Las Vegas Valley Accountability Watch I said the same thing and it was so good without it!!! Made mashed potatoes with cornbread and it was wonderful!!!
Majestic. Cool. Learn what you can but just don't let 'em spoil you. And don't listen to 'mom'. Learn to play with your food. Be inventive. 'THAT'S' how you learn to be a great chef. Make food that tastes good and appeals. Not just junk that looks good on a plate. There's a set of three one hour programs put out by PBS KVIE channel 6 entitled 'Food~~Delicious Science'. If you watch those, you'll learn more than most famous chefs even realize. Good luck.
Not gonna lie, I was one of those "throw everything in and expect the crock pot to do all the work" people. Boy, did this recipe prove me wrong. You're absolutely right, Chef John: It makes a world of difference to prep the ingredients. The flavors were AMAZING! The only changes I made to the recipe were omitting the mushrooms and using dried herbs and a smaller roast, but it still came out incredible. I'm already looking forward to the leftovers tomorrow night. Thanks so much for such a great dinner!
I made this recipe yesterday and it was the best pot roast ever made. Didn't know about searing a pot roast before you threw it in to cook. I don't have a slow cooker big enough so i put it in the oven at 350 for about 3 hours,or until it became easy to pull apart, waiting until about an hr before done to put in the carrots and celery.....Big success with the family. I earned props for this one
mandy davis Its safe to sear the meat before putting it in the crock cooker because you're only browning the outside to make a more deeper flavor and it won't cause the meat to overcook
I had made a pot roast in a slow cooker several times. I was one of those that threw everything into the slow cooker like so many people had told me to do. This time I seared the meat first....and caramelized onions etc. just like in this video. I could not believe the difference in taste ! The first bite I knew it was better. Husband & kids noticed it too. It might be a little more work but ohh so worth it. absolutely delicious. Thank You !!!!
RebeccaRivera61 It took me 2 and a half hours before the stage where everthing goes into the crock pot. It's on the 1st hour of crock pot now. I hope the extra effort and time is worth it.... 5 more hours to go
RebeccaRivera22 my goodness yes! I will never just throw everything in a slow cooker ever again, I’m searing my meat and using the drippings for a sauce. So worth the little bit of extra work.
I got a slow cooker and this the first recipe that I found that looked like fun. Let say now a year later I do this twice a month and still get requests from family and friends asking to do it over and over again. Awesome recipe, awesome channel and for once simple and straight to the point instructions !
Serge Kudinov You are so wrong dear. You can make tons of delicious and interesting recipes. Chicken, pork, barbecue ribs. Just search for recipes and you will become addicted.
I made this three times. I totally impressed my Mom and Dad. The gravy is outstanding. Over mashed potatoes it's amazing. The tomato paste adds to the flavor. Buy some fresh white bread to dip in the gravy with butter on it.
thanks chef did it today I am 14 but I love to cook. it came perfect. fall off the bone tender. I added a little more stock and added a few more veggies and drank the gravy like soup. it was AWESOME!!!
+Andrew Philips Good for you, love to hear when the younger generation loves to cook. Making pot roast today Andrew, hoping it comes out as good as yours.
I added 1:1 Chicken broth/red wine to the mushroom gravy. Also finished the gravy with some herbs de provence. Best pot roast I've ever had. My mom said it was one of the best MEALS she's ever had. 10/10 will make again.
My whole life , and I am pretty well up there, I have been just salt and peppering the meat and browning it in the roasting pan with oil only and with NO FLOUR!! I am for sure going to try it with the flour and if it turns out better than I have been preparing it forever, I am going to be sooooo mad at myself. I can tell right away that it sure looks beautiful seared like that. Thanks so much for all you do. I love your channel for so many reasons and you continually open new doors of ideas for me in the kitchen. Gotta love that! Lots of love from Texas!!❤️
I made this as my very first crock pot dish ever and it was FANTASTIC. Even my mother admitted it was better than the family recipe. My only alteration was adding about a tablespoon of flour (maybe a little less) to the simmering broth once inside the Crock Pot in order to develop a slightly thicker sauce and diced two very small russet potatoes and threw them in as well. I also served over a bed of white rice and garnished with some thinly sliced green scallions (instead of parsley) and a small dallop of sour cream. Results were 10/10. Word of warning: This makes a LOT OF FOOD if following the directions. I'm going to have to freeze the rest for a cold winter day.
Funny, but it didn't occur. It actually just thickened it up slightly. But I know what you are getting at. Maybe there was a congealed lump of flour but I didn't find it. Stirring helps.
I just made this right now and it is delicious. Braised in the slow cooker on high for 7 hours. It was my very first time using a slow cooker as well. Thanks Chef John!
