My grandma would toss a Hershey bar in her pot of chili. Never told us what her secret ingredient was. Mom didn't know. When grandma passed away we found a recipe card in her handwriting. "One Hershey bar" ahhh HAAAH!
I'm sorry about your grandma's passing. She sounds pretty cool. I'm so glad she passed on her secret though. It wasn't until my mum developed dementia that l realised l didn't have her recipes for a few of my favourites. Of course, it was too late by then. My mum was a great cook but really dismissive of her cooking so, it was impossible to pin her down to quantities and ingredients.
@@nikiTricoteuse I completely understand what you're saying. As my mom was dying from breast cancer, no longer able to take care of herself, she moved in with me. I tried to get (without being _too_ obvious about it) some the favorite recipes we had as kids. Sadly, most of her recipes contained "enough of this until it 'looks' right," "some of that, just enough, not too much" and it was basically impossible to document. Sadly. God Rest her Soul.
@@josephgaviota When l was in my 20s l lived in ltaly and ate so much fabulous food that l was desperate to learn how to cook. I was soooo frustrated when my friends' mums would be trying to tell me how they made something but, would clearly have NO idea of quantities and would just say "quanto basta", which vaguely translates to "as much as is enough". Now I'm mid 60s, and have turned into that kind of cook. When my daughter left home and moved to another city for university, l gave her an album of all our recipes. I wrote them ALL out by hand, on photo sized cards and sobbed over every single one of them at the thought of her leaving. At least half of them l had to cook just so l could measure things. Lol. Hearing stories like ours makes me glad l did it though. I'm sorry about your mum too. That would have been hard.
I made this yesterday,it was so good. Couldn’t believe that 16 cloves of garlic did not overpower this dish. My husband LOVED IT. Thanks for all the great videos and keto recipes.
I don't know why, it sure wasn't the amount of black pepper, but I followed the recipe to the letter. Maybe because I had most everything, including the special cocoa. Whatever the reason. I'm so glad I did! I had what I thought was the best slow cooker roast recipe there was, but it doesn't come anywhere near this one! My best recipe is in the trash, this is by far the very best! It's incredible! Just to the naysayers that like to change things, follow the recipe to the letter, it's better.
It’s nice to see a cook using Better Than Bouillon. I’ve been using it for 30 years and I’ve won several soup competitions with it. They have a fantastic vegetable base as well. I’ve labored over making my own broths trying to be “authentic”. Nothing tastes as good as BTB
I love BTB Mushroom base. It's the umami you were looking for. My Publix ordered by mistake and I bought one. It's great. It's a way to have the wonderful depth of flavor without the slugs. lol
It’s certainly tasty, but it’s far less healthy than real broth. Lots of hydrolized this and that, corn syrup, soy, “flavoring”, etc. 😢 Lots of chemical crap. Wish they would just condense real broth and leave it at that.
Excellent recipe. After first trial which had WAY too much pepper for my palate, I reduced the pepper to 1 tablespoon. I also add 4 bay leaves for depth of flavor. Secret ingredient? Cocoa....blew my mind! I used Hershey's Special Dark cocoa. End result was incredibly moist, melt-in-your mouth tender, and flavorful. Thanks!
This looks fantastic and l'll definitely be trying it. I LOVE cooking with cheaper cuts of meat, so much flavour and, with a slow cooker or instant pot, it practically cooks itself. Chuck is my favourite and is called Gravy Beef here in Aotearoa New Zealand because of how much flavour it imparts to its cooking liquid. I wanted to pass on that when/if l end up with lots of broth left over from something I've made l either first reduce it down by simmering or, just cool it, skim it and then freeze it in ice-cube trays. Once it's frozen l bag it and label it and use it as a quick easy flavour boost for soups, chilis or stews etc.
Just made this for dinner yesterday. I used a 3 pound brisket. I coated the brisket with flour before browning but for the rest, I stuck to the recipe. The whole dish was bursting with flavour. Thanks for this awesome recipe. It's now going to my staple repetition.
For those who find the addition of cocoa “weird”, remember that some versions of mole (mole negro notably) contain chocolate as well as a serious quantity of garlic and chiles. Cacao and chiles are native to Central America, but I believe garlic arrived with the Conquistadors.
We do this all the time , but we brown it in a pan, then add water to deglaze the pan, not enough to cover it, but just enough to add some moisture (1/2") in the pan. We cover it with the onions, and only 3 cloves of garlic per roast (you could add more, we don't) and 3 bay leaves. My wife doesn't like mushrooms, so we use Umami Powder, which is made of mushrooms, but granules). We cover the pan with plastic wrap (Saran Wrap, not cling wrap) and then foil. Bake at 275" for 5 hours. The liquid is then placed in a pan and brought to a boil. I use Glucomannan powder (1/2 tsp.). Perfect gravy over the meat. We do this about twice a month with chuck roasts from Butcher Box. Absolutely delicious and nobody will be able to tell the gravy doesn't have any carbs.
Dennis, this is THE BOMB!! The gravy is out of this world. My husband is STILL raving about this slow cooker beef that I made last week. I froze the leftover gravy. That stuff is liquid gold.
@@BlackTieKitchen Hey! when you say "let it sit in the juices for an even better taste" how do i do that? do i use the "keep warm" option in the cooker or keep it in the fridge?
