Classic Pot Roast That's Better Than Grandma's
For more great Instant Pot recipes, please visit InstantPotEasy.com
Head to https://Fvrr.co/sonny to check out the services available to you and use code SONNY for 10% off! ⬇️ Get my new …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
Sorry Grandma! 👵
It’s never onions when walking in a house. Onions first means bo.
They love putting meat in their mouths.
We have the same stove hood. Muh stove hood brother. Thats kind of like a hand twin only we could make way more money.
Can we use Better Than Bouillon instead?
Doing straight meat is crazy……..
Count me in
Just started this recipe, it’s in the oven now. And of course as soon as I add onions dad goes “something smells good!” 😂
as seen on Adam Regusea
Made it, phenomenal!
Hey, Dude! I took the lemon that I zested for the rosemary salt and added the juice to the pot roast at the very end! Just a smidge more acid and a nice pop of brightness to the gravy, and it was great!
I don't have an oven. Can I cook it slowly in a rice cooker?
https://youtu.be/_eZyy54pM_k?si=XwvBLpo-xWlCQ16s
The video is Justin Wilson meat and potatoes
Just a suggestion. Watch Justin Wilson's version of this.
I made this today with two minor variations: I didn't have Marmite, so I swapped that out for an equal amount of beef Better Than Bouillon, and I also added a tablespoon and a splash of low sodium soy sauce to further bump up the umami factor. Best pot roast I've ever had, thank you Sonny!
What size Dutch Oven is that?
what song is at 12:25
A dance like that you've earned a subscriber
I wanna be your new bestie!
Hey Sonny! I've been watching for a few years and still love your tips and recipes…. all this said, and I'm not sure if it's because I'm a little older or not, but I've not been enjoying your 'silly' moments that have been creeping in more and more over the past year or so. I love your stuff and will keep watching! Just wanted you to know it just feels cringe to me.
(I'm going to make this soon (before it gets too warm again!) but will substitute Vegemite for the Marmite 😉 )
‘That was unreal’ 😝 love that
Best pot roast I have ever made. Seriously, this is beyond how I normally can cook. Followed clear instructions and it all came together. Thanks Dude. Huge dent for the fridge from me!
So its $5 dollar pot roast recipe? You missed the mark shighting on Grandmas like that. My Nana could do better with a rabbit she strangled herself. Good luck with your unsustainable life choices. You are irrelevant in the greater scheme of things, as smart as you are.
Ahhh! You gave away my secret ingredient! I also use Marmite for making turkey chili that people don't even realize is turkey.
Thanks you guys that is awesome and the best recipe for a cold winter day in Alaska
On the Marmite…ever try 'Better than Boullion'?
Thanks for the recipe, tips and advise. Personnely i would bave dropped a extra kilo of fine diced onions in the pot at the 2 hour mark they break down and thicken the gravy. I was taught a similar recipe by my grandmother as a stretcher meal. Oma ratio was 1 part meat, 1 part onions, 1 part carrots, 1 part potato's as a base with more vegetables and dumplings as wanted or needed to get the amount needed to feed the family. Marmite yeast extract is a good addition but there is also Bovril and Vegemite each having there own meaty flavours, for cooking we use the own branded yeast extract from our local supermarket and marmite for spreading lightly on buttered toast. Bovril we like as a hot drink, a teaspoon in a mug covered in boiling water and stir for that beef onsite goodness. Take care, God bless one and all.
Is there an easy way to find any/all of your recipes in print?
That dude can cook!
Who knew the drummer from Metallica was such a great cook?
No, I don't wanna be that guy. OK.
Its always the onions.
LOL so true about the onions making the house smell good. Just last night I walked into the kitchen and asked my mom ooh smells good, what’s that, and she’s like I’m just cooking the onions…
paused my studying for professional responsibility to learn pot roast for Easter
OMG. SO GREAT!!!! Thank you!
Great!
You may have one of my views, for now…
Obliques are great for anything that will be eaten with a fork. I can't stand overly thin slices or huge chunks of carrot in my braise. Keeps things manageable and bite sized without just being boring flat sections.
But the internet told me to just add a packet of Au Jus powder and some water 🤷♂