How To Make The Ultimate Slow-Cooked Beef Pot Roast

16 responses to “How To Make The Ultimate Slow-Cooked Beef Pot Roast”

1. Chris Compton

   26/03/2015

   @ the culinary fanatic ……… Looks mouthwatering!!! Im trying this on
   this weekend !!!!! Can you please tell me if it will be okay if i added the
   vegetables later maybe couple hours before the roast was done? My family
   doesnt like vegetables done so much that they break to touch (which is what
   yours look like.. Unless im wrong? ) can i add them later or can i add half
   with the roast and other half couple hours before its done? 

   Reply
2. Ron Richo

   26/03/2015

   That actually is the ultimate pot roast! Wow! I am definitely going to make
   this. Thanks for posting this very excellent video. Very well produced and
   presented. Cheers.

   Reply
3. Pikeman50

   26/03/2015

   A-1 !!!

   Reply
4. Doc Malthus

   26/03/2015

   This is like food pornography! The taste and smells almost come through the
   screen! Definately will give this a try!

   Reply
5. Gary C.

   26/03/2015

   Jeffery, Found your channel today. Watched several and will watch more.
   Very interesting looking stuff, both recipes and cast iron collecting. I
   have a small collection myself, almost all Lodge, 2 camp DO’s biggest is
   the 10qt deep, and a collection of skillets going up to the monster 20″
   Lodge. My favorite way to use them is outside over an open fire, camp
   style. Roasts, stews, chili, frying chicken, funnel cakes, baking, all
   kinds of breakfasts including filling up the 20″ with pancakes. Fed a bunch
   of folks with my cast iron. Your presentation, camera work and editing all
   darn good. Nicely done and thanks. Next, gotta pick a recipe and try it.
   Gary

   Reply
6. sharpasaneraser

   26/03/2015

   this is definitely the correct way to do a great pot roast…the cleanup
   must be crazily laborious…i think it would count as a workout for sure.
   collard greens look great! WINNER

   Reply
7. Fasted Sith

   26/03/2015

   So good my gawd!

   Reply
8. Darren Cole

   26/03/2015

   That looks absolutely incredible! Thanks for sharing! I’ll be trying that
   one!

   Reply
9. Michael Robertson

   26/03/2015

   I liked this video so much that I stopped by CostCo and got me a nice roast
   to try your recipe this weekend.

   Reply
10. Tittlesnhizmouf

    26/03/2015

    wassup wit all da endorsinng…ugggh annoyn az fukk

    Reply
11. 1fanger

    26/03/2015

    I worked in an Italian restaurant where they would serve mussels and
    Scampi in very hot aluminum dishes, which is quite unhealthy. I like cast
    iron and will take this tip to heart. My cast iron collection is pretty
    big. I usually snag the small #2 skillets at junk shops for making large
    corn cakes from scratch. What a wonderful concept! Serving dinners in the
    cast iron! Thanks

    Reply
12. Purple Dove

    26/03/2015

    Dear Lord, please add “a man that can cook” to my husband wish list! Thank
    you lol

    Reply
13. Zander

    26/03/2015

    If anyone deserves to own fine cookware, it’s you. A slight suggestion: Why
    not mix all your veggies together in a separate big bowl then transfer them
    to the pot? That way the oil and spices will be more evenly distributed.
    Also, I notice you season your meats after they start cooking. I am by no
    means an expert and have never in my life cooked in CI, but every chef I’ve
    ever seen season before the meat hits the pan. I was wondering if you’ve
    tried it that way and chose they way you do it for a particular reason. In
    any case, you’re one heck of a cook. I would be honored to sit at your
    table any day of the week. Truly spectacular job. 

    Reply
14. Ricardo K.

    26/03/2015

    I have a few suggestions to make this an even better cooking experience.
    (1) Avoid cutting your cooked meat in the pan (unless you want to ruin your
    cookingware).
    (2) Don’t add butter until the roast is ready because you want to keep the
    creaminess when it goes into the plate.
    (3) Mix the liquid into the same pan that you used to sear the beef to
    retain the caramelized flavors.
    (4) Try to minimize the amount of pans that you use. In a real restaurant,
    using so many pans creates extra work for the dishwashers and for yourself.
    (5) Weigh your ingredients before you start cutting them. Look at all those
    left over veggies for crying out loud.
    (6) Use less rosemary. 1-2 sprigs would had been enough.
    (7) Recipe Suggestion: Add a little bit of tomato paste and dijon mustard
    to give body to the sauce. Also, add bay leaves in the beginning of the
    cooking process.

    All things considered, you seem like a solid home cook.

    Reply
15. Accio Cake

    26/03/2015

    This was so clear and organized. I wish all cooking videos were as straight
    forward. Even if some things in the video were not done exactly how I would
    do it, you’re the one making a pot roast for the gods. Thanks a bunch!

    Reply
16. Daniel Martin

    26/03/2015

    OMG!!! I am definitely cooking this recipe tomorrow! Going to try out my
    new dutch oven and really get into it.. thanks for such an awesome video!

    Reply