Watching you prepare that ultimate pot roast is like watching an artist at his palette. I don't believe that anyone could watch this video without a pavlovian response of some sort. Well done and thank you for sharing your skills with us.
This was absolutely beautiful. After watching several different videos and variations on this core recipe, I came to this video and it is by far the best of any I’ve seen or read. Sensibly organized, elegantly presented, all the fundamentals are present, and there was no camera time wasted or spent unnecessarily. Excellent content right here.
Over a year ago I watched this video and did the same recipe for pot roast and it was a success with my family. And now a year later I still keep using this recipe to cook potroast. Thank you soo much for sharing.
The best! I made this for a group of friends and they LOVED it! I used an 8 lb roast and let it go all night long at 200 degrees. In my opinion, yours is the best recipe.
This was so clear and organized. I wish all cooking videos were as straight forward. Even if some things in the video were not done exactly how I would do it, you're the one making a pot roast for the gods. Thanks a bunch!
Thank you -- Perfect presentation! Good lighting, organized, no extra foo-foo talk, and you fast-forwarded through what I didn't need to watch, for instance, the entire stirring process that's so annoying on many videos (thanks for not wasting my time). Love your choice of equipment and lack of food snobbery. Very practical and useful. Subscribing!
I like to poke small holes into the meat with a narrow knife and insert slivers of garlic about an inch into the roast (aprox 1/4-1/2 clove per sliver). I find that it gives a great flavor as the garlic caramelizes and defuses throughout the meat. I also like to add allot of button mushrooms. I like to use them whole as they shrink considerably during the cooking id say at least 50% of original size. I find that they are more pleasant to eat texturally whole rather than sliced or chopped. I would suggest reducing the initial amount of fluid by at least a cup if adding mushrooms though as they contain lots of water that will add to your broth during the cooking. One other thing i do sometimes is I will add some of my dry ingredients to flour and roll the roast in it prior to searing. I have found that this will create a pleasant crust and also help the roast maintain its shape during cooking, making it easier to slice when finished instead of it just crumbling. Thank you very much for your video. I enjoy watching different recipes so i can learn new tips and tricks that i can combine and experiment with to try to make my own creations better. Thank you again and i wish you and everyone a happy and safe Christmas season.
I just found this video!!! About 8 years after you posted it. The sizzle on the "tiny" cast iron was something to behold. The only thing that would have made this better, is if I was able to come to your house for dinner!!!!! This looks amazing!!!!! Great job and probably one of the best videos I've watched.
Jeffrey this was simply an excellent execution of preparing a pot roast, you made us all realize that we have a lot of catching up to do. This was absolutely AWESOME!!
That is the ultimate culinary pot roast, I've never seen better. And adding those collar greens made it even more fantastic. You are an excellent cook. Awesome touch serving it in a hot skillet. Thank you for the upload. I'm drooling :)
Excellent video. I've been cooking roast in a crock pot for years but following this video, I prepared the best pot roast ever. Searing the roast and adding a wine / bouillon added so much to the roast. Thanks
This looks like the perfect pot roast. I may not know as much as the "critics" here, but I do know what I like. Love your presentation and the simple goodness of your recipes. Good job! Carry on.
wow wow wow! you're a beef artist my friend. that looks amazing. I love how you took care to do all the steps knowing it's well worth it. great presentation as well!
Sorry if I have already posted a comment but I really have to say how much I appreciate your cast iron videos. as my cast-iron collection grows I like to revisit the videos I have learned so much from. I have made this dish before but now I'm looking at the presentation with the smaller cast iron cookware. Also need to get more cutting boards for preparing the food and serving. You are someone that really impressed me and shows how cooking can be fun and food served beautifully. Ignore the negativity in the comments because there's many more people that are thankful that you take the time to share. Thank you!
I love watching other people cook. Never would have thought to throw those potatoes under the broiler ... good idea! Thanks for posting your recipe. (Oh, and loved seeing all that cast iron .... awesome!)
They ALWAYS say men make the best cooks , because their food comes out so much richer, and so very delicious ,no offense ,I'm a girl.. but they always use much more than they SHOULD ,and it somehow tastes so good...
I woke up yesterday craving a good Pot Roast. I searched on TH-cam for recipes. When I ran my search I filtered for most views, and your video was up first. Last night my fiancé and I enjoyed what I think was one of the best dishes I have ever made. Thank you so much for taking the time to show the world this amazing Pot Roast. We hope to see more cooking videos in the future!
Ok... I made this the other day.. Holy s#*+ it was the best meal I've had in a long time. Absolutely delicious!! The only difference I did was put the meal in the croc pot on low for 8 hrs. And I chopped the veggies after I seared the meat, and tossed them in the oil and fat from the seared meat in the cast iron. That wine sauce was to die for. Thanks so much for the recipe!! I will try several more!! Yum!!!
I am late to the party, but did you cook your onions(specifically) and other veggies for the full 8 hours? I did a non related roast tonight, added my onions with 2 hours left to cook on low, and they still came out too soft. The potatoes and carrots were fine.
That actually is the ultimate pot roast! Wow! I am definitely going to make this. Thanks for posting this very excellent video. Very well produced and presented. Cheers.
Chef this is just amazingly done. I can only imagine how tasty this is. This is exactly how I like to present food to my Family, Friends and all guests in my home. Thank you.
@ The Culinary Fanatic, I used your recipe and prepared the meal in a pressure cooker, it was absolutely delicious! The infused flavors complimented on another wonderfully yet kept their individuality. The tenderness of the meat required the use of a fork only.Thank you for sharing!
