Pot Roast with Mashed Baked Potatoes

[@aragusea]

Download Turo for free here: turo.onelink.me/1712264037/7c6abb30 Use promo code RAGUSEA15 for $15 off your first Trip! Thanks to Turo for sponsoring this video. Q: RED WINE? Why didn't you cook with white wine? A: As I said in the video, I actually do braise beef in white wine sometimes, even though it's not "traditional." However, I think there's two reasons why red works really well in this recipe. One, we're using a proportionally small amount. Sauces made primarily of red wine tend to be too strong and a little bitter, IMHO. But in this sauce, the quantity of wine is small compared to the tomatoes. Two, as I said in the video, I am a big fan of the combination of red wine and tomatoes. Q: What kind of red wine should I use? A: I think anything reasonably dry (i.e. not sweet) would be fine. I think I used cabernet? Again, its proportionally such a small quantity, and it gets cooked for so long, I don't think you're gonna taste the differences between different grape varieties. Q: Could you cook this entirely on the stovetop? A: Absolutely. Just get all the ingredients in and then reduce the heat to a simmer. Stir it every now and then, scraping the bottom - just to make sure it doesn't burn. It might take a little longer, and you won't get the same roasted flavor and texture, but it'll still be great. Q: Could you avoid that burned ring of sauce around the edge of the pot by just scraping down the sides every now and then? A: Certainly, and if you want to do that, awesome. I just want to throw the pot in the oven and forget about it for a few hours. Q: Could you use a masher for the potatoes instead of a ricer? A: A masher used on baked potato flesh produces an unpleasant texture, IMHO. The flesh is just too stiff - it comes out super lumpy. I say either go for a really rustic texture and just kinda crush up the flesh with a fork, or get a ricer. Or just boil your potatoes instead of baking them. Q: Could you leave the skins on the potatoes? A: The skins of Russet and similar floury baking potatoes are super gross in mash, IMHO. They have this terrible slimy texture when wet. If you're making mash with waxier varieties - usually the ones with red or yellow skins - I think you can leave the skins on. Though, I will say I've never tried to pass potato skin through a ricer. Perhaps someone here has? Q: Why did you pronounce "Worcestershire sauce" that way? A: As far as I'm aware, that's generally how my fellow Americans pronounce it. This is a word with highly variable pronunciations. I have heard Brits pronounce it all kinds of ways. MPW just says WUH-ster - two syllables only. Q: How would you clean all that burnt-on goo off the pan? A: Enameled cast iron is a pretty easy surface to clean. Just soak it in warm soapy water for a bit and then go at it with an abrasive sponge. Stuff doesn't stick to the enamel as bad as it would to bare cast iron or stainless steel. Q: Do you realize that you just showed your house number to the world? A: Yes. My location is hardly a secret. I'm in the phone book. I'm a homeowner. My address is an easily googleable matter of public record. This is not unusual. Q: Why do you say it isn't necessary to season the meat before browning it? A: Because you're going to season the sauce, and ever single bite of meat is going to be completely covered in that very viscous sauce. Any seasoning you put on the exterior would immediately dissolve into the braising liquid anyway. Q: Could you make this in a slow cooker? A: I suppose, but I don't see the point. Slow cookers can't brown anything, so flavor is always really bland, IMHO. I know sometimes people brown the meat in a pan and then transfer it to the slow cooker, but that seems like some Rube Goldberg shit right there. If you have an electric stovetop, slow cookers have literally no reason to exist. Just get a (much more versatile) dutch oven. The only reason I can think someone might want a slow cooker is if you have a gas stovetop and you're worried about leaving an open flame going in your house while you're not there. Q: Is there a substitute for the wine? Is it safe for children to eat this? A: As I said in the video, you could replace the wine with beef stock (or water). I might use a little extra balsamic vinegar at the end to compensate. And yes, it's safe for kids to eat something with this amount of long-cooked wine it it. A dish like this probably has less alcohol in it than bread: kzbin.info/www/bejne/pKnUcnqYf5iViaM

[@lionelhutz4046]

I pay for KZbin premium. How come I still have to watch ads? Is there a way for me to pay you, to not have to watch any ads?

[@aragusea]

@@lionelhutz4046 Because the KZbin partner program alone does not generate enough income for a KZbinr of my size who also has a family to support. Even if it did, I would still want to open up additional revenue streams to diversify my income. If all your money comes from KZbin directly, you are vulnerable to changes in policy, demonetization, fluctuations in the ad marketplace, and other things that could suddenly and dramatically reduce your income. If I was 22 and single, I would take the risk. But I'm a grown-ass man with little kids and a mortgage, and I have to be responsible. I appreciate you offering to send money directly - I might open a Patreon program at some point in 2020, when I have time to offer really good patron benefits. As it stands, I feel weird asking people for simple donations when I'm making such a healthy living with this stuff via good ol' fashioned commerce. And even if I got a really robust Patreon program going, I'd still probably do at least some in-video advertising - again, for the sake of diversification. I really am sensitive to your position, and I understand your frustration, but this is why I do it the way I do it.

[@aragusea]

@@juju-been be nice, it's ok.

[@yousufmiah8388]

Adam Ragusea this mans actually knows what he’s talking about Also Is the channel going to change with the new kids thing as you are pg so if you get screwed by KZbin then £40000 fine I don’t know fully just saw it on a comment

[@juju-been]

Adam Ragusea Sorry Adam I could have been nicer. I get a little ticked off when people complain about sponsorships in videos because most youtubers need them to make a living.

[@stephenschreffler5396]

Pro tip: when you remove the meat, let it rest in the lid of the Dutch oven. One less dish, and guaranteed to get all the juices!

[@indianasquatchunters]

Stephen Schreffler I like your efficiency friend. Have a thumbs up.

