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In this recipe, you'll get a tender and juicy pot roast that will be perfect for a cold winter night. With just a few simple ingredients, this recipe is guaranteed to be a hit with everyone in the family. Whether you're a beginner or a seasoned cook, this Dutch oven pot roast is a great recipe to try out!
#potroast #cowboycooking
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0:00
Whether you're cooking this inside or cooking it outside, folks, we're talking about that classic dish pot roast
0:06
It is going to grace your table and everybody around it is going to want second and thirds
0:20
It graced our table so many Sundays. It did. And people would come over and they'd think
0:25
my mother makes the bot the best pot roast ever. Really, when you get to thinking about it, the price of beef
0:32
this four and a half pound chuck roast cost me $24. All right
0:37
So you figure that in with the carrots of potatoes and the onions and the beef broth, and we're going to serve six to seven people
0:43
We're looking at maybe $4 a plate. That's pretty cheap eating, especially when you can gather the family around there
0:48
and bless it and have a good time. Now, I'm going to show you how to cook this in a Dutch oven
0:54
because I've had a lot of people been asking me, hey, can you do a chuck roast or a pot roast in the oven
0:59
We're going to walk you through the method to show you how really simple it is. It's a low and slow cook, and we're going to figure that out for you
1:06
But for you folks that want to cook it in the house, hey, I'm going to have it broke down to where you can cook it in a crock pot
1:12
or you can cook it in the oven. The star of the show. That chuck roast has got that good marbling in there
1:19
but it's got enough fat content to it, too, that it's going to be oh, so tender
1:23
and juicy. Like I say, this one's weighing about 4.7 pounds. And you can tell by the thickness
1:29
of this, this is a pretty good size roast. That's why I'm thinking, folks, we're going to get
1:33
six to eight servings time we mix all them veggies in there with it. So I like to just bring it out
1:38
about maybe 20, 30 minutes ahead of time, but 45 minutes before that, guess what? If you're
1:45
cooking this in a crock pot, go ahead and get that thing out, turn it on high, put in two and a half
1:50
cups of beef broth, and just let it go to warming. But like I told you, I talk about it. But like I I told you, we didn't always have chuck roast
1:56
We had arm roast, which is up here. We had a sirloin roast, which is back here
2:02
But we also, they used to make what was called a rolled roast
2:06
It was cut off that neck and pulled down, and then they would lay it out there and roll it
2:11
up and tie it. Now my mother would get them things, unroll it, go ahead and season it all really good on the
2:18
inside, roll it back up, tie it with that butcher's twine, you could stick that thing in the oven
2:23
it was good eating. Now for you elk hunters and you deer hunters out there
2:27
I do like to make me a good elk roast or a deer roast out of that neck meat
2:32
because you can just peel it off there, season it like that, tied up. Ooh, it is oh, so good
2:37
Remember this chuck roast is coming off the front half of there. Not too far back is that chuck-eye steak and all that stuff
2:43
So this is a good, tender piece of meat to start out with. So if I was going to say I want to buy the best roast
2:49
if you can't buy that rib roast, that prime rib, you know what I'm talking about, by Chuck Roast. Hey, it is Sunday dinner altogether. Now, for a big roast like that
2:58
we're going to add pretty close to a third of a cup of our original seasoning. And to that
3:06
we're going to put in a tablespoon of smoked paprika, but also minced dried garlic. And I want
3:15
you to season it well. Don't think, well, I'm just going to put a little on there
3:19
Folks, it's a big hunkin piece of roast meat right here it is
3:23
I mean, this thing needs to have some seasoning on it. Go ahead and let's turn it over and look what come with it
3:30
A little cushion so it could take a nap. Get this other side seasoned
3:33
And be sure that you go ahead and get all this that you got laying everywhere so we don't waste nothing
3:44
I like to turn him back over here, give him a sprinkling down this side
3:48
And I think we have company coming. He's over here on a tractor
3:52
That young fellow is hauling round bells of hay, getting ready for winter
3:57
And folks, this old country is to dry. If it don't rain or snow this winter, they're going to feed a lot of hay
4:03
They are. So you see what we got left here? Don think that we not going to use that When we get all this stuff in there we just going to be ahead and sprinkle all that around there too Now remember I told you if y doing it in a crock pot what to do But let talk about the vessel we going to use okay
4:22
Now, when I told you I was going to cook it in a Dutch oven, and remember, there's so many kinds of Dutch ovens from 8s, 10s, 12s, 14s, and if you're lucky, you might even still have a 16
4:34
But there's a shallow 14 and a deep 14. This is a deep
4:40
In a deep 12, it's going to be a pretty tight fit everywhere. You could probably do it if the roast was a little smaller
4:45
If you've got a 12 inch deep, just get them to cut you a little smaller roast, and I think you'll be all right
4:50
You've got to have you some coals already going, okay? Don't be thinking you're going to start all this
4:55
and you ain't even got the fire bill. Get you some hard wood lump, which is charcoal
4:59
or get you some wood and burn it down to where you've got enough colds to cook this thing
5:03
