I'm in envy each time he pulls that thing from the fridge. There's no way I could find one here in the south. If I did, I guarantee it would probably cost $200+.
@@scrooglemcdoogle I live in Ottawa and it's expensive here. I suspect that Glen has friends (and family) that help him, like with the honey he always shows off.
Glen, for me as a retired Heritage Chef, your comment about a long slow braise was one of the ways a Pot Roast was done back in the day. White wine was the main wine used.
Seeing some of your high quality kitchen gear, would you do a video about gear you've bought and would buy again and again? I appreciate your no nonsense approach to cooking, and I bet you've found some diamonds in the rough!
We sent that to Glen and Julie in June, they eventually got it in July, we’ve been waiting with baited breath for it to make its appearance on screen. We also sent through some other Aussie icons for them, Tim Tams, Aeroplane Jelly, Caramello Koalas and a few recipes, Anzac biscuits, pavlova, etc if they every get in the Aussie spirit perhaps they’ll do a few, Glen actually said he’ll do the Anzac Biscuits one day.
God, I love this channel. With as much as I ate last night, this made me hungry. I gotta practice restraint, tho. Will make this next week after I clear my fridge of leftovers. GREAT IDEA, making the bbq sauce in the pot with the meat.
Great recipe, will definitely give this a try. When I was a kid we lived on a 70 acre farm in Ontario surrounded by sugar maples. We made our own syrup every spring, it was a labor of love that the whole family enjoyed together... ah the memories.
I've had meat seared before roasting that does not soften and shred no matter how long in the oven/crock. Even after putting in the pressure cooker it didn't soften much. Now I sear just enough to get some tasty fond
I don't know about modern ovens, but about 30 years ago, our oven needed calibration. If you took the temp knob off, there was a trimmer behind it. If it's digital, it would be more difficult. Get a good oven thermometer for reference and let it stabilize really long.
I'm with Jules. This is a gravy. It's not barbeque sauce. Glenn made it in the same pot he used to start the roast, then soaked the meat in it. I'm not a cook, but I've always seen gravy and sauce as two different things. A gravy's primary ingredient is the drippings of the meat while prepared for serving. A sauce was either prepared previously or separate during the preparation of the meal, and served alongside. Doesn't include meat drippings. Now, I suppose you could save leftover gravy in the fridge and then use it in another meal and you could say at that point it becomes a sauce? Maybe? But once it's gravy I just continue calling it gravy. It's like the difference between "dressing" and "stuffing." Technically if you don't actually stuff a turkey with it, but serve it alongside the turkey, that's dressing. However we commonly use the words interchangeably so that they don't really have a difference anymore cuz once its in your mouth who cares? Still. I'm no cook but words have meaning. And don't get me started on the significance of turkey dressing versus salad dressing. Ugh. So annoying.
Oooh he has vegemite! I once had an amazing bbq (spit roast) chicken that had vegemite in the glaze, which was amazing. Being Aussie I’ve had it in my life for years, it’s amazing when added sparingly to a well Toasted English Muffin with butter too.
I was wondering if you’ve considered including slow cooker recipes on your channel. I love watching your videos and learning new techniques, even if I don’t decide to try making one of your recipes.
@@stephaniesosna8213 I have never made it but if I were to take a guess, I would brown the meat and season it with taco seasoning. I would use a Mexican beer as the braising liquid.
Gravycue dressing sauce on my serving please! I don't worry too much about browning roast beforehand because I love the darkened sort of crispy top of the potroast after a long slow braise in a Dutch oven. Best of both worlds, crusty on top and moisty on bottom. Thanks as always Glen and Friends.
So!! I had some Cubed Stewing Beef in my freezer. It had been there for a while. So i decided to take you recipe here, and turn it into a stew! And so .. I ALMOST followed the ingredients, but because i am who i am, i did change things just a little bit. And here's how (for those who may have a NON-ZERO Interest in this sort of thing): I didn't have Jalapenos or Chipotle on hand, but i did have some of the pickled peppers left in my fridge. (I followed your method of pickled hot bell peppers).I used Cayenne pepper as a substitute. I also didn't have dried mustard ..but i thought i'd use a little Corriander to get that lemon-acid flavour in there- and it actually added a beautiful after taste to the stew when all was done.... Pre-cooked my beef much the same way you did with the roast, but i did a dry-brine over night with a little montreal steak spice to give it that great flavour... Once browned .. i put the meat and the 'sauce' together in a slow cooker and cooked it for 5 hours. at the 3 hour mark, we cooked the Roots and Veggies with thyme like you did .. let it fry untill a good sear .. then put them in the stew for the remaining time. The results was a nice, spicy by not too spicy stew with meat that melted in your mouth! Amazing sauce!!!! Thanks for the inspiration.