[@kjc570]

That’s actually really smart. An official Pro Tip

[@IScreamedWolf]

Wow that’s genius

[@C4pungMaster]

200 iq move right here

[@KristmusBare]

_Smort_

[@christosbelibasakis2296]

Why I roast my subscribers and not my beef

[@ColonizerChan]

Christos Belibasakis Based and meat pilled

[@Pyrodagoat]

@ながとやひこ さげ do you not know what roasting people is

[@strawhats0823]

I knew someone was gonna start it up again haha

[@gjte2947]

ながとやひこ さげ woosh

[@GentlemanEggy]

@ながとやひこ さげ r/wooosh

[@fwasa000asdfg7]

Dear Adam, I don't usually comment on KZbin videos, but, after making this recipe tonight, I feel compelled to post. I've always been disappointed with previous pot roasts I've made. As an avid beef eater, it's been a big problem in my life. But tonight, I think I've struck gold. Adding the crushed tomatoes is genius! The big issue with my previous roasts has been a tasteless gravy. Using the tomatoes (as opposed to beef broth) resulted in a thick, velvety, delicious sauce. Finishing uncovered in the oven was just icing on the cake. I made this for my girlfriend this evening, and the look on her face when she took that first bite was worth all the effort. She's finally proud of me. I plan on having children soon, and I can't wait for them to try this! Thanks, I really enjoyed this video! Keep up the good work!

[@lukasdubbel3501]

Oh man, hoping to get the same response from my gf😅 the meat is currently in the oven 😁

[@dimesonhiseyes9134]

I just made this for Thanksgiving 2020. I have pretty much always hated pot roast because of same reasons. My wife does not like red wine in most things but she even liked this roast. My 4yo and 2yo both ate it with the gravy and even asked for seconds.

[@Rumprullarn]

Wholesome my man

[@angeliglesiasramirez5757]

This is so wholesome! Thanks to you I know want to have a girlfriend to cook this for!

[@iga279]

Adam is quite a propagater;

[@firkinja]

I love how free his instructions are. He’s like ‘here’s what I’m doing, but you could also do x y z if you want, or just not do it at all’

[@dragoon260]

Or better yet don't cook at all.

[@Kreemerz]

He's truly got excellent communication skills.

[@chriswhite4408]

One of these days he is gonna say you can do this or don't make this at all, buy it from me, then announce he is opening a restaurant

[@harukrentz435]

Marco Pierre White is just the same.

[@mariaki7533]

yes, and i love how he gives alternatives too to certain ingredients :)

[@Silverwind87]

Big concentrated nut of fat, that was my nickname in high school.

[@a.h.tvideomapping4293]

This raises more questions then answers

[@Cringemoment4045]

Oof

[@Cringemoment4045]

@@a.h.tvideomapping4293 like, how?

[@remn3nt266]

What questions has this answered for you

[@remn3nt266]

@Kováts Zsombor ah yes a man of culture I see

[@NickFerry]

I made this a couple times now and it's the best pot roast I've made - making it again tonight is why i'm here - solid work Adam!

[@absoluteeggaddict5176]

Who are u?

[@NickFerry]

@@absoluteeggaddict5176 great question

[@ledzeppelinfan1001]

I would ask you to record your process so we can all see how it works before trying ourselves, but I'm glad it worked!

[@patrick4662]

Hey its my dumb car!!!

[@user-gp5yz5yz4x]

@@absoluteeggaddict5176 youtube moment

[@OmniMC]

i swear this dude has some of the smoothest sponsor transitions

[@sitrueis4007]

Internet Historian has better one.

[@OmniMC]

@@sitrueis4007 we do not talk about raid

[@teeeee]

Linus Tech Tips too

[@kobe24lebron23jordan]

Also bballbreakdown

[@Thuazabi]

@@teeeee Linus doesn't have anywhere near as smooth a transition. It's just that his are so cringy they're funny.

[@57JackCaptainSparrow]

Adam, just took this out of the oven, and mine tastes unbelievably delicious! Seriously, this is amazing! Finally found a cooking channel that my results are as good as the video. You make really great cooking recipes! Thanks for putting these together, for writing exquisite narration and making videos that average people can follow and get great results! Bravo!

[@Artuor.Morgan]

Exactly, this channel actually uses stuff that the average joe has at home but can still make great food. Most YT chefs have fancy commercial equipment with there own butcher house.

[@alexabney7913]

@@Artuor.MorganAdam has all of that in different ways but he’s inclusive as hell so all it does is make his life easier rather than being annoying to some viewers.

[@annehajdu8654]

*oven

[@kion9001]

Red? Adam's officially part of the Empire now, huh.

[@TheLustigerOpa]

when did we change the universe?!

[@hardgay7537]

*psychotic loli face intensifies*

[@batt3ryac1d]

I think he stopped the mirror universe references none of the comments ever got they were star trek references lol.

[@jerdasaurusrex557]

@@batt3ryac1d idk seems a little obvious to point out that it's Star Trek.

[@src175]

@@jerdasaurusrex557 Most people on the internet these days ain't Trekkies, you know. The heyday of the internet solely being a place for nerds to be nerds was way back in the 90s.

[@Othdren]

Adam: "And in goes..." Everyone: "YEA IN GOES..." Adam: "Red Wine" Everyone: *Surprised Pikachu Face*

[@КрасныйКайзер]

LMAO

[@joeybeckstead1716]

Siegfried Krämer you must be new here ;)

[@UberMenschNowFilms]

eyup

[@bakedgoods7116]

@Santi12007 Memes never die...well, most do but meh you know what I mean.

[@AuroraAce.]