because we're going to need them. But I like to start out with, and I'm going to go ahead and tell you, folks, if you want to really see this how I used to cook it on ranches so many times
5:12
check out our turkey video to where we cooked a turkey breast in the ground
5:17
About the same cook time, but you're going to realize that, hey, we need something for that to rest on
5:23
And what is it called? Onion bumpers. Uh-huh. They make them all around the world, they do
5:30
So get you two onion and just cut them up to where they're pretty
5:34
even in size. The reason them are in there folks is to keep that roast from
5:38
setting right there on that bottom of that Dutch oven because if we have to
5:42
really put some heat directly under to get this thing just like we want it, I don't
5:46
want that roast to burn because I want to cook it slow. So we're gonna have some
5:50
beef broth. We are and I like to use about, oh I'd say two and a half cups. Here
5:56
comes the next thing. This beautiful piece of beef is gonna lay right in here and you
6:04
can see look how them onions have give it buoyancy shan that is a big word for the cowboy onion life
6:11
jackets that's what we're talking about you'd be wondering to yourself ain't we going to have no
6:16
veggies in there so we're talking about adding carrots and potatoes to this but they ain't near as big as
6:21
this roast if we put it all in there at the same time then things is going to disintegrate and fall
6:27
apart we have the w sauce i ain't even going to try to pronounce it i'm not but i like to give it a
6:34
generous shaking all the way across here and then they go ahead and feel generous and put a little more in
6:39
there too you can buy a dried bay leaf you can but folks to me because my mother always told me
6:48
you put a bay leaf in something be sure you remember how many you put in there because you got to
6:51
take them out have you ever eat a bay leaf shan you know i haven't i haven't either so i really don't
6:57
know what the problem is like i know everybody's stressed about eating so maybe we'll learn in the
7:02
comments from this video about why you don't eat a bay leaf. I think it's just because they're like kind of, um... Bitter
7:08
Well, usually you're using them. They're dried and they're just real brittle. Brittle
7:12
Yeah. These are fresh. So I'm going to put about four in there if they're the big size
7:18
So I love me some time. Let's take time to figure it out
7:21
You want to, Shinn? So I like to put some around the outside edges, and you'll see me here in a minute
7:27
We'll go ahead and put some directly on top that roast, too. And folks, there is a secret ingredient that has to go in here because you just got to have it
7:37
What is that? A whole stick of butter. I'll meet y'all over at the Coles because we are fixing to fire this rascal up, let it cook an hour, and then add us some veggies
7:49
Now, y'all have seen me cook a lot of things in the Dutch oven the last 10 or 11 years that y'all been watching YouTube
7:54
But folks, this is a little different method here. This is what I call the low and slow we're going to build a moat
8:00
and a bumper method. Now you see me where all them old coals were
8:04
because this old ground is so hard it is and I use them coal sort of as a buffer
8:09
to where I'm not gonna start any fire in some of this grass because it's pretty dry underneath
8:13
So I pull them way back out of the way and I try to dig me a ledge in there
8:18
about that deep all the way around. That way I can load more coals up in there and you can see we probably six to eight inches away from the sides everywhere around that Dutch oven Now go ahead and fill that moat plum up because we going to have to add some coals to it as we go along but go ahead and cover that top up good
8:35
and heavy because we can check it, we can see it. If it begins to brown too quick we can take
8:40
some of that off. Now you could sure do this in the ground and it's really a foolproof method
8:46
You know dig your holes so deep. Watch that turkey video and you pile them coals in there about
8:50
that thick and then you go ahead and put that many more on top cover it back up with dirt
8:55
let it cook three hours you're not going to burn nothing in there because you've shut all the oxygen
8:59
off of it but when i do it this way i'd be on a ranch and if i was doing it like this i might start it
9:04
at 7 30 8 o'clock in the morning that way i was going to let it cook probably about three
9:08
four hours if i had to to get that thing good and tender to where it fell apart i've cooked brisket in a
9:13
dutch oven the same way as this you just got to be sure that you watch your colds make sure you have
9:19
plenty of them because you're going to need them in the low and slow method. Now this is something
9:23
too that you're going to have to have plenty of hot coals for. When you get them first ones out
9:28
sure, you'll have time to burn some little stuff down or start some hardwood lump over. It's
9:33
probably going to take, I would say, close to a normal sack, three-fourths of a sack. Now if you're
9:38
using them bigans like that fogo that we got there, it'll probably take pretty close to a half
9:43
But I couldn't tell you how much exactly wood it's going to take this much around there. But
9:47
Go ahead and have plenty because you can use it and if you ain't got it you got to wait to make it
9:53
We're going to go one hour and then we're going to add the veggie We've been on about 25 30 minutes and about every 20 30 minutes. I need you to do a heat check
10:11
Go ahead and look at the knob and see what temperature it says. Okay
10:15
Folks, really, they ain't no knob. People, I've been telling people for years
10:19
There's never been a knob on the Dutch oven. It's all by really a hand link here, away from there