Just found your channel and I made this one straightaway!! Made this dish on a Sunday and my son went crazy for this recipe! He said it was one of the best dinners I've ever cooked! So my son and I thank you for sharing this delish dish with us! :)
i got myself a slowcooker today, and cooked this recipe with the addition of bay leaf and chilli flakes,1 beef tomato, meat used was T-bone served over hungry jack mash potatoes and it was out of this world !!!
I have never been a particular fan of pot roast, but I had a friend over for dinner who likes "plain food", so I thought I'd try it out. I gotta say it was REALLY good. I added fingerling potatoes to your recipe. I couldn't wait to have leftovers the next day! Thanks for the instructive video.
I'm a fairly experienced cook. I worked as a butcher for years so had to learn how, so I could tell other folks how to to cook their meat. I made a variant of this the other night cause that's cooking right? .. You add a dash of this and a dash of that :-) It came out very nice. I am not a mushroom fan, but the wife loves them and I will admit they added a nice depth to the gravy and veggies. This might be my go to Pot roast for years to come.. TY Chef John.
Made this today. Didn't have a 7 roast so used some chuck roast bought at the farmer's market. Amazing. Every bite was incredible, the vegetable took on a ton of flavor, and the meat did indeed get fork tender. Fall/winter is sure to see several more showings of this new recipe.
I am a newbie to cooking meat the right way. I chose the Angus Beef bottom round roast, boneless. (meat is so expensive right now). For the first time I added mushrooms to a pot roast. I added carrots, celery, onions, and a nice beef broth. I did everything to the meat that was in the video. It's cooking now and CAN NOT WAIT. Feed me Seymore. lol
The chuck pot roast that he showed is actually much less expensive than the bottom roast you mentioned. I was going to do the bottom roast and the butcher happened to be standing there and asked what I was cooking, I told him, and he showed me the chuck steak that was pictured here. It weighed more and was about $4 cheaper. It’s a really cheap cut because it’s so fatty, but that’s perfect for slow cooking a pot roast. More fat= more flavor and softer meat. Oh hey marbleization!
I made this for Sunday dinner, today. It turned out awesome. After I pulled the meat, I put some quartered small potatoes in the slow cooker. It got lots of compliments. So far, every Chef John recipe I try, is pure deliciousness!
INGREDIENTS: •1 (5 pound) bone-in beef pot roast •salt and pepper to taste •2 ½ tablespoons all-purpose flour, divided, or more as needed •2 tablespoons vegetable oil •1 tablespoon butter •8 ounces sliced mushrooms •1 medium onion, chopped •2 cloves garlic, minced •1 tablespoon tomato paste •2 ½ cups chicken broth •3 medium carrots, cut into chunks •2 stalks celery, cut into chunks •2 sprigs fresh thyme •1 sprig fresh rosemary DIRECTIONS: Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess. Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat. Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast. Cover and cook on High for 5 to 6 hours. Skim off any fat from surface and remove bones. Season with salt and pepper.
I just made these like 3 or 4 occasions and my hubby Love it !!! And now is officially his favorite Plate.. I'm so sure if I buy the slow cooker it will be more easier!! Thanks Mr Chefs Jonh!
Very good video. Too many folks don't sear the meat and/or carmelize the onions, mushrooms and garlic. That's the KEY to a really good crock pot roast!!
It's one of the keys. Another is butter. Another is do not add any water whatsoever. Another is once the lid is on don't fork with it. But yeah, brown everything well before piling it into the crock.. After the first time i did that, there was no going back. It takes your roast from "this is pretty good" to "OMG i can't stop thinking about how awesome that dinner was" lol
Hands down the best pot roast I have ever made (or eaten). The flavor is what makes all the difference. I never really loved the veggies in a pot roast, but splash some rough copped potatoes, celery and carrots with olive oil and season them lightly (stir so they are coated separately). Then put them on the bottom. I follow Chef John's recipe precisely from there and its amazing every time!
I tried this with pork shoulder but ran the slow cooker for 6.5 hours! I ended up cutting into the shoulder and seasoning the pork and also to ensure it thoroughly cooked. I added just the basic seasonings from the store, Montreal steak, salt, seasoned salt, and an organic mixed Shaker, touch of garlic. 1 pinch of rosemary, sweet potatoes, carrots, sweet onions, celery, carrots, and 1 tablespoon of butter. I did grill the shoulder outside for a few minutes on all sides and seasoned as needed. The house smelled amazing and that pot was cleaned out! Family approved!!!
The best roast I've ever made. Just melted in your mouth. Will be my go to recipe. The only thing I did different was I marinated the roast for 24 hours.
+Danielle Smith Louisiana Gem marinade and poured in a little red wine (white merlot is what I used)..only because red wine makes everything taste better..lol
+Laura Brown lol.. yes white merlot is red wine... Idk why they call it white but it's not dry like the regular merlot... hope that helps..ppl always get confused when I say I like red white but tell them white merlot is my favorite..