Even though you suggest leaving the mushrooms in, I can't do so, as I'm deathly allergic to them. My alternative "umami" flavors include tomatoes and Worcestershire Sauce. Also, I roast entire heads of garlic to give them additional flavor.
I made this hipster slow cooker beef by following these instructions and measurements. I must say, HOLY COW! This is hands down the best slow cooker roast beast I've ever eaten! Thank you, Dennis.
I'm making it again right now and the only thing I did differently is to de-glaze the fond on the pan with about a third cup of red wine that I poured into the crock pot. I'm not sure how much flavor I added but it seemed like the right thing to do.
As someone who fairly frequently cooks meat until it is falling-apart- tender in a dutch oven, and who is already familiar with adding a little dark chocolate to meat dishes I can tell this will taste awesome. On my 'to make' list.
Agreed on the mushrooms. Personally, I can't stand biting into them or chewing them. But I still use them in sauces for flavour and umami. Just cut them large enough that you can pick them out before you eat. Easy peasy.
Just made this over the weekend and it was spectacular! The gravy made was best I ever had. It tastes to me more like brisket than pot roast! Thanks much!!!
Been looking for different Chuck Roast Recipes and this one is outstanding. Thank you for all the testing and time you put into bringing us all the delicious recipes!
I did this with a lamb leg roast this weekend. It worked amazing. The only thing I added was chopped mint to finish it off. This has worked on beef lamb and duck. Very versatile
Dennis, I made this today and all I can say is OMG WOW. That broth is so incredible I was drinking it out of a coffee mug. This is something I will definitely be making over and over again. And you were absolutely right about the amounts of garlic and pepper. It was perfection 🤗
@@BlackTieKitchen He LOVED the rice and asked me why I haven't been making it like this for the last 37 years. He said not to bother making rice without this broth again. Thanks for such a great recipe 😘
I appreciate the hard work you've poured into this beef recipe. I really enjoy taking on challenging time heavy low carb recipes and I'm excited to give this one a go! Thank you so much for helping provide fantastic meal ideas for our keto and low carb communities!
Made it for dinner last night. It was full of flavor. Many times, the broth just doesn't impart enough flavor. I thought it was a little too salty. My husband who salts everything before he tastes it (uggh!) salted his more and even so, he did not think it was too salty. I will say, if you have a slow cooker that has a low and a high temperature setting, you will want to cook it on high. I cooked it on low and it was not at all ready after 6 hours. At that point, I switched it to high and cooked it an additional 3.5 hours and it was perfect. Will keep this on the rotation and will try more of your recipes.
Gorgeous! Thanks for sharing! What I do with leftover braised meat broth is put it in a freezer bag, or two smaller bags, and freeze on a plate. Later, I sometimes use some, with a bit of tomato for a light beef vegetable soup, or add some into my next braise. Cheers!
I love the flavor of chuck roast. We had a very tight budget when I was a kid. So, once a month, Dad used to buy a 2" thick chuck roast, slice it so that he had two 1" thick slabs, tenderize it with Adolf's Meat Tenderizer and then grill it like steak. It was cheaper than buying steaks and I loved the taste.
Delicious! I used beef shank and it came out so tender. The liquid was too peppery for me, but the roast reminded me of italian beef. Can’t wait to make it again.
Beef came out perfect and so tasty and not overly garlicky. I used some today with your Keto pizza dough 2.0 and made Italian beef calzones. So good. Thanks again for all of your recipes and excellent videos. I really enjoy the creativity.
I did in pressure cooker and it is great ! Although the gravy is a bit too peppery because of very peppery bullion, but the meat itself is not blend and very tasty
I’m always looking for recipes for roasts/ meats. I tried this last night and MY GOODNESS, delicious!!! Followed recipe exactly and YUM! It was an instant hit with the family. Thank you for expanding my go-to recipe list.
❤ the sound of this improved slow cooker roast …for sure going to be making this exactly as recommended. Thanks for going through all the renditions to save us all! I can’t tell you how much you have improved my keto kitchen outcomes 😊
I made this sometime last year and it was absolutely delicious!! I paired it with Mexican green spaghetti too, and it was like a match made it heaven 😍💕😍💕😍💕 i came back to the video because im planning on making it again. It was one of the best things ive ever tasted. Thank you so much for sharing! So excited to make it again 😋💕😋💕
sir,i just subscribed,my mom used a big roaster pot she put in the oven a big hunk of pot roast with all the fixings...good old fashioned yankee pot roast,my mom was the best at cooking,baking food from scratch,garden fresh veggies
I have a feeling that this Thanksgiving there will be no turkey on our table. I am sure mashed cauliflower will also go great with this. Thanks Dennis!
Short version: Make this. It will be fantastic. TLDR version: My mom worked in a small local grocery store in Louisiana during the 80's and helped cook the beef for the po-boys (which made more money than the groceries). The owner learned the recipe when she worked for a famous po-boy shop in New Orleans. This is REALLY close to that recipe, and yes, it does need that much garlic and black pepper. Because they weren't low carb, they dredged the beef in flour first before searing in pans with the onions rather than separately. Then they cooked it low and slow wrapped tightly in the oven. The flour intensifies the Maillard reaction and simply straining the veggies out of the "juice" after removing and shredding the meat leaves the au jus to douse the po-boys with. When I've tried to make it without the flour, the flavor was still awesome, but not quite as deep -- I'm betting the crimini and chocolate would work to get that extra richness back.