I would argue that the final product is a gravy, made by combining the braising liquid with a beurre blanc or beurre mainié. The flavor profile began with a BBQ sauce that was combined with a wine or stock to form a braising liquid for the meat. In my own German-American heritage, this is very much like making a Sauerbraten, where the marinade for a pot roast is made with spices, herbs, vinegar and wine. After a few days of marianading, a sugar is added and maybe more liquid to form a braising liquid to cook the meat. After braising, a thickener is use with the strained braising liquid to form a gravy. The classic method is to use crushed gingersnaps, but you can use a variety of spices (like ginger) and thickeners to make a gravy. -- So, I vote "gravy" instead of "BBQ sauce" and there is no need for a new word.
@@backyardq1850 , is that because of the thunder? My old mama dog has to go on the leash out front when it rains. It's a combination of the thunder and lightning, and the dirt on her paws. She will swim, but won't walk through a mud puddle.
I make my own BBQ sauce as my other half doesn't like the usual bottled stuff as it is smoky. Found a nice easy recipe that has a slight hint of anise flavour from fennel seeds, and no smokiness, and she loves it. Also, when he seared the beef and took it out, I thought "now cut a nice 1 inch thick slice and put it between 2 slices of bread with some BBQ sauce....."
I've never used bbq sauce with pot roast. My fav is to coat the top of the meat with horseradish, and braise in wine with onions, bay leaves and thyme. Mushrooms later in the cooking is good too.
Agree on the vegetables. Don't like adding any vegetables to the pot unless they're there for flavor, they just end up mushy and unnecessarily complicate things.
This comment may get me chased with pitchforks but the bbq sauce/ gravy thing seems like it would be very similar to Swiss Chalet's chalet sauce. * shrugs * Looks tasty at any rate .
with respect to certain people downed thumbs are baffling. how could you thumbs down glen and this video? id genuinely be interested if any of you read this.
The more tomato sauce recipes I've seen over time, the more argument I've seen for white wine over red wine. It's far more neutral in flavor (and for me that's a good thing as I'm not a fan of wine), but it still brings the alcohol to extract tomato flavors and brings the acid component.
Got excited we saw the Vegemite we sent to you both thinking it was going to be used in this recipe then nope it was left unused 😞, will have to keep waiting and watching for the next big recipe. Nevertheless this recipe blew me away going to have to try it. From your friends Down Under ♥️
This was how my mom used to make a beef roast, though we loved the onions, potatos and carrots cooked in the BBQ/gravy. We just called it BBQ gravy, but how about gravycue?
Doesn't skipping the browning step for the meat also eliminate the fond and flavor you get from releasing it off the bottom of the cooking vessel? It'll probably still be okay without it, but it's a pretty easy step, not sure why anyone would intentionally skip it.
you and Sam the Cooking Guy are the only people i've ever heard use the word "unctuous" to describe food. it's apt, but i'm wondering now if it's a Canadian thing?
Where did you get the large jar of Marmite, BC (Before Covid) I could only buy the small jars of it, I have been out of Marmite since restrictions have made getting it impossible. If I could have found the Vegemite I would have been OK with that. Help me please, I have Marmite withdrawal.🇬🇧🇬🇧
There was two packets of Tim Tams in there, 😊 we also put some Aeroplane Jelly and a couple of Caramello Koalas in there too. We also included some iconic Australian recipes including Anzac biscuits that Glen has said he will cook at some point on his channel hopefully near Anzac Day. He has had the Vegemite since July , we have been waiting with baited breath for it to make its appearance.
@@Jasonsaimusiccorner Awesome, mate. I sent Tim Tams to my sister in Canada, explained what a Tim Tam Slam was. She didn't reciprocate with any Coffee Crisp, but oh well. Another use for Vegemite: toast, either cream cheese or brie, and a dash of the ole V.