@@joeybeckstead1716 huh? he normally puts in white wine not red wine

[@feraligatorade99]

1:52 please keep using this dual view when doing two things at once! It's really unique and it shows exactly how you can divide your attention when preparing food.

[@sal_alaa]

Everything is perfect I’ve made this twice and love it Update: I also took the skins I removed from the potatoes, tossed them with some olive oil and salt&pepper, and put them in my airfryer (sorry adam, tabletop convection oven) for 5 minutes on highest heat 200C. They came out super crispy and fun to eat

[@jasonreed7522]

If we are honest its the convection oven that is misnamed, convection is heat transfer by the natural movement of hot fluids (like water, air, magma, ect) rising due to density differences and cooler fluids falling as it gets displaced. If a "convetion oven" has a fan its actually a giant in wall or free standing air fryer. Because i know basic physics terms i always assume that "convection oven" just meant a traditional oven that doesn't move air around on its own because the only air movement would be litteral convection currents. (In contrast to a toasters radiant heat transfer or a stoves conduction heat transfer)

[@sentientarugula2884]

Ok but WHY DOES ADAM HAVE SUCH A BEAUTIFUL ROSEMARY BUSH?!?! I CAN'T GET MINE TO LOOK SO NICE....

[@ripandteard5524]

Aryan Manohar depending on what it looks like, u should be able to figure out what it needs, if its yellowing, the soil needs nutrition(fertilizer), if its shriveled up, it needs regular watering more often, if if its black or the color seems dull it needs sunlight, but im definitely no expert

[@sentientarugula2884]

@@ripandteard5524 yeah tbh florida soil is shit. but his is perfectly green and full of branches and drop-shaped and big. mine is a paltry stick with three pale leaves.

[@ripandteard5524]

Aryan Manohar hmm if you buy worm/chicken castings you can mix it with your soil to liven it back up, making a worm compost bin would be an endless supply of nutrient rich soil, or you can buy some miracle grow to make it easy, but nutrient dense soil can nutrient burn your plants(its a real thing), so maybe buy some worm or chicken castings and mix a healthy amount to your soil, but there still could be other problems, plants dont need all that much sunlight to be healthy so the fact that u live in Florida possibly could be detrimental to your plants, maybe you can provide shade as well, and water is important, one watering can make a plant completely bounce back from a dry curled up state

[@sentientarugula2884]

@@ripandteard5524 wow thanks man!

[@ripandteard5524]

Aryan Manohar happy to help, i hope u can get ur plants to thrive in those harsh conditions!!!

[@io_thellor4078]

0:48 “Big Concentrated Nut”

[@layaghezawi1746]

( ͡° ͜ʖ ͡°)

[@aragusea]

I have long since given up on trying to write recipe copy that is invulnerable to TWSS jokes.

[@laurenmiller9517]

@@aragusea 😂😂

[@justatungstenrod9173]

@Yeet Skideet rule 34

[@whimsical.creature]

That's the one on the first of December

[@tyranta.devillier1791]

the guy literally dressed up to go herb picking in his garden - dedication

[@teddykasteel]

@Theo Pouroumalis He's talking about the dressing up part. Keep up!

[@katyungodly]

90% sure he filmed the herb picking/sponsored section separately from the cooking recording. Possibly even on a different day.

[@thecatoflavaandmagma7011]

.

[@clashoclan3371]

Uhh, what?, Why are you surprised?, Are you so lazy that seeing someone stand up is "productive and dedicated"?

[@thefisherking78]

He only got dressed up for it because it was the lead-in to his sponsor content 😜

[@schechnera]

I've never been a big fan of pot roast, mainly because every one I've ever tried has been dry, tasteless, or both. But I made this for my family last night, and it was a huge hit! I cooked the meat a little longer because I prefer the beef with a more shredded texture, but the flavor was perfect and the meat was tender, moist, and delicious. I'm definitely adding this to my regular dinner rotation! Thanks from a fellow Adam.

[@braxton3556]

I wanna know what monster was able to dry out a pot roast. It’s cooked in liquid

[@TheUnknown-kr7rd]

Adam: Cuts celery so that Lauren doesn't see it Lauren: Watches this video Adam: ............ Lauren: ..........

[@LaurencYT]

.......

[@engu1348]

…………………

[@AmonGus-ml1fh]

............

[@ministerievanstudiecollege5788]

...............

[@seauqis]

……………………………

[@thearea51raidwasboring]

3:05 Why I braise beef in red wine NOT white wine *wait a minute*

[@stevencooper4422]

That's illegal

[@songohan5960]

Long live the Empire

[@sevry]

“Upper rim is burned, but who cares” Rim: ..... Sponge: ...... dishwasher: ...... Water: .....

[@kdvr766]

Just soaked it in water first or just use warm water.

[@noobgod2407]

Hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahah

[@vaneplane]

Try seasoning it with red wine, it gives a wonderful flavor

[@abdimojo8794]

@@vaneplane I have never had alcohol but I am wondering would red wine improve taste, how does it taste at all.

[@Karma-qt4ji]

@@abdimojo8794 Not sure how to explain the taste, but let me put it this way.... if you ate this, you would still never have had alcohol.

[@ARSMITH36571]

I prepared these recipes on 1/16/21. At every point in the preparation I thought I had screwed it up but too my delight it turned out wonderful. I had my last portion today 1/21 for breakfast and it just got better with age. It's truly a simple/forgiving recipe that turns out great comfort food.

[@NooBHatteR112]

The dislikes are Lauren and other people who hate celery in pot roast.

[@Azaghal1988]

i liked, but i hate celery.^^

[@KanjoosLahookvinhaakvinhookvin]

@Crazy Jesse Celery tastes like I'm eating a stringy tree branch, can't stand it, and I'm not really picky.