Ohhh that sounds really good! The flour DOES increase the maillard reaction, but as you know, since we are aiming for lowcarb, thats not within the parameters. Its nice to know that Im not the only one thats come to the conclusion that you really do need that much garlic AND black pepper
@@BlackTieKitchen Right, that's why I'm excited to try this with the mushrooms and chocolate instead of the flour. Going to Costco today and will add chuck roast to the list. I'll comment with the results. BTW, they actually used even more garlic (5 cloves per pound) but didn't chop or sear it.
@@BlackTieKitchen Made it. It WAS fantastic. To be fair to the recipe, I followed it as specified. It turned out perfectly. This will be added to my regular meal rotation, though I can't promise not to tweak it in the future 🙂.
Glad you enjoyed it! By all means, tweak away and report back any findings! Im all for tweaking recipes and improving then. The only time i dont like tweaks is when its the first time someone tries a recipe a d subs key ingredients and quantities, and then comes back to tell me that my recipe sucks and Im a terrible person 😂
Prepare night before saves much time. Whenever I do a "pot roast" I marinade it for like a day sear it the night before put backing in the marinade wake up early put everything back together so it's ready before I leave for work in the afternoon
@@weeverobyuck. Why hide them? People should know what they're eating. I guess you mean for kids... but even still. I hate mushrooms & would def notice their flavor... it's distinct & overpowering.
Oh Dennis, you're a lifesaver! Our son is coming tomorrow from CT to GA to visit for a few days. I wanted something easy, kind of traditional, but with a little flair, to cook for the occasion, so this is perfect! Thanks
The first time I 'd ever eaten beef with chocolate as a savory was when a Mexican friend of mine made a Chocolate Mole which was DIVINE, so now I'm excited to give this recipe a try!
This looks incredible. I would never have thought to use cocoa powder...but you are 100% accurate in never steering us wrong so in it will go. For those of us with low tech, 1980s style, low-speed/high drag Crock Pots - should I set this on High for the 6 hours? Cheers!
found your channel and spurted coffee on the devils weed. :) brilliant humour and look forward to investigating your channel further for keto carnivore stuff
Dennis, another great video, I love the way you make your videos, you always impressed me. I will cook this recipe, with lot of mushrooms and garlic, I love both
I watched this yesterday (Patreon), this made my stomach do a happy dance and make loud sounds of desire (was afraid the neighbors were going to call the police on me). So today I gathered all the ingredients and followed your instructions to the letter cause you have never steered me (us) wrong. Now for the hard part - waiting, waiting, waiting. Making the wait harder is the fact that my house is smelling oh so Slow Cooker Beef good. I will not be using the same side dishes, however, I will be using your roasted cauliflower and my left over broccoli salad from yesterday (also your recipe). I will be eating good in the neighborhood tonight! Thanks Dennis for all the hard work you put into developing this recipe and making us another awesome video to enjoy.
No, you were right the first time. Those are teaspoons. The meal looks mouth watering delicious, 😋 mest that melts in your mouth. What's not to love? And what if you're allergic to mushrooms, what could one use then? Maybe some red wine or some balsamic vinegar and soy sauce?
Making this right now! Slight alteration on the quantity of some ingredients (not by choice). I'm looking forward to seeing what the mushrooms and chocolate do when cooked down with the beef and broth. Sounds incredible. I think I'm going to eat it over some egg noodles with a side of sprouts.
I have a bunch of chuck roasts in my freezer that I need to eat up before my next beef is processed and delivered so I’m definitely going to try this soon.
So excited to get videos from you more consistently now. Can I tell you that before I became a creator myself and starting my own channel you probably or my favorite creator. You’re just so funny and creative and provide great videos. I think about you when I’m making my videos. I had one video go viral this week and that’s been crazy but we just have to put in the work and go steady slow and steady. Can’t wait to make this! The use of stuffed animals! 😂
@@BlackTieKitchen omg. So tickled to hear from you! You, Steve from Serious Keto and Keto Twins are my favorite! The three (or 4 of you) helped me lose 60lbs on Keto! So grateful to you! I wrote to you a while back asking you if you had a full-time job and you said yes and I do as well as well as two young kids so I know how hard it is to get content out there so I appreciate the level of production and editing that you do, especially now that I create myself. So much love to you!!❤️❤️
This looks fabulous. Cooked a chuck roast slowly in the oven last night and couldnt cut the darn thing. This is going to be fun to see the results. And, your videos bring a smile to my face after a long day every...single...time. Thank you!
Making this for the first time tonight with the instant pot duo and after tgree hours the liquid was still luke warm. I thought 6 hours sounded like a long time as I'd brased beef using an oven and stainless frying pan with a lid. I decided to pressure cook it before finishing a coue of hours on slow cook. I don't think a traditional crock pot will need to go for that long. Might have been fine if I got everything ready amd set it in the morning, but I think a good alternative would be to start hot and then slow cook an hour or 2.
