Stracotto means "overcooked". I recommend the cinnamon stick. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
This recipe is nearly exactly my Yia Yia’s recipe for makaronada. Back in the 1950’s we would have Sunday dinners at her home. Lamb, duck, chicken or makaronada were served. I would sit in her kitchen watching her cook. My grandfather had a Greek Italian imports grocery store so the kitchen was stocked with everything she needed. My job, as a small child was to fix a large platter with salami, mortadella, feta, kasseri, several types of olives and peperoncinis. My older sisters sliced the Italian bread. My mother made a large Greek salad. Yia Yia used a Chuck roast or a rump roast. The rump roast was preferred, it was well cooked , removed from the sauce to sit, then sliced and put on each dinner plate. She always served it with the large rigatoni. I’m 70 and still make it today.
Hey Jim. It’s getting a little chilly out so I decided to make your Lentil soup tonight for supper. Followed your instructions “to a T”. The only change was I tripled all the ingredients. (I like to have leftovers to freeze). It was the best Lentil soup I’ve ever had! Seriously. I had 3 large bowls and loved the olive oil and cheese on top. I’m ready to bust. Thanks again! Be well!
My favourite part of your videos is going over the ingredients at the beginning. You present them so nicely and I learn more about different ingredients. I miss your podcasts. Thank you 💐
I was in Florence the beginning of March, and I took a pasta making class. The instructor made the same dish with the noodles. He called the sauce ragu or bolognese (I don't remember anymore)and used a different cut of meat. It was SO GOOD!... it was hard to remember all of the steps mainly because we were having fun making the pasta and drinking wine. I haven't cooked much in my life, and your videos make learning fun and easy. THANK YOU! I can't wait to try this recipe next week and reminisce on what a fun trip I had!!!
I'm making polenta with pork ragu for dinner tonight, but if I'm honest I actually prefer papardelle to polenta. When I make this I'll make some fresh papardelle but I will argue, at least to myself, that the sweetness of the corn in polenta works well with the sweetness of pork. Great recipe!
I didn't go into it in the video, but if you want to cook this dish with a rump roast or other lean cuts, larding will help. That invloves sticking pieces of fat (pancetta works well) into the beef to keep it more juicy during the braise.
I love the shredding of the veggies, very similar process to making bolognese. For bolognese I chop mine in my food processor. Saves so much time. Anyway I also love putting the garlic pieces in the slits. Great idea. You get my vote for using the paper towel. SO easy !
I'm embarrassed to say how many years I spent trying (and failing) to make a good Pot Roast with leaner cuts (Top Round, Sirloin, etc.). When I finally found out that the CUT is everything, I've never gone back! For me it's got to be a Chuck Roast. This looks really good.
You ALREADY do a fabulous job of preparing us to attempt your recipes. Your presentation is always articulate and sufficiently in depth. Sooo glad to have found your channel!👍
I love deglazing with red wine and then add a little extra to the dish. So much flavor and I think it helps tenderize the not so grade of beef. I will be making this one. Super excited. Sounds kind of like German Sauerbraten roast which we love all thing German. 😂😂
Truth be told. Im not here for the thumbnail. Lol. I discovered you just before the pandemic. Your videos got me through. I love to cook and being Italian on my dads side, but being raised by my Irish and german grandmother and mother we did not eat hone cooked Itialian. Thanks to you I can eat the food of my dads side. Followed you from the first epioade of the podcast till the last. ( pleaae bring it back). You guys are inspiring. Keep it up.
I made this recipe the weekend before last (after seeing it in your newsletter email, I think) and it's phenomenal. I think that cinnamon stick is a game changer. It did something to this sauce that took it over the top for me and made this my favorite version of a Sunday sauce that I've ever made! And kudos to James! Excellent feedback. When I made it, the beef was pretty much falling apart/shredding so I did exactly that and just mixed it into the sauce before dressing the pasta.
I'm a long time subscriber, this looks great. I'm Italian American, I have never seen this with pasta. We make regular roast, potatoes, onions and carrots. My mom makes an Italian stew with chunks of pot roast, sauce, green beans and potatoes with dumplings on top. Interesting.
Definitely will be making this. Thank you. This channel is great, especially for LI folks! Two "tips." Leave enough twine on the bouquet garni and tie it to the handle so you can find & fish out easily. I buy whole peppercorns and grind them in a spice or coffee grinder to keep in the dispensers.
