My mother made this once a week growing up. Leftovers were for sandwiches, soup, etc. I miss my mother's cooking. She taught me all of it but isn't the same.
I am a fisherman son and we ate seafood everyday except on Sunday. I can’t tell you how many pot roasts I’ve had on Sundays and I’ve loved everyone of them.
@@Sarah-ft8jr @Sarah-ft8jr I know you have what we call beef stew too, I've seen British TH-camrs make it, I've seen Gordon Ramsay make what we call beef stew and he also called it beef stew and it was for UK audiences. Pot roast isn't what we call beef stew so I'm wondering how you differentiate between the two? Other than some common ingredients they're different. Do you call both of them stew or is casserole the more common term for what we call pot roast? If stew is the more common word for what we call pot roast how do you know the difference between the two dishes?
@@Sarah-ft8jr Stew for us is when you cut up the meat and eat it like a soup, only thicker. Pot roast is a whole roast seared first and seasoned placed in a pot and baked. Cowboy Kent was preparing it chuck wagon style on the open range, most of us do it in the kitchen in cast iron skillet or dutch oven crock pot is an option but the cast iron adds to the flavor and I find the crock pot option is not as good.
Pot roast is very easy to make at home too. Brown the meat for like 5-10 minutes on your stove and just put in the onions carrots and potatoes. Cover most of the way with beef stock and simmer until the meats tender (2-3.5 hours depending on how much meat u got) Crockpot is the best way at home, second best is stove, real best is like he’s doing in a backyard but it’s a bit of a faff. Crockpot or stove will get you close enough Edit: maybe wait an hour or so before throwing in the carrots and potatoes, they take less time
You can get a slow cooker / crock pot in UK for ~ £35. They usually cost less than 5p/hr to run (heckuva lot cheaper than an oven.) So many meals can be made in them. Just toss the food in, set it for how many hours you want it to cook and be ready to eat when it's finished. Throw some portabellas and celery in with the potatoes.
Not many Americans have the specific type of Dutch Oven that Kent shows here, but a great many of us prepare pot roast. Personally, I use a heavy cast iron pan (my wife and I own several, but a lid that fits tightly is crucial!) There are three "traditional" methods for the indoor cooking of the dish here in the states. They all involve heavy seasoning of the meat, but many of us have recipes passed down from our parents, my wife and I included. But the "easy" method is a crock pot, use a liquid and put the meat in on low in a broth for a long time, then about an hour and a half before eating add the vegetables (we also use celery in ours along with the potatoes and carrots.) The other two methods involve searing the meat in the cast iron cookware, adding the stock, then either cook it very low on a med/low (though mostly low once it begins to simmer,) covered on the stove top. The other is to sear the meat, add the stock, bring to a heavy simmer, cover, and put the roast into a low oven (325F, 165C) for about 2 1/2 hours, add your veggies, return (covered) to the over for about an hour. The US being a very large country, there are regional variations of course. I've tried many of them, and they are all fork tender, and are all delicious (though I would have told my late mother, whose recipe I still use, that hers was my favorite.)
There are as many ways to make pot roast as there are families that cook it. It's a comfort food, really good on a cold day. You do NOT want to eat a bay leaf, unless you can handle super strong flavors. But they add so much to a good stew or roast. You can make pot roast in the oven, in a crock pot, or even on the stovetop, if you make sure the heat's low enough so it doesn't burn.
My mother never did. She told us getting they bay leave was good luck. Now, being much. much older I think she was just to lazy to look for it. That's my theory and I'm sticking to it. Me nor my 4 sisters remove it.
Pot Roast [often called Yankee Pot Roast because of its New England origins] is a variation of French "Etouffe" style roast meats. It is VERY common almost everywhere in the US.
I used to make a really simple pot roast in a crock pot. 1 chuck roast, 1 package of Lipton Soup Starters - Beefy Onion, 1 can of cream of mushroom soup, some baby carrots, some new potatoes, and that's it. I'd put it on in the morning and by supper time, it's ready to go. The juice that cooks out from the roast blends with the cream of mushroom soup and Liptons beefy onion to create the gravy. Just make some rice, or cheat and pick up a couple of containers of white steamed rice at the Chinese take out, and you're good to go.
Pretty close to my recipe, I use cream of celery soup and chop up fresh mushrooms and a Vidalia onion. I also season the roast at sear then use beef broth. 8 hours on low, or 4 hours on high if pressed for time. The cat circles the kitchen island like a shark when it's cooking.
@@pauljanetzke ... You can probably find a million variations on that method. I'm not much of a cook so for me, simple was the way to go, and the taste was great. Very little effort involved in that meal.
@buddystewart2020 oh yeah. It's hard to mess up crock pot pot roast. It's mostly about what tastes good to you. Throw it in. Jamie Oliver might have the talent to mess it up though.
NOTE: Kent's dutch ovens are of the traditional style (and more difficult to find), that has an edge that retains the coals put on the lid, as well as having legs underneath for some elevation They also keep the dutch oven from sliding off of a trivet when cooking with more elevation from the ground coals. Most dutch ovens, today, are just cast iron or ceramic coated pots with a lid, void of the legs and no coal retention ring on the lid, designed for modern, oven based cooking.
Very few people make pot roast in the ground. I make mine on my gas stove in a cast iron casserole (flat bottom no legs). Same ingredients as Kent. The key is low heat for a long time. It is delicious every time.
The Beesleys or James's mom recently made pot roast on their channel and they seemed to like it. So you can even make a pot roast in the UK because it has already been done.