Made this but I'm a Dutch oven. I don't care for the taste left by a slow cooker. It is so delicious! No knife required everything is so tender and full of flavor. Great recipe, chef.
Over a decade later after you posting this, I cooked this your way. I've been making pot roast beef for many years and never had it taste this good. Thank you, from the bottom of my heart, for sharing a easy and delicious recipe! I ripped out my old recipe and replaced it with yours. Yummy!!!!
Made this as directed, except I cut up some potatoes in small chunks and put it in with the carrots and celery. Everything turned out great and the sauce thickened up into a nice gravy just as Chef John said it would. This is now my preferred slow cooker pot roast recipe.
Went through so many recipes for roast that were just "okay" but I'm so glad I came across this one! It is one of the best roasts I've ever made and it's super simple! This is my second time making it and this time is even better than the first!
I just made this for Sunday dinner and it turned out so delicious 😋 it really makes a difference when you brown it first and cook the onions rather than just putting everything in the crock pot. Thanks
This recipe is phenomenal. I seared my steak in truffle butter and my mushrooms and onions too, added red chili flakes, sweet potatoes cut small,.and added a knor chicken bouillon and it is like unreal delicious!!!!
I have tried this style of recipee a few times now with some variations here and there, and it has been a tremendous hit every time. This is not meant to be a healthy recipe, bu rather a tasty, once in a while, kind of way of cooking a roast. My guests can bareluy believe this is a slow cooker recipe,and it has received great reviews each and every time. I am in love with this style!
Thank you Chef John for another amazing recipe, I hope you are making lots of money from your videos. This is one of the best things I've ever made and I used this on a chuck roast with no bone in it which I think is harder to cook. I've tried many other recipes for chuck roast and none worked. It would always came out tough, or dry or both but after making this I now have a new favorite dish. It came out perfect, it was delicious.
Wow! The boyfriend made this for dinner earlier today and it was delicious! This is probably my favorite dish he has cooked thus far. Thanks, Chef John!
I love this recipe so much! I first made it about 6 years ago when i was in my university dorm and I still love making it today! Thanks so much Chef John!
We make this pot roast (it's turned into a dutch oven and chuck roast along the way) with your southern green beans and Mac n cheese every holiday season. Never ever gets old and we look forward to it every year lol.
I have made this recipe every thanksgiving for the last 5 years and now it is my duty to make it every year. So highly requested by my friends and family. Thanks for making me a star chef on thanksgiving 😆
After watching your excellent video ( so comprehensive and detailed ) l 'm running to the store to purchase a pot roast... thanks for sharing your technique.
I have done this technique a half-dozen times. I've never actually done this recipe as I season to my own taste, but this is the best technique for the slow cooker
Thank you, I have tried a lot of the recipes some more the others ham and potato soup counting tonight 4 times.the salmon, banana bread,the pot roast 4 times. Thank You. Glad I found You. keep it up.good good food.
Thank you for sharing your recipe for chuck pot roast; I am a intermediate cooker and this will be a recipe that I will add to my cooking for self and family. Thank you !
4:03 "lock down the lid" So I just bought a new six quart Crock Pot slow cooker (I've been slow cooking for years) and the instructions are explicit to not lock down the lid during cooking. I've always done this? We all do I believe. Great videos sir
Thank you so much!!! I had to substitute some things. Catsup instead of tomato paste and milk instead of a broth for a thicker gravy. Never knew to flour and pan sear the meat before slow cooking!! Amazing meal and my family were very surprised at the quality meal I made!
Proud to say I made this recipe and it came out fantastic. The best. I couldn't find that big piece of meat in the video, so I had to make do with smaller chops of beef. Still. Wow. Thank you Chef! With your recipes here, I feel zero urge to go out to any restaurants, as what I cook at home is equal or better. And I can put all my love into it. :)
I made this exactly as you did in the video, it came out so good! Thank you so much for teaching us how to make these delicious recipes. Greetings from Albuquerque NM 🌶
This turned out really great for me. Thank you for the great recipe. I'm too frugal to buy a can of tomato paste for just a spoonful so I just used some ketchup and it caramelized up very nicely. I don't know why but this actually tasted better the second day when reheated in the microwave.
Made this for my mom for Mothers Day, she tried it absolutely loved it. Even my sister loved it did even know it had onions, she hates onions. Thank You Chef!!
For some reason, you are the only TH-camr that got my likes, even before watching the video. I'm sure that I'll enjoyed it, no matter what. Blessings Chef!
I made this about 2 months ago. It was the best Pot Roast ever. The only thing I did different I added potatoes. I love Carrots and Potatoes with pot roast. MMM MMM Good!!!!!
Made this many times and everyone looooooooves this!!!! simple and delicious. Chef John is awsome and his cooking vids are easy to follow as well as fun to watch.
thx so much mine turned out great, i added more stock, and some more veg, with new potatoes, prob is i gave some to my next door neighbour, and now she wants to marry me.
