How to Make an Amazing Pot Roast | Chef Jean-Pierre

[@SargeantMorse]

First of all God Bless you and you tour Mother Chef The recipe is fantastic, the only thing not good about is there is not enough leftovers. Made exactly as you did and was amazing Thank you for sharing her recipe

[@ChefJeanPierre]

Thank you so much Bruce! So glad you liked! 😀🙏

[@robertakerman3570]

Except; using that small portion, what's left could have fed the neighborhood.(maybe?)

[@dawnlast3805]

Thanks Chef JP for that delicious Pot Roast. Pity it doesn't last for a second helping, guests appreciation!!!!

[@robertakerman3570]

@@dawnlast3805 Some things are just irresitible. I hope We all know that feeling(& not regret it).

[@robertakerman3570]

@@dawnlast3805 It would never last 'til Dawn. I've gotta try this!

[@wormsquish]

The reason I love your channel, Chef, is because you explain the process. I don't care how many times you repeat yourself each time you show a recipe. I have learned so much watching you. Please don't change anything.

[@jmdenison]

I actually love it when he repeats himself and he forgets things and he acts like such the drama king. It's very entertaining and it makes him appear very human because you know we all forget stuff when we cook. The only hope for that is to get out all your ingredients in advance and check them off and even then...

[@lawncuttingplusdelta]

@@jmdenison ditto …. He is genuine and a guy I’d love to meet and have a meal with ❤️❤️👍🏻

[@jmdenison]

@@lawncuttingplusdelta I'd love to cook some of my favorite dishes for him!

[@emh8861]

He’s funny too 😍. Love his sense of humor.

[@tritontransport]

Him and Alton brown are great! They Show you how to actually cook and tells you the why and hows in simple terms that anybody can understand and have a good sense of humor also. If you like this guy you’d love to be at an Alton brown tour show live

[@sherricrewson3326]

Never in all my years did I think a classically trained french chef would be teaching me how to cook. Thank you so much for sharing your knowledge and expertise. Truly appreciated.

[@johnwaine56]

100% correct! I feel a bit of a fraud when my family compliment me on my new found cooking skills - it's all thanks to Chef J-P 👍

[@emh8861]

Tell me about it! I can cook now 🤣.

[@kristinalopz1623]

Too bad you missed Julia Child.....Just Excellent..... Mishaps & all. Real cook/ chef. Would teach you how to make a good roux. Also what to do if things don't come out exactly like the recipe ; Queen of tweaks in cooking always teaching you the French technique , what's American tenacity.

[@robertcooney8831]

Good afternoon Sweetheart 😊

[@perryvanhook2647]

Laughed out loud when you said flour doesn’t do a damn thing. Laying in bed , with the ear plugs in , wife gave me a strange look, then she saw you on the screen. You were in rare form on this one, bless you chef. And how many times am I going to say , THIS WAS THE BEST ONE YET !

[@JessicaJLandi]

I love how "Look at this! LOOK AT THIS!" Chef Jean-Pierre gets showing the crust on the meat. Inspirational passion.

[@daveyk44]

Ok, so normally I would compliment Chef on this wonderful meal; and credit where credit is due, this roast looks outstanding!!! But to Jack...Jackie... you are a GENIUS!!! I think I watched that clip half a dozen times and laughed so hard every time! Just thinking about it now makes me chuckle. Everyone associated with this channel and making these episodes, you are all exceptional people! Thank you all for making my Thursdays (and sometimes Mondays) so fantastic!!! 👍👍❤

[@janerollins9830]

Boy, you Nailed it!!! Love the new intro as well!!! I was raised in the country here in NC and I always say that Chef JP is a Hoot! (Someone who Always puts a smile on your face.) Now I think they are teaming up to All Hoots!!!🤣😂😜🤪😊

[@marlenemaher8039]

⁸

[@MikehMike01]

@@janerollins9830 I love that the intro is 10 seconds so I can skip the seizure inducing chaos easily

[@bryanmaxwell7332]

This man is ….ABSOLUTELY ..a gift to humanity and the culinary arts..🇺🇸🇺🇸🇺🇸

[@julietteyork6293]

Your mother must have been a great cook. Sharing her recipes is a beautiful way to honor her memory. I imagine she was very proud of you 💞

[@igorest2619]

If I'm not mistaken, I believe JP said his mother was also a Chef!