@@cmonkey63 I sent detailed instructions for the Tim Tam Slam to Glen an Julie as well 😂 not sure if they tried it, Glen did reply and said the Tim Tams didn’t last long.
We couldn’t stand see him use marmite any longer, we had to send him the Vegemite it tastes so much better. We have been waiting a while for it to make its appearance on screen, he’s had it since July 😂.
The makers of Vegemite- Kraft at that point in time- mad a big mistake trying to sell the paste to the Japanese in the 1970s. It was only marketed as a topping for bread. They should have used it as a flavouring for soups, steamboats, shabu shabu, and so on.
Couldn’t agree more, we couldn’t stand seeing him use marmite in his previous videos, so we decided to send him this Jar, he’s had it since July, we’ve been waiting a while for it to make its appearance on screen, we also sent them some Tim Tams, Caramello Koalas, Aeroplane Jelly and a few Aussie recipes. Can’t wait for them to taste the Vegemite so they know how much better it is.
So.... Jules asked for a suggestion as to what to name your sauce-- Since it is uncategorizable as a 'BBQ sauce' or a 'gravy', how about a "bravey".... [sort of like a "brave gravy"]?!?
A gallon jug of maple syrup? Thats the most Canadian thing I think I've ever seen! Thats awesome.
I'm in envy each time he pulls that thing from the fridge. There's no way I could find one here in the south. If I did, I guarantee it would probably cost $200+.
You must be new here... welcome!
More like eastern Canadian since maple syrup in BC is expensive unfortunately.
I used to get a gallon of maple syrup every year. It was sooo good!
@@scrooglemcdoogle I live in Ottawa and it's expensive here. I suspect that Glen has friends (and family) that help him, like with the honey he always shows off.
Glen, for me as a retired Heritage Chef, your comment about a long slow braise was one of the ways a Pot Roast was done back in the day. White wine was the main wine used.
Need Yorkshire pudding for that roasted beast.
A roast like that doesn't produce the beef fat to make really good Yorkshire pudding.
Sorry, I didn't realize he did Yorkshire pudding two days ago. Usually when I'm thinking of making this, it's after I've made a prime rib.
Really enjoy watching your videos, Glen! Thanks for sharing!
Seeing some of your high quality kitchen gear, would you do a video about gear you've bought and would buy again and again? I appreciate your no nonsense approach to cooking, and I bet you've found some diamonds in the rough!
"and this is where I add the maple syrup" Of course it is.
Oh, yes, I will most definitely be coming back for the pie!
Great to see our Aussie icon Vegemite making an appearance. Love this roast. 🇦🇺❤️
We sent that to Glen and Julie in June, they eventually got it in July, we’ve been waiting with baited breath for it to make its appearance on screen. We also sent through some other Aussie icons for them, Tim Tams, Aeroplane Jelly, Caramello Koalas and a few recipes, Anzac biscuits, pavlova, etc if they every get in the Aussie spirit perhaps they’ll do a few, Glen actually said he’ll do the Anzac Biscuits one day.
God, I love this channel. With as much as I ate last night, this made me hungry. I gotta practice restraint, tho. Will make this next week after I clear my fridge of leftovers. GREAT IDEA, making the bbq sauce in the pot with the meat.
Whoa! Kitchen studio upgrade!
We love beef heart. I think I am going to try this recipe with heart next time I get to
Marché Adonis. Thanks for another great recipe video.
Great recipe, will definitely give this a try. When I was a kid we lived on a 70 acre farm in Ontario surrounded by sugar maples. We made our own syrup every spring, it was a labor of love that the whole family enjoyed together... ah the memories.
Thank you for sharing your experience and ideas.
Great video as usual! I am still staring at the dry ager and staring at my watch !
A watched primal never ages...
I've had meat seared before roasting that does not soften and shred no matter how long in the oven/crock. Even after putting in the pressure cooker it didn't soften much. Now I sear just enough to get some tasty fond
Would like to know more about the oven, along with what's involved with calibrating a new one. Great set up. Enjoyed the studio tour video.
I don't know about modern ovens, but about 30 years ago, our oven needed calibration. If you took the temp knob off, there was a trimmer behind it. If it's digital, it would be more difficult. Get a good oven thermometer for reference and let it stabilize really long.
ive literally never browned my pot roast ever and its always delicious lol
And it’s always such a messy step!
