your line of industrial size cookware, etc. I'm coveting your giant Dutch oven as I always do when you whip out a huge bowl or whatever it is. It makes me smile. 😊
Thank you Jess for another great vlog!!🙏. I'm from Fargo ND and meals like this is right up my alley!! It's -1° outside right now. Yesterday got to -16°. So I made baked chicken thighs with herbs and onions and garlic. Mashed potatoes and homemade gravy, roasted beets and carrots. In this weather you love a good "stick to your ribs" kind of dinner! 😉. Thank you again for giving us another great channel to watch!!❤️🙏. Take care and God bless always!🙏❤️.
Thank you for the lesson on why we sear and caramelize. I will be doing that next time I make a pot roast. For Christmas, in fact. I bless you right back. 💗
Even though I've been making pot roast for years, it's always good to see a new take on a recipe! Thanks for showing your 'mistakes'. That's how we learn to fix them & keep going! ♥
Consider adding celery with the onions. My mom used to add cabbage wedges on top, about 30-45 minutes before it's done, so they can steam. I get lazy, and keep some packs of Brussels in the freezer, just for the flavor, but I rarely eat them lol. Just like the flavor.
This was supposed to be on our dinner menu tonight, but did not thaw out enough, over night. Somehow, outside temps effect thawing times in the fridge 🤔 I’ve been making this since you first introduced it on your Roots and Refuge channel 😋 SO delicious!
Thanks for doing this one! Roast has always eluded me! I remember my Mom making it but it’s been so many years and not being a meat eater it just looked like something completely out of the realm of possibility for me! I think I’ll surprise my meat eaters with something like this!❤
One of my favorite meals is the hash you can make with pot roast leftovers. I cube everything up (meat, potatoes, carrots) put in a pan with some oil to brown with freshly diced onion, add frozen peas, season with salt and pepper and serve with the au jus. Can't think of better comfort food!
My mom would make her pot roast same as you grew up on. But she cooked it in an electric skillet and the carrots and potatoes would have the best browned pieces. So gooood
💚 That looks SO yummy, Jess! Thanks for bringing us along. I've made a couple of roadts recently..I tried a InstantPot recipe, which SO overcooked the carrits and potatos, it was awful. Next I seared and added broth to Dutch oven a cooked in the oven and added carrots later, it was better, but I think the meat and onions is probably best cooked alone, as you just demonstrated. 💚
oh I feel more of my American friends need to know about a roast roast (not a pot roast), cooked in the oven, perfected by our British friends. Add veg and use the pan juices to make the gravy. This is what my family would make on a Sunday and the bonus is good left overs!!!
Jess, I appreciate the recipe sharing you do, but I especially appreciate the conversation you have as you cook! I used to be unsympathetic with people who, I thought, were just being picky eaters by choice. Then I started getting migraines which were triggered by dairy, among other things. I am now happy to change my meal plans for people I cook for if they say there is a food they avoid. Children (and some adults!) need to be encouraged to try new foods, but people do have legitimate food issues that they get tired of defending themselves over. I have appreciated how you have displayed a healthy attitude around food…thank you!
That looks sooooo good. My grandma made the best soup from a roast. She put 1/4-1/2 a cabbage in when cooking. Brought out the flavor of the beef somehow (I don't like cabbage in anything but this, sauerkraut, and coleslaw). Thanks for sharing! I might have to try those carrots...looks like something my kids would like!
It's fitting that Maillard is a French word: they realized long ago that every bit of that browned-meat taste is fabulous. Even if they are browning a piece of meat to be eaten alone, they will take that "fond", the Maillard bits stuck to the pan, and add a bit of wine and some herbs to make a delicious sauce to pour over the meat.
Cornstarch needs to be mixed with a cold liquid and then heated. If you mix it with a hot liquid it will glop up so fast it won't distribute through the rest of the gray. Thanks for this great recipe, but especially for the explanation about searing. I was just starting to wonder if it was worth the trouble - from what you describe, it most certainly is!!