TIP for quickly peeling garlic: Separate cloves and put into a bowl. Cover with a second bowl that's slightly smaller to create a nice "lid." Shake vigorously (sounds like pop corn!). The peels will separate easily this way. Great timesaver when you have a lot of garlic to peel. (Cannot take credit...it's a Martha Stewart idea she posed over 20 years ago.)
Whoa Dennis...I am drooling on my keyboard. Chuck roast is going on the grocery list! Thanks for all the time it took for you to develop this recipe. Not only is it your time, but all the expense of the ingredients to dial in the recipe. THANK YOU, THANK YOU, THANK YOU!
Just wanted to come back to this video and share what I do with the broth - and the meat for the matter. I put the broth /beef / onions/ mushrooms with riced cauliflower or broccoli and add some cream cheese. Boom: cream of beef & Broccoli soup. Delicious and makes your beef last longer
If I buy garlic from the grocery store than I can see using that much garlic, but if I buy it locally grown, I have to scale it back (as they are very fragrant and potent) or the dish will only taste garlic. The addition of cocoa is very intriguing.
@@BlackTieKitchen DUUUUUUDE... I made it yesterday. I let it sit overight in the crock pot and ate it for lunch. This recipe is AMAZING... The meat was so tender and all of the flovors I thought there was no way garlic an Cocoa are going to work together but they totally do. Thank you for this Recipe I might have to do this one once a month
Trying this today and have another hour to go. One minor change I did was rather than top off the sauce to cover the meat by adding water I accidentally topped it off with red wine. I hope that was ok?
My grandma would toss a Hershey bar in her pot of chili. Never told us what her secret ingredient was. Mom didn't know. When grandma passed away we found a recipe card in her handwriting. "One Hershey bar" ahhh HAAAH!
Makes perfect sense 😂
A Mexican dish I dearly love, mole (mo-lay) has chocolate as one of its most important ingredients.
I'm sorry about your grandma's passing. She sounds pretty cool. I'm so glad she passed on her secret though. It wasn't until my mum developed dementia that l realised l didn't have her recipes for a few of my favourites. Of course, it was too late by then. My mum was a great cook but really dismissive of her cooking so, it was impossible to pin her down to quantities and ingredients.
@@nikiTricoteuse I completely understand what you're saying. As my mom was dying from breast cancer, no longer able to take care of herself, she moved in with me.
I tried to get (without being _too_ obvious about it) some the favorite recipes we had as kids. Sadly, most of her recipes contained "enough of this until it 'looks' right," "some of that, just enough, not too much" and it was basically impossible to document. Sadly. God Rest her Soul.
@@josephgaviota When l was in my 20s l lived in ltaly and ate so much fabulous food that l was desperate to learn how to cook. I was soooo frustrated when my friends' mums would be trying to tell me how they made something but, would clearly have NO idea of quantities and would just say "quanto basta", which vaguely translates to "as much as is enough". Now I'm mid 60s, and have turned into that kind of cook. When my daughter left home and moved to another city for university, l gave her an album of all our recipes. I wrote them ALL out by hand, on photo sized cards and sobbed over every single one of them at the thought of her leaving. At least half of them l had to cook just so l could measure things. Lol. Hearing stories like ours makes me glad l did it though. I'm sorry about your mum too. That would have been hard.
I made this yesterday,it was so good. Couldn’t believe that 16 cloves of garlic did not overpower this dish. My husband LOVED IT. Thanks for all the great videos and keto recipes.
Everybody is talking about the food, but the editing is just as good! Thanks for this great video.
Thanks!!!
I don't know why, it sure wasn't the amount of black pepper, but I followed the recipe to the letter. Maybe because I had most everything, including the special cocoa. Whatever the reason. I'm so glad I did! I had what I thought was the best slow cooker roast recipe there was, but it doesn't come anywhere near this one! My best recipe is in the trash, this is by far the very best! It's incredible! Just to the naysayers that like to change things, follow the recipe to the letter, it's better.
It’s nice to see a cook using Better Than Bouillon. I’ve been using it for 30 years and I’ve won several soup competitions with it. They have a fantastic vegetable base as well. I’ve labored over making my own broths trying to be “authentic”. Nothing tastes as good as BTB
Totally agree!
Better than bullion hey, must sty that
I love BTB Mushroom base. It's the umami you were looking for. My Publix ordered by mistake and I bought one. It's great. It's a way to have the wonderful depth of flavor without the slugs. lol
It’s certainly tasty, but it’s far less healthy than real broth. Lots of hydrolized this and that, corn syrup, soy, “flavoring”, etc. 😢 Lots of chemical crap. Wish they would just condense real broth and leave it at that.
Beef consume'
Excellent recipe. After first trial which had WAY too much pepper for my palate, I reduced the pepper to 1 tablespoon. I also add 4 bay leaves for depth of flavor. Secret ingredient? Cocoa....blew my mind! I used Hershey's Special Dark cocoa. End result was incredibly moist, melt-in-your mouth tender, and flavorful. Thanks!
Glad that it worked out on your second trial! I was pulling inspiration from smoked meats which are heavily salted and peppered!