I am totally making this. I don't know how many times I have made your Italian beef stew which is FABULOUS along with several other recipes. I made it Sunday and served it with Pappardelle!
Man, pot roast is just the best. I know it's cheap peasant food, but the long cook just builds so much flavor like a Sunday sauce. The cinnamon stick is a nice touch. I've never tried it, but it sounds great. I'm going to do it next time.
Papa used a good slice of Vienna loaf to mop up the excess oil on the sauce if needed, then my sisters and I all fought for a mouthful of it!!! 🤣🤣🤣 Many thanks from your Sub in Australia 🇦🇺🇦🇺🇦🇺♥️🙏♥️🙏
This just popped up while I was watching something else on TH-cam and my mouth is salivating. Whether this is the right or wrong way of making a pot roast etc, who cares. Althought there are only two people in our household these days, I will definitely be making this meal. There are so many other dishes you can make with the leftovers. Thank you.
Look so delicious!! Reminds me of how my mom would sear her Chuck roast, and make her Spaghetti. With one other step, she’d place the garlic and same size carrots in a little bit of wine vinegar and olive oil. Then insert them into the slits. She then sear the meat, then take it out and start making her sauce, after, place the Chuck roast back into sauce let it simmer for about 2 hours or more depending on size of Chuck roast. Boil the pasta, then strained it over a colander reserving the pasta water. After two hours or more, remove the Chuck roast and put in your drained pasta gently mixing pasta and sauce together. She’d slice up the Chuck roast. Plated up the pasta with sauce, added a slice of the Chuck roast. Sprinkle with chopped Italian parsley and grated parm. Delicious!
Sounds like James would have preferred the rump roast with less fat. We will have to try a version of this soon. Probably have to adjust the tomato so we can use our own canned tomato sauce from this years' harvest. Maybe our thick sauce and a few fresh cut into it will equal out the paste and the hand crushed canned tomatoes with their juice.
Nice job Jim, looks like a winner! We do appreciate James and his honesty, you and Tara taught him well. Not sure what fat he was talking about, I saw none. Back in the day, my mom used what they called a seven blade chuck roast, now that cut had fat, but the meat itself was moist and melted in your mouth. Personally I love a good pot roast pasta, pappradelle was a good choice. Thanks for the recipe, makes you look forward to the colder days ahead.👍❤💫
I agree with Ozzy, you are on a great fall roll! Great ideas now that we're cooler. You're A super teacher as well. I'm watching for roasts to go on sale.
I’ll make this one this weekend. The gnocchi soup came out good. I put a little too much pepper but it’s still good. My favorite, put of the three soups I’ve made is the tortalini. But they’ve all been good.
Well you couldn't have timed this one better! I just got home from food shopping with a big hunk of beef I saw on sale...I love pot roast, but I'll try your recipe tomorrow...I hadn't thought of adding cinnamon, I put it with lamb sometimes so I'm interested to see what it'll be like with the beef!
I look forward to watching this. I have tried to make the 'ultimate' coq au vin today, and I used some shitake mushrooms. I shall let it cool and correct the seasoning and maybe thicken it before reheating it tomorrow (like a pot roast it tastes better the next day!). Antipasti from my local Italian deli! I just spent two weeks in France. Bliss, though there is good food everywhere. Great channel.
"We have one onion that I FINALLY diced." Well, what were you waiting for? When I went to Farmingdale High School, we could never understand those guys with the Massapequa accent. LOL. This is a great looking recipe, and I love pot roast. I'll definitely try it. thanks.
Gonna try this one soon Just watching is making me hungry but today I'm making your lemon zest and creamy parmesan chicken dish. It's s my daughter's birthday and she has requested it two years in a row now lol
Honestly...I would just do that as a ground chuck dish...maybe even like 15 to 20 min in the one pot after its assembled (as opposed to 3 hours in the oven) Love that tagliatelle pasta though. May have to do this pasta this weekend? Cheers! 😊
Hey James, crazy question, what's the music track you're playing in the back ground of this recipe? I hear it frequently - it's pretty cool! Also, I grew up with this recipe! Thank you!