Is it not advisable to evaporate the alcohol from the wine/beef base mixture prior to braising the roast? I really like the technique of browning the vegetables post braising.
wow so many people offering their critique as if they didn't come here to learn something. that's what's annoying about this age of home cooks, no respect. who are you fooling? you're here to gain something from this video, from my personal experience I would say majority of you learned something valuable. I thought this was brilliant.
trudaroof I'm not disputing that, I'm saying there's no need to insult the person when you came to learn. do you insult your college professors? I didn't.
+Nick Silva I agree with you nick 100% so many on the net so eager to criticize and judge...not to learn...the INTERNET WAS CREATED FOR RESEARCH...incidentally I like everything but the tomotao paste...stewed tomatoes are much better....
Jimothy Snooker not really I watch videos to see how other people cook their way but cmon how many times does it have to be moved n plated on a hot iron pan cmon really. ...😖 I mean everything diff but hav u ever heard that song "Y u gtta go n B so complicated"😂😂
That looks good. I'm going to cook this up this weekend. Thanks for the recipe. I have never seen it done like this before. I am always up for something new.
Nice dish and lovely presentation, but may I offer any new cooks this: The frying pan that the roast was seared in...the stuff on the bottom of the pan is called fond and it is where all the flavor went. Deglaze that with some of your liquid and get it into the dutch oven...its important.
+theresa bollman Can you explain that a bit more? I didn't understand. Are you saying that after he finished searing it, the stuff that was left you should deglaze? If so, how do you do that? And why into the dutch oven?
+Jennifer W Hi Jen, . Deglazing can be done w/ any liquid. All you are trying to do is loosen the brown stuff that forms on the bottom of any pan when you sear meat (so you may include it with your cooking liquids or your broth or gravy). You jus pour in some water or broth or whatever you have handy...or sometimes you might be including canned tomatoes in your dish etc and scrape a bit.. The reason I said to transfer it to your pot or Dutch Oven was because the cook here used a separate pan for browning/searing, otherwise the brown stuff (fond) would have already been in the pan the roast was going to be cooking in. It's one reason a Dutch Oven (heavy-bottomed pot with a top) is great. The bottom is heavy enough to serve in the way his Iron fry pan did. That way you have just one pan to clean.
alwsys deglaze your fond with some wine or even just water. you can also reduce at low heat. add some butter and make a bunch of different sauces or gravy or roux with that.
The Culinary Fanatic Hello there. Awesome video👍 I live in Chicago. Where can I buy those cast iron skillet's. After using iron skillet's for awhile, some of them will rust. How can you keep cast iron skillet nice and black with out rust color coming in after washing it? Thanks again and have a good day.
PALMS 23 half of potato,salt in oil and rub it in the cast iron pan.The potato will pick up the rust,wipe clean with towel.season the pan with a light rub of oil and in a heat 400 DG oven.Always oil pan lightly with oil after each wash☺
I just found your channel. I LOVE cooking and looking so forward to cooking this tonight for my children. Looks fantastic. Snowing here in Utah today What a wonderful meal on a cold winter day for those I love
I just watched this for the first time and the whole time I was like I hope my phone rings for an invite to dinner. Loved watching how passionate you are about the food and cookware. Impressive!
OH MY GAWD! Seriously! My mouth watered about 7 times during this video - and then you pulled out the Collard Greens! LOL 8 times for sure! That looks so good, I SWEAR I could smell it. Thanks so much for the vid, looking forward to more - as I will now sub to yer channel!
+Frederick Leodolter My measuring systen for wine is simple. A one liter bottle = 4 cups. A 3/4 liter bottle = 3 cups. Pour some then check the contents of the bottle. Pour more if needed.
Nice looking slow cooked roast. I for one love cooking in my grandparents old cast irons. Not only adds to the flavor but also to the heart of the dish.
Dang. I’m drooling over that roast. And then you start pulling out all that cast iron and showing it off and now I’m drooling over that too! Incredible!
That sizzle is everything! I love your presentation, and your kitchen looks scrupulously clean. Your cooking is so decadent, it's almost religious! I subscribe! I would most definitely add some 5 cheese Mac and cheese as a side with those greens!
Let me move this from a cast iron pot to a cast iron skillet then move the cast iron bowl to a cast iron presentation pot with a cast iron lid and a cast iron rammekin in my cast iron house
I wouldn't try to deglaze a cast iron pan with wine. It would remove seasoning and mess up the patina like it happened to me due to acidity. And the pain of restoring the patina just makes you wonder not to do it. Deglazing pans is usually better done for stainless steel pans or aluminum pans. I haven't seen people deglazing cast iron pans. Cast iron pans are basically different shaped Chinese wok. Chinese people mostly stir fry stuff on their wok. Tomato derivatives products stir fry is basically unknown to most and I wonder if they simply avoid anything acidic for their iron or steel woks. Or it can be simply tomatoes were geographically not as common in their history long long ago. Once again, they avoid acidic stuff on their steel or iron woks as we should with cast iron.
If the seasoning has had some time to build up, deglazing with wine is okay. You do want to avoid leaving the wine in there for more than 20-30 minutes though. Also, once the beef mix has been added, it's less acidic.
I will definitely make this for Christmas dinner along with your macaroni and cheese recipe. I love watching you cook and you have a great teaching voice. Blessed! Thank you!
For someone such as myself, i.e., a widower whose wife was an absolutely superb cook, your video was just the perfect teaching tool for this type of pot roast. Many thanks!!
He cooks with skillets, uses them as plates, and also utensil holders. But hes not a true fanatic until he uses one as a pillow, table, chair, and landscape steps.
The amount of pots, pans, dishes, and bowls dirtied to make this dish is astronomical! No need to mix the wine and bullion/garlic separate, its all going to braze, hell no need to braze the meet in another pan when you can heat up your dutch. This is a one pan one pot recipe!