Looks fantastic
I should never watch these videos while hungry! This looks delicious, my tummy is growling for real. Lol
I'm with Jules. This is a gravy. It's not barbeque sauce. Glenn made it in the same pot he used to start the roast, then soaked the meat in it. I'm not a cook, but I've always seen gravy and sauce as two different things. A gravy's primary ingredient is the drippings of the meat while prepared for serving. A sauce was either prepared previously or separate during the preparation of the meal, and served alongside. Doesn't include meat drippings. Now, I suppose you could save leftover gravy in the fridge and then use it in another meal and you could say at that point it becomes a sauce? Maybe? But once it's gravy I just continue calling it gravy. It's like the difference between "dressing" and "stuffing." Technically if you don't actually stuff a turkey with it, but serve it alongside the turkey, that's dressing. However we commonly use the words interchangeably so that they don't really have a difference anymore cuz once its in your mouth who cares? Still. I'm no cook but words have meaning. And don't get me started on the significance of turkey dressing versus salad dressing. Ugh. So annoying.
Zachs Mind: Gravy is a subset of sauce.
Man that looks so good. The wife and I will definitely be making this one! 🙂
Will be doing this next week FOR SURE!!!
Trying this. Thanks.
I'll always come back for pie.
Oooh he has vegemite! I once had an amazing bbq (spit roast) chicken that had vegemite in the glaze, which was amazing.
Being Aussie I’ve had it in my life for years, it’s amazing when added sparingly to a well Toasted English Muffin with butter too.
I love Jules' sweater.
I was wondering if you’ve considered including slow cooker recipes on your channel. I love watching your videos and learning new techniques, even if I don’t decide to try making one of your recipes.
We have been doing this for years. Taco roast beef is also quite delicious for taco night.
I love smoking a chuck roast like a pork butt, but with taco spices, and pulling it to use for tacos. So good!
How do you make taco pot roast ?
@@stephaniesosna8213 I have never made it but if I were to take a guess, I would brown the meat and season it with taco seasoning. I would use a Mexican beer as the braising liquid.
Gravycue dressing sauce on my serving please! I don't worry too much about browning roast beforehand because I love the darkened sort of crispy top of the potroast after a long slow braise in a Dutch oven. Best of both worlds, crusty on top and moisty on bottom. Thanks as always Glen and Friends.
Glen, when can we get another studio tour?
So!! I had some Cubed Stewing Beef in my freezer. It had been there for a while. So i decided to take you recipe here, and turn it into a stew! And so .. I ALMOST followed the ingredients, but because i am who i am, i did change things just a little bit. And here's how (for those who may have a NON-ZERO Interest in this sort of thing):
I didn't have Jalapenos or Chipotle on hand, but i did have some of the pickled peppers left in my fridge. (I followed your method of pickled hot bell peppers).I used Cayenne pepper as a substitute. I also didn't have dried mustard ..but i thought i'd use a little Corriander to get that lemon-acid flavour in there- and it actually added a beautiful after taste to the stew when all was done....
Pre-cooked my beef much the same way you did with the roast, but i did a dry-brine over night with a little montreal steak spice to give it that great flavour... Once browned .. i put the meat and the 'sauce' together in a slow cooker and cooked it for 5 hours. at the 3 hour mark, we cooked the Roots and Veggies with thyme like you did .. let it fry untill a good sear .. then put them in the stew for the remaining time.
The results was a nice, spicy by not too spicy stew with meat that melted in your mouth! Amazing sauce!!!!
Thanks for the inspiration.
I would argue that the final product is a gravy, made by combining the braising liquid with a beurre blanc or beurre mainié. The flavor profile began with a BBQ sauce that was combined with a wine or stock to form a braising liquid for the meat. In my own German-American heritage, this is very much like making a Sauerbraten, where the marinade for a pot roast is made with spices, herbs, vinegar and wine. After a few days of marianading, a sugar is added and maybe more liquid to form a braising liquid to cook the meat. After braising, a thickener is use with the strained braising liquid to form a gravy. The classic method is to use crushed gingersnaps, but you can use a variety of spices (like ginger) and thickeners to make a gravy. -- So, I vote "gravy" instead of "BBQ sauce" and there is no need for a new word.
most canadian couple ever
It still hot in Houston Texas so I may try this on the grill
sure is had a hard time taking may scary dogs out.