I've always been tought season to taste which took me a while to understand what but everyone has a different taste but that's the best part, season to your taste 😄😍
Another great video Jess. You have taught me so much through both channels I appreciate it. I love my Dutch ovens & use them almost every day. Recently I started using mine for candy making (caramel). What a versatile piece of kitchen equipment.
I made carrots just like those from my garden for Thanksgiving but used cinnamon instead of paprika, added pecans and then the feta when they were done. So freaking good! I make my roast the same way as you did as well lol.
In addition to more complex flavor profile, searing meat can help create a 'seal' that will keep the inside juicier! Yum! I also love the science behind food and preparation! Understanding the 'why' makes it all more enjoyable in my opinion! ❤
I love the way you cook! It's always a dance in the kitchen at my house too. Hehe I'm definitely making this recipe. Thanks for keeping it real!!! Merry Christmas!
Hi from Las Vegas, NV. Roast with carrots & mashed potatoes are one of my favorite meals. Yours looked absolutely delicious. I add a lot of garlic to mine also.
Yum! I was thinking as I watched you cut the onion, you should do a segment on knives. What brand you have, and especially how do you keep them sharp. ❤❤❤
Love this Jess. We don't know pot roast here in Uk, it just all goes in the oven to roast stuff. BTW, I come from Worcestershire.....it sounds like this (not so difficult?) Woos-ter-sheer. Love xxx
I'm watching this again so I can cook this today for my familys new years day meal. I'm so excited to use a duch oven for the first time. I did try roasted brussel sprouts and I was optimistic that as a fussy eater this would be the answer to make me like them but sadly not. At least I tried it.
I love making this roast! I have been searing, then putting the meat and some vegetables in the crock pot. With cooler temps, the oven will warm the house nicely. Thanks!!!!❤🤟
When the kids were young I put the roast in water half way up in the skillet and cooked it in the oven. Then let it brown and flipped it halfway the cook.
Yum!!! I’m in my sixties and I’ve always cooked my roast like you do. The only difference is that I use a rump roast! Just a lovely dinner for sure Jess. ✌️🤍
That's pretty much how I make my pot roasts. Generally however, I slow simmer mine on top of the stove after browning, with the onions and carrots. Since it's a smaller cut of meat (enough for myself over 2-3 meals), it's fine.
I love your channel, and even this older woman has learned from you. (I've followed you on R&R for several years and subscribed to this channel immediately when you announced it. I do have to say that when it comes to a "pot roast", I prefer cooking the potatoes & carrots in with the roast. (I also like to add cabbage, turnips, or rutabaga to mine, espin the winter). Cooking the vegetables with the meat means only one pot to clean. Second, the flavors all blend together & the vegetables (gravy) have extra flavor that you don't get cooking them separately. As you have said, there's never only one way to do anything. You have to find what works for you and your tastes. 😊😊😊😊😊
Love seeing your videos more frequently, but am missing seeing more of the Roots and Refuge Farm videos. Either channel is bonus watching for me. Blessings 🙏🏼❤️
The TH-cam channel by MinuteFood has some very interesting and well explained information on the Malliard reaction. I love kitchen chemistry. Love the content on all your channels. Stay safe and take care.
Hi Darling 😊, you are just lovely. I'm in Cornwall, England UK and watch your Channel all the time. Your videos got me through a very difficult 18 months and continues to lift me up. I would be very grateful if you could send me the link to the Video where you address your health issues and your journey, including how you got there and the changes made . My niece has had exactly the same issueso and has been struggling for years. I would be so grateful if you could help us out. Love and Light to you and yours x
I am drawn to learn the herbal actions of all the jars in your apothecary. I am slowly building mine to 15 herbs spices and barks! Yay. The coolest park is knowing what they do, I love ❤️ learning and then sharing that love with others 😊 Thanks for your inspiration 🙏
I love 2nd day food think it tastes better the 2nd day have a merry Christmas and all the best for 2025 away travelling oz for a couple of months xfrom Scotland xx
I didn't know about your other channel until after I found this one. You were only a couple videos in, and I figured you already had a successful channel because of how you talk to the camera.