You can absolutely make this in a regular pot or even a crockpot. Just get a nice sized chuck roast beef and the beef broth. Season the meat well. Get the carrots, onions, and potatoes ready. We also add American bacon strips and even bratwurst sausages too in there. The bacon fat gives it extra flavor. Set your oven low in temperature and leave it in there for several hours to cook. After it's done, you can serve it with some rice and a dinner roll bread and even some beans on the side.
We have all made and eaten pot roast. Use a chuck roast!!!! Don’t forget the bay leaf. I cook mine either in a Dutch oven in the oven, or in a Crockpot.
About once a week, my mother made pot roast. Nothing like coming home from school and the whole house smells like pot roast since it has been slow cooking all day in the crock pot. One of the best dinners I looked forward to each week.
I put a beef roast in the roasting pan with carrots, celery, onions, potatoes and mushrooms. Put in some beef broth with seasonings, put the lid on cook at 350 degrees F for 2-3 hours depending on the size of the roast. Then I take the liquid, add flour and milk to make gravy to go over the meat and veggies. Yum. Oh. Make sure you brown the roast first. Brown food tastes good.
The cooking method for Pot Roast is called braising. When its cooked at home its usually started on the stove and moved to the oven for the low and slow cooking over hours. When Cowboy Kent puts coals on top and below the pot that's an old school oven essentially.
Most people would make this in a heavy gauge pot (cast iron like the French or German enameled ones work best but raw cast iron is fine too) in the oven. It can be cooked on the stove top (hob?) too or, these days, in a slow cooker (crock pot). Yeah, like everyone else will tell you, it's a very common meal here . . . probably as common as your "Sunday Roast" because it's cheaper (the usual chuck roast is a less costly cup than a rib roast for example) but also the low/slow cooking in broth keeps it from getting dry roasted meat can do.
My family loves it when I make a pot roast. My husband's favorite is vennison (deer). When I make it with deer I use fresh mushrooms and a can of cream of mushroom added to the whine, carrots, onions, beef stock, sesoning and potatoes. 😊 Mushrooms and venison are amazing together. ❤
According to James' mom (Beesley), it's the cheapest piece of meat in the UK. Or at least in Jersey. Add the cost of carrots, onions, & potatoes. It's about $13 (£11) for a pound of each item..... $9/pound for the chuck roast beef, $1.08/pound, $1/pound for onions. That's not including the spices.
There are actually Dutch ovens that you can use on an indoor stove (or hob as you call it in the UK). My Mom always made it in a roasting pan in the oven, though. It was pretty common to have for a Sunday meal at least once or twice a month.
You could manage to make something VERY similar in a crock pot. Those are kitchen appliances that you plug into the wall and will cook stuff for many hours until you turn it to just keeping it warm or turn it off. They come in various sizes. It’s a good option if you can safely leave it to cook at home while you’re at work, but it’s usually best to have someone home just in case even if they shouldn’t have to do anything to it. Otherwise you should at least have someone stop by to check on it every couple hours. I don’t know what a “hob” is, but we don’t use a stovetop for this type of thing. My mom uses Dutch ovens to cook when camping. The coals are hot when used for cooking and you usually have to add more hot coals and reheat cold coals.
Beef - Beef chuck roast is the best cut of beef to use. However, you can use brisket, top or bottom round, and sirloin. Vegetables - Carrots, celery, and potatoes are the basic vegetables used in a pot roast. This can be enhanced by adding parsnips, turnips, rutabaga, celeriac root, and mushrooms. Options for potatoes are baby Yukon golds or reds, fingerlings, or larger russet potatoes that are quartered. Onions - I used yellow onions, leeks, and garlic. You can use onions and garlic in this recipe. In addition, you can substitute the yellow onion for a red, white, or sweet one. Tomato Paste - Some tomato paste will help add a touch of sweetness and acidity to the pot roast. Flour - Regular all-purpose flour is used to make a beurre manié, a thickening agent for the sauce. Fat - Olive oil, avocado oil, lard, or beef tallow can be used when searing the beef and vegetables. In addition, you will need some softened unsalted butter. Wine - You can use dry red or white wine for this recipe. For red, use cabernet sauvignon, merlot, or shiraz. For white, use chardonnay, sauvignon Blanc, or pinot grigio. In addition, you could also use a dark beer such as Guinness. Herbs - I like to use a combination of fresh thyme and parsley with the addition of bay leaves. Fresh rosemary would also be an acceptable option. For dry ingredients, substitute the fresh thyme with 2 teaspoons of dry thyme and 2 teaspoons of dry parsley for the fresh parsley. Stock - Beef stock is best to use for this recipe. You can substitute with water, brodo, vegetable stock, or chicken stock. DIRECTIONS: Generously season the beef on all sides with salt. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours. Remove the beef from the fridge and season with pepper on all sides. Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly. Place in the beef, turn the heat down to medium, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned. Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds. Deglaze with ¼ cup of wine and cook until it is completely absorbed. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine. Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°. With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast. Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy. Finish the mixture by stirring in optional vinegar and Worcestershire sauce. Add the beef back to the pot and serve.
You can certainly make this in a pot/dutch oven on the stove then in the oven, as others have said - that's what most people in the US do, rather than cooking outdoors. But seeing this guy's technique was really educational! Using that style of dutch oven in a way that the heat was coming from all angles, not just from the bottom (like a traditional campfire). Lots of traditional wisdom there, no doubt. LOL, now I want to go buy a roast! If you have a slow cooker or dutch oven, you should try this for sure!