Nice job! I have tried this recipe previously and I have found it to yield the most delicious pot roast. Nice job. You are truly a culinary artist. Thank you
Wow, looks so good. Remember with recipes, comment readers, you adjust to your own liking. Don't critique his, he likes intense flavors so he adds more. If you have a lighter palette, don't add so much.
I love love love your approach to pot roast...I’ll defiantly try it this way and looking forward to the depth of flavor the red wine will hopefully add...thank you for this...
Karen Eickhoff You should cook with kosher salt. Table salt contains iodine and other things you don't want in your dish. Build your dish with kosher, and your salt shaker may never be set at the table again.
+DeputyDog FYI: IF undergoing radiation for cancer, use ionized salt until about 1 month after treatment ends. Add a little sea or Kosher for the flavor. Yes I'm a survivor and use sea salt all the time but had to change while going through radiation.
DeputyDog...You're kidding right? Iodine is extremely important to have in your diet. I think you may have an iodine deficiency. Get some Iodized salt and start using it in your food ASAP. Iodine is an essential trace element that is vital for normal growth and development. Around 60% of the iodine in the human body is stored in the thyroid gland. The health benefits of iodine play a very important role in the normal functioning of the thyroid gland, which secretes thyroid hormones that control the base metabolic rate of the body. In fact, without iodine, thyroid hormones could not even be synthesized. Iodine controls the functioning of thyroid glands in human body, which in turn has a significant influence on the metabolic processes in the body. The health benefits of iodine help in the optimal utilization of calories, thereby preventing its storage as excess fat. Other benefits of iodine are the removal of toxins from the body and assistance for the system in utilizing various minerals, like calcium and silicon. Deficiency Symptoms of Iodine A deficiency of iodine can have serious effects on the body. The symptoms of iodine deficiency include frustration, depression, mental retardation, poor perception levels, goiter, abnormal weight gain, decreased fertility, coarse skin, chances of still birth in expectant mothers, constipation and fatigue. In severe cases, mental retardation associated with diseases such as cretinism, characterized by serious physical malformations, can be the result. According to WHO reports, iodine deficiency is one of the leading causes of mental retardation all over the world. It is somewhat rare for iodine deficiency to occur in North America, as many food items are either grown in iodine-rich soil, or they contain salt, which is often iodized in western nations. However, some countries do not iodize their salt, and cultures that grow crops and livestock at a great distance from coastal waters are less likely to have iodine-rich soil, so they must consider that in their diet. The body needs 100-200 mcg of iodine per day, and 1/4 teaspoon of iodized salt contains approximately 95 mcg of iodine, so you can see why nations with access to iodized salt are far less likely to suffer from iodine deficiency.
Just made this recipe Sunday dinner. There are no words to explain the delicious taste of my pot roast. Thanks and take care. Stay healthy and have a Merry Christmas and Happy New Year.
If anyone deserves to own fine cookware, it's you. A slight suggestion: Why not mix all your veggies together in a separate big bowl then transfer them to the pot? That way the oil and spices will be more evenly distributed. Also, I notice you season your meats after they start cooking. I am by no means an expert and have never in my life cooked in CI, but every chef I've ever seen season before the meat hits the pan. I was wondering if you've tried it that way and chose they way you do it for a particular reason. In any case, you're one heck of a cook. I would be honored to sit at your table any day of the week. Truly spectacular job.
I see that this video has been around for several years. I am just now viewing it. At this very moment MY version of your recipe is baking in my oven. It will be ready soon, but I took a taste, and am thrilled at how flavorful and juicy the roast tastes. We are having company tonight and I will be proud to serve this meal. Thanks so much.
no problem. he mentioned the cabernet at the 0:30 mark where he introduced the ingredients and at 5:50 when he was adding it to better than bouillion, which are often used to add nuance/complexity. also, chardonnay would be white and you would use them more frequently with chicken and seafood dishes.
I like cast iron for things that require a constant temperature, otherwise I prefer carbon steel. Good to see other people that appreciate the simple cookware is far superior to this high tech junk that's floating around. And it's cheap.
I have 22 pieces of cast iron collected over 42 yrs of marriage. While I love them, they are heavy especially the bigger pieces so carbon steel would be a great substitute.I wouldn't give you two cents for even the highest grade of non stick pans. I don't like stainless steel either other than to boil water. I'm a serious cook, I need serious cookware but I'll admit to some overkill when it comes to cast iron yet I use all of it lol :o)
I'm having trouble cooking certain things in cast iron. But yes, I feel the same. I want to have a collection one day. I have 4 currently, and about to go shopping for 'plating' skillets as this fella did.
That looks like a 6 or 7 in. small skillet. I have two, I like them for frying eggs. Never thought about using them as a serving skillet. I don't know if you ever baked a fruit or meat pie in cast iron but if you do you'll never use a glass pie dish again. I love to make casseroles in them too. Not sure what you're having trouble making with cast iron but you do know they always have to be preheated and on a medium temp for at least 10 mins before adding any fat or spray. :o)
Good point. Really important to brown the meat...but doing it in the dutch oven is a good idea. I guess that means you can put a flame under the dutch oven....right?
I absolutely disagree with everything the last person said. 1) some people love a lot of favor to there food (and we are those people) 2) There are some people from the south and we call sauce gravy (not sauce) you did everything right and used the proper names for them!
I call thin sauce "sauce" and thicker, "gravy". It's nothing more than a modern "in thing" to insult everything, especially mundane things, such as calling sauce 'gravy'. I pay no attention to these kind of people.
Glad I found this video. I am giving it a try today. I am already smelling this cook and I know its going to be delicious. Thank you so much for sharing.
Jeez, I'm waiting for someone to demonstrate how to boil water and see how many jerks have something negative to say. Did you two even LOOK at what he made?? Get a life and go somewhere else to TROLL!!