Y'all cook like my mom always did, off the cuff. Use what you got and change what you need to fit the situation of the day. You don't have enough time, bump up the temps, cut the veggies smaller, do what you gotta to speed things up. I like to throw the taters in the pot and let them cook in the juices. Then either serve them as they come out or mash them. Your pot roast came out looking good, but like you said if it cooked a little longer would make it more tender. Maybe at 350F and roll the roast every 30 minutes or so to prevent that dry top side might have cooked faster. There is always the slow reheat time to cook the rest if need be. I gotta try carrots like you did. Looks very tasty. I don't know about the feta though. I think I would like parm more. Thanks for sharing.
I'm so excited to announce, we now have The Farmer's Table merch! Check it out here: roots-and-refuge-farm-shop.fourthwall.com/collections/all
Love your merch ❤. Have you ever thought about offering aprons? I live in mine and would love one of yours with measure with you heart graphic ❤❤❤
Hi deer gs
Could you please add the Hebrew language to the list of recommended languages that can be translated from English? Thank you very much. 🙏🏻🙏🏻🙏🏻
How can your cooking channel not offer a chef's apron?!? I would so buy one (or more for guest chefs)
@The_Farmers_Table I'd probably buy an apron too. I love that you have some tshirt options in 5x. I probably can't buy til after the 1st of the year, but I plan to soon
Jess, I'm an old fart who has been cooking for over 50 years. After that long it became a "chore" that I really disliked. Deciding what to cook daily even put me into a bad mood. Sad because I used to be a decent cook that really enjoyed it. Since watching your video's on this channel I have found a renewed interest in cooking. In fact, I'm beginning to really enjoy it again and, as such, my food tastes so much better too. You're such a good teacher, motivator and inspirer (is that a word? lol). Thank you so much!
Anyone who introduces themselves as "an old fart" is endearing to me.
This is one of our favorite Sunday dinners! My daughter, who recently bought her first house, asked me for all of my recipes in a binder for Christmas. Made this Momma cry... She also wanted cast iron cookware like mine, along with a dutch oven so she could bake her own no knead bread. She said, "I need to have the smells and tastes in my home that I grew up with". She's 4 hours away, so Sunday dinners are now just my hubby and I, and friends if they aren't too busy. I wish everyone here a safe and joyous Christmas! God bless!!
Ok, I had to pause at 2:15, lol. Y'all, I thought that was my timer going off and went to check on my baking. It wasn't done and I was like, "did I put the wrong time in or something", It still had about 18 minutes left on the timer and I just stood there for a quick minute, thinking I had finally gone mad. 🤣 Wasn't until I came back to the video, continued and then thought, " Wait a minute.....", went back in the video and died laughing at myself. 😅 Too funny.
I started looking around MY kitchen in confusion!! 😂😂😂😂
Me too! I thought I forgot something on the stove. 😂
"...ultimately we know how to do the things we choose to learn... so the power is in your hands. If you wanna be good... learn how..." is some goshdarn hard hitting wisdom from a cooking video at 8 in the morning. You are, as always, such a blessing in this life Jess. Thank you
Wow! You were talking about your babies' ages in your introduction and I gasped when you said Ben was 9....I just realized that I have been watching you for like 6 years! He was just a little guy when I first found Roots & Refuge. Love all your channels, Miah's too. I get the same feeling of accomplishment when a job is finished as him.
I was told that if you can’t explain something simply, then you don’t know it well enough. So, don’t mistake that for you being simple. Thank you for all that you do. Your videos have given me so much peace.