The great thing about Pot-roast is that if you are really in a hurry, you can throw everything but the potato right into the crockpot along with the beef broth and set on High and leave...About 3 hrs later you put the potato's in and cook another 30 minutes..Then you can season it if you like..But if you put the roast in, 3 garlic cloves (crushed) 4 carrots, 1/2 large onion...It probably is seasoned enough...When you put red wine in it, that is what is called Beef Bourguignon..
Pot roast is easy to make in any slow cooker or dutch oven. It's best for a larger family or having guests over. As he mentions, the meat is pretty expensive, but if you break it down into servings, it's cheaper than fast food and you actually know every ingredient in the meal. You should try it sometime! I'm sure you could get all the ingredients there.
This technique is called a braise: it's my favorite for wintertime. You cook food slowly in a tightly covered pot with some liquid (stock, fat, sometime some wine), but not enough to cover what is being cooked. Because of the water in the pot, the temperature will never get above boiling. Typically you use a tough, cheap cut of meat that becomes tender when cooked slowly for hours, which is why it's great for family Sunday dinners, but not so much for a worknight. Sturdy root vegetables that do well with a long slow cook work particularly well: parsnips, turnips, swede (rutabaga), onions, carrots, potatoes. Pot roast is just an American adaptation of this traditional technique found all over Europe (if not the world).
I have cooked this many times, we always cook it on top of the stove in a large pot. Just keep the heat on the lower side and let it cook slowly for about 3-4 hours until it falls apart. Cooking the meat in liquid, which is called braising, is what makes the meat nice and soft. This is probably one of the easiest roasts to cook. You have to get a chuck roast, which they have in the UK, and it is one of the cheapest cuts of beef. You can make it with pork too.
So glad you found this channel. I've been watching it for like 10 years. Cowboy Kent is the absolute best. More of his channel please. Watch his biscuits and gravy video bro.
I recommend using a crock pot. Very similar set up, no coals, plug it in, put it on low, leave it for 8 hours. What we do is set it up in the crock the night before, including the pot roast sauce. We also add celery and sliced mushrooms. Cover it with plastic wrap and put it in the fridge. Then the next morning, I get the crock out of the fridge, put it in the warmer, remove the plastic, put on the lid and seal it, plug it in, set it for low, 8 hours and head to work. When I get home, the roast is done and falls apart. No, it's not a soup or stew. The gravy coming off that you can use like an au jus and dip the meat in if you like your roast REALLY wet, or like my family does, we'll put bread down under the meat and spoon the gravy over the meat. What the meat doesn't soak up, the bread will, then eat the bread. Oh, and for a balanced meal, get yourself a good brick of your favorite cheese. Slice off a couple wedges. You'll be glad you did. Common meal? Id say we do a roast maybe every other month. It kind of depends on when they go on sale. Sure, you CAN freeze a roast before cooking it, but it's usually better to have it fresh cut or completely thawed out to make sure cooking temperature gets up to the safe range. We prefer going from store to fridge to crock pot to table.
Neither a soup nor stew, but just a succulent way to roast a big slab of meat. I always add celery stalks to my pot roast, & it's basically a whole meal in a single pot. Thanks for your reaction.
Pot roast is great! I've cooked a lot of stuff in a Dutch oven but never a pot roast. I like to use an Instant Pot for pot roast. Once you get it all set up and ready to go, you can pretty much leave it until it's done.
Brown the roast heavily in veg oil till it's dark on all sides. Remove roast, and mix together 2 cans Campbell's cream of mushroom, 2 cans Campbells beef broth, and 2-4 cans water enough to cover the roast. Slice up an onion or two, and some carrots. Throw a few in the bottom so the roast will be above the base of the pot. After placing the roast in the pot, throw the rest of the onion slices, carrot chunks, and add med sized peeled potatoes. Bring to a boil, and turn down heat to a real slow simmer for 3-4 hours. You can make a slurry using corn starch, or use a butter roux for better flavor to thicken if you like, but it's not an absolute. This is a very basic, and easy way to make a delicious roast. No need for additional additives as the soups are already seasoned, but you can throw a couple bay leaves in if desired, again not an absolute! You can also bake this low, and slow in the oven at 275 for 4-5 hours. Bring the pot up to a boil before placing in the hot oven. Anybody can make this, and even the cheapest cut of roast will be great! Try to get a roast that is well marbled, but if not, it'll still be good!👍✌🗽
Most people cook their pot roast in a “ditch oven” pot made for the oven or hob(which we call stove top). You do everything the same except in the beginning you brown all sides of the roast in a little olive oil in your pot. Then cook the same. 2 1/2 hours for a 2.5lb to 3 lb chuck roast. I put all ingredients in at the same time if cooking 2 1/2 hours and it comes out great! 😊
Pot roast is simple to make in a crockpot, slow cooker or in the oven. I wouldn't do it on the hob (stovetop) but I suppose you could. The trick is to cook low and slow. Look up a recipe and try it! Makes for great leftovers.
Easiest way to do a pot-roast in most people's homes, is via the use of a Crock-Pot. Put all of your ingredients in, set it's temp, and come back at dinner time.
You can make this in a standard oven. I make mine in a small pressure cooker. Takes like 30 minutes and it tastes great. I'm even lazy and buy the baby carrots, chopped onions and small potatoes, don't even need to cut anything.
No, it isn't necessary to do it outside. You can get a regular Dutch oven to fit inside your kitchen range, or use a crock pot. It would come out virtually the same.
American butchers tend to use bone saws a lot more than Europeans. It is basically beef stew with the meat uncut until served, so the meat is cooked bone in.
@@tomhalla426 that ain't how chuck roasts are sold 99.9% of the time, and you know it - a true 7-bone wouldn't even fit into a dutch oven ... do you really think that's what people are roasting on Sunday afternoons??