Chocolate yes in the mole 1 of the many ingredients is Chocolate
1 love mushrooms 😂❤
This looks fantastic and l'll definitely be trying it. I LOVE cooking with cheaper cuts of meat, so much flavour and, with a slow cooker or instant pot, it practically cooks itself. Chuck is my favourite and is called Gravy Beef here in Aotearoa New Zealand because of how much flavour it imparts to its cooking liquid. I wanted to pass on that when/if l end up with lots of broth left over from something I've made l either first reduce it down by simmering or, just cool it, skim it and then freeze it in ice-cube trays. Once it's frozen l bag it and label it and use it as a quick easy flavour boost for soups, chilis or stews etc.
Just made this for dinner yesterday. I used a 3 pound brisket. I coated the brisket with flour before browning but for the rest, I stuck to the recipe. The whole dish was bursting with flavour. Thanks for this awesome recipe. It's now going to my staple repetition.
Awesome! Glad you enjoyed it!
For those who find the addition of cocoa “weird”, remember that some versions of mole (mole negro notably) contain chocolate as well as a serious quantity of garlic and chiles. Cacao and chiles are native to Central America, but I believe garlic arrived with the Conquistadors.
Mole rules.
Yes. I knew a lady who put a peanut butter cup into her mole. Delicious.
We do this all the time , but we brown it in a pan, then add water to deglaze the pan, not enough to cover it, but just enough to add some moisture (1/2") in the pan. We cover it with the onions, and only 3 cloves of garlic per roast (you could add more, we don't) and 3 bay leaves. My wife doesn't like mushrooms, so we use Umami Powder, which is made of mushrooms, but granules). We cover the pan with plastic wrap (Saran Wrap, not cling wrap) and then foil. Bake at 275" for 5 hours. The liquid is then placed in a pan and brought to a boil. I use Glucomannan powder (1/2 tsp.). Perfect gravy over the meat. We do this about twice a month with chuck roasts from Butcher Box. Absolutely delicious and nobody will be able to tell the gravy doesn't have any carbs.
I was looking for this comment. We don't have a slow cooker so we have to use the oven. Wasn't sure of the time/temp. Thank you!
Dennis, this is THE BOMB!! The gravy is out of this world. My husband is STILL raving about this slow cooker beef that I made last week. I froze the leftover gravy. That stuff is liquid gold.
Yay! Glad you all liked it!
@@BlackTieKitchen Hey! when you say "let it sit in the juices for an even better taste" how do i do that? do i use the "keep warm" option in the cooker or keep it in the fridge?
Served this to my family of 8. EVERYONE LOVED IT! A definite winner in our home
Glad I read the comments. 3 tsp of salt instead of 3 Tbsp added to the broth. Looks Devine. Making it this tomorrow. Thanks 😊🙏
OMG, we had this for dinner tonight. It was beyond fantastic. Brilliant recipe. Thanks for all your hard work, Dennis.
The hand puppets and stuffed animals are very fun entertainment. 😀
Thanks!
Even though you suggest leaving the mushrooms in, I can't do so, as I'm deathly allergic to them. My alternative "umami" flavors include tomatoes and Worcestershire Sauce. Also, I roast entire heads of garlic to give them additional flavor.
I made this hipster slow cooker beef by following these instructions and measurements. I must say, HOLY COW! This is hands down the best slow cooker roast beast I've ever eaten! Thank you, Dennis.
Yay! Im glad you enjoyed it! Just let people know that pot roast doesnt have to BE like pot roast!
I'm making it again right now and the only thing I did differently is to de-glaze the fond on the pan with about a third cup of red wine that I poured into the crock pot. I'm not sure how much flavor I added but it seemed like the right thing to do.
Wine would be the way to go with it
I made this for dinner tonight and it was AMAZING. I will definitely keep this in my line up. Thanks for the amazing content you always do.
Yay! Glad you liked it!! 😊
As someone who fairly frequently cooks meat until it is falling-apart- tender in a dutch oven, and who is already familiar with adding a little dark chocolate to meat dishes I can tell this will taste awesome. On my 'to make' list.
Agreed on the mushrooms. Personally, I can't stand biting into them or chewing them. But I still use them in sauces for flavour and umami. Just cut them large enough that you can pick them out before you eat. Easy peasy.
Just made this over the weekend and it was spectacular! The gravy made was best I ever had. It tastes to me more like brisket than pot roast! Thanks much!!!
The "English commentator" is hysterical. A captivating video. I want to make this!
Better Than Bullion is the truth! I haven't used those little cubes since I discovered this brand!
Been looking for different Chuck Roast Recipes and this one is outstanding. Thank you for all the testing and time you put into bringing us all the delicious recipes!
Thanks! Let me know what you think if you try it!
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I did this with a lamb leg roast this weekend. It worked amazing. The only thing I added was chopped mint to finish it off. This has worked on beef lamb and duck. Very versatile
Ooooh duck! Glad its worked out well with lamb too!
I was wondering if it would work with lamb. Sounds amazing.
Dennis, I made this today and all I can say is OMG WOW. That broth is so incredible I was drinking it out of a coffee mug. This is something I will definitely be making over and over again. And you were absolutely right about the amounts of garlic and pepper. It was perfection 🤗
Happy that you liked it! And that broth, if you need to make rice for others and use the broth instead of water... the rice will be 🔥
@@BlackTieKitchen my husband isn't keto so I will definitely try that. Thanks!!!!!
Let me know what he thinks!