I like the idea of shredding the vegetables, although some slices of carrots with that sauce would be awesome! Shredding the meat back in with the sauce is a great idea, too. Maybe I just want a whole lot of that sauce!!😊
I have a bunch of soups and stews on my website that I'd consider get well recipes - Italian Beef Soup, Italian Wedding Soup, Lemon Chicken Orzo, Minestrone, and Chicken Noodle Soup with meatballs just to name a few.
I know what he means about digging a big food processor out but my sister persuaded me to get a Kitchen Aid mini food chopper.....not cheap but I couldn't live without it now......
Oh that looks amazing! Looking at a house to buy, tomorrow, could move in by Thanksgiving! This is on my winter cooking rotation, def! With polenta :) OMG I use the exact same paper plates for prep like grating cheese in my lil RV!
I actually haven't tried the "dry brining" method yet but it intrigues me so I might want to try. I'm curious as to whether there's a difference or not. By the way, my very favorite meal to cook is the one that I can make 2-3 hours ahead (and put into a crockpot or slow oven) so that I can clean up all the dirty dishes before we sit down to eat! (jus sayin') 😜
I usually buy chuck roast at the local grocery store or Costco but have never seen it tied. I have no problem tying it myself but can you suggest an adjustment in cooking times if it's prepared flat? If it's better to tie it I will do that because this looks delicious!
They just tied it because it was cut and had some fat removed. Your flat roast will take roughly the same time which should be to fork tender. If you want it to shred and fall apart, cook it for another hour. Chuck roasts are extremely forgiving cuts of meat
Pot Roast are inherently difficult as it is Impossible to get the sauce/herbs/aromatics to completely infuse the meat to its core. The only remedy that I've found is to cook the dish the day before AND shred the meat so the sauce can permeate it overnight... PS: Made James's Irish Stew last night (adding coarse Mustard) and braised it, uncovered, for 90 minutes...Sheer PERFECTION!!!
I just made this but Asian style yesterday. This looks really good. Though I will replace the pasta with vegetables. Carrots, potatoes, celery and onions. For me any version of a pot roast must have vegetables. Looks delish!
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Stracotto means "overcooked". I recommend the cinnamon stick. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
“Stracotto” can also mean “well-done”, versus “medium” or “rare”.
What a fkn roll this channel has been on this week. My grocery budget is pleading.
🤣 Agreed!
Agreed the channel has been knockin things out of the park lately!
Now that the leaves are turning and the crisp nights are here, this seems like the perfect dinner!
This recipe is nearly exactly my Yia Yia’s recipe for makaronada. Back in the 1950’s we would have Sunday dinners at her home. Lamb, duck, chicken or makaronada were served. I would sit in her kitchen watching her cook. My grandfather had a Greek Italian imports grocery store so the kitchen was stocked with everything she needed. My job, as a small child was to fix a large platter with salami, mortadella, feta, kasseri, several types of olives and peperoncinis. My older sisters sliced the Italian bread. My mother made a large Greek salad. Yia Yia used a Chuck roast or a rump roast. The rump roast was preferred, it was well cooked , removed from the sauce to sit, then sliced and put on each dinner plate. She always served it with the large rigatoni. I’m 70 and still make it today.
Thank you very much.
What time is dinner?!
What a great memory
Hey Jim. It’s getting a little chilly out so I decided to make your Lentil soup tonight for supper. Followed your instructions “to a T”. The only change was I tripled all the ingredients. (I like to have leftovers to freeze). It was the best Lentil soup I’ve ever had! Seriously. I had 3 large bowls and loved the olive oil and cheese on top. I’m ready to bust. Thanks again! Be well!
I think the way you made it looks perfect! When he said the beef was fatty, I was like I'm all in😂
I think your Jaques Pepin method for removing grease is spot-on! I started doing that since I first saw you do it. Works great and less messy.😊
My favourite part of your videos is going over the ingredients at the beginning. You present them so nicely and I learn more about different ingredients. I miss your podcasts. Thank you 💐
My favorite part of your videos is the taste test! Your food always looks great but I love the taste tests!
I love James’ honesty. Thanks to his Dad, he has such an appreciation for good food and isn’t overly picky like some teenagers tend to be.
I was in Florence the beginning of March, and I took a pasta making class. The instructor made the same dish with the noodles. He called the sauce ragu or bolognese (I don't remember anymore)and used a different cut of meat. It was SO GOOD!... it was hard to remember all of the steps mainly because we were having fun making the pasta and drinking wine. I haven't cooked much in my life, and your videos make learning fun and easy. THANK YOU! I can't wait to try this recipe next week and reminisce on what a fun trip I had!!!