You don't need to use as big a piece of meat as he did if you're only feeding 4 people or so. You don't need as big a pot either. Chuck is not a very tender cut of beef, so it requires a long cook in liquid (braising). The vegetables are added as the meat cooks depending on their own cooking times. The cooking juices need to be thickened into an amazing gravy. There are umpteen recipes on line and TH-cam. Perfect meal for Sunday dinner.
Bay leaves, both fresh and dried, have a sharp spine. It can stab your mouth or throat. And if you get fresh (either fresh or freshly dried), the flavor is pretty potent, so you wouldn't want to nibble on one anyway. So just pull them out when you're done. I put 2 in spaghetti (tomato) sauce that I cook for 24 hours, but I take them out after 6-8 hours or it makes the overwhelming flavor BAY, not a nice mix of herbs/spices.
This is the cooking method from back in the cattle run days of the wild west. The "camp chef" would cook this way, because out on the trail, there was no kitchen, and this is the way Kent still does it. All of their cooking gear had to fit into the "chuck wagon" and move to the next camp spot on the trail. This is not how the typical family cooked in their homes, because they lived on property and had a kitchen.
Pot Roast is just Braised Meat, not really soup or stew. That means it's seared and then cooked about 2/3 submerged in a closed pot. The meat is moist and tender, as are the vegetables and the drippings/cooking liquid make for a simple gravy or sauce.
There is absolutely no reason you cannot make this on a stove top or in an oven!! We do it all the time here in the USA. What is the most important thing here is the vessel in which you cook your pot roast. A dutch oven is the best, but you can make it in any large, deep pot that has a tight fitting lid.
Yes, you can do them in a regular oven just so long as both the pot and the lid are oven-safe. Not all of them are. I personally have an enameled cast-iron Dutch oven that works really well.
Yup common here in SE America. Actually that was the first meal I learned how to cook by myself to earn my cooking badge in the girl scouts. I have to say . . It wasn't bad.
Just so you know, contrary to some beliefs, pot roast wasn’t created by Americans in general-it actually has Native American origins. Indigenous peoples have been making a version of pot roast for thousands of years, long before European settlers arrived. We would typically boil meats like venison, buffalo, or other game, and later domesticated animals like beef, in large pots with various seasonings and vegetables. The goal was to slow-cook the meat until it became tender and juicy. Native Americans would often use seasonal herbs and spices such as sage, thyme, and garlic, as well as roots like wild onions, leeks, or sweet potatoes. Some tribes also incorporated native grains, like corn, or even berries, adding more flavor and variety to the dish. The cooking process would allow the meat to absorb these flavors, resulting in a deliciously rich, tender roast that was full of depth and taste. It was a dish that connected us to the land and our cultural practices, long before it became popular in American kitchens today.
This guy got a bit fancy with his method. We always just make it in the oven or a stove-top pot. I'm used to it coming out much thicker than this too, like a stew.
If you don't have an oven, invest in a slow cooker(crock pot) Just throw everything in and set it on low for about 8 hrs. It's a good way to cook this without a whole lot of skill. Just set and forget. Check online for crock pot pot roast how to.
You cook it in a way that it eventually just falls off the bone. This was the only way I liked beef before I became pescatarian. (Like vegetarian, but also eats fish)
Pot Roast is VERY common. Almost nobody has never had PR at some point in the US. It's delicious & hearty.
My mother made this once a week growing up. Leftovers were for sandwiches, soup, etc. I miss my mother's cooking. She taught me all of it but isn't the same.
I am a fisherman son and we ate seafood everyday except on Sunday. I can’t tell you how many pot roasts I’ve had on Sundays and I’ve loved everyone of them.
Pot roast is common everywhere in America.
It’s common in the uk too, it’s just called a casserole or a stew.
@@Sarah-ft8jr👍
@@Sarah-ft8jr @Sarah-ft8jr I know you have what we call beef stew too, I've seen British TH-camrs make it, I've seen Gordon Ramsay make what we call beef stew and he also called it beef stew and it was for UK audiences. Pot roast isn't what we call beef stew so I'm wondering how you differentiate between the two? Other than some common ingredients they're different. Do you call both of them stew or is casserole the more common term for what we call pot roast? If stew is the more common word for what we call pot roast how do you know the difference between the two dishes?
@@amythomas2701right!
@@Sarah-ft8jr Stew for us is when you cut up the meat and eat it like a soup, only thicker. Pot roast is a whole roast seared first and seasoned placed in a pot and baked. Cowboy Kent was preparing it chuck wagon style on the open range, most of us do it in the kitchen in cast iron skillet or dutch oven crock pot is an option but the cast iron adds to the flavor and I find the crock pot option is not as good.
Pot roast is very easy to make at home too. Brown the meat for like 5-10 minutes on your stove and just put in the onions carrots and potatoes. Cover most of the way with beef stock and simmer until the meats tender (2-3.5 hours depending on how much meat u got)
Crockpot is the best way at home, second best is stove, real best is like he’s doing in a backyard but it’s a bit of a faff. Crockpot or stove will get you close enough
Edit: maybe wait an hour or so before throwing in the carrots and potatoes, they take less time
You can get a slow cooker / crock pot in UK for ~ £35. They usually cost less than 5p/hr to run (heckuva lot cheaper than an oven.) So many meals can be made in them. Just toss the food in, set it for how many hours you want it to cook and be ready to eat when it's finished. Throw some portabellas and celery in with the potatoes.