One tip from an old cook is not to salt meat or anything you want to sear or brown. Salt brings out the liquid and you want to keep that in your meat until after braising or browning. I don’t season my meat until ending my braising before adding a little liquid to keep from burning. Then the juices from meat can release for great tasting au jus or making gravy.
“We know how to do the things we choose to learn.”
Wise words.
Maillard - pronounced “my yard”! Right up your alley! ❤
I have been following you for years. Love all the garden videos but this channel is really coming along. Really enjoying it.
I love that ya'll have a big family that spends so much time together. I pray our kids stay closw, get married, and we have a big close family too!
It is a gift to have a close family.
"If you wanna be a good cook, learn how to cook!" 😅
Thank you for keeping your videos real! I love that it is like a regular household with regular noises!
My chuck roast is even simpler. I put it in a pan & put french onion soup mix on top, add some french onion soup (either canned or homemade) & a little red wine. Then foil on top and into the oven. My Mother used to make it with just the french onion soup mix and water but I like the additional flavor. We are in our 70's so the easier the better for the 2 of us.
My husband had foods he disliked and said he couldn't stand, I would fix them and he liked them, he just didn't like them the way they were prepared before. Been 35+ years now. I have changed his mind about a lot of different foods since then LOL.
Yummy for the tummy!
I like how you show how in real life most of us have to adapt recipes.
My mother in law would make a roast or sirloin steak, usually venison, slow cooked with about 3 packets of onion soup mix served over rice. It's my favorite thing she cooked. I make my own version with fresh onions- very much like this recipe.
I just made roast stoup. I took the leftover roast and added celery, spinach, onions and bell peppers into the leftover meat broth and cooked until tender. Then I cooked some macaroni noodles to just barely done. It was delicious. And there was enough to freeze.
I starting watching Roots and Refuge in 2020. I remember thinking for years it went be amazing if you did cooking videos. I'm still saving up for a homestead, so cooking is mostly what I can do in this period of my life. So this channel is a dream come true!
Love when your in the kitchen cooking. Something I have been doing for about a good year is seasoning my meat, poultry and pork the day before "dry style" - just season and put in the fridge uncovered the night before I am going to cook it. If you have the space and forethought its's a great technique. Take Good Care 🥂
Jess, you’ve made my morning so much better. I woke up in pain and really didn’t want to get up but watching this video with a good cup of tea helped me get my day started. Thank you.
The chemistry behind cooking is the most important part because that's what gives you all of your flavor and preserves the nutrients without destroying them as you then follow up with the cooking process that you proceed with to make the actual meal. I agree with you 100% Jess Thank you for sharing.😊❤
my dad made a great pot roast! I miss him so...Shout out to my dad Duane Allen, I'll see you in heaven
I agree. I love toasted peanut butter and jelly sandwiches more than non toasted
Thanks for reminding me! I haven't eaten one in YEARS!😊
Love these recipes! Thank you so much for sharing and making it all so easy, even with family activity going on around you ❤❤❤
When I have a large roast like that, I cut it in half and sear both the top and bottom plus the sides of each piece. This helps it to cook more evenly and ultimately cook a little faster. Will DEFINITELY be trying those roasted carrots! All you need now is some of fantastic looking rolls you made a videos back! Hungry now…. 😋
Good morning from California
Thank you for the delight being in your world always is, encouraging, uplifting, helpful!
Bless you, ‘til next time!
Thanks for watching and for the kind words!
Your meal looked wonderful but I have to tell you that I'm always impressed with your line of industrial size cookware, etc. I'm coveting your giant Dutch oven as I always do when you whip out a huge bowl or whatever it is. It makes me smile. 😊
I love having my tea and listening to you and cook I would love to eat your roast .
Pot Roast dinners bring back memories of dinner at my grandma's house try to have it at least every few months or so.
