I had to go back and check if he did the happy dance. I got distracted just as he was tasting the roast and had to be sure he did it. The little things that put a smile on our dials...
Herzliche Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!
I love the way Glen bounced up and down when a dish tastes amazing. Can't wait to try your recipe. It Wiig be good over mashed potatoes or cauliflower.
I was wondering what I should make with the polenta that my wife just bought. This looks fantastic. Of course, for Julie’s sake, we’ll have some nice vegetables too 😁
After watching your videos for a few years, I decided to invest in a Dutch oven like yours. After having it in the oven for several hours, I was dreading having to wash it. I was amazed how easy it was to clean. As a bonus, it keeps the food in it warm for hours. I wish that I had bought one years ago.
Looks great - I saw a bit in the paper today where the 'owner' of Marmite was telling customers to expect price hikes & supply shortages... Feb 12, 22 Going to look for a pot roast recipe for chicken! Thank you, Glen.
Made this last night - amazing! Forgot to grab Marmite, so I used a thickened soy sauce. I doubled the recipe, with the intention of freezing half, but I think it'll all be gone by week's end!
This is going into my dumplings and/or empanadas. That meat filling just looks heavenly. Another flavor into my recipe mix lol. You guys should try kimchi/pork filling dumplings. Spicy, meaty and moist
Hey Glen, re Marmite shortage, Marmite is a by product of brewing (made in Burton on Trent, a big brewing town). With the ongoing global restrictions the British have been drinking alot less than usual. This is only a theory but plausible. Love the content!
Very similar to ropa vieja...looks absolutely fantastic. I would definitely serve it in/on a tortilla, with frijoles refritos, and arroz rojo on the side. I wrote the recipe down and will definitely be giving it a try.
I made this recipe the other day for my family and it was a hit. Even with the picky eaters. The leftovers were so delicious on homemade pizza too. Glen you are the man!!!
Tried this recipe today. Fantastic! Didn't have marmite, so I left it out, and only had about a quarter teaspoon of cumin, so tossed in a teaspoon of cumin-heavy chili powder. Served it with rice. I loved it; my husband loved it. Will make again ☺️
This has become one of my go-to weeknight meals. I throw everything in a crock pot and let it go all day. Then we have beef tacos that the kids go crazy for! (It goes great on a breakfast burrito with eggs and avocado, too!)
I made a beef stew the other day and for the first time added marmite, as per your recommendation. Honestly can't say that I noticed any difference. Either I didn't add enough or the flavour is so subtle that you have to be a real foodie to notice. The stew was amazing though...nothing like it in the middle of winter. :D
What is it about that little can of green chili’s? Every recipe that I have ever tried that uses those peppers is a crowd pleaser. They seem to have some magical flavor. I can’t wait to try this.
One of the first recipes I learned as a kid, from friends who lived with us for 6+ months and originally from Mexico, was chipotle meatballs.. you hit on all the right stuff, it's even easier w fewer ingredients too.. but that smell I remember 30 yrs later and it's glorious
House of Spice in Kensington Market had the large jars of Marmite a week or so ago when I was in - lots of other great goodies there too - worth a trip
I’m sure it would be amazing . I was just thinking about making it in my electric pressure cooker. I would grill some fresh corn tortillas and melt cheese on them then stuff the pot roast in with diced onion , cilantro , and some salsa🌮. My mouth is watering right now. 🤤
Absolutely LOVE how accessible and optional you make coming things that could be technically beyond most home cooks. Implement these methods, watch for these things, react this way at this point and you get this result. 👌
I read in a Michelin star chefs book many years ago you don't need to brown meat before a slow cook as the same flavours developed during browning happen in the pot anyway. I stopped browning first years ago and can't tell any difference. I think glen should test this.
This looks really good Glen I think my family would love it they like Mex/Tex-mex/southwestern flavors and I think this would be wonderful I can see it having it with the mashed potatoes one night and a taco kind of thing the next night or even using it in a casserole type thing the first night. Thank you for giving me good ideas
Glen I know you have done a few different chuck roast videos. Can you try out the Italian Beef sandwich. I’d love to see you master this and get a chance to cook it. The beef episode from a few weeks ago was amazing!!
would highly recommend not using an entire stick of butter for missipipi pot roast, it usually completely unnecessary for a lot of pork cuts and you'll end up w way too much fat afterwards!
