Pot Roast - EASY TUTORIAL

welcome to Chris cook for you - today I'm going to be doing pot roast here is the rose that I got at my supermarket and it was on sale so I went ahead and purchased it this is 8 pounds and this is a chuck pot roast now you won't need as much but chuck is the cheaper cut to buy even if you buy the chuck roast that has the flat bone on the side that's going to be even a little bit cheaper so let's get started with the seasonings that I'm going to need for this roast today I'm going to be using basil parsley just some red pepper flakes to give it a kick I have some beef broth some beef bouillon cubes which is two and I have some adobo seasoning and this is the one with cumin in it I also have seasonal I have my favorite staple in the world which is Lipton onion soup mix I have garlic powder and onion powder I have fresh onion I have carrots and potatoes and I have salt and pepper to taste now you can eliminate this and just use this and your pot roast is still going to be good okay so if you don't have these seasonings in your cabinet don't worry about them you can also eliminate this and this and just have this and your pot roast will still be good because it's going to get tender according to how long you cook this rows so the longer you cook it the more tender it's going to get and that's what we're looking for if you're looking for more flavor than of course all of the seasonings that I've mentioned we're making very very tasty but if you can make it with just a small amount of seasonings that's fine just boy it as long as you got your onion powder and your garlic powder along with your salt and pepper your onions carrots and potatoes you're still going to have an excellent pot roast so what I'm going to do is I'm going to go away prepare my seasonings wanna wash my meat and get it prepared and I will meet you at a store at the sink I wanted to stop by here because it was something I wanted to show you that I didn't show you in the video this is minced garlic and it's normally refrigerated but inside of there there is some juice so what I did just to marinate my a marinade my chuck roast is I'm going to take some of this juice and just pour it over this chuck roast on both sides just to use it as a base to add more flavor to my roast so once I get that baste it and I did paper towel drive this so once I get that baste it then I'm going to take all the seasonings that I took that you saw me take and I'm going to spread it all over this rolls and when I opened up the package the rolls have been cut into two portions but that's okay doesn't really make a difference and when I told you about the boning the flat boneless on the side of this particular kind of roast because this roast is so cheap that is called a blade cut pot roast so it would be a little bit cheaper than this and you always want to get your pot roast where there is fat running between the roast because that fat also acts as a tenderizer so I'm going to put the rest of this and this is about a tablespoon full of juice for each one of these rows okay I'm going to rub that all over my rose and I'm even rubbing it along the sides and then I'm going to just put my seasonings on top of that okay now I do have some seasonings that's left in the bowl as you can see and what I'm going to use that for is to help - I need to saute my onions before I put my roast in the pan so I'm going to use this to act as the seasonings for the sauteed onions which is going to also give this rose to more flavor now also in the background I have I didn't show you I have two tablespoons of flour in this two tablespoons of flour I'm just going to add like a half a cup of water to that and I'm going to take a spoon and stir it now I'm not going to put this in the roast right away but I'm going to use this as a thickening agent but if you do it like in the beginning then all of the flour would have dissolved by the time you get ready to use it so you'll see when I come back to use this and I'm going to leave this just sitting at the side so I'll meet you okay I'm at the stove and I've heated just a little bit of my used cooking grease this is used cooking grease so I've heated that and that's the grease that I use like from leftover chicken is left over from when I fried chicken and stuff and see it's not that much in the pan and what I'm going to do is I'm going to go ahead and saute up onion and I also did it just went ahead and cut up a green pepper the best option well that's not something that you have to do I just did it because I had one in my refrigerator was gone you know I was kept a little bit longer than I really wanted to so I can go ahead the only thing about it will you use the green peppers you have to be a 1x go a little bit you have to be very mindful that green peppers carry a very distinct taste so you don't want to overpower the taste of the meat with the green pepper so I want to saute up these onions and I'm going to saute up the green peppers I'm just a nathie the onions a little bit sooner so that they could cook just a wee bit longer now both of them I'm not really I'm cooking the green peppers and the onions to get flavor from it so I don't necessarily need to see this vegetable if I see this vegetable inside of my roast that's fine if I've done the still time but I just want to get that flavor from it so it doesn't matter when you put this in I just want it to really disintegrate I don't want it to be visible I just want the flavors from it so I'm going to saute this up for a few minutes and I can just go ahead and add the peppers now okay I'm gonna saute these vegetables up for a few minutes when I get them sauteing these vegetables for a few minutes then I'm going to add my roast to it now in a minute that left over it seasonings once this cooks just a little bit the leftover seasoning that you saw that I have for my pot roast I'll go ahead and I'll add that down to the niche and as soon I'm sorry to this mix of onions and green peppers now as soon as this song gets limp it does not have to caramelize but as soon as the onions get a little limp then I had your back when I get ready to put the rose okay okay and I have