I made this tonight and it was the best pot roast I've ever had. I don't know why it never dawned on me to serve this with mashed potatoes but I actually prefer it better this way. This cooking show has become my new obsession, there is some really good recipes on here.
New comment on an old video, but I had to say, just tried this. I don't like pot roast, and now I just think it's because it's always been the "Throw everything in at once" type. This was pretty darned good! Thank you!
The mashed potato balance off the spice of the Pot Roast perfectly. I added 4 tbsp Corn Starch, because I have a phobia, that my gravy will never be thick enough at the end, and 1/2 tsp Carlene Pepper. Truly spectacular recepie
some notes to improve based on trial and error on my part - 1) 10 hours on low 2) don't skim off fat 3) don't keep lifting the lid off. just let it sit for 10 hours...when you keep opening, it's like when you open an oven mid cooking - the temperature drastically lowers and its not good for the cooking process. The ingredients are on point though. delicious.
isnew1 a steak is not meant to slow roast...you would need some sort of roast cut of meat for the recipe. i usually use just a cheap cut of roast, since i cook it in the crockpot for so many hours it gets tender
Simple and tasty. I did it today with garlic mashed potatoes and I am glad I stopped skimming the fat off the top. Note: If you have any leftovers, the fat provides an instant confit.
I just made this and I have to say it was the best pot roast I've ever made or tasted IN MY LIFE! I usually have to add salt to roast after its done, but this had so much flavor it was fine just the way it was.
Check out the recipe: www.allrecipes.com/Recipe/220125/Slow-Cooker-Beef-Pot-Roast/
Bonus! Thanks I just viewed you video too!
WHAT ! No potatoes 🥔! Can’t wait to try this, hope the grocery store has the 7 bone meat cut
sirloin tip roast tommorow with my special gravy
Las Vegas Valley Accountability Watch I said the same thing and it was so good without it!!! Made mashed potatoes with cornbread and it was wonderful!!!
I Love you and as always 😉
Thanks you I'm a 11 year old girl and I have made this and my whole family LOVED this. I'm hoping to go to culinary school 😄
that's awesome
Majestic Unicorn that’s awesome little chef!!👍🏽
Majestic.
Cool. Learn what you can but just don't let 'em spoil you. And don't listen to 'mom'. Learn to play with your food. Be inventive. 'THAT'S' how you learn to be a great chef. Make food that tastes good and appeals. Not just junk that looks good on a plate. There's a set of three one hour programs put out by PBS KVIE channel 6 entitled 'Food~~Delicious Science'. If you watch those, you'll learn more than most famous chefs even realize. Good luck.
Majestic Unicorn dont listen to rude comments honey .. I bet u did a good job im proud of u I will have to send u some of my simple recipes for you
@williejames huff lol
Not gonna lie, I was one of those "throw everything in and expect the crock pot to do all the work" people. Boy, did this recipe prove me wrong. You're absolutely right, Chef John: It makes a world of difference to prep the ingredients. The flavors were AMAZING! The only changes I made to the recipe were omitting the mushrooms and using dried herbs and a smaller roast, but it still came out incredible. I'm already looking forward to the leftovers tomorrow night. Thanks so much for such a great dinner!
I made this recipe yesterday and it was the best pot roast ever made. Didn't know about searing a pot roast before you threw it in to cook. I don't have a slow cooker big enough so i put it in the oven at 350 for about 3 hours,or until it became easy to pull apart, waiting until about an hr before done to put in the carrots and celery.....Big success with the family. I earned props for this one
mandy davis Its safe to sear the meat before putting it in the crock cooker because you're only browning the outside to make a more deeper flavor and it won't cause the meat to overcook
I had made a pot roast in a slow cooker several times. I was one of those that threw everything into the slow cooker like so many people had told me to do. This time I seared the meat first....and caramelized onions etc. just like in this video. I could not believe the difference in taste ! The first bite I knew it was better. Husband & kids noticed it too. It might be a little more work but ohh so worth it. absolutely delicious. Thank You !!!!
RebeccaRivera61
It took me 2 and a half hours before the stage where everthing goes into the crock pot.
It's on the 1st hour of crock pot now.
I hope the extra effort and time is worth it.... 5 more hours to go
Why would it take 2 1/2 hours? Maybe 15 minutes to sear the meat and at most, 20 minutes for the veg/broth mixture!
That's the way dear, totally agree.
Dancing Spiderman Why that long?
Were you cooking for 100 people? LOL
RebeccaRivera22 my goodness yes! I will never just throw everything in a slow cooker ever again, I’m searing my meat and using the drippings for a sauce. So worth the little bit of extra work.
I got a slow cooker and this the first recipe that I found that looked like fun. Let say now a year later I do this twice a month and still get requests from family and friends asking to do it over and over again. Awesome recipe, awesome channel and for once simple and straight to the point instructions !