[@sean5028]

@Crazy Jesse I'm not picky, I'll eat pretty much anything you put in front of me, but I can't stand celery. It's just stringy water.

[@natawliee]

Crazy Jesse do you not dislike anything? I’m not a picky eater but they’re fine

[@hoetistic1650]

@Crazy Jesse im not as picky but yea im sorta ig

[@ceIIardoor]

I wanted to hate this because of how much tomato sauce you put in, but with all the little tips & tricks you added (like browning for an hour at the end, not putting carrots in till the end, splash of vinegar, etc) it looks delicious and i'm definitely going to make it soon. Also, your transitions are amazing.

[@msheadbanger007]

It doesn't taste of tomatoes at all in my opinion. It was very deep in flavor and really just tasted of very good roasted beef, wine, and rosemary. If someone had served this to me, I wouldn't have guessed that the sauce base is 95 percent tomato products.

[@Igelme]

@@msheadbanger007 I tried it and it did tasty tomato-y. Swapped the tomato sauce with broth and it was way better

[@rohan1_]

@@Igelme How long you cook yours for? Both time's I've done this the meats needed a total of like 4+ hours and predominant flavours I got were wine and generic roastiness

[@Igelme]

@@rohan1_ around the same time yeah, say 4-6 hours. maybe I put too much tomato in it.

[@rohan1_]

@@Igelme Yeah, likewise I was probably a little heavy handed with the wine. Maybe that overpowered the tomato

[@irongolem123]

My father gave me a big cast iron dutch oven as an early Christmas present, and I made this recipe tonight for its maiden voyage. Amazing.

[@GeldtheGelded]

Did it taste strongly of iron?

[@irongolem123]

@@GeldtheGelded No, because it was an ENAMELED cast iron dutch oven. Sorry for the confusion. I imagine a non-enameled cast iron dutch oven would probably leach iron by long-simmering an acidic dish like this.

[@irongolem123]

@@Historical_Jalapeno I think it was Black Box Pinot Noir. That's the red wine I usually buy for cooking, since I don't drink, and that brand is available in little 8oz boxes. It saves me from having to buy and store a whole bottle.

[@Cringemoment4045]

Lovely

[@ju8no]

My wife bought me an enamel coated dutch oven and this is it's maiden voyage as well so excited. It's cooking as I type

[@pinkysaurusrawr]

I just made this for the first time. I was never taught to cook, and Adam's channel has been my main source of education. I shed actual tears eating this meal it was so good.

[@peterbuisseret1195]

This is the first of Adam's recipes that I've tried. I've made quite a few beef stews, but this was phenomenal. Beautiful texture, remarkable depth of flavor. In the last couple of hours I threw a shallot in---it slightly offset the extremely dark notes. Thank you Adam for this superb recipe! My kids=a small army!

[@seafraorourke9488]

I can’t recall how many times I have watched this saying “I should make this sometime”

[@germanbini]

maybe it's that time now? Pot roast is definitely most delicious during the winter! You can substitute the red wine with some Guinness! mmm

[@Propane_Acccessories]

The hardest part of this recipe is dealing with a trip to the grocery store. The reward/effort ratio is phenomenal

[@OldManJenkins69]

This recipe is easy as fuck, I got pretty drunk while making this and forgot about it. My alarm then went off telling my me pot roast was ready, I devoured that roast with some bread lol

[@Propane_Acccessories]

@@OldManJenkins69 Don't burn the house down dude lol

[@ignamax08]

I did it today, and it was insane. Never tried a meat so delicious and tasty

[@abrahamkim1078]

Even though it’s “covered in sauce at the end”, There’s something to be said by layering flavors as you go along. Don’t have to aggressively season from the start, but adding a few pinches here and there, tasting as you go along, brings depth.

[@Appaddict01]

You should it builds flavor you can not make up later. America’s Test Kitchen did a video on it.

[@matilda9906]

This guy makes ‘lazy’ cooking look classy and relatable. This is honest cooking from a lover of food. My new favorite channel

[@gec9960]

this video made me crave something meaty so halfway through i paused, went to the fridge, and i just finished shoveling black forest ham into my mouth. it is 3:41 am

[@asbestos01]

awesome

[@Cringemoment4045]

I like your pfp

[@CorrinZGW]

Oh, word?

[@kitoru]

Proud of you, keep it up.

[@kirkhustle7596]

ayyy gecgecgec

[@Chris-hp9be]

Best recipe ever. I used stock instead of wine and soy sauce instead of the “British “ sauce. It taste amazing

[@simoncarl3343]

Chris Pacman use both but use chicken stock 😝

[@joyamongstforeverspark5422]

Yes. Me tooooo..slurp chomp!!

[@cartersharpnack]

Lmao. Have never heard worcestershire sauce called "british sauce".

[@Chris-hp9be]

@@cartersharpnack how will i spell it if I can’t even say it

[@deegieseking8898]

Hmmm 🤔 I’ll have to try soy sauce - thanksss 🤗

[@papito1126]

"There's still enough in the pot to serve an army" *laughs in fat*

[@goobsta8906]

/)-)-)-)-)agahgaaghahahahaha

[@omska9325]

Oof

[@shiro_bakayarou]

*laughs in gluttony* *

[@ghostlygamer5549]

Your statement is further reinforced by the observation of your anime profile picture

[@ImyoCello]

Id say you can feed 3 ppl with that amount, unless you add some more potatoes.

[@lukerinderknecht2982]

I made this for Christmas and oh my god it was good. I doubled the amount of potatoes, but I still would have preferred more for the amount of meat it yielded. I also roasted garlic in the oven and combined that with the potatoes. Instead of letting the outer edges burn, I mixed those cooked bits in periodically too. I'm definitely making this again, next time I'll use even more carrots and probably add more onion and larger celery chunks or another root vegetable in towards the end for some more texture.