Thurs this is worth doing! buying a crockpot will change your life. ❤
Not many Americans have the specific type of Dutch Oven that Kent shows here, but a great many of us prepare pot roast. Personally, I use a heavy cast iron pan (my wife and I own several, but a lid that fits tightly is crucial!) There are three "traditional" methods for the indoor cooking of the dish here in the states. They all involve heavy seasoning of the meat, but many of us have recipes passed down from our parents, my wife and I included. But the "easy" method is a crock pot, use a liquid and put the meat in on low in a broth for a long time, then about an hour and a half before eating add the vegetables (we also use celery in ours along with the potatoes and carrots.) The other two methods involve searing the meat in the cast iron cookware, adding the stock, then either cook it very low on a med/low (though mostly low once it begins to simmer,) covered on the stove top. The other is to sear the meat, add the stock, bring to a heavy simmer, cover, and put the roast into a low oven (325F, 165C) for about 2 1/2 hours, add your veggies, return (covered) to the over for about an hour.
The US being a very large country, there are regional variations of course. I've tried many of them, and they are all fork tender, and are all delicious (though I would have told my late mother, whose recipe I still use, that hers was my favorite.)
Those dutch ovens are expensiveeeeeeeee!
There are as many ways to make pot roast as there are families that cook it. It's a comfort food, really good on a cold day. You do NOT want to eat a bay leaf, unless you can handle super strong flavors. But they add so much to a good stew or roast. You can make pot roast in the oven, in a crock pot, or even on the stovetop, if you make sure the heat's low enough so it doesn't burn.
Hi Thurs. This is a meal you can make. You can do it in the oven, stovetop, or best in a crock pot. Very easy and good.
Yeah. Cooking outside is Kent’s thing, because it’s what he did and it makes for a great hook for his channel.
In the US it's pretty standard to use a crock pot to cook this indoors.
The stem of the bay leave can get stuck in the throat and people choke. That's why removing the bay leave before serving is recommended.
My mother never did. She told us getting they bay leave was good luck. Now, being much. much older I think she was just to lazy to look for it. That's my theory and I'm sticking to it. Me nor my 4 sisters remove it.
Pot Roast [often called Yankee Pot Roast because of its New England origins] is a variation of French "Etouffe" style roast meats. It is VERY common almost everywhere in the US.
I used to make a really simple pot roast in a crock pot. 1 chuck roast, 1 package of Lipton Soup Starters - Beefy Onion, 1 can of cream of mushroom soup, some baby carrots, some new potatoes, and that's it. I'd put it on in the morning and by supper time, it's ready to go. The juice that cooks out from the roast blends with the cream of mushroom soup and Liptons beefy onion to create the gravy. Just make some rice, or cheat and pick up a couple of containers of white steamed rice at the Chinese take out, and you're good to go.
Pretty close to my recipe, I use cream of celery soup and chop up fresh mushrooms and a Vidalia onion. I also season the roast at sear then use beef broth. 8 hours on low, or 4 hours on high if pressed for time. The cat circles the kitchen island like a shark when it's cooking.
@@pauljanetzke ... You can probably find a million variations on that method. I'm not much of a cook so for me, simple was the way to go, and the taste was great. Very little effort involved in that meal.
@buddystewart2020 oh yeah. It's hard to mess up crock pot pot roast. It's mostly about what tastes good to you. Throw it in. Jamie Oliver might have the talent to mess it up though.
Classic American meal. I cook mine in the oven, low and slow wrapped in aluminum foil
NOTE: Kent's dutch ovens are of the traditional style (and more difficult to find), that has an edge that retains the coals put on the lid, as well as having legs underneath for some elevation They also keep the dutch oven from sliding off of a trivet when cooking with more elevation from the ground coals. Most dutch ovens, today, are just cast iron or ceramic coated pots with a lid, void of the legs and no coal retention ring on the lid, designed for modern, oven based cooking.
I love his kindness and his love for sharing his cooking and his wisdom❤
Very few people make pot roast in the ground. I make mine on my gas stove in a cast iron casserole (flat bottom no legs). Same ingredients as Kent. The key is low heat for a long time. It is delicious every time.
The Beesleys or James's mom recently made pot roast on their channel and they seemed to like it. So you can even make a pot roast in the UK because it has already been done.
My momma makes her pot roast in a crockpot with the same ingredients but the slow cooker takes all day.
You can absolutely make this in a regular pot or even a crockpot. Just get a nice sized chuck roast beef and the beef broth. Season the meat well. Get the carrots, onions, and potatoes ready. We also add American bacon strips and even bratwurst sausages too in there. The bacon fat gives it extra flavor. Set your oven low in temperature and leave it in there for several hours to cook. After it's done, you can serve it with some rice and a dinner roll bread and even some beans on the side.
We have all made and eaten pot roast. Use a chuck roast!!!! Don’t forget the bay leaf. I cook mine either in a Dutch oven in the oven, or in a Crockpot.
I make it often, either in the oven or slow cooker, very easy to make
About once a week, my mother made pot roast. Nothing like coming home from school and the whole house smells like pot roast since it has been slow cooking all day in the crock pot. One of the best dinners I looked forward to each week.
I put a beef roast in the roasting pan with carrots, celery, onions, potatoes and mushrooms. Put in some beef broth with seasonings, put the lid on cook at 350 degrees F for 2-3 hours depending on the size of the roast. Then I take the liquid, add flour and milk to make gravy to go over the meat and veggies. Yum.
Oh. Make sure you brown the roast first. Brown food tastes good.
The cooking method for Pot Roast is called braising. When its cooked at home its usually started on the stove and moved to the oven for the low and slow cooking over hours. When Cowboy Kent puts coals on top and below the pot that's an old school oven essentially.