my bento and I hope that you can hear me and I'm going to add just a little bit more of the cooking on that's roughly about two probably two tablespoons full that's not a lot and I still have just a few of the onions and the bell peppers down over in this pan but that's okay now what I'm going to do next is to take my rose and I'm going to add okay now what I want to do is I want to brown my roast on both sides so I've taken out my green peppers and onions and they've already this season then I still have a little bit of the seasons which I'll add to the Cotten's when I get to driving it so I'm gonna Brown this once I get it brown okay now I get back and I've browned my role to keep them so you can see the brown card on the roast down here I'm gonna flip this one now this is not a everyday meal this is my Sunday you know you know normally doing the week you cook light on Saturday you may or may not cook at all and then you have your dinner that you prepare for Sunday and normally that is like a special day it's like a lot bigger than your regular menu every day now I'm going to put this big this off now that I've browned it I'm going to bake it off in a 375-degree oven for roughly about 3 hours and that's until this roast is good and tender I have cut up my carrots in my potatoes but I won't add them until I'm almost complete with the cooking of the rolls can now add it now this is my beef bouillon cubes go ahead and put one on that and I'm just coupling them up with my finger put one on that you want you add my favorite season in the world looked at on your cigarettes now I didn't have peppery cup to this if you want to put that ring on your pot on your pot roast by all means go ahead I didn't want to use it for this particular dish today but I know a lot of people do cook with pepper and that's okay now I'm going to pour this juice this is my beef block and this is just a 14 ounce can on a port at the end now I'm going to add back not onions and my green peppers we're going to add that leftover seasonings that I have and when you're putting your seasonings on your pot roast away you can tell just cover both sides of your pot roast and generously cover it and that should be enough for your pot roast to cook I can give you measurements what measurements is want to be according to what I did you know for this particular rose and I might just print down the per pound of beef seasonings like it so many so much seasoning that you use per pound and people might just print that one out as well now I also have a cup of water that was sitting over on the side and I add that to this beat wrong okay now the only thing that I did not add was remember I told you about my flower water I didn't add that because I'm not ready for it to thicken yet what I wanted to do is to go ahead and cook so I'm going to cover this with some aluminum foil again I'm going to place them under 375 degree oven for roughly two-and-a-half to three hours there's going to be two hours before I even go in to check okay I taught a little bit that's what time now I'm going to put this in my oven and I will be back in about two to two-and-a-half hours and give you a peek okay right back almost two hours into the cooking process and as you can see the roast is it's cooking quite well you can see I can cut this roast with this wooden spoon that I had but it's still not tender enough so what I'm going to do now so I can pick up the savory part of this roast is I'm going to add this is my flour water remember and I told you to let it sit all that flour will dissolve itself because now I will just gravy up and as you can see my vegetables they have almost all disintegrated now I'm going to get the thick name that I need to savor to make it savory now I'm going to put in my carrots and my potatoes okay and what I'm going to do also is I'm going to add just a little bit more water to help cook the potatoes and so this will be savory so I'll have some gravy to the pot roast okay now this is the end little let it cook for about another 30 to 45 minutes when it get back it should become concave right we're back and my dinner is finished I just took this out of the stove or out of the oven I just want to show you guys this is what your pot roll should look like see that see when you can break that pot rolls with your fork that's what it should be looking like and to get your pot roast that savory like that see how I can break that pot roast with that fork to get that pot roll savory like that you need to add that sugar I'm sorry that flour that I added just what was it just before I got ready to finish it off when once I put the potatoes in remember I added that flour and that flour is what gave me the savory part of it my gravy for my pot roast and look at it that's the way you want to meet so I'm going to dish up a plate for you real quick I've already put the cornbread on the plate and we're having I had green things of smoked meat so this just has some ham hocks and some school turkey in it and I made some mac and cheese and of course this pot roast Endemol could a potato and a carrot down with it and let me see if I can cause face so that I'll be able to show it what it's hot okay clean my plate off just a little bit and there you have it that's my dinner for today I made macaroni and cheese string beans pot roast with potatoes and carrots and corn bread well that pot goes really came out good and I expect you to try it and then send me back some feedback to let me know how you enjoyed it and as always thank you for watching Chris cook for you - bye you

Channel: chriscook4u2

Views: 1,414,712

Rating: 4.8771257 out of 5

Keywords: Food (TV Genre), chriscook4u2, iMovie, #Chriscook4u2, #GoodFood, #GoodCook, #Cooking, #Potato, #Casserole, #SoulFood, #LetsGetStarted, recipes, learn how to cook, simple cooking, tutorial, easy cook, chef, simple cooking recipes, cooking lesson, Hashbrown, homemade hashbrown, Hashbrown Potato Casserole, hashbrown potato, homemade simple cooking, homemade cooking, simple recipes, how to cook, how to cook fast, fast cooking, how to cook with leftovers

Id: 5snI8IHiMmY

Length: 18min 37sec (1117 seconds)

Published: Sun Sep 13 2015