Looks really good! Not really sure on the Marmite, but that's only by reputation, I've never actually had it. I'll always try anything once though, I just haven't had the opportunity. Also, thanks a ton for adding the recipe with measurements to the end of the video. I was having a little bit of a problem with the navy bean and chick pea soup (which is a staple here now) being a bit too thin and I'm not sure if your bean cans are bigger than my bean cans but I've found that adding another of my cans thickens it up just right.
Good show as always thank you. I bought some old Mexican cook books and I want send them to you. But I don't know how to get them to you. Please let me know. They are from 1860 to1900 and in Spanish.
Its like ropa veja. I saw a small can of chilies but no chipotle peppers. I make something very similar and serve over egg noodles or pasta or french fries, it works on a hamburger bun as a sloppy mess or in a torta roll and of course as taco filling
Ok. I've made and enjoyed several things from Glen (especially that lemon pudding/cake thing which I'm obsessed with) but this was incredible. Like really, really incredible. Seriously, I'm not kidding. Really. I made a little 1lb roast for myself and had tacos and made sort of a burrito bowl the second day. Today might be over rice or potatoes for dinner. I didn't have Marmite, so I tossed in a pinch of MSG and I always have Adam Ragusea's easy demi glace frozen in ice cubes in the freezer so I tossed one of those in, otherwise I pretty much followed the recipe. Did I mention how good this was?
I would rather have this in the oven to get the brown flavor but right now my oven doesn't work so a Crock-Pot may have to do and I think this would work famously
Hey Glen, very curious on your addition of Cocoa. Very common in the Mexican dish Mole. Would you say it was a winner. If you had to remake this, what would you do? Less, same amount, bit more, none at all? Also. I would add some Worcester Sauce, or Salsa Ingles, como dices los Mexicanos!
Is the bottom round as good as the chuck? I bought a rump roast once thinking I could cook it as I would for a chuck roast. Try as I might but that roast never got as tender as my chucks would.
I want to see the size of Marmite that Glen normally gets, if this jar is the small one. Where I live, I’m lucky if a store has the teeny-tiny jar and I have to go for mail-order to get one any bigger.
Apparently the marmite shortage is due to the reduction in beer production due to bars etc being closed over the past two years. Marmite contains brewer’s yeast and there has been less available.
They look like what I know as 'Indian bay leaves'. Those parallel veins in the leaf are quite different from the usual Mediterranean bay. Different flavour too, more notes of cinnamon. I use them in curries and pilau rice.
Wondering if there is ant difference between a cheap pot and a expensive pot. I have a lodge brand enameled Dutch oven that I love, it was less than $40 at Walmart. Wonder how it would compare to a La Creuset, at a 1/8 of the price.
I have a cheap Dutch oven, a no-name enameled one. It's worked fine for the past 10 years or so, but the enamel inside is wearing off. It was just really thin. Le Creuset are wonderful, and you'll never need another one. That said, both Lodge and Cuisinart make some almost as good for about $70.
Frying the cumin is the only thing I’d do a bit different, otherwise cool recipe! I also find there is a big difference between cheap and good quality canned tomatoes in recipes that use quite a bit of tomato as a base. I find cheap tomatoes have this odd metallic taste, but maybe that’s just me…
I really want to make this, but trying to watch my red meat. What would you do different for chicken breast in terms of cooking time? Any other things that I should take into consideration if doing chicken breast?
Marmite shortage is a knock on effect of alcohol bans relating to Covid. Huge reduction in beer brewing hence less spent yeast sludge to sell to people to put on their toast.
Glen, did you ever use an instant pot? If I were to try to make this in an instant pot, how would I do it? Can you make videos with that if you are familiar with that cooking method?
I love my Instant Pot. My favorite things to cook in it are large roasts like pork shoulder , Turkey breast, ham, and pot Roast . I use a Chunk roast . 🥩I always brown the meat, in the Instant Pot 1st, brown the onions & garlic, then cook at high pressure for approximately 90 minutes and the pot roast comes out falling apart, moist, and so delicious! It really taste like you’ve cooked it for 5 hours. Glen’s fabulous recipe would be awesome cooked that way. I definitely going to make it!
You know it’s good when Glen does his happy dance!
Indeed. Now I want to make it.
I had to go back and check if he did the happy dance. I got distracted just as he was tasting the roast and had to be sure he did it. The little things that put a smile on our dials...