Thank you Jess for another great vlog!!🙏. I'm from Fargo ND and meals like this is right up my alley!! It's -1° outside right now. Yesterday got to -16°. So I made baked chicken thighs with herbs and onions and garlic. Mashed potatoes and homemade gravy, roasted beets and carrots. In this weather you love a good "stick to your ribs" kind of dinner! 😉. Thank you again for giving us another great channel to watch!!❤️🙏. Take care and God bless always!🙏❤️.
N. Dakota, God bless you. Florida here
@MaggsBartlett Hey Florida!!🙏🙏. Hugs and blessings to you!! Hopefully you and yours are all dry and safe where you are!?!
If goat milk or cheese tastes funky, consider they could need cobalt supplementation! Works WONDERS.
Anything is yummy with lots of onions and garlic! Blessings!
Thanks for sharing your knowledge and life with us. So enjoy your Channel
Thank you for the lesson on why we sear and caramelize. I will be doing that next time I make a pot roast. For Christmas, in fact. I bless you right back. 💗
Even though I've been making pot roast for years, it's always good to see a new take on a recipe! Thanks for showing your 'mistakes'. That's how we learn to fix them & keep going! ♥
Consider adding celery with the onions. My mom used to add cabbage wedges on top, about 30-45 minutes before it's done, so they can steam. I get lazy, and keep some packs of Brussels in the freezer, just for the flavor, but I rarely eat them lol. Just like the flavor.
This was supposed to be on our dinner menu tonight, but did not thaw out enough, over night. Somehow, outside temps effect thawing times in the fridge 🤔 I’ve been making this since you first introduced it on your Roots and Refuge channel 😋 SO delicious!
Thanks for doing this one! Roast has always eluded me! I remember my Mom making it but it’s been so many years and not being a meat eater it just looked like something completely out of the realm of possibility for me! I think I’ll surprise my meat eaters with something like this!❤
I really enjoy this channel, even if im not making what you make its really nice to have company in the kitchen! Thank you.
One of my favorite meals is the hash you can make with pot roast leftovers. I cube everything up (meat, potatoes, carrots) put in a pan with some oil to brown with freshly diced onion, add frozen peas, season with salt and pepper and serve with the au jus. Can't think of better comfort food!
My mom would make her pot roast same as you grew up on. But she cooked it in an electric skillet and the carrots and potatoes would have the best browned pieces. So gooood
💚 That looks SO yummy, Jess! Thanks for bringing us along. I've made a couple of roadts recently..I tried a InstantPot recipe, which SO overcooked the carrits and potatos, it was awful. Next I seared and added broth to Dutch oven a cooked in the oven and added carrots later, it was better, but I think the meat and onions is probably best cooked alone, as you just demonstrated. 💚
I so enjoy that your cooking is real. The evolution of a meal 😊
oh I feel more of my American friends need to know about a roast roast (not a pot roast), cooked in the oven, perfected by our British friends. Add veg and use the pan juices to make the gravy. This is what my family would make on a Sunday and the bonus is good left overs!!!
Love your explanations on things. God bless 😘🙏💐🇦🇺
Jess, I appreciate the recipe sharing you do, but I especially appreciate the conversation you have as you cook! I used to be unsympathetic with people who, I thought, were just being picky eaters by choice. Then I started getting migraines which were triggered by dairy, among other things. I am now happy to change my meal plans for people I cook for if they say there is a food they avoid. Children (and some adults!) need to be encouraged to try new foods, but people do have legitimate food issues that they get tired of defending themselves over. I have appreciated how you have displayed a healthy attitude around food…thank you!
That looks sooooo good. My grandma made the best soup from a roast. She put 1/4-1/2 a cabbage in when cooking. Brought out the flavor of the beef somehow (I don't like cabbage in anything but this, sauerkraut, and coleslaw). Thanks for sharing! I might have to try those carrots...looks like something my kids would like!