Serge Kudinov You are so wrong dear.
You can make tons of delicious and interesting recipes.
Chicken, pork, barbecue ribs. Just search for recipes and you will become addicted.
If everyone in the world just cooked in slow cookers!! There would be no wars!! Everyone would be busy waiting on that delicious food!! 😊
I made this three times. I totally impressed my Mom and Dad. The gravy is outstanding. Over mashed potatoes it's amazing. The tomato paste adds to the flavor. Buy some fresh white bread to dip in the gravy with butter on it.
thanks chef did it today I am 14 but I love to cook. it came perfect. fall off the bone tender. I added a little more stock and added a few more veggies and drank the gravy like soup. it was AWESOME!!!
+Andrew Philips Good for you, love to hear when the younger generation loves to cook. Making pot roast today Andrew, hoping it comes out as good as yours.
+Tonya Covington good luck!
Andrew Philips Thanks Andrew it came out delicious have a great day.
+Andrew Philips She wants you Andrew. Ask your dad what to do next :)
+calilyricist24 really dude?? don't be a chump..
This is hands down the best pot roast recipe ever! Cannot even count how many times I've made it! Absolutely delicious 😋
Me too...it's my go to..making it again for Sundays dinner
I’ve been making this exact recipe for the last 3 months for my family and now it’s a favorite. Thank you! It’s so dang good.
I added 1:1 Chicken broth/red wine to the mushroom gravy. Also finished the gravy with some herbs de provence.
Best pot roast I've ever had. My mom said it was one of the best MEALS she's ever had. 10/10 will make again.
I thought of red wine too. I will add some next time. Thank u
My whole life , and I am pretty well up there, I have been just salt and peppering the meat and browning it in the roasting pan with oil only and with NO FLOUR!! I am for sure going to try it with the flour and if it turns out better than I have been preparing it forever, I am going to be sooooo mad at myself. I can tell right away that it sure looks beautiful seared like that. Thanks so much for all you do. I love your channel for so many reasons and you continually open new doors of ideas for me in the kitchen. Gotta love that! Lots of love from Texas!!❤️
I made this as my very first crock pot dish ever and it was FANTASTIC. Even my mother admitted it was better than the family recipe. My only alteration was adding about a tablespoon of flour (maybe a little less) to the simmering broth once inside the Crock Pot in order to develop a slightly thicker sauce and diced two very small russet potatoes and threw them in as well.
I also served over a bed of white rice and garnished with some thinly sliced green scallions (instead of parsley) and a small dallop of sour cream.
Results were 10/10.
Word of warning: This makes a LOT OF FOOD if following the directions. I'm going to have to freeze the rest for a cold winter day.
Did you ever find the congealed lump of flour ?
Funny, but it didn't occur. It actually just thickened it up slightly. But I know what you are getting at. Maybe there was a congealed lump of flour but I didn't find it. Stirring helps.
I just made this right now and it is delicious. Braised in the slow cooker on high for 7 hours. It was my very first time using a slow cooker as well. Thanks Chef John!
Just found your channel and I made this one straightaway!! Made this dish on a Sunday and my son went crazy for this recipe! He said it was one of the best dinners I've ever cooked! So my son and I thank you for sharing this delish dish with us! :)
i got myself a slowcooker today, and cooked this recipe with the addition of bay leaf and chilli flakes,1 beef tomato, meat used was T-bone served over hungry jack mash potatoes and it was out of this world !!!
I have never been a particular fan of pot roast, but I had a friend over for dinner who likes "plain food", so I thought I'd try it out. I gotta say it was REALLY good. I added fingerling potatoes to your recipe. I couldn't wait to have leftovers the next day! Thanks for the instructive video.
Make a pot pie from the left overs!
I'm a fairly experienced cook. I worked as a butcher for years so had to learn how, so I could tell other folks how to to cook their meat. I made a variant of this the other night cause that's cooking right? .. You add a dash of this and a dash of that :-) It came out very nice. I am not a mushroom fan, but the wife loves them and I will admit they added a nice depth to the gravy and veggies.
This might be my go to Pot roast for years to come.. TY Chef John.
Made this today. Didn't have a 7 roast so used some chuck roast bought at the farmer's market. Amazing. Every bite was incredible, the vegetable took on a ton of flavor, and the meat did indeed get fork tender. Fall/winter is sure to see several more showings of this new recipe.
Joseph Shields was the cooking time different since you used a chuck roast?
I added a splash of red wine to the gravy and wow ! It came out incredibly great - thanks!!