[@daphnepearce9411]

I think she was a cordon bleu chef

[@fn0rd-f5o]

@@daphnepearce9411 yes she was.

[@smoothbeak]

I agree!

[@ronjohnson5070]

She used to spank him for not cooking the onions first or not using enough butter.

[@briantarkenton1296]

Chef JP, I just wanted you to know that me, my wife and our 2 teenage sons absolutely love watching you cook, and are so grateful for you!! We made this pot roast this evening and it is, as you’d say “AMAZING”!!!

[@ron56pvi13]

I cook our holiday dinners every year- usually 12-15 guests. Because of that, the younger ones ask me cooking questions. I answer them but ALWAYS refer them to Chef Jean Pierre. They tell their friends and they're all subscribed becoming better home cooks! Thanks Chef!

[@bunniculinaflufferstein1338]

My husband and I love cooking together...this is one of the most rewarding cooking experiences we have ever had...thank you!

[@24kachina]

Awesome! I'm 53, been a home cook since I was a kid. Now my teen aged kids look forward to Chef's new videos and ask me to make them for dinner. So today is a nice pot roast!! And I learned something: my grandma and Mom always taught me to lightly dredge a chuck roast or stew meat in flour. Not anymore!!

[@deutschmarked]

youre a great dad Todd one love

[@cecilerudis4610]

I always heard the same thing...dredge in flour - no more!

[@thomasborgsmidt9801]

Well, the flour might absorb some of the moisture - and as you anyhow use flour for the sauce: It doesn't matter: It might bind the pepper and and salt more to the meat (but that is debateable). It is basically a question as to when you add the flour - not essential - it might give some caramilazation; but nothing critical. The point about the pot roast is: You get the meat juices directly into the sauce. What you should remember is let the vegetables (and I usually slice the potatoes thinly and put them in layers between the other vegetables) and let them cook at about 120 Celcius for half an hour in the stock wine - you can allways add more stock or wine. Then put in the meat. Now that is a big roast so you might put it in simultaneously.

[@davidlindgren2448]

@@cecilerudis4610 it's amazing how incorrect advice gets passed around by well-meaning chefs who assume it's correct.

[@kristinalopz1623]

@@thomasborgsmidt9801 ahhhh....mom knew what she was talking about. You don't t need so much flour like your dreadging for fried chicken you just lightly coat it and Pat off all the flour. (dusting) Helps it brown.

[@amongthewildspices]

“I know - I explain all the time “ subscribed. The “why” behind everything makes the information stick.

[@ronhansen7717]

My wife never met your mom, but she has been making pot roast exactly the same since we've been married (54 years). It really IS amazing. I do most of the cooking, but when it comes to pot roast, that's her gig (along with all the baking). Watching your videos always reminds me to make something we haven't had for a while.We always have that one question every day: "What do you want for dinner?" It's pot roast time!

[@jmdenison]

Yeah he definitely nailed the traditional done it for decades pot roast and I like the way he just puts in a half bottle of dark red wine. I totally agree with that. It's not good cooking unless there's some wine in it

[@livenotbylies4412]

Hello. My son recently introduced me to your videos. How sad that I did not know about you all these years! You are the best Chef I have ever watched, and are inspiring me to try more recipes and stress less while doing so! You are an excellent teacher, and I want to say I am truly thankful for having found your site.

[@ChefJeanPierre]

Thank you so much for the kind words! It is comment like your that make it all worthwhile! Godspeed! 🙏🙏🙏😊

[@quedizzle7378]

Oh I'm so glad to be back! I've been very ill with COVID. I was in the hospital for three weeks. Glad to be home to see my favorite friend Chef Jean-Pierre!

[@KaiBuskirk]

Glad your better ! I was in the same shape plus the Covid made me get emergency Gaul bladder surgery… Get Strong Stay Healthy! Cool for fun!

[@quedizzle7378]

@@KaiBuskirk yeah the medication they gave me for COVID gave me pancreatitis. It was really ugly and painful!

[@KaiBuskirk]

@@quedizzle7378 rest and get better ! Post Covid! We comeback stronger!

[@dixonpinfold2582]

"Get outta my kitchen!" 🤣🤣🤣🤣 A little dogmatism at the right moment never hurt anyone, certainly if it's about onyos.