Not at all, nobody would CARE about how many dishes he used to boil an egg when the point of the video is to share a recipe on "How to Boil an Egg", or doesn't your teenage mind work on that level?? I see no reason to make such a pointless comment about a person's sharing of a different recipe than is usually considered "traditional" with his subscribers. I doubt seriously that you have been a subscriber of "The Culinary Fanatic" for very many years nor do I feel that you are a "closet cook" looking for something different to try out in your kitchen ...... or, most likely, in your mother's kitchen. The only reason I am wasting my time even responding to your childish question is I have a half cup of coffee left to drink and my employee hasn't arrived for work as yet. You might say that I am "trolling" for TROLLS! ....... like you. Take a look at your homepage and tell me what first impression crosses your mind when you see YOUR interests that are posted there?? I rest my case .....
Are you talking about me? I am 32, and live on my own, and have a culinary degree. Dumbass. So if I say he uses a lot of dishes, I kind of know what I am talking about. Also, if he used more than one dish to boil an egg, I would be GREATLY concerned.
Watching you prepare that ultimate pot roast is like watching an artist at his palette. I don't believe that anyone could watch this video without a pavlovian response of some sort. Well done and thank you for sharing your skills with us.
Yesssss!!!
Yes, he's like the Bob Ross of cooking :)
When he cut that roast I was like "OHH DUDE!"
I like your hat
I bet this dish was phenomenal
I nomally dont watch cooking stuff on YT. But you had me. Nice presentation, voice, tempo, and clear and to the point. Beautiful pot roast. Wow!
Mrmanonthehill - Thank you!!
This was absolutely beautiful. After watching several different videos and variations on this core recipe, I came to this video and it is by far the best of any I’ve seen or read. Sensibly organized, elegantly presented, all the fundamentals are present, and there was no camera time wasted or spent unnecessarily. Excellent content right here.
man, your wife is one lucky lady!
AND you got all the pots and pans in the world! DAYUM!
19 seconds in and I'm already in love with this man
Over a year ago I watched this video and did the same recipe for pot roast and it was a success with my family. And now a year later I still keep using this recipe to cook potroast. Thank you soo much for sharing.
The best! I made this for a group of friends and they LOVED it! I used an 8 lb roast and let it go all night long at 200 degrees. In my opinion, yours is the best recipe.
Made this again, and again, everyone loved it! I did not take credit for your recipe but directed them to your video. Thanks!
Just by watching, I can tell that it is the best recipe. Bravo!
This was so clear and organized. I wish all cooking videos were as straight forward. Even if some things in the video were not done exactly how I would do it, you're the one making a pot roast for the gods. Thanks a bunch!
Accio Cake - Thank you!
@@TheCulinaryFanatic g
Thank you -- Perfect presentation! Good lighting, organized, no extra foo-foo talk, and you fast-forwarded through what I didn't need to watch, for instance, the entire stirring process that's so annoying on many videos (thanks for not wasting my time). Love your choice of equipment and lack of food snobbery. Very practical and useful. Subscribing!
THAT was one of the best presentations I've ever seen!!
Great job Chef!
TII
Then you have not eaten out much. The color of the dish is so off-putting.
never thought to put the veggies back into the broiler afterward. GREAT idea!
I like to poke small holes into the meat with a narrow knife and insert slivers of garlic about an inch into the roast (aprox 1/4-1/2 clove per sliver). I find that it gives a great flavor as the garlic caramelizes and defuses throughout the meat. I also like to add allot of button mushrooms. I like to use them whole as they shrink considerably during the cooking id say at least 50% of original size. I find that they are more pleasant to eat texturally whole rather than sliced or chopped. I would suggest reducing the initial amount of fluid by at least a cup if adding mushrooms though as they contain lots of water that will add to your broth during the cooking. One other thing i do sometimes is I will add some of my dry ingredients to flour and roll the roast in it prior to searing. I have found that this will create a pleasant crust and also help the roast maintain its shape during cooking, making it easier to slice when finished instead of it just crumbling. Thank you very much for your video. I enjoy watching different recipes so i can learn new tips and tricks that i can combine and experiment with to try to make my own creations better. Thank you again and i wish you and everyone a happy and safe Christmas season.
karlo29 - Thank you!!
Excellent
I just found this video!!! About 8 years after you posted it. The sizzle on the "tiny" cast iron was something to behold. The only thing that would have made this better, is if I was able to come to your house for dinner!!!!! This looks amazing!!!!! Great job and probably one of the best videos I've watched.
Jeffrey this was simply an excellent execution of preparing a pot roast, you made us all realize that we have a lot of catching up to do. This was absolutely AWESOME!!
That is the ultimate culinary pot roast, I've never seen better. And adding those collar greens made it even more fantastic. You are an excellent cook. Awesome touch serving it in a hot skillet. Thank you for the upload. I'm drooling :)
Excellent video. I've been cooking roast in a crock pot for years but following this video, I prepared the best pot roast ever. Searing the roast and adding a wine / bouillon added so much to the roast.
Thanks
Richard Reynolds can’t wait to make it for myself, glad I found this video
This looks like the perfect pot roast. I may not know as much as the "critics" here, but I do know what I like. Love your presentation and the simple goodness of your recipes. Good job! Carry on.
wow wow wow! you're a beef artist my friend. that looks amazing. I love how you took care to do all the steps knowing it's well worth it. great presentation as well!
Sorry if I have already posted a comment but I really have to say how much I appreciate your cast iron videos.
as my cast-iron collection grows I like to revisit the videos I have learned so much from. I have made this dish before but now I'm looking at the presentation with the smaller cast iron cookware. Also need to get more cutting boards for preparing the food and serving. You are someone that really impressed me and shows how cooking can be fun and food served beautifully.
Ignore the negativity in the comments because there's many more people that are thankful that you take the time to share.
Thank you!