[@fabiankopp4035]

Adam: *uses red wine* Everyone: say sike right now

[@mr.rungus2516]

HAHAHA

[@igloo2962]

wine

[@fabiankopp4035]

@@igloo2962 Oh. Fuck sorry. I'm from Germany and sometimes my Phone is just like "No english today"

[@travman1987]

Red wine is a very common thing to add to sauces in cooking. Not sure why everyone is so surprised.

[@fabiankopp4035]

@@travman1987 Cause Adam only uses white wine normaly

[@andrew4363]

“Mashed baked potatoes” that sounds an awful complicated way to eat your butter

[@eyadomar4668]

I dont get it

[@Dctctx]

@@eyadomar4668 because you load up your mashed potatoes with a crap ton of butter

[@eyadomar4668]

@@Dctctx but how is it awful?

[@Dctctx]

@@eyadomar4668 never said it was

[@eyadomar4668]

@@Dctctx yes it did say

[@magnolia1255]

"And yea the upper rim in burned, who cares...?" My dish scrubber cares.

[@mechanicalmonk2020]

Sooooooooooooak

[@aragusea]

enameled cast iron is a pretty easy surface to clean. Just soak it for a few minutes, it'll come right off.

[@andreahmmian1303]

Cast iron is easy to clean

[@GroovyBabyYeah]

That’s a funny thing to call ur wife

[@ragglerock2682]

@@GroovyBabyYeah thats a perfectly normal thing to call your wife

[@danieltrentham2384]

I made this for the first time tonight for my wife & I and we loved it! I took the advice of one commenter and briefly steamed the carrots first for about 10 minutes before putting them in with the roast. Other than that, followed Adam’s recipe to a T. Turned out great! Will be making it again!

[@jonasdesean]

France, the country full of culture even their butter is cultured.

[@knizix891]

imagine if their air is cultured

[@viethuongvothai686]

vibe checker what do you mean imagine? Are you implying that it isn’t?

[@j.clementec.m.1558]

fuck France all my homies hate France

[@fizbutrealong]

Cheddar Cheese God what’s your problem man? Just because your homies hate it doesn’t mean you have to be that same type of guy, if you hate it, might as well not tell others.....

[@rawr2817]

Cheddar Cheese God How come?

[@amanda-ux7eq]

do i have even a single one of the ingredients he mentioned? no. am i gonna go out and buy them to make this? also no. am i gonna watch this video over and over again and be hangry? absolutely.

[@lumonetic1124]

absolutely.

[@MrGaxiolaX]

absolutely.

[@cyprn6600]

so did you end up making pot roast in the end?

[@dianemauer6185]

Do I have any of the ingredients in the house? No. Am I going to get them? No Am I going to watch the video again? Hell no

[@davidmacpherson8710]

Man is this guy a great teacher. And how many people can talk so clearly and at that speed and never stumbles over any words? I'm sold.

[@rileykoeppel8077]

He was a teacher at one point teaching journalism at an local university. Both things that come you can notice in his videos

[@christinevaughan8201]

Thank you for this recipe. I made it tonight and it was excellent. I think adding the balsamic and rosemary at the end was the added 'magic' to bring this dish to the next level. My husband said this was the best pot roast that he ever ate! I look forward to trying your other recipes.

[@smilingpolitely4519]

I made this tonight, sans red wine. Still incredible. Adam, I started watching you because of your radio announcer voice. I’m staying for the impressively delicious and simple meals.

[@Liamjlm]

AMOGUS! WHEN THE IMPOSTER IS SUS! 😳

[@Sqbrensbeve]

👏

[@zebrom7994]

@@Liamjlm SUSSY WUSSY 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@Liamjlm]

@@zebrom7994 I may not show it 💯 But I think red just vented! 😳😳😳🤮🤮🤮🤢🤢🤢🤣🤣🤣😂😂😂🤩😆😆😆😆😊😊😊😊😉😉😉😉😐😐😐🤨🤨🤨🤨😏😏😏😏😒😒😒😒😒😛😛😛😛😨😰😥😩😢😫😩😓😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞🤬🤬🤬🤬😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞😞

[@rc-w-3487]

Sans red wine? Did his brother die?

[@ovihaliuc5884]

This guy understands food and its chemistry so well. I've never watched a cooking video quite like what he can make. He has an outstanding talent for cooking and explaining what he's doing and how it all comes together so harmoniously.

[@HaseoSpeedruns]

well said. he's my fav cook youtuber

[@mauz791]

Same with J. Kenji Lopez-Alt

[@NeilTruick]

When you whipped out the ricer to do your mashed potatoes: Impressed. When you dropped the math when you were comparing boiling to baking potatoes before mashing: Subscribed.

[@Zkkr429]

Neil Truick Technically physics, but yeah.

[@raphmine5628]

Science

[@ilosttehlegs4517]

raphmine GG I see you’re an intellectual

[@raphmine5628]

@@ilosttehlegs4517 ahhhaaaaa

[@mariek.474]

Love using my ricer. Hate washing it afterwards ⚰️

[@Namelessg-no6vy]

I tried this today.. and i followed it step by step. im not a wine drinker.. and when i bought a bottle of merlot just to make this recipe. This will be added to my own recipe stash. This recipe is amazing. THANK YOU!!