[@timothyshearer6538]

Chef Jean-Pierre, don’t worry about repeating yourself! I can’t get enough of your explanations about Carmelized onions, forming a crust on steak etc, it’s ASMR

[@JLilliquist]

... or ownyown as he says it

[@frankaczmarek3042]

@@JLilliquist 😄

[@richardbertrand8895]

I'm a 74-year-old Canadian in Ottawa, Ontario, Canada, who Loves Your Recipes and Would Love to Cook As You Do. I Love Cooking and am Always Ready to Try Myself with Different Meals For Myself and My Wife. I do most of My Cooking on a Flat Plate and a BBQ. I also use a Gas Stove, to Cook with. I Would Love To Be A Master Chef Like You, But I'm Just An Amateur Cook.

[@tedstarr7942]

Hi to another Ottawan. Great channel, though wordy. Worth watching for his laughs and explanations, even though recipes are somewhat similar. Cheers.

[@lonsellers5827]

I needed some inspiration for tonights dinner. Now I have it. I am retired and cook dinner for my wife , who is still working, every night. Your Pot Roast is amazing.

[@autoscape1963]

We love you chef. I sent a photo of the finished product to my daughter and she was like ' why are you torturing me?' Beautiful presentation - i will try your meatball recipe soon!

[@alfonsoviggers4515]

Dear Chef Jean Pierre, I have been learning your magnificent classes on KZbin for less than 6 months, and let me tell you something, you are the best Chef I have seen in my 67 years of age. I don't have much experience cooking for myself, I started in July 2020. I have already made about 12 of your recipes under your direction with the videos you have on KZbin, and I have learned a lot with your original way of teaching us. Many times, the first thing I do in the morning is to watch one of your videos, to start my day very happy and continue all day in a good mood. The "Pot Roast" that I have made today, has been the best I have eaten in my whole life, I can assure you without fear of being wrong. For 9 years every Thursday at lunch there was the "Pot Roast" special, and 90% of Thursdays I ordered it. I used to eat at this restaurant every day, and two or three times a week I had dinner with my wife at the time. I want to congratulate you and thank you for sharing your knowledge, as well as all your projected happiness, you are a very charismatic person and loved by all your audience, I am very sure of that. I send many greetings and hugs to you and your wife with all my affection. Alfonso Viggers

[@sarahturps1384]

I love when you repeat yourself! You can say the same thing 10 times in row & I'd still love. Your accent is magnifuique! 💝

[@redpillmow9250]

This chief is amazing, I'm not a cook but it makes perfect sense of someone who cookes deliciousness over and over and over, anyone who was a cook knows in other words he knows his stuff, thank you chief and God bless your work and dedication.

[@barrygoldkind99]

OMG, just made this exactly as you showed, 3.5 hours in the oven at 330, I just gained 5 lbs I think, you are the greatest. Thank you Chef.

[@tommiebartley3081]

Watching Chef Jean-Pierre cook makes me happy... you're a fun and quirky person in the best way possible!!!

[@edwardbarkowski3944]

You rock chef, Made this last night, my house smelled amazing the dinner was out of this world. Took awhile, was well worth the wait. Made you famous garlic mashed potatoes. Keep the recipes coming . Your the best

[@ChefJeanPierre]

👏👏👏👍😊

[@sep2mus]

SUCCESS! I made this recipe today. Best Pot Roast ever, and it's not close. I did make some slight adjustments. 1) I used some pork fat to brown the meat, because I was cooking up some sausage and some bacon for later in the week, and I figured, why not? 2) My cut of meat wasn't as big as what the recipe called for, bur I just kept all the other quantities the same; so I probably ended up with more sauce -- oh well, it's delectable! 3) I used baby carrots, because that's what I had. 4) I didn't cook up any potatoes or pasta, because I got busy with work and didn't want to wait another 15 minutes, so I just ate it as-is. 5) To approximate your stock, I used a commercial beef stock, plus I added a couple of tablespoons of tomato paste. Finally: I needed this to cook all day, so I turned down the oven to 265 and cooked it about 7 hours. Verdict: DELICIOUS! The red wine I used is drinkable, but not the best, and I might try dry white wine. I may have added a touch too much salt, and maybe a bit more pepper might be nice. But I have never had much success with pot roast till now. I've enjoyed many of your videos, but this is the first time I made one of your recipes. I can't wait to make this again for friends. To anyone reading, this really works just fine, you can believe the video and the recipe. Thanks Chef!

