Holiday Pot Roast

[@christineb8148]

Oh man, the greens at the end! Just that bracing bitter balance this savoury and sweet dish needed to balance it perfectly. Lovely.

[@cupcake50jh]

Looks like a perfect comforting meal. ❤

[@stevelogan5475]

Real close to my recipe , i am 61 yoa irishman & i also add potatoes and turnips to my pot roast, i also use corn starch for thickening , and a mix of mustard & turnip greens

[@ByronTalbott]

@@stevelogan5475 parsnips would’ve been a great addition. Corn starch is a great way to go about it as well. Thanks for the this comment!

[@JohnHausser]

Byron deserves much more subscribers/viewers Cheers from San Diego 😊 🎄

[@ByronTalbott]

@@JohnHausser I’ll take what I get and Im thankful for it. I’m not consistent enough to click into the algorithm, but there’s always time to start cracking at it again and getting back to the root purpose of why I started my channel. Your encouragement means more than you could understand! THANK YOU!

[@ByronTalbott]

@@JohnHausser Merry Christmas!

[@SnazzyJazzy17]

Not even two minutes in and I know this is gonna be good!

[@ByronTalbott]

hahahaha!!! I love it!! This is a good one indeed.

[@spiff829]

We just moved to middle TN - will definitely give this a try with the greens! Your channel always makes me want to cook something up for the family. Merry Christmas!

[@Joy_Aqis]

Looks yum ! Happy Holidays !!

[@jepstein614]

Nah, this looks incredible!

[@chuckz2934]

Looks great, I love a good pot roast. Have you ever tried the Dark n Stormy version w dark rum and ginger beer? It was delicious and a nice way to change up an old classic

[@Olemiss123]

Looks delicious!!!

[@crystgh]

Wow! So good!

[@chigangrel]

looks good but I miss the red wine in the braise! I love a rich red wine flavor with a roast, mmm

[@loraleiffxi]

OMG... this looks delicious. I wonder how well this would do with a red wine sauce/gravy as well.

[@ByronTalbott]

I almost went that route, but it almost instantly turns into a modified bourguignon. Not a bad idea and I love going that direction.

[@AkaneSasuSora]

looks great!!

[@TaylorandLucasGarcia]

Love the prices included!

[@KraftyScorpio]

QUESTION: what's your opinion on using a slurry vs corn starch to thicken gravy? Thanks!

[@DBMCook]

Happy holidays

[@Ace_Of_Bace]

Love your channel and your take on food! Bro, you are so young and vibrant in nature and potential, that beard makes you look 15 years older than you are. Hope I didn't upset you - Marie Barone (Everyone Loves Raymond): It's comeing from love!

[@the9nine521]

Amazing work 👏🏽👏🏽❤

[@cartiercaviar]

Would u do a podcast or am I overthinking, 😊#talented😢

[@Michael_Courtney]

Looks amazing. Love your videos. I have to say I cringed when you used a torch on an enameled cast iron pan though.

[@patrick2615]

Wylie Dufrenese core?

[@ByronTalbott]

@@patrick2615 ohh wow! It’s been a minute since I’ve thought of Wd-50. Maybe it’s subconscious, but in all honesty, I just wanted to have long hair for a time in my life. Simple, but the truth…probably because my dad had the same hair around the same stage of life. Full circle! lol

[@patrick2615]

@@ByronTalbott I've been doing the same thing on and off since 2020, dad had long Woodstock hair, I had long COVID hair. History doesn't repeat but it sure does rhyme.

[@lewismaddock1654]

Byron, you're looking less like a chef and more like some kind of hipster. No offence it's just the long hair and beard (I've also got it), but it doesn't scream out culinary credibility for some reason. I've been following you for almost a decade now, but it's just something that you catch on.

[@ByronTalbott]

I get the desire to want a type of look for credibility, whatever that may be, but I would be lying to myself if I approached my field (or any other) with the idea that credibility comes with a look. I’ve worked for too many skillful/credible chefs that varied in appearance and would have been a disservice to our relationship, along with my apprenticeship, if I stood on that position. I’ll keep it in mind since my looks do indeed come into question from time to time for a variety of reasons.

[@lewismaddock1654]

@@ByronTalbott Fair enough. Your recipes speak for themselves. BTW, I did your palm hearts for some culinary friends and it was an absolute banger.

[@ByronTalbott]

@@lewismaddock1654 so pumped you made that recipe!! It’s a great appetizer. 🙌🏻