I love watching other people cook. Never would have thought to throw those potatoes under the broiler ... good idea! Thanks for posting your recipe. (Oh, and loved seeing all that cast iron .... awesome!)
This was the first video of yours that I watched and I'm hooked. New subscriber!
This guy knows his way around cooking, great presentation too
I loved how two cups of cab ended up being the whole bottle.
panda007. If in doubt, add more wine!
They ALWAYS say men make the best cooks , because their food comes out so much richer, and so very delicious ,no offense ,I'm a girl.. but they always use much more than they SHOULD ,and it somehow tastes so good...
@@jenjoseph9394 If it tastes good then maybe that's the way it "should" be done
Might as well, you can never have too much gravy. :) Just don't drown the roast, that will ruin it.
I agree use half bottle of wine and the other half can go inside you to keep you cheerful😂😂
I woke up yesterday craving a good Pot Roast. I searched on TH-cam for recipes. When I ran my search I filtered for most views, and your video was up first. Last night my fiancé and I enjoyed what I think was one of the best dishes I have ever made.
Thank you so much for taking the time to show the world this amazing Pot Roast. We hope to see more cooking videos in the future!
This is the best recipe I've seen...its a work of art . i bet its delicious too
Ok... I made this the other day.. Holy s#*+ it was the best meal I've had in a long time. Absolutely delicious!! The only difference I did was put the meal in the croc pot on low for 8 hrs. And I chopped the veggies after I seared the meat, and tossed them in the oil and fat from the seared meat in the cast iron. That wine sauce was to die for. Thanks so much for the recipe!! I will try several more!! Yum!!!
Great to read this. I was skeptical about the wine.
When did you put in you veggies? I hate when my veggies come out very soggy
I am late to the party, but did you cook your onions(specifically) and other veggies for the full 8 hours? I did a non related roast tonight, added my onions with 2 hours left to cook on low, and they still came out too soft. The potatoes and carrots were fine.
Lol
"I don't like to use a lot of rosemary."
Adds whole plant...
Looks so so good. Thank you.
That actually is the ultimate pot roast! Wow! I am definitely going to make this. Thanks for posting this very excellent video. Very well produced and presented. Cheers.
Ron Richo - Thank you SO much for watching!
The Culinary Fanatic We can get married tonight!!!!!!!!!!!
I'm hooked on you. Thanks. Your Hasselback potatoes are on my Thanksgiving table. Such a lovely change.
Chef this is just amazingly done. I can only imagine how tasty this is. This is exactly how I like to present food to my Family, Friends and all guests in my home. Thank you.
OMG!! This looks wonderful! I can almost smell and taste it! Great job, thank you. Definitely going to try it this way next time.
@ The Culinary Fanatic, I used your recipe and prepared the meal in a pressure cooker, it was absolutely delicious! The infused flavors complimented on another wonderfully yet kept their individuality. The tenderness of the meat required the use of a fork only.Thank you for sharing!
Bruce Breeland how long did you leave it in the pressure cooker?
Is it not advisable to evaporate the alcohol from the wine/beef base mixture prior to braising the roast? I really like the technique of browning the vegetables post braising.
This is my favorite recipe on TH-cam, and IMO, the most beautiful. Thank you so much for sharing this.
Looks absolutely amazing. Where can you go wrong with red wine and beef. Keep making dishes like this,spot on👍
wow so many people offering their critique as if they didn't come here to learn something. that's what's annoying about this age of home cooks, no respect. who are you fooling? you're here to gain something from this video, from my personal experience I would say majority of you learned something valuable. I thought this was brilliant.
+Nick Silva There is much to be learned from the vid & the comments below
trudaroof I'm not disputing that, I'm saying there's no need to insult the person when you came to learn. do you insult your college professors? I didn't.
+Nick Silva I agree with you nick 100% so many on the net so eager to criticize and judge...not to learn...the INTERNET WAS CREATED FOR RESEARCH...incidentally I like everything but the tomotao paste...stewed tomatoes are much better....
Jimothy Snooker
not really I watch videos to see how other people cook their way but cmon how many times does it have to be moved n plated on a hot iron pan cmon really. ...😖 I mean everything diff but hav u ever heard that song "Y u gtta go n B so complicated"😂😂
Jimothy Snooker
yes I insulted my college professor n corrected her a couple times😂😂😂
Can i season the meat before searing it rather than after searing it?
Yes that's how i season beef.
I would season it before searing it.
Just a typical pot roast until the end. The way you finished the veggies is what got me.
I'm giving this a try today.
Thank you
That looks good. I'm going to cook this up this weekend. Thanks for the recipe. I have never seen it done like this before. I am always up for something new.
Best recipe I have seen. I have to try it. I like the way he is so calm and explain every step.
Nice dish and lovely presentation, but may I offer any new cooks this: The frying pan that the roast was seared in...the stuff on the bottom of the pan is called fond and it is where all the flavor went. Deglaze that with some of your liquid and get it into the dutch oven...its important.
+theresa bollman Can you explain that a bit more? I didn't understand. Are you saying that after he finished searing it, the stuff that was left you should deglaze? If so, how do you do that? And why into the dutch oven?
+Jennifer W Hi Jen, . Deglazing can be done w/ any liquid. All you are trying to do is loosen the brown stuff that forms on the bottom of any pan when you sear meat (so you may include it with your cooking liquids or your broth or gravy). You jus pour in some water or broth or whatever you have handy...or sometimes you might be including canned tomatoes in your dish etc and scrape a bit.. The reason I said to transfer it to your pot or Dutch Oven was because the cook here used a separate pan for browning/searing, otherwise the brown stuff (fond) would have already been in the pan the roast was going to be cooking in. It's one reason a Dutch Oven (heavy-bottomed pot with a top) is great. The bottom is heavy enough to serve in the way his Iron fry pan did. That way you have just one pan to clean.
alwsys deglaze your fond with some wine or even just water. you can also reduce at low heat. add some butter and make a bunch of different sauces or gravy or roux with that.