I am a newbie to cooking meat the right way. I chose the Angus Beef bottom round roast, boneless. (meat is so expensive right now). For the first time I added mushrooms to a pot roast. I added carrots, celery, onions, and a nice beef broth. I did everything to the meat that was in the video. It's cooking now and CAN NOT WAIT. Feed me Seymore. lol
BabiesLUV Nursery was it ok cause I sure just got some roast boneless
yes BabiesLUV Nursery, it been a year but we all still like to hear your out come on the food.
andyv85217 She was a "newbie"
I'm afraid she poisoned her also her family. Lol
The chuck pot roast that he showed is actually much less expensive than the bottom roast you mentioned. I was going to do the bottom roast and the butcher happened to be standing there and asked what I was cooking, I told him, and he showed me the chuck steak that was pictured here. It weighed more and was about $4 cheaper. It’s a really cheap cut because it’s so fatty, but that’s perfect for slow cooking a pot roast. More fat= more flavor and softer meat. Oh hey marbleization!
I made this for Sunday dinner, today. It turned out awesome. After I pulled the meat, I put some quartered small potatoes in the slow cooker. It got lots of compliments.
So far, every Chef John recipe I try, is pure deliciousness!
INGREDIENTS:
•1 (5 pound) bone-in beef pot roast
•salt and pepper to taste
•2 ½ tablespoons all-purpose flour, divided, or more as needed
•2 tablespoons vegetable oil
•1 tablespoon butter
•8 ounces sliced mushrooms
•1 medium onion, chopped
•2 cloves garlic, minced
•1 tablespoon tomato paste
•2 ½ cups chicken broth
•3 medium carrots, cut into chunks
•2 stalks celery, cut into chunks
•2 sprigs fresh thyme
•1 sprig fresh rosemary
DIRECTIONS:
Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess.
Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside
Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute.
Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat.
Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast.
Cover and cook on High for 5 to 6 hours.
Skim off any fat from surface and remove bones. Season with salt and pepper.
I just made these like 3 or 4 occasions and my hubby Love it !!! And now is officially his favorite Plate.. I'm so sure if I buy the slow cooker it will be more easier!! Thanks Mr Chefs Jonh!
Very good video. Too many folks don't sear the meat and/or carmelize the onions, mushrooms and garlic. That's the KEY to a really good crock pot roast!!
It's one of the keys. Another is butter. Another is do not add any water whatsoever. Another is once the lid is on don't fork with it. But yeah, brown everything well before piling it into the crock.. After the first time i did that, there was no going back. It takes your roast from "this is pretty good" to "OMG i can't stop thinking about how awesome that dinner was" lol
Hands down the best pot roast I have ever made (or eaten). The flavor is what makes all the difference.
I never really loved the veggies in a pot roast, but splash some rough copped potatoes, celery and carrots with olive oil and season them lightly (stir so they are coated separately). Then put them on the bottom. I follow Chef John's recipe precisely from there and its amazing every time!
Thank you chef John! Made this tonight and needless to say it's completely gone. Super easy!
I tried this with pork shoulder but ran the slow cooker for 6.5 hours! I ended up cutting into the shoulder and seasoning the pork and also to ensure it thoroughly cooked. I added just the basic seasonings from the store, Montreal steak, salt, seasoned salt, and an organic mixed Shaker, touch of garlic. 1 pinch of rosemary, sweet potatoes, carrots, sweet onions, celery, carrots, and 1 tablespoon of butter. I did grill the shoulder outside for a few minutes on all sides and seasoned as needed. The house smelled amazing and that pot was cleaned out! Family approved!!!
The best roast I've ever made. Just melted in your mouth. Will be my go to recipe. The only thing I did different was I marinated the roast for 24 hours.
+Barbara Taplin What did you use to marinate it?
+Danielle Smith Louisiana Gem marinade and poured in a little red wine (white merlot is what I used)..only because red wine makes everything taste better..lol
+Barbara Taplin thanks!
+Barbara Taplin I know nothing of wine so... you said you used a red wine, then said white merlot. is a white merlot a red wine?
+Laura Brown lol.. yes white merlot is red wine... Idk why they call it white but it's not dry like the regular merlot... hope that helps..ppl always get confused when I say I like red white but tell them white merlot is my favorite..
Made this but I'm a Dutch oven. I don't care for the taste left by a slow cooker. It is so delicious! No knife required everything is so tender and full of flavor. Great recipe, chef.
I've made this four times exactly the same way and it comes out super delicious!! My go to recipe for beef stew
Over a decade later after you posting this, I cooked this your way. I've been making pot roast beef for many years and never had it taste this good. Thank you, from the bottom of my heart, for sharing a easy and delicious recipe! I ripped out my old recipe and replaced it with yours. Yummy!!!!
Every year I come back to this recipe and make it for thanksgiving! From high school to almost 25yrs your videos never go out of style !!
Tried for the first time and got a request to make it again two weeks afterward. It's yummylucious!
Made this as directed, except I cut up some potatoes in small chunks and put it in with the carrots and celery. Everything turned out great and the sauce thickened up into a nice gravy just as Chef John said it would. This is now my preferred slow cooker pot roast recipe.