@@BlackTieKitchen I definitely will. Going to make it for him tonight while I still have some broth left lol
@@BlackTieKitchen He LOVED the rice and asked me why I haven't been making it like this for the last 37 years. He said not to bother making rice without this broth again. Thanks for such a great recipe 😘
I appreciate the hard work you've poured into this beef recipe. I really enjoy taking on challenging time heavy low carb recipes and I'm excited to give this one a go!
Thank you so much for helping provide fantastic meal ideas for our keto and low carb communities!
Thanks for watching! Let me know if you try it!
I'm glad you overcame your distaste for mushrooms, but for those of us who can't, that was a legit question. The shrooms must go.
And they should go. 🤢 I hate their flavor... so not having it in there is a win for me. Lol.
Made it for dinner last night. It was full of flavor. Many times, the broth just doesn't impart enough flavor. I thought it was a little too salty. My husband who salts everything before he tastes it (uggh!) salted his more and even so, he did not think it was too salty.
I will say, if you have a slow cooker that has a low and a high temperature setting, you will want to cook it on high. I cooked it on low and it was not at all ready after 6 hours. At that point, I switched it to high and cooked it an additional 3.5 hours and it was perfect. Will keep this on the rotation and will try more of your recipes.
Glad it worked out, ill take a note of low vs high. Did you use kosher salt or regular table salt?
@@BlackTieKitchen I used kosher salt.
Gorgeous! Thanks for sharing! What I do with leftover braised meat broth is put it in a freezer bag, or two smaller bags, and freeze on a plate. Later, I sometimes use some, with a bit of tomato for a light beef vegetable soup, or add some into my next braise. Cheers!
That a great idea for future braising!
I have had and made some great pot roasts. I seriously do want better than pot roast!!!!
I love the flavor of chuck roast.
We had a very tight budget when I was a kid. So, once a month, Dad used to buy a 2" thick chuck roast, slice it so that he had two 1" thick slabs, tenderize it with Adolf's Meat Tenderizer and then grill it like steak. It was cheaper than buying steaks and I loved the taste.
Delicious! I used beef shank and it came out so tender. The liquid was too peppery for me, but the roast reminded me of italian beef. Can’t wait to make it again.
This is a masterfully produced video. Seriously, well done.
My son put a pot roast in the crockpot, the other night with carrots and potatoes and onions and three . bullion cubes it turned out great
Beef came out perfect and so tasty and not overly garlicky. I used some today with your Keto pizza dough 2.0 and made Italian beef calzones. So good. Thanks again for all of your recipes and excellent videos. I really enjoy the creativity.
Awesome! Glad it worked well on the pizza!
Definitely giving this a try. Tip 'o the hat to the pepper cannon, love mine.
Wow Dennis. Looks like another winner. I only have ground chuck in the freezer so will try that tonight Bet it will taste just fine. Thanks.
Let me know how it goes! Will def take longer to cook if its frozen tho
I did in pressure cooker and it is great ! Although the gravy is a bit too peppery because of very peppery bullion, but the meat itself is not blend and very tasty
❤ delighted with the amount of pepper. I love pepper also frequently bring my own supply of pepper because... it's important
I’m always looking for recipes for roasts/ meats. I tried this last night and MY GOODNESS, delicious!!! Followed recipe exactly and YUM! It was an instant hit with the family. Thank you for expanding my go-to recipe list.
Wonderful recipe!! Everyone in family loved it and declared this to be THE roast made here on out!
❤ the sound of this improved slow cooker roast …for sure going to be making this exactly as recommended. Thanks for going through all the renditions to save us all! I can’t tell you how much you have improved my keto kitchen outcomes 😊
Awesome ☺️
Thank you! Been looking for a more versatile way to use this economic cut! Looks like I have a new simple protein to add to meals during the week.
Hope you like it!
Made this for dinner and it was so delicious! Thank you for sharing it.
I made this sometime last year and it was absolutely delicious!! I paired it with Mexican green spaghetti too, and it was like a match made it heaven 😍💕😍💕😍💕 i came back to the video because im planning on making it again. It was one of the best things ive ever tasted. Thank you so much for sharing! So excited to make it again 😋💕😋💕
sir,i just subscribed,my mom used a big roaster pot she put in the oven a big hunk of pot roast with all the fixings...good old fashioned yankee pot roast,my mom was the best at cooking,baking food from scratch,garden fresh veggies
I have a feeling that this Thanksgiving there will be no turkey on our table.
I am sure mashed cauliflower will also go great with this. Thanks Dennis!
That, it would! And you can cook the cauliflower in the broth too!
Short version: Make this. It will be fantastic.
TLDR version:
My mom worked in a small local grocery store in Louisiana during the 80's and helped cook the beef for the po-boys (which made more money than the groceries). The owner learned the recipe when she worked for a famous po-boy shop in New Orleans. This is REALLY close to that recipe, and yes, it does need that much garlic and black pepper. Because they weren't low carb, they dredged the beef in flour first before searing in pans with the onions rather than separately. Then they cooked it low and slow wrapped tightly in the oven. The flour intensifies the Maillard reaction and simply straining the veggies out of the "juice" after removing and shredding the meat leaves the au jus to douse the po-boys with. When I've tried to make it without the flour, the flavor was still awesome, but not quite as deep -- I'm betting the crimini and chocolate would work to get that extra richness back.