Wow these bay leaves are huuuuge!
7:21 Glen's face when the food tastes amazing haha
you know it's good when he does the little happy dance
Herzliche Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I do this with a pork butt- never even thought to apply the process to a beef roast!! Genius!
I love the way Glen bounced up and down when a dish tastes amazing. Can't wait to try your recipe. It Wiig be good over mashed potatoes or cauliflower.
I was wondering what I should make with the polenta that my wife just bought. This looks fantastic. Of course, for Julie’s sake, we’ll have some nice vegetables too 😁
You know it’s good when Glenn dances!
After watching your videos for a few years, I decided to invest in a Dutch oven like yours. After having it in the oven for several hours, I was dreading having to wash it. I was amazed how easy it was to clean. As a bonus, it keeps the food in it warm for hours. I wish that I had bought one years ago.
I made this for dinner last night. It was wonderful!
You are such an inventive cook.
Thanks once again for adding actual captions to your videos makes it much easier to follow
This looks amazing. Would be a good filling for enchiladas.
Looks great - I saw a bit in the paper today where the 'owner' of Marmite was telling customers to expect price hikes & supply shortages... Feb 12, 22 Going to look for a pot roast recipe for chicken! Thank you, Glen.
Made this last night - amazing! Forgot to grab Marmite, so I used a thickened soy sauce. I doubled the recipe, with the intention of freezing half, but I think it'll all be gone by week's end!
Great idea for crock pots.
I'll give this a try on my next roast.
This is going into my dumplings and/or empanadas. That meat filling just looks heavenly. Another flavor into my recipe mix lol. You guys should try kimchi/pork filling dumplings. Spicy, meaty and moist
We need a "Think Outside the Pot" series!
This is currently in my oven. It smells heavenly! Can't wait to taste it!
Lol, Glens happy dance! Haha
If Julie said it's good, you know it's amazing!
This recipe is inspired. I have it in the oven right now. Cheers from northern Virginia. 🥰
Yum. That would be good in tamale pie or topped with cornmeal dumplings
Or spooned over polenta!
@@lynnries7729 Love polenta, and that would be good.
@@virginiaf.5764 👍
Hey Glen, re Marmite shortage, Marmite is a by product of brewing (made in Burton on Trent, a big brewing town).
With the ongoing global restrictions the British have been drinking alot less than usual.
This is only a theory but plausible.
Love the content!
Mexican inspired shredded pot roast. It looks fantastic and very creative.
Very similar to ropa vieja...looks absolutely fantastic. I would definitely serve it in/on a tortilla, with frijoles refritos, and arroz rojo on the side. I wrote the recipe down and will definitely be giving it a try.
I made this recipe the other day for my family and it was a hit. Even with the picky eaters. The leftovers were so delicious on homemade pizza too. Glen you are the man!!!
Tried this recipe today. Fantastic! Didn't have marmite, so I left it out, and only had about a quarter teaspoon of cumin, so tossed in a teaspoon of cumin-heavy chili powder. Served it with rice. I loved it; my husband loved it. Will make again ☺️
You can never go wrong with any of these ingredients, especially when the base is garlic, onion and tomato.
The 3 ingredients that make food enjoyable!
We made this last week and it was absolutely delicious! It's going in the permanent recipe file
Dollop........ What a wonderful word. Thanx.
And we just had pot roast too, have to try this later!
This has become one of my go-to weeknight meals. I throw everything in a crock pot and let it go all day. Then we have beef tacos that the kids go crazy for! (It goes great on a breakfast burrito with eggs and avocado, too!)
"Think outside the pot," would look great on a hat or t-shirt.
I made a beef stew the other day and for the first time added marmite, as per your recommendation. Honestly can't say that I noticed any difference. Either I didn't add enough or the flavour is so subtle that you have to be a real foodie to notice. The stew was amazing though...nothing like it in the middle of winter. :D
Looks delicious!
I'm going for a weekend away. I think I might do this sous vide and reheat there for instant satisfaction.
What is it about that little can of green chili’s? Every recipe that I have ever tried that uses those peppers is a crowd pleaser. They seem to have some magical flavor. I can’t wait to try this.
Green chilli and cummin, a match made in heaven. Even rabbit tastes good.