[@ChefJeanPierre]

Thank you for sharing your experience with us we are glad you enjoyed it!😊

[@bobhelwig3947]

God bless our Moms cooking memories

[@MrKevin486]

Classic pot roast. One of the best things ever. Also love the new intro Chef!

[@Visitkarte]

I am old like dirt so obviously, I prefer the old intro. But that’s just me.

[@PatrickRCEME]

Merci!

[@angelafitzmaurice1147]

I made this last night using your amazing beef broth. My husband said it was the best roast he’s ever had, Thank you much, Chef! You’ve taken my cooking to a whole new level. We love you! 😘

[@SuzanneMorais-tk5qt]

I just love watching this man...he's a brilliant chef and a comedian at the same time.....LOVE from South Africa 🇿🇦

[@JohnThomas-cb1fv]

My "fwend" (honoring You) Chef, you are amazing. My mom made great pot roast also & it would break apart like that and it was so delicious. But, she left us to go to Heaven & took the recipe with her. Thanks for this video which I watched to the end as your videos are both educational & entertaining. You're The Best!

[@antorgrasshopper7486]

Chef J.P. I make an amazing pot roast myself. Today I decided to try your recipe. Up to this point I have followed you on the video. I now have the roast in the oven. All I can say is WOW. I tasted the sauce just before I placed it in the oven ( to adjust the seasoning) and you are right! This is probably the most amazing pot roast I’ve ever had. I thought mine was great. No. No it’s nothing compared to yours. I already know how the meat is going to taste before I even eat it. Delicious!. Thank you for this wonderful recipe. I know this will become a family favorite, because I will not cook it any other way from now on.

[@davidsing2495]

Reminds me of when my mother cooked pot roast every Sunday. The chef is nothing short of amazing!! One pot dinner...how can you not love that?

[@thomasborgsmidt9801]

The point is: You can use a cheaper cut of beef - that actually has more flavour than the expensive cuts, and have a meal fit for any table. What you should remember is that these restaurateurs need to serve a meal on next to no notice - and thus have to go to the expensive (overpriced) cuts.

[@AnnaLeeTKal]

Apart from the great recipes, your sense of humor is so entertaining. For someone with ADHD, it's the only thread that holds my attention together. Thank you Chef!

[@KorriTimigan]

Love the new video opening, Chef! Perfectly captures what I can only describe as your mad genius 🤣🤣

[@Anonymous-pm7jf]

I am so happy I stumbled upon this channel. This guy is awesome.

[@wnygal]

Good morning Chef! It's only 9am and I am hungry for pot roast. It looks delicious! Thank you

[@draven_sword7092]

The humorous editing is so so so underrated. I love it!

[@loydevan1311]

When I left my mother's house I was given cooking lessons by my mother, grandmother and aunts. This looks a lot like my grandmother's recipe that she received from her grandmother. She stress that her grandmother told her to respect the recipe but do not treat it as a religion but make it your own too.

[@danasampson818]

I am estimating 3 million subscribers within a year. I am so glad I found this channel. I have lost track of how many Chef JP recipes I have already made, and the list of saved recipes grows weekly. I am thinking I will be making up a batch of beef broth soon to use for this recipe. I know it freezes for 17 years, but I used my last batch within a couple weeks.

[@danp7463]

Your recipes are always a crowd pleaser when I have people over for dinner. Part of throwing a good dinner party is grocery shopping like you own the store. Thanks again for taking the time to make these great cooking videos.

[@velmz8007]

First time watcher and I knew I was in the right place when you started using clarified butter.

[@johnschneider4160]

My culinary hero! Approaching food with joy and love of life! 👍

[@petery4521]

GOD BLESS YOUR MOTHER, chef. I will scream that from the highest mountain. OMG (🥰) was this a fantastic Pot Roast on a cold night up in the north east. This is the way my grandmother use to cook this type of meat, only she did it in the oven because on a cold day you have to keep opening he oven door to tend to the meat and that warmed the house a little. Thanks again chef and god bless !!!!! ☺

[@beanyboom18]

Chef, comedian, musician.. love this man, and he is incredible beyond words. 👍😄

[@ChefJeanPierre]

🙏🙏🙏😊

[@marieheindel3931]

I agree with you , he is anpeccabile chief , I luv when he blows the bubbles 😊for the slow cooking , on the stove , He’s a hoot God Bless him 🎉

[@gerrylewis5281]

First of all I respect that you cleaned your hands. Many chef sites don't go into the basics of cooking and being a chef. I don't want to hear about the ingredients, I want to hear how the ingredients meet with other. I want to hear how the texture meets with the taste buds. This chef is the finest teacher on the internet.