Ohhh that sounds really good! The flour DOES increase the maillard reaction, but as you know, since we are aiming for lowcarb, thats not within the parameters. Its nice to know that Im not the only one thats come to the conclusion that you really do need that much garlic AND black pepper
@@BlackTieKitchen Right, that's why I'm excited to try this with the mushrooms and chocolate instead of the flour. Going to Costco today and will add chuck roast to the list. I'll comment with the results. BTW, they actually used even more garlic (5 cloves per pound) but didn't chop or sear it.
Yeah - there is definitely room to add more!
@@BlackTieKitchen Made it. It WAS fantastic. To be fair to the recipe, I followed it as specified. It turned out perfectly. This will be added to my regular meal rotation, though I can't promise not to tweak it in the future 🙂.
Glad you enjoyed it! By all means, tweak away and report back any findings! Im all for tweaking recipes and improving then. The only time i dont like tweaks is when its the first time someone tries a recipe a d subs key ingredients and quantities, and then comes back to tell me that my recipe sucks and Im a terrible person 😂
Prepare night before saves much time. Whenever I do a "pot roast" I marinade it for like a day sear it the night before put backing in the marinade wake up early put everything back together so it's ready before I leave for work in the afternoon
Love chuck roast. Never tried the cocoa powder. Gonna have to try this.
Let me know how it goes!
A good way to insert mushrooms into hide them, either by mincing fresh ones finely or taking dried mushrooms and grinding them to a powder.
@@weeverobyuck. Why hide them? People should know what they're eating. I guess you mean for kids... but even still. I hate mushrooms & would def notice their flavor... it's distinct & overpowering.
Oh Dennis, you're a lifesaver! Our son is coming tomorrow from CT to GA to visit for a few days. I wanted something easy, kind of traditional, but with a little flair, to cook for the occasion, so this is perfect! Thanks
Let me know how it turns out!
The first time I 'd ever eaten beef with chocolate as a savory was when a Mexican friend of mine made a Chocolate Mole which was DIVINE, so now I'm excited to give this recipe a try!
I just found you and I absolutely LOVE your video…..I will make this as soon as the weather cools! Thank you 😊
This looks incredible. I would never have thought to use cocoa powder...but you are 100% accurate in never steering us wrong so in it will go. For those of us with low tech, 1980s style, low-speed/high drag Crock Pots - should I set this on High for the 6 hours? Cheers!
Try it on low and see how it is after 6 hours! They dont make my cooker anymore, so I cant reference a manual for it :(
So fascinating. Going to try. You do not ever steer us wrong. Thanks
😂👍
Looks amazing! I have a chuck roast in my freezer... Going to get it thawing now!!
Let me know how it turns out!
I made this today and it’s fabulous!
I am making this tomorrow. Thanks for sharing
THANK YOU DENNIS!!! This sounds AMAZING. Hoping chuck roast goes on sale again soon!
Have to stock up 😂
Legend.
Thanks, going out to get the ingredients now.
Let me know how it turns out!
found your channel and spurted coffee on the devils weed. :) brilliant humour and look forward to investigating your channel further for keto carnivore stuff
Dennis, another great video, I love the way you make your videos, you always impressed me. I will cook this recipe, with lot of mushrooms and garlic, I love both
Let me know your thoughts when you do!
Good recipe. I recommend putting in less pepper if you don’t want too much of a kick 👍
But if you like pepper, feel free to add more 😂
I watched this yesterday (Patreon), this made my stomach do a happy dance and make loud sounds of desire (was afraid the neighbors were going to call the police on me). So today I gathered all the ingredients and followed your instructions to the letter cause you have never steered me (us) wrong. Now for the hard part - waiting, waiting, waiting. Making the wait harder is the fact that my house is smelling oh so Slow Cooker Beef good.
I will not be using the same side dishes, however, I will be using your roasted cauliflower and my left over broccoli salad from yesterday (also your recipe). I will be eating good in the neighborhood tonight!
Thanks Dennis for all the hard work you put into developing this recipe and making us another awesome video to enjoy.
Let me know what you think of it! Or if you run into any issues!
No, you were right the first time. Those are teaspoons. The meal looks mouth watering delicious, 😋 mest that melts in your mouth. What's not to love? And what if you're allergic to mushrooms, what could one use then? Maybe some red wine or some balsamic vinegar and soy sauce?
Just did this recipe, and it is amazing. Recommend to everyone to do it with the cocoa a bit weird but worth the extra few bucks
Glad you liked it!
Making this right now! Slight alteration on the quantity of some ingredients (not by choice).
I'm looking forward to seeing what the mushrooms and chocolate do when cooked down with the beef and broth. Sounds incredible.
I think I'm going to eat it over some egg noodles with a side of sprouts.
When peeling that much garlic I'm a big advocate of the 2 bowls shake method.
Dennis, this looks awesome. I will definitely try it. Thanks for your hard work in creating h it!
Thanks! Let me know how it turns out!
A few packets of instant coffee along with the cocoa is great with this recipe and chili too.
Just made this. Fantastic!!!! Will definitely make this again. Thanks for all you do!
Glad you liked it!!!
I have a bunch of chuck roasts in my freezer that I need to eat up before my next beef is processed and delivered so I’m definitely going to try this soon.