I'm making polenta with pork ragu for dinner tonight, but if I'm honest I actually prefer papardelle to polenta. When I make this I'll make some fresh papardelle but I will argue, at least to myself, that the sweetness of the corn in polenta works well with the sweetness of pork. Great recipe!
I almost always use Chuck Roast because it gets so tender. Looks amazing.
I didn't go into it in the video, but if you want to cook this dish with a rump roast or other lean cuts, larding will help. That invloves sticking pieces of fat (pancetta works well) into the beef to keep it more juicy during the braise.
I've made most of your recipes and they are delicious. Your wife and son are blessed!
It looks amazing James is hilarious as he continues hooving 😂😂😂😂
I love the shredding of the veggies, very similar process to making bolognese. For bolognese I chop mine in my food processor. Saves so much time.
Anyway I also love putting the garlic pieces in the slits. Great idea.
You get my vote for using the paper towel. SO easy !
I love your son's honesty! Also, this looks amazing and I can't wait to make it!
My dad always shredded the meat and served it with a baked polenta.
The leftover polenta was always great the next morning with scrambled eggs.
I'm embarrassed to say how many years I spent trying (and failing) to make a good Pot Roast with leaner cuts (Top Round, Sirloin, etc.). When I finally found out that the CUT is everything, I've never gone back! For me it's got to be a Chuck Roast. This looks really good.
You ALREADY do a fabulous job of preparing us to attempt your recipes. Your presentation is always articulate and sufficiently in depth. Sooo glad to have found your channel!👍
I love deglazing with red wine and then add a little extra to the dish. So much flavor and I think it helps tenderize the not so grade of beef. I will be making this one. Super excited. Sounds kind of like German Sauerbraten roast which we love all thing German. 😂😂
Truth be told. Im not here for the thumbnail. Lol. I discovered you just before the pandemic. Your videos got me through. I love to cook and being Italian on my dads side, but being raised by my Irish and german grandmother and mother we did not eat hone cooked Itialian. Thanks to you I can eat the food of my dads side. Followed you from the first epioade of the podcast till the last. ( pleaae bring it back). You guys are inspiring. Keep it up.
Hi James Another great video You can also use a potato masher to crush the tomatoes 🍅
I made this recipe the weekend before last (after seeing it in your newsletter email, I think) and it's phenomenal. I think that cinnamon stick is a game changer. It did something to this sauce that took it over the top for me and made this my favorite version of a Sunday sauce that I've ever made! And kudos to James! Excellent feedback. When I made it, the beef was pretty much falling apart/shredding so I did exactly that and just mixed it into the sauce before dressing the pasta.
I'm a long time subscriber, this looks great. I'm Italian American, I have never seen this with pasta. We make regular roast, potatoes, onions and carrots. My mom makes an Italian stew with chunks of pot roast, sauce, green beans and potatoes with dumplings on top. Interesting.
I love how he keeps shoveling it in !!
Definitely will be making this. Thank you. This channel is great, especially for LI folks! Two "tips." Leave enough twine on the bouquet garni and tie it to the handle so you can find & fish out easily. I buy whole peppercorns and grind them in a spice or coffee grinder to keep in the dispensers.
I am totally making this. I don't know how many times I have made your Italian beef stew which is FABULOUS along with several other recipes. I made it Sunday and served it with Pappardelle!
LOVE THE TASTE TESTER! Great recipe!
Man, pot roast is just the best. I know it's cheap peasant food, but the long cook just builds so much flavor like a Sunday sauce. The cinnamon stick is a nice touch. I've never tried it, but it sounds great. I'm going to do it next time.
Papa used a good slice of Vienna loaf to mop up the excess oil on the sauce if needed, then my sisters and I all fought for a mouthful of it!!! 🤣🤣🤣 Many thanks from your Sub in Australia 🇦🇺🇦🇺🇦🇺♥️🙏♥️🙏
Looks delicious and I have been doing the paper towel trick for 2 or 3 years and it works great.
This just popped up while I was watching something else on TH-cam and my mouth is salivating. Whether this is the right or wrong way of making a pot roast etc, who cares. Althought there are only two people in our household these days, I will definitely be making this meal. There are so many other dishes you can make with the leftovers. Thank you.