Thank you So much for your advice! I hate that I'm still learning, but at least I'm learning! also, some people never learn!
+Jennifer W Youre very welcome! Jen I have been cooking for DECADES and I'm still learning all the time. Just enjoy the process!
I liked this video so much that I stopped by CostCo and got me a nice roast to try your recipe this weekend.
Michael Robertson - How did it turn out?
I didn't realize Costco sold this cut of beef. I will look for it next time I shop there. Thanks for the tip.
The Culinary Fanatic Hello there. Awesome video👍
I live in Chicago. Where can I buy those cast iron skillet's. After using iron skillet's for awhile, some of them will rust. How can you keep cast iron skillet nice and black with out rust color coming in after washing it? Thanks again and have a good day.
PALMS 23 half of potato,salt in oil and rub it in the cast iron pan.The potato will pick up the rust,wipe clean with towel.season the pan with a light rub of oil and in a heat 400 DG oven.Always oil pan lightly with oil after each wash☺
Your Presentation along with your Outstanding vocabulary excels Beautifully! You have Skills My Friend. LOOKS DEVINE! EXCELLENT!
I just found your channel. I LOVE cooking and looking so forward to cooking this tonight for my children. Looks fantastic. Snowing here in Utah today
What a wonderful meal on a cold winter day for those I love
I just watched this for the first time and the whole time I was like I hope my phone rings for an invite to dinner. Loved watching how passionate you are about the food and cookware. Impressive!
OH MY GAWD! Seriously! My mouth watered about 7 times during this video - and then you pulled out the Collard Greens! LOL 8 times for sure! That looks so good, I SWEAR I could smell it. Thanks so much for the vid, looking forward to more - as I will now sub to yer channel!
The Euro Cooking Canuk
yeeeeaaah right? 😊💛
Lovely going to try that .
Collard greens 💚💚💚
This looks unbelievably delicious, might try tomorrow.
"add 2 cups" "lets see how much is left" "3 cups lets go ahead and use 3 cups" - words of a wise man.
+Frederick Leodolter My measuring systen for wine is simple. A one liter bottle = 4 cups. A 3/4 liter bottle = 3 cups. Pour some then check the contents of the bottle. Pour more if needed.
In my house that would have been 2 1/2 cups wine and a glass of wine for the chef.
@@BraveUlysses59 lol 💯❤
Nice looking slow cooked roast. I for one love cooking in my grandparents old cast irons. Not only adds to the flavor but also to the heart of the dish.
Dang. I’m drooling over that roast. And then you start pulling out all that cast iron and showing it off and now I’m drooling over that too! Incredible!
That sizzle is everything! I love your presentation, and your kitchen looks scrupulously clean. Your cooking is so decadent, it's almost religious! I subscribe! I would most definitely add some 5 cheese Mac and cheese as a side with those greens!
Let me move this from a cast iron pot to a cast iron skillet then move the cast iron bowl to a cast iron presentation pot with a cast iron lid and a cast iron rammekin in my cast iron house
+Tetsu Hoshi - The man loves his cast iron & rightfully so! =)
I laughed way too hard. He could of definitely cut a few steps out. It's pot roast for christ sake.
+Sole Purpose . ur simple minded. thats called a good teacher.
+Tetsu Hoshi Hahaha, funny but true ... and I thought that I loved my cast iron! He made me feel cast iron deficient! ~~ AND HUNGRY though =D
lol!!
why didn't you use that wine to deglaze the pan you used to sear the roast?
I wouldn't try to deglaze a cast iron pan with wine. It would remove seasoning and mess up the patina like it happened to me due to acidity. And the pain of restoring the patina just makes you wonder not to do it. Deglazing pans is usually better done for stainless steel pans or aluminum pans. I haven't seen people deglazing cast iron pans. Cast iron pans are basically different shaped Chinese wok. Chinese people mostly stir fry stuff on their wok. Tomato derivatives products stir fry is basically unknown to most and I wonder if they simply avoid anything acidic for their iron or steel woks. Or it can be simply tomatoes were geographically not as common in their history long long ago. Once again, they avoid acidic stuff on their steel or iron woks as we should with cast iron.
Pure science, acid and iron don’t work well together🙄
If the seasoning has had some time to build up, deglazing with wine is okay. You do want to avoid leaving the wine in there for more than 20-30 minutes though. Also, once the beef mix has been added, it's less acidic.
Never do that to cast iron pan..
I will definitely make this for Christmas dinner along with your macaroni and cheese recipe. I love watching you cook and you have a great teaching voice. Blessed! Thank you!
Best looking pot roast I've EVER seen!
Bet it tasted even better!
Oh my god. That's all... wow!
Hey does anyone think this would work if I substituted venison roast for beef roast?
Joshua Hanzman I think so
delena briann yea it totally worked thanks!!!
I think so, but don't cook as long
The pot roast did it for me. Subscribed!
ladyraven30 me too
For someone such as myself, i.e., a widower whose wife was an absolutely superb cook, your video was just the perfect teaching tool for this type of pot roast. Many thanks!!
You sir are and artist!!!! I'm going to try cooking this myself for my family I enjoyed your video, thanks for sharing your skill.
Beautiful Dish .... and I must say the man loves his castiron
He cooks with skillets, uses them as plates, and also utensil holders. But hes not a true fanatic until he uses one as a pillow, table, chair, and landscape steps.
😂😂😂😂😂
The amount of pots, pans, dishes, and bowls dirtied to make this dish is astronomical! No need to mix the wine and bullion/garlic separate, its all going to braze, hell no need to braze the meet in another pan when you can heat up your dutch. This is a one pan one pot recipe!