[@ChefJeanPierre]

Thank you 🙏

[@ajaded1]

I just found this channel last week. I absolutely binge-watch his videos all night. I cook for a living. But I still watch videos to see how other people do things. This chef speaks my language. He's also a pretty funny guy. I love how he debunks many of the myths that chefs on television promote.

[@ChefJeanPierre]

Thank you James! I also love to watch other chefs. No matter how long we have been cooking we always enjoy to watch someone else doing it! 😊

[@NICEFINENEWROBOT]

How is it possible that I can smell your cooking? Must be the powerful wording of the cook... fires my imagination! Great cook.

[@allengelinas2324]

Chef this was so good my wife said is was amazing, I'm not kidding, this is going in the cook book, god bless your mother, thank you for doing what you do, I look forward to your next video, keep up the great work that you do, we need more people like you in the world that we live in today, peace and love.

[@giraffesinc.2193]

PLEASE continue to be 'redundant,' dear Chef! I am learning so much from you!

[@CDOBOW]

I had a cooking marathon to complete thanks to you, yesterday and today. Yesterday the beef stock and today the fantastic roast beef. I was still thinking about making myself a demis glace with the rest of the broth. The whole house was awash with fantastic smells and the roast was a dream. Thank you from the bottom of my heart for your incomparable entertaining way of motivation. That's what makes cooking fun.

[@pksjc]

Chef Jean Pierre, I am the caregiver for my wife of 49 years that has Alzheimer's Dementia and making a nutritious meal that can last several days allows me some quiet time and rest. Anne loves the dish and was so happy to taste the broth before we sent it to the oven for a several-hour nap. It is our third time making it and I shop at the market to find meats on sale and tripped over a phatty phat 4.5 lb chuck roast. It is going to be so tasty later today. Thank you and going to continue to work through many other recipes too. Love that meatloaf, chicken of all types, pork, and beef dishes. Thank you!

[@theoldbigmoose]

Another great recipe! I sure like your banter with "Jack" and what he puts up on the screen. Intro is good also. Your videos are an oasis in a world gone mad.

[@rosemarythyme8595]

I absolutely love chef Pierre!! Even if I wasn’t interested in cooking his recipes I think I could just sit here and watch this guy all day long. He is just as entertaining as he is skilled at cooking.💕 :0)

[@pierre6625]

Hello Chef Jean Pierre, I watched this cooking episode and was very impressed. Every week we seem to learn more and more professional cooking techniques. I feel like I'm in one of the best cooking schools available. This is why all your subscribers need to be thankful to you. You are great. Best Regards. 👍❤

[@MasteringTheModel]

"It's falling apart" I'm falling apart watching you eat something I don't have the stuff to make right at this moment. Great job, Chef Jean-Pierre!

[@johnzelenak8159]

No matter how many different recipes I research, I always come back to your channel for the best and real learning for better cooking! Thank you for your time in making your videos!

[@ronaldlarimer]

I started cooking this today but at I had to stop I was ill. My wife offered to help and I just gave instructions, she cut,diced and stirred for about an hour. I left a lot out to save my🎉I wife who doesn’t cook much but it still ended up wonderful. Tomorrow I will add some spices and thicken it, I have cooked thickening.

[@katrinaxcx]

chef, i must say your videos made their way into my life at the perfect time... i decided to turn my life around and tackle my awful eating habits by becoming a serial home cook. THANK YOU for the amazing recipes + tips in the kitchen, you have really helped me improve my skills and make amazing food! made this recipe tonight and had no idea i could cook something so damn tasty!! et merci x mille fois d'être vous-même, vous êtes une lumière dans l'obscurité

[@williamcornelison4721]

My brother made this amazing Pot Roast for me when arrived home from lower back surgrey. OMG I'll be making this when I'm back on my feet again

[@donarmbruster6409]

One of the most entertaining videos you have made. Congratulations to your production crew. And thanks to you, Chef.

[@MrGravylegs]

Lol!!! I’m writing this just after Jack made the video song!! Hahaha!! You 2 are too funny!! Hands down best cooking videos on KZbin!! I see more and more how these videos are a team effort!! Thank you thank you!! You made my day!!