[@grambottle033]

At 8:05 "Remember, boiling water can get no hotter than 212F. No browned flavours happen at heat that low." This is a great example of one of those things where, yeah, I know both of those things are true. But when you put them one after the other, you have a new realization based on stuff you already knew. This kind of thing is why I'm subbed! :)

[@bittersweet8816]

Adam: **uses red wine** Everyone: *_it's the apocalypse_*

[@MrAndrewaziz]

Long live the empire

[@slayboss7829]

@@MrAndrewaziz i was about to say that lmao

[@obvioustroll.yetyoustillgo1634]

Gacha life is for baby

[@bittersweet8816]

@@obvioustroll.yetyoustillgo1634 ok boomer

[@obvioustroll.yetyoustillgo1634]

@@bittersweet8816 you call everyone a boomer don't you?

[@Mrsotobean]

I just made this tonight for the family and let me just say WOW! Everyone loved it! Note to everyone that is making this, ALWAYS cook your meat in room temperature. I thought the meat was ready to cook but it was still a little cold on the inside before I started cooking it. My end result was a little dry but that is also because I didn't add enough liquid to cover up the meat. All in all, this recipe is going into the monthly rotation 👍

[@mariannetracy4248]

Thank you so much, Adam! You were my support system today as I tried doing this for the first time. Kept checking back for the images of what it's supposed to look like, so helpful as I learned nothing about cooking from my parents. After looking at a few other touted chefs, once again, chose your approach to hit that balance of effort without sacrificing quality. OMG, it's so good!

[@saharvacnich1993]

Adam, thank you for being one of the only youtube cooks that go through all the necessary steps and techniques to know for a recipe! I always learn so many flavor-boosting techniques for recipes i've been cooking for years. Youre the best!!

[@edwardzaleski7347]

I just made it. Changed my life for the better. Thank you, it is so good

[@Passionforfoodrecipes]

The pot roast looks amazing man, I love those baked mash potatoes!

[@Passionforfoodrecipes]

@@loldinma thanks! :)

[@ExploreCoffeeRoasters]

I am gonna cook this for the 3rd time now for dinner with friends. It's superb. One tip if you are doing it for the first time, boil your carrots till partially cooked first. Mine turned out really hard the first time though I followed the way taught in the video. It was still hard when I increased the oven time.

[@saqer1]

Made this tonight. I can't use alcohol - used 1 cup Fre Merlot and 1 cup of beef broth. Most legit pot roast i've had or made.

[@bryanp.9975]

I've made this multiple times now and it is now easily my favorite pot roast, even managing to top my mother's (and believe me, that was NOT easy to achieve.) It really does NOT taste like tomatoes at the end, but instead the sauce is rich and has so much depth, the meat is tender, and the carrots come out just as good as the meat for my tastes. Absolutely phenomenal. Thanks, Adam!

[@Picksqueal]

That stuff stuck to the sides is also fond... do NOT let it burn, scrape it back into the sauce before it does.

[@robertmiller7921]

I've tried taking it out once an hour and scraping the sides and that helps somewhat. Some still burns to the side but not as much.

[@tayzer22]

Now that is comfort food. Middle of November 2022 and it's just starting to snow here, and this warms the soul.

[@JFRED_254]

Just cut the potato in half the opposite way he did and put a half in the ricer with the skin on... press it through and all the skin will be left in the ricer... much easier

[@MMOByte]

Why am I only just now getting this in my feed?! C’mon, KZbin!

[@penguin2985]

egg

[@purplegill10]

Did not expect to see you here.

[@Jason-iz6ob]

And I didn’t get it till a month after you....

[@MMOByte]

@@purplegill10 I'm everywhere!

[@izzachi3525]

@@MMOByte 2 months after lol

[@saddletramp5000]

I'm making this now, baked mashed and all. It smells delicious. I will add a note after we devour it. Edit December 26th: I made it exact to the recipe. And OH MY! It was worth the wait. It was close to 3 lbs so mine cooked for about 4 hours. But that tomato and red wine was divine. And I really enjoyed the baked mash using the ricer. With the garlic and butter........nailed it! 2nd Edit December 31st: I'm making this again in less than a week. Not only is this perfect for cold weather, but it didn't produce enough leftovers since everyone went for seconds. _It's that delicious!_

[@alans1870]

Prepared this receipt and it’s hands down the best pot roast I’ve tasted. Deep and rich flavors. Thanks for the receipt.

[@Kinuoxx]

okay y'all. I made this today. I was super nervous about the amount of tomato in it but you literally cannot taste it. insane. everyone loved it.

[@Historical_Jalapeno]

What about the wine? Could you taste it a lot? I only have one red wine and the people I’m cooking for don’t care for wine

[@dcb1195]

I'm gonna try it fully how he does it now instead of subbing stock for wine and broth for tomatoes.

[@Historical_Jalapeno]

dcb1195 it’s really good.

[@derekhuntington7676]

Made this for dinner tonight and the family loved it. I was completely impressed with the flavors and the tomatoes turned into more of a bbq almost like a birria. Thank you for your knowledge!

[@danielclark4624]

I LEGIT HAVE THE SAME CAR! The joke I say is that if you walk into a dealership, and just yell "CAR!", they bring you a grey toyota.

[@aragusea]

yep, my friend meg calls it "the Toyota Car," like that's the model name.

[@denisl2760]

@@aragusea If I was a Toyota marketing guy I'd totally be on board with naming their next generic grey sedan "Car".

[@DrewBreckner]

Just wanted to pop in to say I’ve been making this a few times a year since you put up this video and it’s basically everyone’s favorite thing every time I do it. Just an incredible dish that’s as simple as possible to make. Thanks Adam.

[@SDSBBQs]

*Yo.. that tip about the difference between cooking potatoes in the oven VS boiling. It was a light bulb moment for me! As soon as you said about the temperature of water not getting higher then 212F... WOW just WOW! Never thought about it like that before just always done it.*

[@brnt034]

Thanks, Adam! I really love this recipe and have made it twice. I've found my own tweaks to it of course but your recipe is solid. Next time I think I'm going to mix fresh pressed garlic with the tomato paste and put it directly on the seared chuck roast before the final submersion. I may even re-sear it for a minute or two to kick in the browning of the tomato paste! Excellent.