Nice job! I have tried this recipe previously and I have found it to yield the most delicious pot roast. Nice job. You are truly a culinary artist. Thank you
Wow, looks so good.
Remember with recipes, comment readers, you adjust to your own liking. Don't critique his, he likes intense flavors so he adds more. If you have a lighter palette, don't add so much.
That, sir, is one mean pot roast. Well done! (No pun intended.)
Thank you for watching :)
a little bit of black pepper lol
i was starting to wonder if i was the only one who saw that
simon jaeger He didn't use enough in my opinion. 😜
You guy's are killing me with these comments LOL!
Not too much Rosemary, yet he used it all...
You missed the "A" buddy lol . I thought the same
Thank you for your video. I'm 34 years old and trying to figure this whole cooking thing out...lol. Wish me luck!
Alyssa Downing Thanks for watching! Good luck :)
Jesus Christ.
Alyssa did u figure it out or need some short tips u don't need every thing he has
I love love love your approach to pot roast...I’ll defiantly try it this way and looking forward to the depth of flavor the red wine will hopefully add...thank you for this...
FINALLY someone has nailed it on how to cook a pot roast. I made it tonight, all I can say is...PHENOMENAL!!!
What's the point of adding onion and garlic powder in the recipe, if the actual natural items are already in there?
Geeksmithing They offer more concentrated flavor.
+Geeksmithing
Great question since I see cooks doing it all the time.
+Geeksmithing I always add both for a very concentrated flavor!!
+Geeksmithing It adds another layer of flavor.
More Depth
Making this today!! Looks amazing
Nikki H - Thank you for watching!!
The Culinary Fanatic just curious why kosher salt
Karen Eickhoff You should cook with kosher salt. Table salt contains iodine and other things you don't want in your dish. Build your dish with kosher, and your salt shaker may never be set at the table again.
+DeputyDog FYI: IF undergoing radiation for cancer, use ionized salt until about 1 month after treatment ends. Add a little sea or Kosher for the flavor. Yes I'm a survivor and use sea salt all the time but had to change while going through radiation.
DeputyDog...You're kidding right?
Iodine is extremely important to have in your diet. I think you may have an iodine deficiency. Get some Iodized salt and start using it in your food ASAP.
Iodine is an essential trace element that is vital for normal growth
and development. Around 60% of the iodine in the human body is stored in
the thyroid gland. The health benefits of iodine play a very important
role in the normal functioning of the thyroid gland, which secretes
thyroid hormones that control the base metabolic rate of the body. In
fact, without iodine, thyroid hormones could not even be synthesized.
Iodine controls the functioning of thyroid glands in human body,
which in turn has a significant influence on the metabolic processes in
the body. The health benefits of iodine help in the optimal utilization
of calories, thereby preventing its storage as excess fat. Other
benefits of iodine are the removal of toxins from the body and
assistance for the system in utilizing various minerals, like calcium
and silicon.
Deficiency Symptoms of Iodine
A deficiency of iodine
can have serious effects on the body. The symptoms of iodine deficiency
include frustration, depression, mental retardation, poor perception
levels, goiter, abnormal weight gain, decreased fertility, coarse skin,
chances of still birth in expectant mothers, constipation and fatigue.
In severe cases, mental retardation associated with diseases such as
cretinism, characterized by serious physical malformations, can be the
result. According to WHO reports, iodine deficiency is one of the
leading causes of mental retardation all over the world.
It is somewhat rare for iodine deficiency to occur in North America,
as many food items are either grown in iodine-rich soil, or they contain
salt, which is often iodized in western nations. However, some
countries do not iodize their salt, and cultures that grow crops and
livestock at a great distance from coastal waters are less likely to
have iodine-rich soil, so they must consider that in their diet. The
body needs 100-200 mcg of iodine per day, and 1/4 teaspoon of iodized
salt contains approximately 95 mcg of iodine, so you can see why nations
with access to iodized salt are far less likely to suffer from iodine
deficiency.
that was the best I've ever seen thank you
Just made this recipe Sunday dinner. There are no words to explain the delicious taste of my pot roast. Thanks and take care. Stay healthy and have a Merry Christmas and Happy New Year.
A master artist. I am very grateful to have found your channel, sir. Thank you.
If anyone deserves to own fine cookware, it's you. A slight suggestion: Why not mix all your veggies together in a separate big bowl then transfer them to the pot? That way the oil and spices will be more evenly distributed. Also, I notice you season your meats after they start cooking. I am by no means an expert and have never in my life cooked in CI, but every chef I've ever seen season before the meat hits the pan. I was wondering if you've tried it that way and chose they way you do it for a particular reason. In any case, you're one heck of a cook. I would be honored to sit at your table any day of the week. Truly spectacular job.
Zander Thank you. Suggestion noted. Since the meat was going to simmer for hours, I felt it was fine just to add the seasoning to the entire pot.
I'm literally starving now
lol im a barbaric kiwi cause i call it gravy there for it will be called gravy and i love gravy... all gravy?? yum yum
Kaide Porter I'm a Deplorable Barbarian! Gravy gravy gravy gravy!!!!! Yum!!!! Lisa Porter Goff
Love, love, love gravy.
Ohio USA.
I will! I adore how you layered the veggies, spices and gravy! Impressive! Cannot wait to cook it!
I see that this video has been around for several years. I am just now viewing it. At this very moment MY version of your recipe is baking in my oven. It will be ready soon, but I took a taste, and am thrilled at how flavorful and juicy the roast tastes. We are having company tonight and I will be proud to serve this meal. Thanks so much.
I wanted to try pot roast, but most recipes I've seen so far requires some kind of alcohol mixed in it.
Can I skip that Chardonnay?