Look so delicious!!
Reminds me of how my mom would sear her Chuck roast, and make her Spaghetti. With one other step, she’d place the garlic and same size carrots in a little bit of wine vinegar and olive oil. Then insert them into the slits. She then sear the meat, then take it out and start making her sauce, after, place the Chuck roast back into sauce let it simmer for about 2 hours or more depending on size of Chuck roast. Boil the pasta, then strained it over a colander reserving the pasta water. After two hours or more, remove the Chuck roast and put in your drained pasta gently mixing pasta and sauce together. She’d slice up the Chuck roast. Plated up the pasta with sauce, added a slice of the Chuck roast. Sprinkle with chopped Italian parsley and grated parm. Delicious!
Ultimate fall comfort dish!
Grits sound awesome
Sounds like James would have preferred the rump roast with less fat. We will have to try a version of this soon.
Probably have to adjust the tomato so we can use our own canned tomato sauce from this years' harvest. Maybe our thick sauce and a few fresh cut into it will equal out the paste and the hand crushed canned tomatoes with their juice.
Nice job Jim, looks like a winner! We do appreciate James and his honesty, you and Tara taught him well. Not sure what fat he was talking about, I saw none. Back in the day, my mom used what they called a seven blade chuck roast, now that cut had fat, but the meat itself was moist and melted in your mouth. Personally I love a good pot roast pasta, pappradelle was a good choice. Thanks for the recipe, makes you look forward to the colder days ahead.👍❤💫
I agree with Ozzy, you are on a great fall roll! Great ideas now that we're cooler.
You're A super teacher as well. I'm watching for roasts to go on sale.
I love it when people say/ask if they can be honest. Just look at them and say, "No, lie to me."
😂😂
I’ll make this one this weekend. The gnocchi soup came out good. I put a little too much pepper but it’s still good. My favorite, put of the three soups I’ve made is the tortalini. But they’ve all been good.
Oh wow, this caught my eye!! Perfect October meal💜
Well you couldn't have timed this one better! I just got home from food shopping with a big hunk of beef I saw on sale...I love pot roast, but I'll try your recipe tomorrow...I hadn't thought of adding cinnamon, I put it with lamb sometimes so I'm interested to see what it'll be like with the beef!
I look forward to watching this. I have tried to make the 'ultimate' coq au vin today, and I used some shitake mushrooms. I shall let it cool and correct the seasoning and maybe thicken it before reheating it tomorrow (like a pot roast it tastes better the next day!). Antipasti from my local Italian deli! I just spent two weeks in France. Bliss, though there is good food everywhere. Great channel.
My god that looks awesome!!
I think it’s a beautiful, hearty dish! Great job! I think it’s a toss up on polenta, potatoes or pasta, whatever you have on hand
The sass about reels and TT had me LOLing. I can't wait to make this!
Your taste tester is the best
Laguiole knives?
Great recipe Jim, you guys are crushing it bro!
I read the comments, now I want to try it for myself, it looks great😊
"We have one onion that I FINALLY diced." Well, what were you waiting for? When I went to Farmingdale High School, we could never understand those guys with the Massapequa accent. LOL. This is a great looking recipe, and I love pot roast. I'll definitely try it. thanks.
“You’re here because there’s pasta in the thumbnail” ok true
I feel attacked.
Never heard of this before but oh my GOSH! It looks so good I am wanting to eat the screen! 😂😂
😋😋😋Loving this and drooling over it. I will shred the meat per James's recommendation:) Nicely done!
Yours is my favorite cooking show. I can't wait for my wife to make this roast.
Looks delicious.
Ur kid rules man this channel is fun!
I would highly recommend turning the roast midway during the oven cooking process, so that what was on top gets a chance to cook in the sauce.
Would 0% wine work?
Always love your videos. My mom and I have made several of your recipes. 💜😊
Yep. Just use stock or broth instead
Love the recipe, i will surely try it next week. Quick question: how do you keep your Dutch oven so clean after use? Mine is sadly stained.
Your kitchen and house size look impressive.
your family is great
OK I have to make this!