[@navi.2176]

did you do it?

[@ChampaAinjel]

I have kitchen anxiety. I second guess every move I make when trying to cook. Saw this video and thought I'd at least try to make a roast for the first time in my life. Absolute success. I've made it 4 times now since finding this video a month ago. I was super weirded out by the addition of so much tomato product, but went with it because, wtf do I know? the sauce at the end turned into something deep and vaguely suggestive of an almost barbecue vibe but not nearly enough to be called that. It was nothing short of dark magic, what happened in that dutch oven. Today is the 5th time I'm making this since it's been cold and gray outside and I can use a little comfort food.

[@dannycnoble]

to help get rid of the burnt bits on the sides of the dutch oven i use an old tip i saw from a famous chef. every 20 min take it out of the oven and use a wooden spoon to scrub and loosen the stuck bits. next switch to a heat resistant plastic spatula and scrap the sides. all told take 5 min and all that flavor will be in the sauce and the dutch oven will stay clean. you may have to dip the spoon and spatula into the sauce and drag it on the side to loosen the bits but it works and puts that flavor in the sauce instead of burning on the sides so very much worth the extra 5 min each time.

[@MJJ1390]

Three years later and I finally tried this recipe. It was very good. Top marks, Ragusea

[@jeremysimmsMEF]

Thank you for this! I made pot roast following your recipe for a few American friends and it went down WELL. I was happy too as it was not only the first time I'd ever made pot roast, it was also the first time I'd ever eaten it!

[@dwaynewladyka577]

That looks like the ultimate comfort food. Chopped mushrooms would go good in that. Cheers!

[@djayred]

I personally wasn't searching after a pot roast recipe per se, but this video has been so informative in general about things I have never thought about or used. Like focusing only one one vegetable to ensure nothing gets mushy, every roast tends to be a gamble on getting the vegetables just right. Another was adding vinegar at the end of the roast, for some reason I tend to reach for that additional brightness by squeezing lemon juice on some slow cooked meals, why not just skip that step and just put it at the end, brilliant!

[@sammymoh8247]

My mom /hates/ boiled mashed potatoes, the way my family always makes mashed potatoes is baked and rustic ^^ my mom usually uses a fork or masher also with russet potatos, with sour cream, butter, milk and seasoning, sometimes we keep the skins in not always and a lot of the time add cheese and bacon

[@ruskokollektiv5457]

"I have to get the pieces really small to hide them from Lauren, she doesn't like celery." "OH DO YOU NOW?!" - Lauren

[@lynnkesh254]

Who is Lauren am left out in these Lauren jokes

[@signaturereverie]

@@lynnkesh254 lauren is his wife

[@lynnkesh254]

@@signaturereverie ...Thanx for the info

[@sean_daly]

Nice recipe, thank you! I struggled many years trying to get the perfect pot roast. Good call on the medium-heat searing, and using a potato ricer (I think I have the exact same one btw). I learned those too. I usually boil my potatoes or just throw them in the braise. But any way is good if you like how it turns out. I have learned, however that braising the meat is more about time and less about high heat. Unless you're using a pressure cooker, and you have sufficient liquid in the pot, it's not going much above the boiling point and I found it better to keep it just near (or shy of) that point. Hence, i have reduced my heat to 215-225F and lengthen the time to 4-6 hours and found the collagens break down perfectly into the perfect pot roast. Keep 'em coming I love your channel!

[@AsianPoshDorene]

I’ve made this for Christmas 2020 and Easter 2021. I use my Lodge Dutch oven and it’s perfection. My family LOVED IT!!!!!!

[@Thuazabi]

Made the meal. Really, really good. Only thing I would advise people is to use the smaller amounts of butter and milk listed for the riced potatoes, otherwise it gets way too soupy. Beyond that, cooking the pot roast uncovered for an hour really does make a huge difference. Ditto for the balsamic vinegar.

[@red2theelectricboogaloo961]

sub milk for cream, i think it would make it richer?

[@msheadbanger007]

If you don't make any other KZbin recipe, pleeeeeeeease make this one. I've made this twice. The first time I did exactly as the recipe says and it was delicious. Now the second time I made a few adjustments. The second time, I added about half a cup of beef broth with the wine and let it reduce for about 5 minutes on med-high heat. 2nd- I added thyme and rosemary on the stems as it cooked, and added fresh of both at the end. I served this with French rolls instead of potatoes so I wanted extra sauce so when it was done, I added a splash of both beef broth and red wine and put it on my stove top on mid-low heat while the rolls baked. Highly recommend the adjustments but the original was very, very good. Side note: mine was so tender that it did shred into "cat food" both times, but the shredded consistency made for amazing sandwiches the next day.

[@Erik_Swiger]

I've never had a cultured butter, but when I make mashed potatoes, I use fresh cream and sour cream.

[@dinotastic9235]

DO THIS

[@stevenberliner7964]

Anyone else feel better seeing the bottom of Adam's dutch oven at the beginning? It makes me feel like I'm not a complete failure that my every dish isn't perfectly sparkling just-out-of-the-box clean.

[@fosuaaaaa]

It means your Dutch oven is well experienced, well seasoned and probably has cooked the best meals you’ve ever had. That’s all that matters ❤

[@miikab519]

Making this right now !! Mmm my house smells wonderful. I added bacon to the onions. And mushrooms because I needed to use them. And added broth instead of crushed tomatoe s because I didnt have it. I cant wait to try it !!!!

[@red2theelectricboogaloo961]

oh man how did it turn out i should really try that though. i'd probably still put the tomatoes in though.

