Classic Pot Roast That's Better Than Grandma's

Sorry Grandma! 👵

My grandma chain smoked the entire time she cooked. I don’t think anything can beat a Marlboro and Oregano Pot Roast, but I’ll give this a shot.

I have been braising chuck and other roasts for about 7 years. Today, I used your technique. My family and I agreed that it was the best braised meat/sauce that I have ever made. Also, the video is edited very well… easy to follow and showed each step completely.

Here are the instructions from the video: 1) Preheat Oven: Set your oven to 325°F. 2) Sear the Meat: Season the chuck roast with salt and pepper. Heat oil in a separate skillet over medium-high heat, and sear the roast on all sides until browned (5 mins per side). Transfer the browned roast to a plate for it to wait. 3) Sauté onions in the same skillet you used for searing the meat, until the onions are translucent. 4) Transfer the onions to the dutch oven. Add crushed garlic, cook for 3-4 mins. Add tomato paste, cook for 5 more mins. 5) Turn the heat down, add flour. Cook for 5 mins. 6) Add a cup of red wine. Cook some more. 7) Add unconventional ingredients like Worcestershire sauce, balsamic vinegar, and Marmite to enhance flavor and complexity. 8) Add beef stock, whisk it until it comes down to a boil. Once it thickens, add some more beef stock. Bring it to a simmer. 9) Transfer the beef to the dutch oven. Leave the lid slightly ajar (cracked lid method) 10) Cook the pot roast in the oven at 325°F for 2 hours. 11) Prepare the vegetables. Cut the carrots in oblique shape. Prepare the potatoes by cutting them into halves and quarters and submerge them in water for a bit to get rid of excess starch. 12) Add the vegetables to the pot with some thyme. Continue cooking until the vegetables are tender and the meat is fall-apart soft, approximately another hour and a half. 12) Once cooked, let the pot roast rest in its juices for at least 30 mins. 13) Serve the pot roast with the thickened sauce, garnishing with additional fresh herbs if desired.

Made it last night. Presented on a plate on top of a thick slice slice of toasted cheesey garlic Texas toast. So good we all cried

Before the YouTubes, you would have been the best HomeEc teacher ever. My son and I love your content. You make cooking enjoyable through science and humor, thank you.

The veggie trim goes to the chickens! Get some laying chickens and they really close the loop for the kitchen. They take up little space, eat all your scraps, and in turn give you healthy fresh eggs. Do it Sonny! We've all seen your backyard/ refrigerator graveyard and you have the space.

You need to collab with Demolition Ranch for one of the fridge destruction outros, it would be a great crossover.

Marmite is wild because it tastes like boullion but has low salt. Magic underrated kitchen ingredient

I’ve never been a huge fan of roasts, they just never seem to have enough balance of flavors, but I am not kidding I went and today after watching this last night and made it because it sounded to good. I made mash instead of putting the potatoes in and good lord, the W sauce with the balsamic vinegar!? It made me wanna cry. Been watching the channel for 4 years now and love it

I'm supposed to be studying for a test that my job literally depends on... and yet, here I am. Learning how to school Grandma on making a pot roast... I really enjoy your content, thanks for making it.

I want to truly thank you for this recipe. The depth of favor is unbelievable. My family was just looking at each other, trying to figure out who was going to get the last piece. Thank you❤

Vincenzo loves your alfredo vid! He wants to make a video with you when he does his american tour. We all would love that!

"When people walk into your house and say, 'It smells so good!', it's onions." I agree. 100%.

I’ve been cooking pot roast since I was in grade school. My mom would have me start it when I got home from school. I have to say, this is by far the best pot roast I have ever made. Thank you so much. Love the techniques you used. Now I need to make the salt mixture. It’s definitely on the list.

Hi! I made this two days ago. I chose both of your secondary options: in that I waited the following day to eat it; and I used mashed potatoes (with roasted garlic mushed into them). I guage how good something is by whether my kids will eat it or not. So you get an 11 out of 10 for this recipe. They scarfed it down in about 0.2 seconds. Thanks for the recipe!

One thing I learned from a really old Thomas Keller video that's stuck with me for decades is to season with acid, not just salt. Once you understand how to do it, the food you make becomes that much better. You don't need a lot either. A little bit goes a long way.

hey man me an the wife an 4 kids love watching your show bro we gonna do the pot roast Sunday thanks Sonny!!! Your chill af bro

I absolutely love making roasts. Definitely going to pick one up at the store to try this recipe out.

I love this duo...ive been watching for 2 years but there is nothing like adding a little marcus to your sonny day! Will be trying this recipe over my own so e shall see boys! ❤❤❤