Glen's happy dance.. he loves it
One of the first recipes I learned as a kid, from friends who lived with us for 6+ months and originally from Mexico, was chipotle meatballs.. you hit on all the right stuff, it's even easier w fewer ingredients too.. but that smell I remember 30 yrs later and it's glorious
I can hardly wait to trade vids of the plane being worked on for vids of you cooking in the wild. Enjoy your pot roast many ways!
House of Spice in Kensington Market had the large jars of Marmite a week or so ago when I was in - lots of other great goodies there too - worth a trip
That looks amazing. I'm definitely going to give this a try. I wonder how it would turn out in a slow cooker.
I’m sure it would be amazing . I was just thinking about making it in my electric pressure cooker. I would grill some fresh corn tortillas and melt cheese on them then stuff the pot roast in with diced onion , cilantro , and some salsa🌮. My mouth is watering right now. 🤤
Sounds like he at Barbacoa in Mexico city. Love the substitutions.
Loved this recipe ☺️
"Couple of bay leaves."
Those are some chungus bay leaves!
Yummy!
Absolutely LOVE how accessible and optional you make coming things that could be technically beyond most home cooks. Implement these methods, watch for these things, react this way at this point and you get this result. 👌
That oven Glen, still so clean inside!
Looking soooo good!!!
Made this. Needed a couple tbsp of brown sugar to take the edge off.
G - Great recipe, thanks. Amazon can deliver Marmite the next day here in Florida. Going to try some.
I have to make this. Thinking about serving it over a split square of cornbread.🤤
Any way you want to serve it up would not be a fail with how much flavors that looks to have and tenderness.
I read in a Michelin star chefs book many years ago you don't need to brown meat before a slow cook as the same flavours developed during browning happen in the pot anyway. I stopped browning first years ago and can't tell any difference. I think glen should test this.
This looks really good Glen I think my family would love it they like Mex/Tex-mex/southwestern flavors and I think this would be wonderful I can see it having it with the mashed potatoes one night and a taco kind of thing the next night or even using it in a casserole type thing the first night. Thank you for giving me good ideas
Reminds me of a Texas chili, which is served all over Dallas, Austin, and Corpus Christi. Serve it with a good slice of corn bread.
Doing bbq pulled pork for Superbowl tomorrow, never thought to do it with beef. Our recipes are much the same though.
Glen I know you have done a few different chuck roast videos. Can you try out the Italian Beef sandwich. I’d love to see you master this and get a chance to cook it. The beef episode from a few weeks ago was amazing!!
Thank you for sharing this information!!!!!!
I tried the "Warm Spice" post roast from a year or so ago and it was AMAZING.
Would this translate over if you substituted a slow cooker for the oven? Any major changes at that point?
So yummy
Marmite is made from brewer's yeast in lock down all pubs shut no beer made no yeast great vid as always
A good blade roast works really well.
Keep seeing recipes for Mississippi Pot Roast. Looks interesting and I keep meaning to try it.
would highly recommend not using an entire stick of butter for missipipi pot roast, it usually completely unnecessary for a lot of pork cuts and you'll end up w way too much fat afterwards!
I see a burrito filling in my future
Huge Bay leaf!!!!
Looks really good! Not really sure on the Marmite, but that's only by reputation, I've never actually had it. I'll always try anything once though, I just haven't had the opportunity. Also, thanks a ton for adding the recipe with measurements to the end of the video. I was having a little bit of a problem with the navy bean and chick pea soup (which is a staple here now) being a bit too thin and I'm not sure if your bean cans are bigger than my bean cans but I've found that adding another of my cans thickens it up just right.
A sort of Pulled beef ala Gulasch? A hours ago i made pulled pork. But i made it the traditional way. Onions, garlic, salt, pepper and BBQ sause.
I've done similar with thick cut pork chops, Chipotle peppers and adobo or peperoncino peppers and a coarse ground brown mustard.
Good show as always thank you. I bought some old Mexican cook books and I want send them to you. But I don't know how to get them to you. Please let me know. They are from 1860 to1900 and in Spanish.
Thanks Ron- You can send them to our Post Office Box:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
Its like ropa veja. I saw a small can of chilies but no chipotle peppers. I make something very similar and serve over egg noodles or pasta or french fries, it works on a hamburger bun as a sloppy mess or in a torta roll and of course as taco filling
Shredded beef burritos 🌯
I love using pork butt when I make my roast
Regarding paprika, do you find yourself gravitating to a more sweet or hot style?