Yummy & great, entertaining teaching! God bless y’all🤗🇨🇦🌻
It's fitting that Maillard is a French word: they realized long ago that every bit of that browned-meat taste is fabulous. Even if they are browning a piece of meat to be eaten alone, they will take that "fond", the Maillard bits stuck to the pan, and add a bit of wine and some herbs to make a delicious sauce to pour over the meat.
Cornstarch needs to be mixed with a cold liquid and then heated. If you mix it with a hot liquid it will glop up so fast it won't distribute through the rest of the gray.
Thanks for this great recipe, but especially for the explanation about searing. I was just starting to wonder if it was worth the trouble - from what you describe, it most certainly is!!
I learnt this one the hard way. Always make a slurry!
@thisismyname3328 Yeah, so did I...!
I've always been tought season to taste which took me a while to understand what but everyone has a different taste but that's the best part, season to your taste 😄😍
Another great video Jess. You have taught me so much through both channels I appreciate it. I love my Dutch ovens & use them almost every day. Recently I started using mine for candy making (caramel). What a versatile piece of kitchen equipment.
I made carrots just like those from my garden for Thanksgiving but used cinnamon instead of paprika, added pecans and then the feta when they were done. So freaking good! I make my roast the same way as you did as well lol.
Greeeaat video. I'm going to make this "deconstructed" pot roast. It looks amazing. I could almost smell all the individual components. ❤❤
LOL I feel the same way about goat cheese. Uggh...lol Your such a sweetheart and I love your channel. God bless you all..Sherri-Idaho
In addition to more complex flavor profile, searing meat can help create a 'seal' that will keep the inside juicier! Yum!
I also love the science behind food and preparation! Understanding the 'why' makes it all more enjoyable in my opinion! ❤
Those carrots look amazing! Drooling over here 😂
That’s how I do it🤗 I prefer my sweet carrots on the side not sweetening the meat & taters mashed😋❤ Beautiful roasts!!! Are they your homegrown??
I love the way you cook! It's always a dance in the kitchen at my house too. Hehe I'm definitely making this recipe. Thanks for keeping it real!!! Merry Christmas!
Love your cooking style…
Hi from Las Vegas, NV. Roast with carrots & mashed potatoes are one of my favorite meals. Yours looked absolutely delicious. I add a lot of garlic to mine also.
Awesome video..Kathy 😊
Yum! I was thinking as I watched you cut the onion, you should do a segment on knives. What brand you have, and especially how do you keep them sharp. ❤❤❤
Love this Jess. We don't know pot roast here in Uk, it just all goes in the oven to roast stuff.
BTW, I come from Worcestershire.....it sounds like this (not so difficult?) Woos-ter-sheer. Love xxx
I'm watching this again so I can cook this today for my familys new years day meal.
I'm so excited to use a duch oven for the first time.
I did try roasted brussel sprouts and I was optimistic that as a fussy eater this would be the answer to make me like them but sadly not. At least I tried it.
I love making this roast! I have been searing, then putting the meat and some vegetables in the crock pot. With cooler temps, the oven will warm the house nicely. Thanks!!!!❤🤟
Love your recipes
Good recipe, my dad always put celery in his roast too. I know that goes mostly with chicken but it was good with beef too.
Celery definitely goes with beef roast. My grandma always did onions, carrots, and celery. It’s about the only thing I put celery in.
When the kids were young I put the roast in water half way up in the skillet and cooked it in the oven. Then let it brown and flipped it halfway the cook.
Yum!!! I’m in my sixties and I’ve always cooked my roast like you do. The only difference is that I use a rump roast! Just a lovely dinner for sure Jess. ✌️🤍
Dinner looks delicious
Oh yum, that looks awesome!!😋
Posted 21 mins ago. It’s like you knew I need to eat have something/ someone to watch i like.
That's pretty much how I make my pot roasts. Generally however, I slow simmer mine on top of the stove after browning, with the onions and carrots. Since it's a smaller cut of meat (enough for myself over 2-3 meals), it's fine.