I'm reading comments now just to see what can be used in place of the alcohol.
it's cabernet. but, yeah, i think you can generally skip the wine. it adds a nice layer of flavour but the rest of the stuff already looks great.
***** Thanks for the reply.
DisillusionedAcronym Cabernet? Lol, I heard that wrong. Thanks for the info
no problem. he mentioned the cabernet at the 0:30 mark where he introduced the ingredients and at 5:50 when he was adding it to better than bouillion, which are often used to add nuance/complexity. also, chardonnay would be white and you would use them more frequently with chicken and seafood dishes.
nimay13 of course you can skip the alcohol.
Love this demonstration. Thank you sir ! ( plz ignore some of the idiots in the comments) keep up the great work !! loved this recipe
I'm a cast iron freak, best cookware going.
I like cast iron for things that require a constant temperature, otherwise I prefer carbon steel. Good to see other people that appreciate the simple cookware is far superior to this high tech junk that's floating around. And it's cheap.
I have 22 pieces of cast iron collected over 42 yrs of marriage. While I love them, they are heavy especially the bigger pieces so carbon steel would be a great substitute.I wouldn't give you two cents for even the highest grade of non stick pans. I don't like stainless steel either other than to boil water. I'm a serious cook, I need serious cookware but I'll admit to some overkill when it comes to cast iron yet I use all of it lol :o)
I'm having trouble cooking certain things in cast iron. But yes, I feel the same. I want to have a collection one day. I have 4 currently, and about to go shopping for 'plating' skillets as this fella did.
That looks like a 6 or 7 in. small skillet. I have two, I like them for frying eggs. Never thought about using them as a serving skillet. I don't know if you ever baked a fruit or meat pie in cast iron but if you do you'll never use a glass pie dish again. I love to make casseroles in them too. Not sure what you're having trouble making with cast iron but you do know they always have to be preheated and on a medium temp for at least 10 mins before adding any fat or spray. :o)
Hrmmm... no, not 10 min's. Nowhere close to it. So perhaps I should start waiting longer? Thanks, I'll try that.
This is by far the best recipe for pot roast I have ever made. Absolutely amazing dinner. Delicious, satisfying and easy to make. Thanks!
OMG! This should be in a museum some place! Well...a museum where you could eat the masterpiece! Looks spectacular! Thanks!
This is like food pornography! The taste and smells almost come through the screen! Definately will give this a try!
Doc Malthus - Thank you for watching!
DangSkippy Yes, I am into food porn. Obviously.
Doc Malthus PORN & FOOD COUNT ME IN, JP XD
What time is dinner? More greens please xD.
Tsunami Lan - Thank you for watching :)
it'll be ready around 6 tonight. get on over here!
Why not sear the roast in the dutch oven instead of using an extra pan? This should be a one pot meal.
Michael Sulman I completely agree! By not doing so he missed out on all the flavor of the fond.
Good point. Really important to brown the meat...but doing it in the dutch oven is a good idea. I guess that means you can put a flame under the dutch oven....right?
I am so happy I found your channel! I am definitely going to be trying this recipe it looks awesome! I could actually smell it through my iPad
Wow! This was a superb recipe and serving presentation -- 6-star restaurant delicious and gorgeous looking! Bravo!
Man, you're good!
I absolutely disagree with everything the last person said. 1) some people love a lot of favor to there food (and we are those people)
2) There are some people from the south and we call sauce gravy (not sauce)
you did everything right and used the proper names for them!
I call thin sauce "sauce" and thicker, "gravy". It's nothing more than a modern "in thing" to insult everything, especially mundane things, such as calling sauce 'gravy'. I pay no attention to these kind of people.
yes, let's pay no attention to these kind of people.
"... add a LITTLE BIT of black pepper..." :D
omgosh this guy is the real deal! that cookware is sooo amazing as well!
Glad I found this video. I am giving it a try today. I am already smelling this cook and I know its going to be delicious. Thank you so much for sharing.
"lets just add a whole bottle of wine"
First time I’ve seen someone use a cast-iron skillet as a mixing bowl. I just don’t understand that.
628robair it’s a nice heavy pan that won’t move all over the countertop when mixing and covering such large chunks of vegetables with oil
You used a lot of dishes!
shawn pfeiffer that's the same thing I thought lol
Jeez, I'm waiting for someone to demonstrate how to boil water and see how many jerks have something negative to say. Did you two even LOOK at what he made?? Get a life and go somewhere else to TROLL!!
So making an observation is trolling? Nobody would bitch about how many dishes he used to boil an egg, because it should be one.
Not at all, nobody would CARE about how many dishes he used to boil an egg when the point of the video is to share a recipe on "How to Boil an Egg", or doesn't your teenage mind work on that level?? I see no reason to make such a pointless comment about a person's sharing of a different recipe than is usually considered "traditional" with his subscribers. I doubt seriously that you have been a subscriber of "The Culinary Fanatic" for very many years nor do I feel that you are a "closet cook" looking for something different to try out in your kitchen ...... or, most likely, in your mother's kitchen. The only reason I am wasting my time even responding to your childish question is I have a half cup of coffee left to drink and my employee hasn't arrived for work as yet. You might say that I am "trolling" for TROLLS! ....... like you. Take a look at your homepage and tell me what first impression crosses your mind when you see YOUR interests that are posted there??
I rest my case .....
Are you talking about me? I am 32, and live on my own, and have a culinary degree. Dumbass. So if I say he uses a lot of dishes, I kind of know what I am talking about. Also, if he used more than one dish to boil an egg, I would be GREATLY concerned.
Oh my!!!!!!! This looks fantastic!!!!!! You are a wonderful chef!!!!!! My mouth was watering .
Lots of work but those layers of flavor make this the best pot roast! Nice presentation as well. Thank you!