Ok. I've made and enjoyed several things from Glen (especially that lemon pudding/cake thing which I'm obsessed with) but this was incredible. Like really, really incredible. Seriously, I'm not kidding. Really. I made a little 1lb roast for myself and had tacos and made sort of a burrito bowl the second day. Today might be over rice or potatoes for dinner. I didn't have Marmite, so I tossed in a pinch of MSG and I always have Adam Ragusea's easy demi glace frozen in ice cubes in the freezer so I tossed one of those in, otherwise I pretty much followed the recipe. Did I mention how good this was?
I would rather have this in the oven to get the brown flavor but right now my oven doesn't work so a Crock-Pot may have to do and I think this would work famously
Could i do this in a slow cooker?
Bet this would be great as a taco. Is the Marmite for umami type of flavour, as you use it a lot?
Looks yummy! Is it spicy?
Hey, almost 500k subscribers!
Hey Glen, very curious on your addition of Cocoa. Very common in the Mexican dish Mole.
Would you say it was a winner. If you had to remake this, what would you do?
Less, same amount, bit more, none at all?
Also. I would add some Worcester Sauce, or Salsa Ingles, como dices los Mexicanos!
Is the bottom round as good as the chuck? I bought a rump roast once thinking I could cook it as I would for a chuck roast. Try as I might but that roast never got as tender as my chucks would.
I was wondering if there was some confusion as well, cause that piece of meat sure didn't look like bottom round to me.
What section of my S. Calif. grocery store will I find the Marmite?
I want to see the size of Marmite that Glen normally gets, if this jar is the small one. Where I live, I’m lucky if a store has the teeny-tiny jar and I have to go for mail-order to get one any bigger.
Apparently the marmite shortage is due to the reduction in beer production due to bars etc being closed over the past two years. Marmite contains brewer’s yeast and there has been less available.
I think the title should be Roast Bay Leaf with pot roast. That's the largest bay leaf I've ever seen!
They look like what I know as 'Indian bay leaves'. Those parallel veins in the leaf are quite different from the usual Mediterranean bay. Different flavour too, more notes of cinnamon. I use them in curries and pilau rice.
They are Indian Bay Leaves
@@JuniperBoy thanks for the explanation- had no idea!
Wondering if there is ant difference between a cheap pot and a expensive pot. I have a lodge brand enameled Dutch oven that I love, it was less than $40 at Walmart. Wonder how it would compare to a La Creuset, at a 1/8 of the price.
I have a cheap Dutch oven, a no-name enameled one. It's worked fine for the past 10 years or so, but the enamel inside is wearing off. It was just really thin. Le Creuset are wonderful, and you'll never need another one. That said, both Lodge and Cuisinart make some almost as good for about $70.
I’ve never used marmite. What flavor does it add or enhance?
Where can that apron be purchased?
All we can get is the small jar of marmite. I was in awe of your previous pint sized one.
Frying the cumin is the only thing I’d do a bit different, otherwise cool recipe! I also find there is a big difference between cheap and good quality canned tomatoes in recipes that use quite a bit of tomato as a base. I find cheap tomatoes have this odd metallic taste, but maybe that’s just me…
The beef on Mexico was called Birria
I really want to make this, but trying to watch my red meat. What would you do different for chicken breast in terms of cooking time? Any other things that I should take into consideration if doing chicken breast?
Marmite shortage is a knock on effect of alcohol bans relating to Covid. Huge reduction in beer brewing hence less spent yeast sludge to sell to people to put on their toast.
Glen, did you ever use an instant pot? If I were to try to make this in an instant pot, how would I do it? Can you make videos with that if you are familiar with that cooking method?
I’ve used one - once. I just didn’t take to it, so unfortunately I can’t offer any guidance. Maybe someone else here can help out.
I love my Instant Pot. My favorite things to cook in it are large roasts like pork shoulder , Turkey breast, ham, and pot Roast . I use a Chunk roast . 🥩I always brown the meat, in the Instant Pot 1st, brown the onions & garlic, then cook at high pressure for approximately 90 minutes and the pot roast comes out falling apart, moist, and so delicious! It really taste like you’ve cooked it for 5 hours. Glen’s fabulous recipe would be awesome cooked that way. I definitely going to make it!
What happened to the dry ager?
Those are the hugest bay leaf and forks I've ever seen.