Looks great! Saving to refer to whenever it gets cool enough for beef roast season here in TX.
Make barley porridge with that broth.
So excited to get videos from you more consistently now. Can I tell you that before I became a creator myself and starting my own channel you probably or my favorite creator. You’re just so funny and creative and provide great videos. I think about you when I’m making my videos. I had one video go viral this week and that’s been crazy but we just have to put in the work and go steady slow and steady. Can’t wait to make this! The use of stuffed animals! 😂
Awesome!! Yeah - viral videos will just give a small bump - its about the long game!
@@BlackTieKitchen omg. So tickled to hear from you! You, Steve from Serious Keto and Keto Twins are my favorite! The three (or 4 of you) helped me lose 60lbs on Keto! So grateful to you! I wrote to you a while back asking you if you had a full-time job and you said yes and I do as well as well as two young kids so I know how hard it is to get content out there so I appreciate the level of production and editing that you do, especially now that I create myself. So much love to you!!❤️❤️
Glad to hear youre doing well on your weight loss. And yeah - if YT has shown me anything, its an appreciation for the work that goes into film!
@@TheCreatorsAttorney Well done YOU 👏
This looks fabulous. Cooked a chuck roast slowly in the oven last night and couldnt cut the darn thing. This is going to be fun to see the results. And, your videos bring a smile to my face after a long day every...single...time. Thank you!
That makes me happy Patty 🥲
With a chuck roast I would either braise it or use the slow cooker. Roasting it will only dry it out.
I'm drooling.
Looks FANTASTIC! Can’t wait to try it! I love the assistants!! ❤
😂😂
Can I make this in my oven? And if so, what temp and how long would you say?
Making this for the first time tonight with the instant pot duo and after tgree hours the liquid was still luke warm. I thought 6 hours sounded like a long time as I'd brased beef using an oven and stainless frying pan with a lid. I decided to pressure cook it before finishing a coue of hours on slow cook. I don't think a traditional crock pot will need to go for that long. Might have been fine if I got everything ready amd set it in the morning, but I think a good alternative would be to start hot and then slow cook an hour or 2.
Looking forward to trying this. Is that 6 hours on High or Low?
TIP for quickly peeling garlic: Separate cloves and put into a bowl. Cover with a second bowl that's slightly smaller to create a nice "lid." Shake vigorously (sounds like pop corn!). The peels will separate easily this way. Great timesaver when you have a lot of garlic to peel. (Cannot take credit...it's a Martha Stewart idea she posed over 20 years ago.)
Yeah, its like a magic trick, really! I wanted to include that in the video, but it was already long 😂
Oh my goodness this sounds and looks yummy...I love everything about it I thought I was the only one that ate carrots that way omg.
Its an incredible and simple way to make carrots! And if you use brown swerve or equivalent, its a great low carb veggie
This is so entertaining! I'm not even cooking. I'm just watching you for fun! I mean I will make this dish because it looks delicious 😋
haha thanks
Whoa Dennis...I am drooling on my keyboard. Chuck roast is going on the grocery list! Thanks for all the time it took for you to develop this recipe. Not only is it your time, but all the expense of the ingredients to dial in the recipe. THANK YOU, THANK YOU, THANK YOU!
Thanks!
Definitely going to try this when my hipster daughter and son-in-law visit in a couple weeks! 😊
Haha @ hipster daughter
Just found your recipe, and channel. Well done … is as good as medium rare. Love cows and love beef. Simple ❤
Thanks!
Just wanted to come back to this video and share what I do with the broth - and the meat for the matter. I put the broth /beef / onions/ mushrooms with riced cauliflower or broccoli and add some cream cheese. Boom: cream of beef & Broccoli soup. Delicious and makes your beef last longer
Ohhh that sounds 🔥
🤢🤢
If I buy garlic from the grocery store than I can see using that much garlic, but if I buy it locally grown, I have to scale it back (as they are very fragrant and potent) or the dish will only taste garlic. The addition of cocoa is very intriguing.
I can see locally grown being more potent and grown with care!
Definitely want to try this! It reminds me a little of Peposo, an Italian beef stew. Seems like a similar flavor profile.
I love your presentation
I like it. Im going to try it soon.
Bro your videos are off the chain ! And everything you cook looks amazing ! I'm glad you made it thru the hurricane ok .
Thanks Dallas!
@@BlackTieKitchen your welcome bro
That roast looks so good....can't wait to make this recipe...thank you....GOD bless ❤
Let me know what you think once you try it!
I am going to try this tomorrow. Thanks for another awesome video
Let me know what you think of it!
@@BlackTieKitchen DUUUUUUDE... I made it yesterday. I let it sit overight in the crock pot and ate it for lunch. This recipe is AMAZING... The meat was so tender and all of the flovors I thought there was no way garlic an Cocoa are going to work together but they totally do. Thank you for this Recipe I might have to do this one once a month
Glad you enjoyed it 😊
I love your open shelves on kitchen xxx
Amazing. It truly is "the bomb"!
Trying this today and have another hour to go. One minor change I did was rather than top off the sauce to cover the meat by adding water I accidentally topped it off with red wine. I hope that was ok?
This is outstanding! Better than pot roast? Waaaaay better than pot roast!
I agree 😂