Lazy Day Pot Roast – NOT Your Mom's Boring Pot Roast – Glen And Friends Cooking
For more great Instant Pot recipes, please visit InstantPotEasy.com
This is the pot roast recipe that beats all beef pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get …
I would add the potatoes and serve over rice, that's right all the carbs 😀
How would you get the acid in without wine? A glug of vinegar? Lemon doesn't seem like it would work here, maybe some tomatoes?
yummy pot roast, sometimes I use pork tenderloin cook it like a roast turns out just as good
Marmite lol I'm from New zealand and we love marmite here
Celery is a must have for me. Hoisin sauce instead of marmite works surprisingly well, and doesn't add an "Asian " flavor, either.
Beurre ma-ni-é
Meat prices are insane! But this looks so amazing I'm gonna have to try it. Thanks Glen!
A spray bottle works to get off that fond.
my mouth is watering so bad right now 🤤
Is $3.99 a good chuck roast price? I don't buy beef often, but see it for that price in my supermarket's flyer every other week or so.
Hey Glen, are you doing a Christmas cake or pudding for tomorrow (Nov. 20) for Stir-Up Sunday???
I'm not familiar with Marmite so I'm not sure of the flavor profile but this seemed under seasoned considering the size of the roast.
My son's a butcher for a grocery chain. He lets his regulars know what time he puts out the "must sell by today". So, get to know your butcher and reap the benefits.
Laughed at the see you in 20
!+!
"Nothing's cheap"… well I did see a cook on another channel using road kill venison…😲
Oh my Heavens – thank you, Glen! This video comes at the perfect time for me. I’ve just turned 69 and after 68 Thanksgivings featuring turkey as the main course, I decided two days ago that I will be serving pot roast on Thanksgiving day this year. After all, I believe that it was the Native Americans that showed/shared with the European settlers how to eat turkey and helped them survive the harsh New England winter, and helping the European people didn’t work out very well for the Leni Lenape people and their nation. I polled my family – as long as there are mashed potatoes, gravy, and cranberry sauce, everyone is happy. No one will miss the turkey.
I so enjoy your videos, especially the camaraderie between you and Julie. I discovered your channel this past August and have been watching ever since. I look forward to what’s coming during the winter months.
That looks Amazing!😍😋
I love that recipe!
@2:15 DON'T GET CRAZY
Glen its time to evolve to 60fps
While Glenn waited for my beef to brown I put a time cut in the world so he wouldn't have to wait so long. It's only fair. He does it for us all the time.
As much as I love a good beef roast, one that size is easily ~$30 around here. Simply cost prohibitive now days.
I went to the store the other day and a small pot roast was $24……. I left it at the store
Yum! Great recipe.
Julie, you look fab in that dress!
Enjoy with the wine, you two 👏🏼
Thank You. I never have red or white wine at the house, BUT, there is always a bottle of port. God Bless and stay safe.
I usually cook pot roast the day before, chill overnight, and de-fat the sauce the next day. If the sauce needs thickening I either cook it down a bit or use a slurry of flour and water. To my taste most pot roast cuts already have plenty of fat and adding cream.and/or butter makes it too rich for me. Otherwise, this looks great and I love just throwing everything into the pot.
I'm jealous. I can only find tiny jars of marmite here in Ottawa. Maybe you can toss one out the window the next time you fly by this way? Thanks for another great recipe video.
Pot roast, yum! And Julie, your dress is lovely and the color of the sweater you paired with it is just right for the season. Thank you! ❤🕊🦁🐑❤🙏✝❤
I don't like adding potatoes to my pot roasts either. It gives me more serving options cooking the potatoes on the side as mashed potatoes or boiled. OR no potatoes at all, but buttered noodles or rice.
I like my mom's pot roast – whether others consider it boring or not
You forgot the taters! You know, boil em mash em
that looks yummmyyy!!
When you move the roast and veggies to a serving plate and put the pot on the burner to simmer and thicken the sauce, put the lid on it while it comes up to a simmer. After a couple minutes of simmer with the lid on, the trapped steam will have softened all that flavor stuck to the sides of the pot and most of it will come right off when you scrape it with your spatula so you can mix more of it in with the thickener used. It's sort of like de-glazing the sides of the pot.
Good show as always thank you.
We all do these things our own way. I’d be leaving out the onion/shallot – not by choice, mind you – and adding some turnip.
Thanx. Some lessons learnt to add to my slow cooker chicken casserole for tomorrow's lunch. Lots of root veg…… Be well.
Do you ever make eye of round? I know it’s extremely lean but my friend likes lean. 😒
Julie always makes an appearance right on time. 😉
Funny, I have a pot roast in the oven right now on this cold snowy day, then I saw the video. Going to make the gravy like shown here.
Looks delicious! I love pot roast.
Damn this looks phenomenal!
I’m with Julie. Love raw carrots, dislike cooked carrots. On a related note, when I started college 40+ years ago, as part of freshman orientation we were given a barrage of tests. One question was “do you prefer raw or cooked carrots”? I’ve been wondering ever since just what what the answer signifies.
Growing up this was our family's Christmas and sometimes Sunday dinner. Haven't had this in awhile. Brings back great memories of my family!!😊
Regarding the Marmite/Vegemite: I made a beef stew a week or so back, after your recent video.
Couldn't find either 'mite locally, so tossed in a fat tablespoonful of Fermented Black Bean Sauce.
Made a great addition of umami, and no one tasted anything funky! So,, there's yet another additive for your repertoire!
If you're concerned about food cost, I think beef shank would be great for this dish. Here in Hong Kong it's one of the cheapest cuts. It's also lean, if you're watching your fat intake, and all the tendons inside will cook to be nice and chewy. Drooling while typing.
Glen: This recipe is all about the method. Use whatever ingredients you like best. It’s going to be delicious.
Me: Yep, it is!