I am happy this recipe found you all. A lot of my recipes on here are gluten free, but I don’t title them that way. Enjoy the recipe, you will be quite pleased with it. Thank you for watching!
Another winner Eric. I admit I would have added some carrots and potatoes to the pot and gone the 8 hr route. I was surprised at how little juices that roast produced. I would be inclined to add little bit of beef broth at end but would hate to dilute the rich flavor of the natural juice.
Thank you for watching. I was actually hoping for more juices, but the store bought roasts around here are hit or miss. I have a butcher I like to go to, but they are about 45 minutes from my house. I don’t get a lot of time to travel there. They have some great English roasts. I also use boneless beef ribs with this same recipe and go the 8 hour route.
Great recipe. Tbh I really don’t notice a difference not searing or browning it. I’ve stopped browning the beef for beef stew as well, I just don’t notice any significant difference so it’s not worth the time and effort to me.
Hello! If I noticed a big difference, I will continue to do it that way as well. I’m a busy guy, so quick and simple is how I cook usually. I enjoy spending half a day making a great meal, but that doesn’t happen very often. Haha. Thank you for watching!
I almost said in the video you needed to try the peppers 😁. I guess now there is a Georgia pot roast that uses pickled red onions instead of the pepperoncini’s. I’m not a fan of pickled onions though. Growing up, my mom always added potatoes and carrots to her roast. It was always delicious. Thank you again for checking out my video.
Always wanted to make this! Thanks! And my wife and daughter are Celiac! Always good to get gluten free tips! :)
I am happy this recipe found you all. A lot of my recipes on here are gluten free, but I don’t title them that way. Enjoy the recipe, you will be quite pleased with it. Thank you for watching!
Another winner Eric. I admit I would have added some carrots and potatoes to the pot and gone the 8 hr route. I was surprised at how little juices that roast produced. I would be inclined to add little bit of beef broth at end but would hate to dilute the rich flavor of the natural juice.
Thank you for watching. I was actually hoping for more juices, but the store bought roasts around here are hit or miss. I have a butcher I like to go to, but they are about 45 minutes from my house. I don’t get a lot of time to travel there. They have some great English roasts. I also use boneless beef ribs with this same recipe and go the 8 hour route.
Great recipe. Tbh I really don’t notice a difference not searing or browning it. I’ve stopped browning the beef for beef stew as well, I just don’t notice any significant difference so it’s not worth the time and effort to me.
Hello! If I noticed a big difference, I will continue to do it that way as well. I’m a busy guy, so quick and simple is how I cook usually. I enjoy spending half a day making a great meal, but that doesn’t happen very often. Haha. Thank you for watching!
I'll pass on the peppers. Otherwise, I love a good pot roast. The liquid is some beef stock.
I almost said in the video you needed to try the peppers 😁. I guess now there is a Georgia pot roast that uses pickled red onions instead of the pepperoncini’s. I’m not a fan of pickled onions though. Growing up, my mom always added potatoes and carrots to her roast. It was always delicious. Thank you again for checking out my video.