[@annenelson9270]

Good morning Chef Jean Pierre 😊 I have never made a great pot roast, but this looks easy and delicious. Thank you for sharing your mom’s recipe and the technique👌🇨🇦 Grateful for having you on KZbin!!!

[@frobinson1981]

The way he seared the pot roast was absolutely amazing. I was sold and all in after that.

[@reginaldwinsor2759]

My mouth was watering as I was watching this. I can't wait to make this for my family. God bless you Chef Jean Pierre for coming into my home and in my heart.

[@michelleharkness7549]

Greetings; ( USA 🇺🇸) : in thanksgiving ; Mr. Fabulous ( chef 👩‍🍳) Jean- Pierre, thank you: again, Mr. Fabulous ( 👩‍🍳 chef) Jean-Pierre, thank you

[@michelleharkness7549]

Greetings ( USA 🇺🇸) special intention : { btw}: the presentation is outstanding, again, the presentation is outstanding

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : in thanksgiving: Enormous Hug 🤗: ❤️ Love : be very, very, very safe, special intention: GOD BLess; and , { btw} , wishing you a blessed happy beautiful day

[@muhammadthejust]

Awwh, Man! I'm hungry now! This is one for the Recipe Card Box, Chef! But we got KZbin now! Thank Goodness for KZbin! And good teachers like you Chef! Ha ha ha ha! Yes!

[@diydiva3190]

We made this tonight. Absolutely the best pot roast I've ever had. thank you Chef

[@jennifergil5061]

Please repeat your wisdom as many times as you wish, I love it, and thank you Chef!! Much respect!!🥰😊

[@ericwiscott4082]

Hi Chef, my wife and I made this recipe last night and just want to say…AMAZING!! we had fun making this and we did one thing you do… we forgot something😅. I will say this roast was soooo amazing and easy. We are new subscribers and we just love you and your funny too. Love the way you say.. burn lol. Thanks Chef Eric and Charri

[@user-jc9tj9uz10c]

You are fantastic teacher, so please don't listen anybody and please keep teaching 👍even more than you do. Thank you CHEF💙 You are the greatest.

[@URSENIORUTUBER55]

JP, another fabulous tutorial. Each and every one that you produce have taught me new trick. I have been cooking for my wife for 44 yrs now and do know a bit about the kitchen, but your amiable personality and your fabulous recipes have taken me to a new and higher level. Thank you for exceptional effort. Rusty Iron Mike

[@ChefJeanPierre]

🙏🙏🙏😀

[@derekbidelman2442]

Chef you are what my Grandmother would call a ( character). You seem like someone who would be the perfect person to have at a Dinner party or to have a drink with. You always have a smile on your face and you seem like you would make everyone around you have a good time. Thankyou for your videos.

[@ChefJeanPierre]

May God bless your Grandma! I love my life and I love to be able to cook for people like you🙏❤️

[@leeorndorff120]

Oh i can only imagine how good that kichen smells, it looks wonderful chef, thanks for another good one!

[@parkdigwig3447]

Wow. Another great video. I’ve been watching so many Chef J-P…that even my kids are saying to Mom.. “Onions first Mom”.

[@noelvandeven8295]

As a student who has been living on his own for three years and has watched your videos throughout most of that period I think I will start my career with an engineering and a cooking degree because of your videos :) much love for your recipes and your amazing show JP!

[@tedstarr7942]

Good luck with that. I am an Eng and cook a lot. Nothing fancy but probably what you might be doing. Keep at it as it keeps you real. No fooling. Cheers .

[@karenreaves3650]

Thank you Chef. Seed and vegetable oils cause heart disease, I always use butter or ghee it is so delicious to brown the meat, making my own rich bone broth.

[@solairesolalalalalemon1198]

Your mother should be proud and we are honored to learn this recipe.

[@15trucklt83]

This video and many others have taught me many things about cooking. Specifically love the simplicity of this video and love the one pot idea. It really caters to those of us who have limited culinary resources and experience. I will be braising my next roast like this. It finished off looking absolutely amazing. Great job Chef! You’re an inspiration!

[@blueshorecreative3146]

I love you, man. Your videos are long, but you demonstrate a lot of helpful skills. Plus, you're funny. Thanks.