Went through so many recipes for roast that were just "okay" but I'm so glad I came across this one! It is one of the best roasts I've ever made and it's super simple! This is my second time making it and this time is even better than the first!
Just made this and it is making the whole upstairs smell amazing! I cannot wait!
Nr
I just made this for Sunday dinner and it turned out so delicious 😋 it really makes a difference when you brown it first and cook the onions rather than just putting everything in the crock pot. Thanks
I always love listening to your voice Chef John !! It makes the food taste n look even better !
from the first time I tried your recipe I had cooked probably 10 times and everytime its a jackpot, my family loves it!
I made this last night and it was a hit. Very tender & great flavor.
This recipe is phenomenal. I seared my steak in truffle butter and my mushrooms and onions too, added red chili flakes, sweet potatoes cut small,.and added a knor chicken bouillon and it is like unreal delicious!!!!
It was riiiiiiquisimo. My family loved it. Thank you and keep me posted. God bless your heart and that gift.
I have tried this style of recipee a few times now with some variations here and there, and it has been a tremendous hit every time. This is not meant to be a healthy recipe, bu rather a tasty, once in a while, kind of way of cooking a roast. My guests can bareluy believe this is a slow cooker recipe,and it has received great reviews each and every time. I am in love with this style!
Thank you Chef John for another amazing recipe, I hope you are making lots of money from your videos. This is one of the best things I've ever made and I used this on a chuck roast with no bone in it which I think is harder to cook. I've tried many other recipes for chuck roast and none worked. It would always came out tough, or dry or both but after making this I now have a new favorite dish. It came out perfect, it was delicious.
THIS Pot Roast one. You have so many, didn't know. This works on many cuts of beef. LOVE IT Chef John, Thank you.
Wow! The boyfriend made this for dinner earlier today and it was delicious! This is probably my favorite dish he has cooked thus far. Thanks, Chef John!
I love this recipe so much! I first made it about 6 years ago when i was in my university dorm and I still love making it today! Thanks so much Chef John!
I just tried this and this was the bomb! Thanks for the recipe!
atom bomb ?
Intel Inside ... Loved that you wrote, "The bomb!" My students say, "It's bomb", which is not the correct lingo... It's, "THE" bomb😊
We make this pot roast (it's turned into a dutch oven and chuck roast along the way) with your southern green beans and Mac n cheese every holiday season.
Never ever gets old and we look forward to it every year lol.
I always brown my beef before cooking in a crock pot, but I'll have to try browning my onion and mushrooms, too. Looks delicious!
Michael D'Auben You will never regret. It's 200 times better. More flavor and better texture. I guarantee you that! 😊
mmm sounds delish
I have made this recipe every thanksgiving for the last 5 years and now it is my duty to make it every year. So highly requested by my friends and family. Thanks for making me a star chef on thanksgiving 😆
hawt nurse Making this TsG 2019!
After watching your excellent video ( so comprehensive and detailed ) l 'm running to the store to purchase a pot roast... thanks for sharing your technique.
I have done this technique a half-dozen times. I've never actually done this recipe as I season to my own taste, but this is the best technique for the slow cooker
Thank you, I have tried a lot of the recipes some more the others ham and potato soup counting tonight 4 times.the salmon, banana bread,the pot roast 4 times. Thank You. Glad I found You. keep it up.good good food.
Made this a few days ago and had the left overs today, my god the flavor development of you let it sit. Out of this world good.
Thank you for sharing your recipe for chuck pot roast; I am a intermediate cooker and this will be a recipe that I will add to my cooking for self and family. Thank you !
Made this for my husband on Valentine's Day and he absolutely love it!
Thank you for taking time to make this video for folks on TH-cam, We appreciate it sir!!!!
I watched this video yesterday. I made it last night. Still eating it today. The BOMB of all pot roasts.
4:03 "lock down the lid"
So I just bought a new six quart Crock Pot slow cooker (I've been slow cooking for years) and the instructions are explicit to not lock down the lid during cooking.
I've always done this? We all do I believe.
Great videos sir
best pot roast I've ever tasted. I've already made this more than I can count!
Thank you so much!!! I had to substitute some things. Catsup instead of tomato paste and milk instead of a broth for a thicker gravy. Never knew to flour and pan sear the meat before slow cooking!! Amazing meal and my family were very surprised at the quality meal I made!
omg I can't wait to give this a try this weekend for my clients! I'll let you know how it turns out! Thanks a bunch:)
Proud to say I made this recipe and it came out fantastic. The best. I couldn't find that big piece of meat in the video, so I had to make do with smaller chops of beef. Still. Wow. Thank you Chef! With your recipes here, I feel zero urge to go out to any restaurants, as what I cook at home is equal or better. And I can put all my love into it. :)
I made this exactly as you did in the video, it came out so good! Thank you so much for teaching us how to make these delicious recipes. Greetings from Albuquerque NM 🌶
This turned out really great for me. Thank you for the great recipe.
