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.
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.
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.
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.
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?
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 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!
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.
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.
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!!!
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
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!
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.
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 😘
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’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.
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.
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.
❤ 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 😊
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.
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.
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 😂
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
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
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!
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 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 😋💕😋💕
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.
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!!❤️❤️
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.
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!
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
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!
What a interesting recipe. Wondering if you recommend anything to substitute the cacao. I'm low oxalate diet and it would be nice to know about a possible substitute. Thanks Awesome recipe as always!
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.
Looks so wonderful. Great recipes. Have you tried sous vide cooking a chuck roast? Just wondering how it compares. Need to look for a sale on Chuck roast this week so I can try it out
Hey Dennis...I recently subscribed. Love your content. The humor, references, wittiness, editing, creative recipes, etc. Also like how most of the questions from the future, I would have asked, except the one about too much garlic and mushrooms, I love both! lol This looks so tasty and flavorful. Something easy and I can try this way of making chuck roast this Fall season. Thanks. Great recipe and video. Have a great week! 🤓🍲👨🏾🍳🍽❤
Hey Dennis. Thanks for another fun video. I am really interested in trying this, but all that pepper scares me. Why is it necessary to use so much of it, and what is your advice for those of us who tend to use just a little of it?
Looks so good, Dennis, I'm drooling over here! 😋 I have a slab of Chuck roast in my freezer, and was going to do a Mississippi roast, but I think I'm going to have to give this a try! So grateful hurricane Ian didn't ruin ALL my freezer foods!
@@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
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?
found your channel and spurted coffee on the devils weed. :) brilliant humour and look forward to investigating your channel further for keto carnivore stuff
You have such a great personality, like you're calm but still funny. And btw I love the questions from the future part lol Can't wait to see you reach 100k 🙌
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 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.
If making tacos from the leftovers, how should you reheat the leftover meat? I'm thinking just toss it in a pan/skillet to reheat plus give it a little extra texture...
Yum, now to go buy some chuck. Grocery stores are closed tomorrow, as it is Thanksgiving here in Canada, guess I'll have to wait till the leftover turkey is done.
I find the amount of garlic weird and the chocolate strange, but I'm definitely trying this the next time I get some chuck roast. I know your recipes are bomb!
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.
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!!!
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'
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.
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.
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?
OMG, we had this for dinner tonight. It was beyond fantastic. Brilliant recipe. Thanks for all your hard work, Dennis.
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!
th-cam.com/video/nJzDfRIb9T0/w-d-xo.html
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!! 😊
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!
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.
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
Served this to my family of 8. EVERYONE LOVED IT! A definite winner in our home
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!!!
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.
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!
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.
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 😘
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!
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
Wonderful recipe!! Everyone in family loved it and declared this to be THE roast made here on out!
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!
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.
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!
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.
❤ 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 ☺️
The hand puppets and stuffed animals are very fun entertainment. 😀
Thanks!
Definitely giving this a try. Tip 'o the hat to the pepper cannon, love mine.
Better Than Bullion is the truth! I haven't used those little cubes since I discovered this brand!
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.
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.
THANK YOU DENNIS!!! This sounds AMAZING. Hoping chuck roast goes on sale again soon!
Have to stock up 😂
The "English commentator" is hysterical. A captivating video. I want to make this!
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.
Glad I read the comments. 3 tsp of salt instead of 3 Tbsp added to the broth. Looks Devine. Making it this tomorrow. Thanks 😊🙏
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 😂
This is a masterfully produced video. Seriously, well done.
Looks amazing! I have a chuck roast in my freezer... Going to get it thawing now!!
Let me know how it turns out!
Love chuck roast. Never tried the cocoa powder. Gonna have to try this.
Let me know how it goes!
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!
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!
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 :(
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 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 😋💕😋💕
I just found you and I absolutely LOVE your video…..I will make this as soon as the weather cools! Thank you 😊
Made this for dinner and it was so delicious! Thank you for sharing it.
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!
❤ delighted with the amount of pepper. I love pepper also frequently bring my own supply of pepper because... it's important
Looks great! Saving to refer to whenever it gets cool enough for beef roast season here in TX.