[@crj9393]

Chef - I finished making this Pot Roast this evening and it was every bit as amazing as you promised! On top of that, I made it with store bought beef stock that I transformed with your recipe. Thank you, Jack and the rest of your staff for the excellent videos!

[@adamsfunnyfilms907]

It took me years but now, I know what Chef Jean Pierre means when he say, "feel the bottom of the pot" As you rub the bottom of the pot, everything you pick up off the bottom and sides of the pan adds to the flavour of everything. This is why God created wooden spoons. Be the bottom of the pot...be the bottom of the pot....smooth it all into the onion in the early stages. I did not notice this vibration and technique until Jean Pierre. Really good.

[@thedillpickle100]

Mom has a noodle maker and one of the cutters made that sized noodle. She used those for soups and stews but also BUTTERED NODLES! A quick little side dish usually when there was unexpected company. Noodles cooked and drained. Put in a pot of liquid butter for a minute. Put in the serving bowl. Sprinkle on parmesan cheese and poppy seed then toss. Love to see a series about side dishes. ❤️ you chef!

[@shida7838]

I just love the way he says the word ONION!!!!!! :) I love watching you cook, Chef Jean-Pierre! Ive learned so much!! 😃

[@ChefJeanPierre]

Thanks so much🙏🙏🙏😊

[@annier6835]

Yummy! It’s mid-summer here 🇦🇺 but I’m making this tomorrow! I’ll cook it outside on the verandah in the portable convection oven. 😋

[@jethrobodineus]

“It is what it is”! Exactly! 😊

[@HarrisPilton789]

Adding red wine makes a pot roast taste so much better!

[@chefthom72]

One pot lol! My dishwashers just love me. Thanks chef for another awesome video.

[@darranbeal5947]

Great recipe as usual Chef. 1 little trick that I learnt with the wine is to put it in a pan with some Black Peppercorns a Bay Leaf, Fresh Thyme and a teaspoon of Red Wine or Cider Vinegar and reduce it then let it cool. That way you are ready to go with some incredibly flavoured wine.

[@tejpreetjuneja2556]

No chef, not one but you did two things that you never done before this channel, dedicating a dish to your mom is also first, though you mention her a lot. Shows how much you love and miss her. Must be a great person to raise a child like you. Accept lot of respect and love …

[@drgeorgeian1888]

Great Chef ! ! ! What a Great Mother ! ! ! And she passed it onto You ! ! ! Thank You for Sharing ! ! !

[@daphnepearce9411]

Chef! Well, I was going to make fish this weekend but now I absolutely must make this. This completely different from what my mom made(chuck roast topped with canned mushroom soup and dried onion mix). I wish it were dinner time so I can get started. I bet the leftovers could be made into awesome sandwiches! Thank you for sharing your moms recipe. Thanks chef!

[@robertcarsella1234]

Chuck roast is literally one of the best tasting cuts of beef!

[@zawacchi]

Only stumbled upon your channel recently, but I just wanted to say: THANK YOU CHEF!! I’ve always been interested in cooking and have even worked at a few restaurants, but I have to say that your videos and your passion for cooking and food in general is inspiring. Your videos have helped me gain a new perspective when cooking (I’ve worked with Japanese cuisine for most of my life) and I am eternally grateful. This will be the next dish I prepare for my closest friends, and it’s all thanks to you and your amazing mother, who must have been a fantastic cook herself. Truly heartwarming. Looking forward to more amazing and mouthwatering videos in the future. Merci beaucoup, Chef!

[@ChefJeanPierre]

Thank you 🙏

[@joedillon1387]

I liked that bit at the end when you cut up a piece to taste and said "We are among friends here." Indeed, that is how I feel coming here. I make pretty good pot roast, but seeing it served on those noodles just made me realise I can always do better! There is a joy in each of your videos, and I love watching them. At first when you would add an ingredient and say "measure carefully" it was funny. Now I understand you are teaching us to trust our own senses, our own taste buds. not be a slave to a recipe. You are a great teacher, instilling confidence in your students! I must get a pot roast soon and do it this way with noodles.

[@josephrose9226]

Love the new intro. Beautiful dish, as usual. I will definitely be making this! Thank you, Chef Jean-Pierre!

[@dawnlast3805]

No matter what you do with pasta is greatly appreciated chef JP especially here in Italy. Thanks a lot.

[@jdlpro]

Congratulations on the many subscribers Chef!! You and your team are amazing, keep on cooking!