Most people would make this in a heavy gauge pot (cast iron like the French or German enameled ones work best but raw cast iron is fine too) in the oven. It can be cooked on the stove top (hob?) too or, these days, in a slow cooker (crock pot).
Yeah, like everyone else will tell you, it's a very common meal here . . . probably as common as your "Sunday Roast" because it's cheaper (the usual chuck roast is a less costly cup than a rib roast for example) but also the low/slow cooking in broth keeps it from getting dry roasted meat can do.
My family loves it when I make a pot roast. My husband's favorite is vennison (deer). When I make it with deer I use fresh mushrooms and a can of cream of mushroom added to the whine, carrots, onions, beef stock, sesoning and potatoes. 😊 Mushrooms and venison are amazing together. ❤
Get yourself a crock pot! It’s the best way to cook a pot roast and you can make so many other meals in them.
Pot roast -----YUM
I bet you that old cowboy can tell you some pretty colorful stories!🤣
According to James' mom (Beesley), it's the cheapest piece of meat in the UK. Or at least in Jersey.
Add the cost of carrots, onions, & potatoes. It's about $13 (£11) for a pound of each item..... $9/pound for the chuck roast beef, $1.08/pound, $1/pound for onions. That's not including the spices.
There are actually Dutch ovens that you can use on an indoor stove (or hob as you call it in the UK). My Mom always made it in a roasting pan in the oven, though. It was pretty common to have for a Sunday meal at least once or twice a month.
You could manage to make something VERY similar in a crock pot. Those are kitchen appliances that you plug into the wall and will cook stuff for many hours until you turn it to just keeping it warm or turn it off. They come in various sizes. It’s a good option if you can safely leave it to cook at home while you’re at work, but it’s usually best to have someone home just in case even if they shouldn’t have to do anything to it. Otherwise you should at least have someone stop by to check on it every couple hours.
I don’t know what a “hob” is, but we don’t use a stovetop for this type of thing.
My mom uses Dutch ovens to cook when camping. The coals are hot when used for cooking and you usually have to add more hot coals and reheat cold coals.
Beef - Beef chuck roast is the best cut of beef to use. However, you can use brisket, top or bottom round, and sirloin.
Vegetables - Carrots, celery, and potatoes are the basic vegetables used in a pot roast. This can be enhanced by adding parsnips, turnips, rutabaga, celeriac root, and mushrooms. Options for potatoes are baby Yukon golds or reds, fingerlings, or larger russet potatoes that are quartered.
Onions - I used yellow onions, leeks, and garlic. You can use onions and garlic in this recipe. In addition, you can substitute the yellow onion for a red, white, or sweet one.
Tomato Paste - Some tomato paste will help add a touch of sweetness and acidity to the pot roast.
Flour - Regular all-purpose flour is used to make a beurre manié, a thickening agent for the sauce.
Fat - Olive oil, avocado oil, lard, or beef tallow can be used when searing the beef and vegetables. In addition, you will need some softened unsalted butter.
Wine - You can use dry red or white wine for this recipe. For red, use cabernet sauvignon, merlot, or shiraz. For white, use chardonnay, sauvignon Blanc, or pinot grigio. In addition, you could also use a dark beer such as Guinness.
Herbs - I like to use a combination of fresh thyme and parsley with the addition of bay leaves. Fresh rosemary would also be an acceptable option. For dry ingredients, substitute the fresh thyme with 2 teaspoons of dry thyme and 2 teaspoons of dry parsley for the fresh parsley.
Stock - Beef stock is best to use for this recipe. You can substitute with water, brodo, vegetable stock, or chicken stock.
DIRECTIONS: Generously season the beef on all sides with salt.
Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
Remove the beef from the fridge and season with pepper on all sides.
Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly.
Place in the beef, turn the heat down to medium, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side.
Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.
Deglaze with ¼ cup of wine and cook until it is completely absorbed.
Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
Add the beef back to the pot and serve.
You can certainly make this in a pot/dutch oven on the stove then in the oven, as others have said - that's what most people in the US do, rather than cooking outdoors. But seeing this guy's technique was really educational! Using that style of dutch oven in a way that the heat was coming from all angles, not just from the bottom (like a traditional campfire). Lots of traditional wisdom there, no doubt. LOL, now I want to go buy a roast! If you have a slow cooker or dutch oven, you should try this for sure!
The great thing about Pot-roast is that if you are really in a hurry, you can throw everything but the potato right into the crockpot along with the beef broth and set on High and leave...About 3 hrs later you put the potato's in and cook another 30 minutes..Then you can season it if you like..But if you put the roast in, 3 garlic cloves (crushed) 4 carrots, 1/2 large onion...It probably is seasoned enough...When you put red wine in it, that is what is called Beef Bourguignon..
You can definitely do it in a normal oven, you can even use a slow cooker, Kent just does everything in a more complicated way.
Pot roast is easy to make in any slow cooker or dutch oven. It's best for a larger family or having guests over. As he mentions, the meat is pretty expensive, but if you break it down into servings, it's cheaper than fast food and you actually know every ingredient in the meal. You should try it sometime! I'm sure you could get all the ingredients there.
Yes, you can make this on a stove. The best way is in the oven though. You can make this with pork shoulder as well and it's excellent.