Gonna try this one soon Just watching is making me hungry but today I'm making your lemon zest and creamy parmesan chicken dish. It's s my daughter's birthday and she has requested it two years in a row now lol
Honestly...I would just do that as a ground chuck dish...maybe even like 15 to 20 min in the one pot after its assembled (as opposed to 3 hours in the oven) Love that tagliatelle pasta though. May have to do this pasta this weekend? Cheers! 😊
Hey James, crazy question, what's the music track you're playing in the back ground of this recipe? I hear it frequently - it's pretty cool! Also, I grew up with this recipe! Thank you!
Grits! He's so right. I was thinking grits would be awesome.
Closing in on a million!
I like the idea of shredding the vegetables, although some slices of carrots with that sauce would be awesome! Shredding the meat back in with the sauce is a great idea, too. Maybe I just want a whole lot of that sauce!!😊
If you want some ideas for the holiday, season like Christmas Halloween or Thanksgiving, then go to preparing food with Ted only on TH-cam
This looks incredible, trying it soon. As the weather is changing, what do you recommend in terms of "get well soon" soups or stews?
I have a bunch of soups and stews on my website that I'd consider get well recipes - Italian Beef Soup, Italian Wedding Soup, Lemon Chicken Orzo, Minestrone, and Chicken Noodle Soup with meatballs just to name a few.
I also saw an episode of Emeril where he peeled the celery.
I know what he means about digging a big food processor out but my sister persuaded me to get a Kitchen Aid mini food chopper.....not cheap but I couldn't live without it now......
Oh that looks amazing! Looking at a house to buy, tomorrow, could move in by Thanksgiving! This is on my winter cooking rotation, def! With polenta :) OMG I use the exact same paper plates for prep like grating cheese in my lil RV!
Haha, funny taste test result. I'd have it with the meat shredded into the sauce too, accompanied by polenta or mash
I actually haven't tried the "dry brining" method yet but it intrigues me so I might want to try. I'm curious as to whether there's a difference or not. By the way, my very favorite meal to cook is the one that I can make 2-3 hours ahead (and put into a crockpot or slow oven) so that I can clean up all the dirty dishes before we sit down to eat! (jus sayin') 😜
Thank you.
Hmmm....a cinnamon stick. I do pot roast at least twice a year. I'm going to try it this way! Thanks!
16:39 That's exactly how they clean oil from the ocean. The paper towel will wick more grease than water.
Mama mia!! Yummy!!🙏💖🪶💞✨️💜
Cranberry juice makes a great replacement for red wine.
Thank you
I usually buy chuck roast at the local grocery store or Costco but have never seen it tied. I have no problem tying it myself but can you suggest an adjustment in cooking times if it's prepared flat? If it's better to tie it I will do that because this looks delicious!
They just tied it because it was cut and had some fat removed. Your flat roast will take roughly the same time which should be to fork tender. If you want it to shred and fall apart, cook it for another hour. Chuck roasts are extremely forgiving cuts of meat
With veggie saute, could you spread out on baking sheet and roast high to brown lightly oiled?
Hmm how about a slo cooker😉😉
Always a 10 😁👍
Pot Roast are inherently difficult as it is Impossible to get the sauce/herbs/aromatics to completely infuse the meat to its core.
The only remedy that I've found is to cook the dish the day before AND shred the meat so the sauce can permeate it overnight...
PS: Made James's Irish Stew last night (adding coarse Mustard) and braised it, uncovered, for 90 minutes...Sheer PERFECTION!!!
I appreciate you
You can stop excusing the chuck roast. We forgive you.
I like your fat removal method, even if others feel that the fat should remain. To each his own.
I had to laugh I don't like the stracotto with pasta either I have it with potatoes but I always hold back some sauce for pasta with crusty bread! Lol
I never peel my carrots since all the nutrients are mainly in the skin, plus I like the rustic look. 😂 Mainly, I’m lazy.
He IS the best taste tester on the internet! You guys are wonderful together. What a dreamy recipe for fall 😍
Terrific video -- Also I am stricken with the flu on the sofa, so your videos are like chicken soup
I see you picked up that dutch oven from Costco!
This feels like a variation of a short rib ragu.
Hydrostatic pressure. Never thought I would hear that term coming out of your mouth!
Like chef Jean-Pierre says " of course we're measuring everything ...".
I just made this but Asian style yesterday. This looks really good.
Though I will replace the pasta with vegetables. Carrots, potatoes, celery and onions.
For me any version of a pot roast must have vegetables. Looks delish!
Can I make this in a slow cooker?
Your official tester is getting so tall. Who's going to be the tester when he's away at college?