I'm too frugal to buy a can of tomato paste for just a spoonful so I just used some ketchup and it caramelized up very nicely. I don't know why but this actually tasted better the second day when reheated in the microwave.
Speaking of neat little tubes they do sell tomato paste in tubes, very convenient for things like this
I get mine @Publix
Cooking as I type, smells wonderful!!!! Have my parents coming over for dinner, I know they will love it. Added a bit of champagne to mine ;)
Made this for my mom for Mothers Day, she tried it absolutely loved it. Even my sister loved it did even know it had onions, she hates onions. Thank You Chef!!
My family LOVES this pot roast... I added some merlot wine to the onion/mushroom mix..
AHH! yessssss!!!
Just made it yesterday... it rocks!
ooo i think i'll do the same! nice one xD
I just like to say thank you, this was really well presented. It answered a lot of the questions I had.
I tried this with Pork shoulder and this came out amazing!
For some reason, you are the only TH-camr that got my likes, even before watching the video. I'm sure that I'll enjoyed it, no matter what. Blessings Chef!
That looked delectable!.. I'm definitely trying this recipe in my very 1st crock pot that I got for Christmas. 😆
try cooking red meat sauce for spaghetti , its the best, just cook your ground meat first. Use your favorite recipe
Thanks Chef John! This is the best pot roast recipe I've ever made. My husband loves it. I've made it many times, and it's always delicious!😋
I made this about 2 months ago. It was the best Pot Roast ever. The only thing I did different I added potatoes. I love Carrots and Potatoes with pot roast. MMM MMM Good!!!!!
O
Did u put your potatoes on the bottom with the celery and carrots or on top?
Made this many times and everyone looooooooves this!!!! simple and delicious. Chef John is awsome and his cooking vids are easy to follow as well as fun to watch.
thx so much mine turned out great, i added more stock, and some more veg, with new potatoes, prob is i gave some to my next door neighbour, and now she wants to marry me.
I made this yesterday and it was delicious! I won't ever do pot roast any other way again!
Slow cookers of the world unite!!!
I made this tonight and it was the best pot roast I've ever had. I don't know why it never dawned on me to serve this with mashed potatoes but I actually prefer it better this way. This cooking show has become my new obsession, there is some really good recipes on here.
This video was very well done and easy to follow, thank you.
John Baker
I agreed....
New comment on an old video, but I had to say, just tried this. I don't like pot roast, and now I just think it's because it's always been the "Throw everything in at once" type. This was pretty darned good! Thank you!
Very simple. And without onion soup.
I made this tonight, I tweaked it with a little red wine and it was so good!!!! Omg, thank you!!!
I think I'll have this for breakfast
Just made this but did it in the instapot for 60min. The flavor was fantastic. Turned out great.
Thank you ! This was awesome ! ( I omitted the Mushrooms for my family, I bet it is even better with Mushrooms)
Love this recipe! My go to pot roast recipe all the time, and the family loves it!
i made this last xmas n my in laws loved it making it tomorrow again
wow John! you are the man! looks awesome! just bought my first slow cooker and this will be the first recipe i make in the crock pot. Thank you.
I'm 100% cooking this tomorrow, this looks amazinggggggggg.
THANKS CHEF JOHN CIRCA 2011
The mashed potato balance off the spice of the Pot Roast perfectly.
I added 4 tbsp Corn Starch, because I have a phobia, that my gravy will never be thick enough at the end, and 1/2 tsp Carlene Pepper.
Truly spectacular recepie
I've been looking at a few pot roast recipes. I'm going with this one. Thanks boo!
I followed this recipe to the letter.... the gravy was so good that it was almost perfect enough to serve as a soup. Thank you so very much!
some notes to improve based on trial and error on my part - 1) 10 hours on low 2) don't skim off fat 3) don't keep lifting the lid off. just let it sit for 10 hours...when you keep opening, it's like when you open an oven mid cooking - the temperature drastically lowers and its not good for the cooking process. The ingredients are on point though. delicious.
+radiantchristina dumb question but can i not add the mushrooms? will that make a difference? my husband and i dont like mushrooms thats why i ask
Sam LF pefectly fine without mushrooms
+radiantchristina can i use a t- bone stake instead of 7 bone roast?
isnew1 a steak is not meant to slow roast...you would need some sort of roast cut of meat for the recipe. i usually use just a cheap cut of roast, since i cook it in the crockpot for so many hours it gets tender
thank you
Simple and tasty. I did it today with garlic mashed potatoes and I am glad I stopped skimming the fat off the top. Note: If you have any leftovers, the fat provides an instant confit.
that looks amazingly delicious loved the recipe and the way you explained it wow yummy 👍👍👍
I just made this and I have to say it was the best pot roast I've ever made or tasted IN MY LIFE! I usually have to add salt to roast after its done, but this had so much flavor it was fine just the way it was.