This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished …
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THIS is How I Get PERFECT Pot Roast Every Time
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This more work than i usally put in for a potroast, but is legit the best postroast I've ever made. Great recipe! i can never go back to instapot quickie potroast.
Ok…that was AMAZING! I only put potatoes, carrots, celery but everything else to same. Spot on, perfect! Thank you!
Chef Billy, you are the best! I was at your website today and grabbed your key lime pie recipe and the raspberry sauce. I am making it for my hubby's birthday. Thank you! Every one of your recipes I have tried has been fantastic.
Right on chef that looks awesome perfect for a cold day!
Cooking for one. Explain the how to of buying fresh herbs and not having every dish for the next 10 days seasoned with those same fresh herbs over and over, so as not to have those herbs go bad. If freezing or dehydrating them to prevent that, then what's the point? Then you have to use up the frozen or dehydrated before buying fresh again.
I made this recipe last night, and it was divine! TY!!❤
Dear chef did you ask for my friend request ? Someone is bothering me saying it's you
This recipe was phenomenal my whole family loved it 🙂 🎉
Drool
Pot roast the best i love it my family makes it
How much butter and flour for thé manie?
One of the best cooking videos I’ve seen
Wow! This roast looks so delicious. Yummy and tasty.
Okay, wtf kind of fridge do you have with drawers like that? Not that I'm willing to pay for that but still have to know. I'm rebuilding a foreclosure and making it to my liking (should be my home for the next 20 to death, assuming I don't die in less then 20, eh, 50/50). For me, high end is more like Kitchen Aid double wall oven and gas cook top, with similar everything else. The only commercial(ish) level stuff is for my meat processing (sausage, bacon, ham, breaking down a whole damn moose, etc.), for that everything is actually cheaper then Kitchen Aid, but heavy stainless steel and the like (no wife would want it in any kitchen she would show off, luckily I don't have a wife).
Happy 2024 Chef Parisi. Your cooking is very authentic. Thank you for you wonderful channel. Big fan from Canada 🎉🎊☃️🥳
Billy, you are incredible at how you show the techniques that we used to use in the business. Love your channel and thanks for being here!
This looks great! Can you get by using a slow cooker instead? Thanks.
Why the glove?
delicioso!
Can this be done in the crock pot?
Just out of curiosity is this your home kitchen or just where you film? I know your earlier videos were in a “home kitchen” but don’t remember if you moved. I like the industrial/functional set up. I’ve always wanted a big sink with sprayer in my house 😂
Great version of a classic, BUT, FOR THE LIFE OF ME, WHY PEEL THE CARROTS? Waste of time, waste of nutrients.
Thank you so much for sharing this recipe with us and I think 🤔 that you're Amazing ❤❤❤🎉🎉🎉🎉!
I just love you chef Billy ❤
Aloha. I know I’m 61, but is there a way I can become incorporated into your family?
luv this. just in time for the impending polar vortex 🥶
My mouth was salivating the entire 14:06 A great recipe, thanks!
Recently discovered your channel and subscribed. Thank you! Your recipes rock. I first tried the reverse sear a couple days ago on 2" porterhouses. Perfect. This is next.
Beautiful. Love all the veggies. Ahhhh, parsnips & rutabaga, 👍👍
Pot roast has always been one of my favorite meals in the winter. It's not super expensive, it makes your house smell great, and it goes with rice, noodles, mashed potatoes, or just the vegetables you cook it with. Brian Lagerstrom recently did a pot roast video and I like his version too. Regardless, pot roast is the meal that keeps on giving.
Love parsnips in a pot roast! I’ll have to try the flour with butter to thicken technique this weekend.
Yum. I put sweet potatoes in mine. Thanks Billy.
Beautiful
I've never tried with the root veg and definitely going in my next one. I like to get that crust over some lump charcoal on my BBQ for some added depth of flavor.
I’m making it. I’m putting my roast in the fridge right now.
I've been following you since this summer, when i saw your reverse sear video. Since then, i have tried at least 4 recipees including the mammoth chicken buriyani.. what a challenge! BUT i love your content, i love the delivery and love the philosophy "make it your own, taste often!" Thankyou, cheers from Quebec.
That looks delicious 😋