This technique is called a braise: it's my favorite for wintertime. You cook food slowly in a tightly covered pot with some liquid (stock, fat, sometime some wine), but not enough to cover what is being cooked. Because of the water in the pot, the temperature will never get above boiling. Typically you use a tough, cheap cut of meat that becomes tender when cooked slowly for hours, which is why it's great for family Sunday dinners, but not so much for a worknight. Sturdy root vegetables that do well with a long slow cook work particularly well: parsnips, turnips, swede (rutabaga), onions, carrots, potatoes. Pot roast is just an American adaptation of this traditional technique found all over Europe (if not the world).
I have cooked this many times, we always cook it on top of the stove in a large pot. Just keep the heat on the lower side and let it cook slowly for about 3-4 hours until it falls apart. Cooking the meat in liquid, which is called braising, is what makes the meat nice and soft. This is probably one of the easiest roasts to cook. You have to get a chuck roast, which they have in the UK, and it is one of the cheapest cuts of beef. You can make it with pork too.
So glad you found this channel. I've been watching it for like 10 years. Cowboy Kent is the absolute best. More of his channel please. Watch his biscuits and gravy video bro.
Pot Roast is to die for!! Pot Roast is in a big pot and cooked for many hours on low heat.
I recommend using a crock pot. Very similar set up, no coals, plug it in, put it on low, leave it for 8 hours. What we do is set it up in the crock the night before, including the pot roast sauce. We also add celery and sliced mushrooms. Cover it with plastic wrap and put it in the fridge. Then the next morning, I get the crock out of the fridge, put it in the warmer, remove the plastic, put on the lid and seal it, plug it in, set it for low, 8 hours and head to work. When I get home, the roast is done and falls apart.
No, it's not a soup or stew. The gravy coming off that you can use like an au jus and dip the meat in if you like your roast REALLY wet, or like my family does, we'll put bread down under the meat and spoon the gravy over the meat. What the meat doesn't soak up, the bread will, then eat the bread. Oh, and for a balanced meal, get yourself a good brick of your favorite cheese. Slice off a couple wedges. You'll be glad you did.
Common meal? Id say we do a roast maybe every other month. It kind of depends on when they go on sale. Sure, you CAN freeze a roast before cooking it, but it's usually better to have it fresh cut or completely thawed out to make sure cooking temperature gets up to the safe range. We prefer going from store to fridge to crock pot to table.
It’s basically a British Sunday roast, except everything is slow-cooked together in a pot
Neither a soup nor stew, but just a succulent way to roast a big slab of meat. I always add celery stalks to my pot roast, & it's basically a whole meal in a single pot. Thanks for your reaction.
Pot roast is great! I've cooked a lot of stuff in a Dutch oven but never a pot roast. I like to use an Instant Pot for pot roast. Once you get it all set up and ready to go, you can pretty much leave it until it's done.
I literally just had pot roast for dinner. Im full, but i want more. Its soo good and comforting.
We'd love to see you try and make this.... and other recipes! Switch it up!
Brown the roast heavily in veg oil till it's dark on all sides. Remove roast, and mix together 2 cans Campbell's cream of mushroom, 2 cans Campbells beef broth, and 2-4 cans water enough to cover the roast. Slice up an onion or two, and some carrots. Throw a few in the bottom so the roast will be above the base of the pot. After placing the roast in the pot, throw the rest of the onion slices, carrot chunks, and add med sized peeled potatoes. Bring to a boil, and turn down heat to a real slow simmer for 3-4 hours. You can make a slurry using corn starch, or use a butter roux for better flavor to thicken if you like, but it's not an absolute. This is a very basic, and easy way to make a delicious roast. No need for additional additives as the soups are already seasoned, but you can throw a couple bay leaves in if desired, again not an absolute! You can also bake this low, and slow in the oven at 275 for 4-5 hours. Bring the pot up to a boil before placing in the hot oven. Anybody can make this, and even the cheapest cut of roast will be great! Try to get a roast that is well marbled, but if not, it'll still be good!👍✌🗽
Bro said "a tablespoon of paprika" while dumping in half the container 🤣
Most people cook their pot roast in a “ditch oven” pot made for the oven or hob(which we call stove top). You do everything the same except in the beginning you brown all sides of the roast in a little olive oil in your pot. Then cook the same. 2 1/2 hours for a 2.5lb to 3 lb chuck roast. I put all ingredients in at the same time if cooking 2 1/2 hours and it comes out great! 😊
Dutch oven not ditch😊
Buy a crockpot bro. I'm sure you can them in the U.K. 5-6 hours on low, and you are there. I like to cook things in the crockpot while I sleep.
We had this on many Sundays when I was a child. Of course, we just put it on the stove. Nowadays, I make mine in the instant pot.
Pot roast is simple to make in a crockpot, slow cooker or in the oven. I wouldn't do it on the hob (stovetop) but I suppose you could. The trick is to cook low and slow. Look up a recipe and try it! Makes for great leftovers.
Thurston, you can make this! If you don't have the correct pan, you can make it in a crock pot. Add some flour at the end to get a perfect gravy.
If you've got a covered pot that will fit in your oven, you can make it. Just size your ingredients to the pot.
Easiest way to do a pot-roast in most people's homes, is via the use of a Crock-Pot. Put all of your ingredients in, set it's temp, and come back at dinner time.
You can make this in a standard oven. I make mine in a small pressure cooker. Takes like 30 minutes and it tastes great. I'm even lazy and buy the baby carrots, chopped onions and small potatoes, don't even need to cut anything.
Common but I wouldn’t call it the greatest.
No, it isn't necessary to do it outside. You can get a regular Dutch oven to fit inside your kitchen range, or use a crock pot. It would come out virtually the same.