@@backyardq1850 , is that because of the thunder? My old mama dog has to go on the leash out front when it rains. It's a combination of the thunder and lightning, and the dirt on her paws. She will swim, but won't walk through a mud puddle.
Now I am hungry for roast, with a lot of turkey in the house.
Exactly!
I'm wanting a roast too because in my house we have a lot of chicken
“Glen’s Killer Sauce”
In stores, never lol
Bbq gravy... sounds good to me!
3:21 _Adam Ragusa joined the chat_
I make my own BBQ sauce as my other half doesn't like the usual bottled stuff as it is smoky. Found a nice easy recipe that has a slight hint of anise flavour from fennel seeds, and no smokiness, and she loves it.
Also, when he seared the beef and took it out, I thought "now cut a nice 1 inch thick slice and put it between 2 slices of bread with some BBQ sauce....."
Great video Glenn. What make is your green Dutch oven and where did you get it? Thanks!
On the lid it says “Staub.”
Gravy Q sauce
I've never used bbq sauce with pot roast. My fav is to coat the top of the meat with horseradish, and braise in wine with onions, bay leaves and thyme. Mushrooms later in the cooking is good too.
Agree on the vegetables. Don't like adding any vegetables to the pot unless they're there for flavor, they just end up mushy and unnecessarily complicate things.
Good call on the vegemite. Only use that when making a gravy with pan juices for a lamb or beef roast. (Not braised)
Searing the meat is more about the fond than the meat tho?
Hey Glenn, How would you make Alex Zhou's meat sauce from his 100-hour Lasagna?
IMO browning the meat first is more for the fond on the bottom of the cooking vessel.
I’m kinda new at this but could you cook this in a slow cooker? Maybe on high?
Love the channel and love the hat btw!!!
Oh Glen looks yummy. Is there a recipe for this? Would you post it here please? Thank you ♥♥♥
He types the recipe into the video description area.
Bravy! Or gravy-q. 😉
This comment may get me chased with pitchforks but the bbq sauce/ gravy thing seems like it would be very similar to Swiss Chalet's chalet sauce. * shrugs * Looks tasty at any rate .
I was wondering where you purchased your apron and hat?
Bravey (bbq+gravey)
with respect to certain people downed thumbs are baffling. how could you thumbs down glen and this video? id genuinely be interested if any of you read this.
its always beer for me^^
Glen was in on the maple syrup heist it looks like.
The more tomato sauce recipes I've seen over time, the more argument I've seen for white wine over red wine. It's far more neutral in flavor (and for me that's a good thing as I'm not a fan of wine), but it still brings the alcohol to extract tomato flavors and brings the acid component.
Vegemite 😍😍😍
Got excited we saw the Vegemite we sent to you both thinking it was going to be used in this recipe then nope it was left unused 😞, will have to keep waiting and watching for the next big recipe. Nevertheless this recipe blew me away going to have to try it. From your friends Down Under ♥️
BBQ Gravy...Bravy
This was how my mom used to make a beef roast, though we loved the onions, potatos and carrots cooked in the BBQ/gravy. We just called it BBQ gravy, but how about gravycue?
Doesn't skipping the browning step for the meat also eliminate the fond and flavor you get from releasing it off the bottom of the cooking vessel? It'll probably still be okay without it, but it's a pretty easy step, not sure why anyone would intentionally skip it.
Specifically did you use a blade or chuck roast ?
That was a blade roast.
What’s the difference between those cuts? I see blade often, but don’t see chuck roast in the store.
Grav-B-Que? Barbvy? Mystery Sauce!
I'm sitting here eating my Vegemite sandwich, only to spot the Vegemite jar on your bench 3 mins in. Yay!
Bar B Gravy, obvi...lol.😉👌
Sauce = BBG !
Braisebeque sauce!
This looks so goooooooddd!Grabaque sauce.
you and Sam the Cooking Guy are the only people i've ever heard use the word "unctuous" to describe food. it's apt, but i'm wondering now if it's a Canadian thing?