[@mozata6838]

One time I made this and completely forgot about flour at the start, so after it's first hour in the oven I put in a bit of Xanthum Gum (in a lil olive oil slurry) and then finished it off. I think I honestly like the Xanthum Gum texture better here, more smooth and velvety and it makes the rich parts of the roast so much more satisfying

[@g33dav3y]

If you like a silkier sauce but not xanthan gum, use cornstarch. Half as much as flour for the same thickening power.

[@DaveDVideoMaker]

I would season the beef with a Knorr beef stock cube. No Marco it’s your choice schit allowed.

[@lynnkesh254]

I use stock cubes in almost everything even water for boiling rice

[@aleonm5197]

@@lynnkesh254 try a mixture of whole cloves, cardamom, cumin, cinnamon, bay leaves and star anise.

[@lynnkesh254]

@@aleonm5197 ...On what recipe? By the way have a beautiful weekend

[@janlukaseyer2477]

It's your choice really

[@aleonm5197]

@@lynnkesh254 for boiling your rice. Drop a few into the water and take them out before you put the rice in. Careful with the cloves, just 1 or 2 are enough.

[@ang5798]

I've watched this video probably a hundred times by now, on repeat when I'm cooking my pot roast. It's one of the most valuable recipes I know now, and I love making it in the cold season. Your video is fast paced enough to bring all the info in a condensed enough way to keep you interested and intrigued, but a little too fast for my cooking novice brain to follow along the steps. So I'm watching on repeat. That's not a problem though, as your voice is quite pleasant to listen to. Thanks!

[@renarts2211]

damn that ad came in smooth

[@rizzy6087]

Just like using squarespace

[@Cringemoment4045]

You know what's smoother? Raid shadow legends

[@chrisgin8417]

ZILLA !!😎

[@jhettema715]

Made it tonight and it was great. I used a Belgian dark beer , Westmalle, instead of the wine and I added a handfull of dried porcini and chanterelles towards the end. The roasting effect is really a major improvement. Thanks.

[@dampaul13]

Solid dubbel.

[@sazji]

I’ve had my eye on this recipe for a while now; today I splurged on a good chuck roast and it’s in the oven now. I really like the idea of balsamic in there at the end; the combination of beef, vinegar and the sweetness of onions reminds me a little of Greek stifado.

[@Historical_Jalapeno]

Did it taste like red wine? Or tomatoes sauce? I used a cup of red wine and it smells really wine -y but it hasn’t cooked yet

[@sazji]

J’s cooking Tutorials After it’s cooked and the flavor have blended, it’s a whole nother thing!

[@Historical_Jalapeno]

sazji totally! Made it for my family and they loved it!

[@sky.wri8293]

You were right; the balsamic really sets this off. I made this last night, and it is without a doubt one of the best things I’ve ever cooked. Will definitely be making this again. Before serving, I top mine with balsamic, worcestershire, hot sauce, and black pepper. Thank you for gifting the internet with this recipe!

[@mileimiles]

definitely the most underrated youtuber out here. you sir deserve the attention

[@JoelFishes]

Just want to say I make this basically every 3 weeks and still adore it each time. Little to no alterations because anything different I've tried has not been a notable addition.

[@Stunimo]

Everyone is basically trolling in the comments, but I'd like to say that your recipe is simple, effective and really tasty. Love it man, keep it up.

[@CorrinZGW]

Agreed. People here trying to be funny or witty, just regurgitating dead memes. This is a damn recipe video. Keep your boomer fucking memes on facebook.

[@8izzy]

Thanks man, this is gonna be my first time cooking :)

[@8izzy]

@@CorrinZGW it really shows who has a happy life based by a simple KZbin comment

[@dr_lubaba]

@@8izzy how did it go?

[@nanimonada9860]

I just want you know this recipe has greatly enriched my life and I have used it regularly to blow away my friends and family. Thanks.

[@mechanicalmonk2020]

Ricer tip: if you just roughly cut up the tomato instead of removing the skin or scooping out the flesh, the skins will stay behind when you use the ricer and tend to be very easy to clean afterwards

[@OhDuhEh]

I just finished making this and it's so good I want to cry. Thank you for this ❤️

[@heytherebroski97]

I can't get enough of these peak holiday meals

[@EdPawley]

Thanks for the recipe. Made it Saturday and it is Delicious! Made a couple of alterations: 3-pound beef, 2 stalk celery, and 2-pound carrots. Total cooking time was 4 1/4 hours. Excellent

[@NICKster1289]

This is one of the best videos I have ever seen on KZbin.

[@carlitojaunito2269]

Adam : uses red wine Everyone : *-wait that’s illegal-*

[@doug2661]

Carlito Jaunito stop making fun of this amazing cook, you probably have no talents

[@reygatery]

@@doug2661 look another butthurt comment

[@doug2661]

Kinzi Fariq okay so first of all, that profile picture is so outdated that your grandparents probably saw it as children, and second of all, I’m defending Adam Ragusea from entitled ass holes like you on the internet.

[@yojimbro8029]

@Ja La he's a home cook, big difference

[@thebananarepublic7255]

Why does this video sounds like he's just wants a nap

[@Canosoup]

You try eating a whole lot roast and feeling sleepy!

[@SkillsofAWESOMENESS]

Its nearing finals time in school. I'm sure he has lots of grading.

[@_arman_]

who doesn't want to nap?

[@kjehalv]

aboppy6 Yeah I read somewhere (or maybe he said it in a video) that he is super busy right now and is leaving his position at the university to do YT fulltime after this semester, but until then he’s probably swamped. Hang in there Adam!

[@KZ-hu9uj]

Sounds like he has a bit of a cold to me