I know what I am having for dinner tonight! Thanks Jess. 🙂
It looks delicious and we love your cooking show
Love watching and learning more. I love to cook and bake.😊
Looks fantastic, Jess!
I love your channel, and even this older woman has learned from you. (I've followed you on R&R for several years and subscribed to this channel immediately when you announced it. I do have to say that when it comes to a "pot roast", I prefer cooking the potatoes & carrots in with the roast. (I also like to add cabbage, turnips, or rutabaga to mine, espin the winter). Cooking the vegetables with the meat means only one pot to clean. Second, the flavors all blend together & the vegetables (gravy) have extra flavor that you don't get cooking them separately.
As you have said, there's never only one way to do anything. You have to find what works for you and your tastes.
😊😊😊😊😊
Love seeing your videos more frequently, but am missing seeing more of the Roots and Refuge Farm videos. Either channel is bonus watching for me. Blessings 🙏🏼❤️
The TH-cam channel by MinuteFood has some very interesting and well explained information on the Malliard reaction. I love kitchen chemistry. Love the content on all your channels. Stay safe and take care.
Love this!! Great cooking, thanks for sharing!!!
Hi Darling 😊, you are just lovely. I'm in Cornwall, England UK and watch your Channel all the time. Your videos got me through a very difficult 18 months and continues to lift me up.
I would be very grateful if you could send me the link to the Video where you address your health issues and your journey, including how you got there and the changes made . My niece has had exactly the same issueso and has been struggling for years. I would be so grateful if you could help us out. Love and Light to you and yours x
th-cam.com/video/IApMDnb09Cg/w-d-xo.htmlsi=EXwJvwlo9VDzUe8R
I am drawn to learn the herbal actions of all the jars in your apothecary. I am slowly building mine to 15 herbs spices and barks! Yay. The coolest park is knowing what they do, I love ❤️ learning and then sharing that love with others 😊
Thanks for your inspiration 🙏
Love the colors that y’all chose! It looks so pretty 🤩
Yummm!! I need to stop watching these videos when I’m hungry 🤣 def adding this to my shopping list so I can enjoy this weekend!
I love 2nd day food think it tastes better the 2nd day have a merry Christmas and all the best for 2025 away travelling oz for a couple of months xfrom Scotland xx
You seem to know alot that's why I'm asking you, many blessings
My mom added sour cream and a little hot sauce to taste mushrooms
for the gravey.
Anyway, prepared is delicious.
I didn't know about your other channel until after I found this one. You were only a couple videos in, and I figured you already had a successful channel because of how you talk to the camera.
Currently cooking this and I’m so excited to see how it turns out!
Took the words outta my head "except those raw tomatoes" ahhh🤣
We eat leftovers, in fact we almost always plan for leftovers. Saves time and is a tasty way to eat. ❤
We're having a beef stew for dinner tonight. But I can't wait to try your pot roast.
Thank You so much! There's wiggle room and there's important things. Thank you!
If you know the day before-put garlic into the roast by making slits in the raw roast.
Y'all cook like my mom always did, off the cuff. Use what you got and change what you need to fit the situation of the day. You don't have enough time, bump up the temps, cut the veggies smaller, do what you gotta to speed things up. I like to throw the taters in the pot and let them cook in the juices. Then either serve them as they come out or mash them.
Your pot roast came out looking good, but like you said if it cooked a little longer would make it more tender. Maybe at 350F and roll the roast every 30 minutes or so to prevent that dry top side might have cooked faster. There is always the slow reheat time to cook the rest if need be.
I gotta try carrots like you did. Looks very tasty. I don't know about the feta though. I think I would like parm more.
Thanks for sharing.
Yummy! I love pot roast and this recipe looks so good!
Oklahoma says good morning everyone!
Now That is a roast!! Haven't seen one that nice, and big since we raised our own beef! ENJOY!!❤
I love the sounds of the boys in the background!
Roast sounds delicious 😊