Where did you get the large jar of Marmite, BC (Before Covid) I could only buy the small jars of it, I have been out of Marmite since restrictions have made getting it impossible. If I could have found the Vegemite I would have been OK with that. Help me please, I have Marmite withdrawal.🇬🇧🇬🇧
I only hope there was a packet of Tim Tams in with the Vegemite. There's a reason they sell it in tiny little pots the size of Vic's Vaporub.
Got to buy a big jar, more economical that way. Love Vegemite, much nicer than Marmite, and I’m an ex-pat Brit now living in Australia.
@@Duchess_of_Cadishead I'm Aussie born and bred, I can't stand vegemite. It's too thick and too salty. I'm a promite girl. 🙂
There was two packets of Tim Tams in there, 😊 we also put some Aeroplane Jelly and a couple of Caramello Koalas in there too. We also included some iconic Australian recipes including Anzac biscuits that Glen has said he will cook at some point on his channel hopefully near Anzac Day. He has had the Vegemite since July , we have been waiting with baited breath for it to make its appearance.
@@Jasonsaimusiccorner Awesome, mate. I sent Tim Tams to my sister in Canada, explained what a Tim Tam Slam was. She didn't reciprocate with any Coffee Crisp, but oh well. Another use for Vegemite: toast, either cream cheese or brie, and a dash of the ole V.
@@cmonkey63 I sent detailed instructions for the Tim Tam Slam to Glen an Julie as well 😂 not sure if they tried it, Glen did reply and said the Tim Tams didn’t last long.
Isn't Marmite and Vegemite banned in Canada. Great recipe.
Total internet myth... Bad information that was a lie to begin with, yet keeps getting repeated.
@@GlenAndFriendsCooking Glad to know
Great to see a big jar of vegemite on you counter top.
We couldn’t stand see him use marmite any longer, we had to send him the Vegemite it tastes so much better. We have been waiting a while for it to make its appearance on screen, he’s had it since July 😂.
Wait, has that book shelf always been there? Tell me I'm not crazy.
Only recently added, a few months now
Since getting the dry ages he moved the camera back to get them in shot.
If you look back to the Studio Tour (Aug 2019) there was nothing in front of the cooktop counter. I had never seen it until the dry agers showed up.
The makers of Vegemite- Kraft at that point in time- mad a big mistake trying to sell the paste to the Japanese in the 1970s. It was only marketed as a topping for bread. They should have used it as a flavouring for soups, steamboats, shabu shabu, and so on.
I call it BRAVY
Lol almost sounds Canadian eh.
Dang that is some thick maple syrup! I'm clearly buying the wrong stuff.
BBQ Gravy
Spicy fumes I've made that mistake
1.5 KG is approximately 3.5 pounds.
Were was the hello friends from the good lady wife?
So basically this is an american version of boeuf bourguignon? (especially with the separate carrot and shallot next to it)
Canadian version. Glen is based in Toronto.
Barquvey!
Glens Gravy-Q sauce
I vote it gets called BBQ Gravy :)
So maybe bottled sauce, red wine, maple syrup, and a shot or two of tobasco?
Marmite is so inferior to Vegemite. Glad you got the real thing
Couldn’t agree more, we couldn’t stand seeing him use marmite in his previous videos, so we decided to send him this Jar, he’s had it since July, we’ve been waiting a while for it to make its appearance on screen, we also sent them some Tim Tams, Caramello Koalas, Aeroplane Jelly and a few Aussie recipes. Can’t wait for them to taste the Vegemite so they know how much better it is.
Barbecued gravy
Bravey
Vegemite!! :) yum
I did cringe a bit when you used metal tongs in the pot though.
Also. No “hello friends”. Sadness :(
If its part sauce part gravy, call it a braisey. Or you could just call it good! 😀
So.... Jules asked for a suggestion as to what to name your sauce-- Since it is uncategorizable as a 'BBQ sauce' or a 'gravy', how about a "bravey".... [sort of like a "brave gravy"]?!?
🤔 Glen chopped garlic????!!!😱
When it comes to the beurre mainié... dare I say... tongue-tuous?
I don't think Julia said "hi Glen, hi friends"
It feels like a part is missing!
the sauce should be called gravyque sauce
It's a bravyq sauce
Beurre-B-Q manie sauce
Far shot to show off the dry ager lol