Make barley porridge with that broth.
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!
I have had and made some great pot roasts. I seriously do want better than pot roast!!!!
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 👏
Legend.
Thanks, going out to get the ingredients now.
Let me know how it turns out!
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
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.
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
So fascinating. Going to try. You do not ever steer us wrong. Thanks
😂👍
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 am making this tomorrow. Thanks for sharing
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
Looking forward to trying this. Is that 6 hours on High or Low?
Can I make this in my oven? And if so, what temp and how long would you say?
I tried it and it came out great. I adjusted because I had a 3 lb chuck roast. Do you think I could use beef stew meat? Asking for a friend....
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!
What a interesting recipe. Wondering if you recommend anything to substitute the cacao. I'm low oxalate diet and it would be nice to know about a possible substitute. Thanks Awesome recipe as always!
Not sure what would be a good substitute - its pretty unique :/
Coffee?
Carob powder
Just made this. Fantastic!!!! Will definitely make this again. Thanks for all you do!
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.
Would the use of some Black Coco help in the color of the gravy giving it a darker appearance? I don't think it would change the flavor much.
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.
Looks FANTASTIC! Can’t wait to try it! I love the assistants!! ❤
😂😂
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 😂
Looks so wonderful. Great recipes. Have you tried sous vide cooking a chuck roast? Just wondering how it compares. Need to look for a sale on Chuck roast this week so I can try it out
Sous vide would take longer though. To a certain degree, my time to wait for food has reduced greatly over the years 😂
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
Hey Dennis...I recently subscribed. Love your content. The humor, references, wittiness, editing, creative recipes, etc. Also like how most of the questions from the future, I would have asked, except the one about too much garlic and mushrooms, I love both! lol This looks so tasty and flavorful. Something easy and I can try this way of making chuck roast this Fall season. Thanks. Great recipe and video. Have a great week!
🤓🍲👨🏾🍳🍽❤
Thanks Ray!
Hey Dennis. Thanks for another fun video. I am really interested in trying this, but all that pepper scares me. Why is it necessary to use so much of it, and what is your advice for those of us who tend to use just a little of it?
Cut it in half if it scares you. If youre cooking 4-5 lbs of meat, its not much
@@BlackTieKitchen Good point-I was not thinking about how much meat was involved. I shall try to be brave. ;)
If using a Dutch oven what temp should the oven be set to?
Looks so good, Dennis, I'm drooling over here! 😋
I have a slab of Chuck roast in my freezer, and was going to do a Mississippi roast, but I think I'm going to have to give this a try! So grateful hurricane Ian didn't ruin ALL my freezer foods!
Thats good that youre safe at least!
Definitely want to try this! It reminds me a little of Peposo, an Italian beef stew. Seems like a similar flavor profile.
I made this today and it’s fabulous!
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 😊
Will definitely be making! If you want to use a Dutch oven, how hot are you setting the oven??? Thank you🙏🏼
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
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?
found your channel and spurted coffee on the devils weed. :) brilliant humour and look forward to investigating your channel further for keto carnivore stuff
You have such a great personality, like you're calm but still funny. And btw I love the questions from the future part lol Can't wait to see you reach 100k 🙌
Thanks! Have to see if I hit 100k 😂
Just found your recipe, and channel. Well done … is as good as medium rare. Love cows and love beef. Simple ❤
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!
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.
If making tacos from the leftovers, how should you reheat the leftover meat? I'm thinking just toss it in a pan/skillet to reheat plus give it a little extra texture...
Yum, now to go buy some chuck. Grocery stores are closed tomorrow, as it is Thanksgiving here in Canada, guess I'll have to wait till the leftover turkey is done.
Definitely going to try this when my hipster daughter and son-in-law visit in a couple weeks! 😊
Haha @ hipster daughter
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!
I find the amount of garlic weird and the chocolate strange, but I'm definitely trying this the next time I get some chuck roast. I know your recipes are bomb!
Thanks! It's def odd, but it works really well!
I'm drooling.
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.
I was the 1 thousandth like 👍🏽 🎉😃 Thank you for the delicious meaty recipe!
Here's to 1k! 😊