Perfect Pot Roast Recipe on the Stove Top

Perfect Pot Roast Recipe on the Stove Top

August 3, 2019 100 By William Morgan


chef buck here and today mama
redbuck is going to cook up a pot roast
stovetop pot roast pot roast in a pot on
the stove so what are you
cooking up mama …I’m gonna cook a
boneless chuck roast holy cow
22 bucks for 3 pounds and
you usually cook up about a 3 pound
roast every time you do it yeah if I
make one I’m gonna make pretty good
size… not no big one …about the size of your pot?
for this recipe all you’re using is your
piece of meat and some bullion paste
yes… not the cubes
so I’ll just stand
back and you can show us this
simple pot roast recipe okay getting
ready here I always get one that has
marbling in it you need the marble can
make it tender so you want to get a
little marbling in there so there’ll be
some juiciness yeah now you’re washing
it off didn’t Julia Child says not to
wash it

Julia Child she was the famous cook in
the in the previous century
u might not be familiar with her
all right so you give your beef a bath and
just kind of blot him a little bit…
give him a light massage
do you need a man to open that cuz I
could go next door and see if the
fellow is home… I got it…so why do you like using this
this is the paste and all I do is put the
paste on I don’t add any salt that has a
lot of salt in it
…getting ready here you just rubbing in
this is like the ladies bathroom on prom
night
yeah putting that extra powder on him
…you’re putting just a pretty
thin layer on there yeah you I’m not
putting a lot on there this bottle will
last you six seven good months… how many roasts can you cook with 1 jar?
I don’t really know I mean you can
do a lot of different things with it
I mostly just use it for
roasts… but there it’ll last you a long
time….you open it you always
keep it in the refrigerator… if you took this roast
to the beach and put suntan lotion on it
it would be about the same amount
so that’s all
there is to it … now we
got a pan here you don’t have any
oil butter I don’t have nothing there is
just a pan… a heavy pan don’t
put it in a real thin pan yeah it’s got
its got a nice bottom on there you don’t
want it to be too thin cuz this is gonna
be on the stove for a while now we’re
going to add a little bit of water to
him this is going to make its own juice
it’s going to cook in its own juices but
we’re gonna put a drop in the bottom to
get him started let me get my hands
clean here so you just got your meat
bouilloned up and you set it unadorned
in a plain old empty pan but it’s a nice
heavy bottomed pan I’m gonna add water
so that’s all you’re putting in there so
out of that fourth of a cup you really
only put a couple of tablespoons yeah
that’s all I used
okay so you didn’t even use half of that
that’s hardly
anything at all now we’re gonna turn him
up here for a few minutes getting
started on
high heat… and we’ll just leave it on
there for a few minutes yeah let’s
see he’s got
the liquid in there… he’s got
plenty not a whole lot because a lot of
liquidr is gonna come out
of this beef
it’ll make its own juice
…so it started bubbling up here
pretty quick if you had it on high for
about two minutes
you look like a witch over a cauldron
you’re making a meat spell? …yeah
so now you’re just flipping him
over … you just
lightly browned him on one side
put it on low… so what are you doing?
just moving that water around under
the bottom while the
heats going down just so he don’t get
stuck
cover him
if I do anything I’ll
check on these juices and flipping over
so mama’s got the pot covered it’s three
o’clock she’s got it on low heat
now we’re gonna go play some cards
I’m gonna go lose some money and then
we’ll come back and check on our meat
okay
all right before we start playing cards
let’s take a peek it’s only been about
seven minutes and it’s already started
to release a lot of the juices all right
meemaw
stop putting it off come over here
and shuffle up all right so now it’s been
almost 40 minutes let’s see…it
looks like it’s in a swimming pool now
he’s gonna cook all of his juices out
all right … it’s been almost an
hour … okay and still got it on low
you’ve had it on low this whole time
covered up now we’re just
gonna keep checking it until it reduces
down to nothing
it’s been an hour and a half…. gonna turn him
you see the grease and the stuff in
the bottom? okay it’s gonna start
browning here so we just got to keep a
closer eye as it reduces down
now you’re
gonna have to stop taking your card
beating to pay a little more attention
to this …yes ….you don’t have many cards
over there meemaw look at all these here
how you gonna compete ?….well, we’ll see
going for about an hour and 45
minutes
still got a little bit of
juices , but not much juice …we’ll turn it up
just a little drop all right so you took
him from low to what low and a half low
and a half yeah it’s still pretty low
temperature
just a few minutes
it has been almost 2 hours exactly if
you leave it much longer it’s gonna
start to stick starting to get a little
more color on there… let’s
turn him up a little bit you got it on
medium heat… leave the lid off
and this is
nothing but grease so this is not going
to cook out
so you just turn the temperature up and
you’re just gonna color it up a little
bit more on each side
…that’s a nice forearm workout
now we’re gonna take him out next
time you’re in your special drawer
looking for the right t
that’s a big old hunk of chunk of meat I
don’t know if you and I are gonna be
able to eat that we might have to eat
this over a couple of meals … you
can take this and make gravy you want
gravy with it? no we don’t need no gravy
I’m gonna have a sandwich
super duper flavor yeah oh yeah yeah
yeah I just love it
it’s a nice brown it’s got a good
flavor to it makes a great sandwich
it’s easy to cook I mean it’s easy to
fix you don’t have to fool with it you
don’t have no hot oven ….you just put
it on top of the stove and that’s it
t I can make a sandwich?
…you make a sandwich whatever you
want ….all right mom you gonna be the
camera girl .
get it over here so you can
see how tender this is
I’m cutting it with a butter knife….so once I get it nice and mangled
I’ll put it on some white bread with a
whole bunch of mayonnaise and now I’m
ready to pull my lawn chair out at the
trailer park this is my favorite way to
eat this kind of meat nice hot roast
beef …mmmmmm
yeah so flavorful
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