American butchers tend to use bone saws a lot more than Europeans. It is basically beef stew with the meat uncut until served, so the meat is cooked bone in.
there ain't no bones in a chuck roast, and a pot roast ain't a stew
better luck next time
@@BernardProfitendieu Ever seen a 7 bone chuck? It depends on the butcher.
@@tomhalla426 that ain't how chuck roasts are sold 99.9% of the time, and you know it - a true 7-bone wouldn't even fit into a dutch oven ... do you really think that's what people are roasting on Sunday afternoons??
There is nothing WORSE than pot roast!!!!! ISHHHH!!!!!!!! Duuuuuude' BBQ is Americas Favorite meal.
Please invest in a slow cooker (we call them crockpots); you will not regret your purchase.
You don't need to use as big a piece of meat as he did if you're only feeding 4 people or so. You don't need as big a pot either. Chuck is not a very tender cut of beef, so it requires a long cook in liquid (braising). The vegetables are added as the meat cooks depending on their own cooking times. The cooking juices need to be thickened into an amazing gravy. There are umpteen recipes on line and TH-cam. Perfect meal for Sunday dinner.
Pot roast is everywhere in the US. I'm actually surprised it's not British! You'd love it Thursten
We do have this in the uk it’s a casserole or a stew. I’ve had this weekly since I was born.
@@Sarah-ft8jr We also have beef stew now that you mention it. Pretty much the same ingredients too.
You can totally make this on a hob. The key is the long cooking time
A pot roast is hard to mess up, especially if you use a slow cooker.
man this is funny I literally just finished eating pot roast for dinner tonight then come on here and see this
One of my favs!
I make mine in a crockpot. Then make gravy with the leftover juices 🤤
Bay leaves, both fresh and dried, have a sharp spine. It can stab your mouth or throat. And if you get fresh (either fresh or freshly dried), the flavor is pretty potent, so you wouldn't want to nibble on one anyway. So just pull them out when you're done. I put 2 in spaghetti (tomato) sauce that I cook for 24 hours, but I take them out after 6-8 hours or it makes the overwhelming flavor BAY, not a nice mix of herbs/spices.
We used to have this or something like that every weekend. With some nice crusty bread to dunk in the gravy, mmmm
We make it in crock pot in a kitchen. With indoor plumbing.
Wonderful video. Crock pot for me. You can't beat a pot roast
We have this in the uk it’s called a casserole or a stew.
Pot roast is good olde Americana cookin!😋
You can buy a stove top dutch oven. Its enameled in colors.
I love roastin pot
I roasted half an OZ this week.
This is the cooking method from back in the cattle run days of the wild west. The "camp chef" would cook this way, because out on the trail, there was no kitchen, and this is the way Kent still does it. All of their cooking gear had to fit into the "chuck wagon" and move to the next camp spot on the trail. This is not how the typical family cooked in their homes, because they lived on property and had a kitchen.
Pot Roast is just Braised Meat, not really soup or stew. That means it's seared and then cooked about 2/3 submerged in a closed pot. The meat is moist and tender, as are the vegetables and the drippings/cooking liquid make for a simple gravy or sauce.
I could eat pot roast all the time and be happy
There is absolutely no reason you cannot make this on a stove top or in an oven!! We do it all the time here in the USA. What is the most important thing here is the vessel in which you cook your pot roast. A dutch oven is the best, but you can make it in any large, deep pot that has a tight fitting lid.
Yes, you can do them in a regular oven just so long as both the pot and the lid are oven-safe. Not all of them are. I personally have an enameled cast-iron Dutch oven that works really well.
Yup common here in SE America. Actually that was the first meal I learned how to cook by myself to earn my cooking badge in the girl scouts. I have to say . . It wasn't bad.
Just so you know, contrary to some beliefs, pot roast wasn’t created by Americans in general-it actually has Native American origins. Indigenous peoples have been making a version of pot roast for thousands of years, long before European settlers arrived. We would typically boil meats like venison, buffalo, or other game, and later domesticated animals like beef, in large pots with various seasonings and vegetables. The goal was to slow-cook the meat until it became tender and juicy.
Native Americans would often use seasonal herbs and spices such as sage, thyme, and garlic, as well as roots like wild onions, leeks, or sweet potatoes. Some tribes also incorporated native grains, like corn, or even berries, adding more flavor and variety to the dish. The cooking process would allow the meat to absorb these flavors, resulting in a deliciously rich, tender roast that was full of depth and taste. It was a dish that connected us to the land and our cultural practices, long before it became popular in American kitchens today.
Definitely not America's best dish, but it is the one the Brits would feel the most comfortable eith
My mom's favorite recipe.
This guy got a bit fancy with his method. We always just make it in the oven or a stove-top pot. I'm used to it coming out much thicker than this too, like a stew.
There was never enough potatoes or carrots ! Lol
If you don't have an oven, invest in a slow cooker(crock pot) Just throw everything in and set it on low for about 8 hrs. It's a good way to cook this without a whole lot of skill. Just set and forget. Check online for crock pot pot roast how to.
Roasts are pretty easy to make and damn are they good!!! Thurston you and your gf should make one and make a video out of it
You cook it in a way that it eventually just falls off the bone. This was the only way I liked beef before I became pescatarian. (Like vegetarian, but also eats fish)
Most Americans make pot roast in a conventional oven. I never heard of adding butter.
I wonder if you would enjoy “Tasting History with Max Miller” it’s cooking combined with a history lesson about the food he’s making.
Yes, W Sauce is what you thought.
New England Boiled Dinner.
Worcestershire Sauce!👍
It can be cooked in an oven or even a crock pot.
Lol that’s what I’m making for playoffs tomorrow go pack go!
It's not American.
But we do have it every sunday