10:25
Put your hand on there. Can you leave it for more than five seconds
10:28
It's not hot enough. I want to make sure that we check all the way around every side
10:32
And if it's not the even heat, go ahead, get you some more colds, pile them up
10:38
That's why we put this mode in there. Remember, it's where we could hold more heat
10:45
Been on one hour exactly you have. Remember I told you we was going to add the veggies
11:03
Guess what? I got a secret for y'all. Them red potatoes is back down there at the house. It takes me about 20 minutes to go ahead and get them. So I'm going to put these carrots in there. I'll hurry and go get them taters
11:13
Meet y'all back in here. I'll throw them in there and we'll see what happens. But see that tribute laying there on the ground
11:20
Always have you two when you're cooking, all right? Because when we take this off, I don't want you to set it on the ground
11:29
Okay, it's keeping ash, keeping dirt, keeping cow manure, everything in the world out of it to where when we put the lid back on it, it falls in there
11:37
So I have me exactly one pound of them organic baby carrots
11:42
And if you had them potatoes on hand right now, and I would use six, eight of them, medium-sized red potatoes and quarter them
11:49
and I would put them around the outside edge, too, or dump them up there on top
11:53
And remember that leftover seasoning? Just go ahead and let's give her a good sprinkling right there one more handful, and then we'll put the lid on it
12:00
and folks, I'm going to hurry and go get some taters. Probably I'm thinking we're looking at three and a half to four and a half hours, depending on how the wood goes
12:09
what's going on in there, because I wrote that roast Fort Tender to work. where it falls plum apart
12:15
Now to start, you know, we put them colds out there. I figure maybe with good hardwood lump or good hard wood
12:22
that you're probably gonna have to do maybe three more additions to it to get this thing done
12:27
Because leave yourself plenty of time, get up eight o'clock, you're gonna have it, you know, for two o'clock meal
12:34
stuff like that but give yourself plenty of time and make sure you don run out of heat
13:05
Thank you, Mama, for all them times you put it on our table
13:09
Lord, how I miss you, I do. You were a great teacher. Oh, how I loved you
13:14
About 30 minutes before that got done, that brown, that top had browned just right
13:19
So I went ahead and got rid of them colds. Now remember when you're doing this, check that heat every about 20, 25 minutes
13:25
because you're going to have to add some more to it. As my daddy used to say, the sun, it is a set
13:31
So it's time we be setting down, too, at the table and get some of this on
13:35
Now I don't know where the rest of the help is today. I ain't got a clue. But the little mage, the little mage is here
13:42
And the little mage has got come here the little major got his winter haircut on. Yes
13:46
Go ahead on mage and a boy. He said boy dad, I do like it and I do love a red skin potato
13:52
Sorry I had to go get them at town, but it was a quick trip. It was let me have a bite of them
13:57
Mm hmm and now The piece de la resistance Chuck roast
14:07
Come on, come on, come on, come on, come on, come on
14:23
Well, you heard me say that graced our table, many a Sunday noon meal after church, but mostly a Sunday night meal
14:32
grandma and grandpa come over sometimes aunt uncles we'd all gather around the table and everybody would join
14:39
hands and folks that what that's what i'm reaching out to y'all for is to join hands with you because
14:45
we're going to bless y'all too because y'all are such a blessing to me and shannon because y'all watch
14:51
our channel y'all are good honest caring kind americans and people all over the world and we just
14:57
love you so much and thank you so if you don't mind i think we'll just go ahead and bless it
15:02
Mama and all of y'all too. Our most gracious Heavenly Father, Lord
15:06
we just come before you very humbly thanking you for the many, many blessings, Lord
15:11
that we have. Oftentimes, Lord, we overlook them and we take them for granted
15:15
The sunrise, the sunset. The people around us at a table, Lord
15:19
Let's ask you to make us ever mindful. Them folks that are sitting next to us, Lord
15:23
that we just squeeze that hand a little harder. Make sure we give them a hug before they go to bed
15:27
Make sure we tell them we love them. Make sure we care for them. In Jesus' name, I ask these things
15:32
Amen. Well, I hope y'all enjoyed this pot roast in a Dutch oven. Don't get no better than that. It was a one pot meal it was. And as always, I tip my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over camp. We just appreciate you one and all. Please be safe and we'll keep all of y'all in our prayers as well
15:54
Rust have you come on in here. It's family hug time. I'm not going to squeeze you tight because somebody said I broke the ribs last week. I'm just going to give you a little old bitty one. There you go
16:02
God bless you each and every one, and I'll see you down a classic comfort meal pot roast in a Dutch oven trail
16:10
You see me right there about 30 minutes before it was done, and the reason I was looking off is because when you go to mention in food, the crew come back
16:19
Come on. Come on. I don't want y'all to get left out. Come on, let's have a bite
16:26
Let's have a bite. Mait says, does that mean I get two bites
16:30
Beak says, I am ready. Good job. Big Dooker say come on oh made you bit my finger wait big wait because you know
16:43
you got manners show to people no you wait you wait okay good boy you just keep
16:50
waiting thank you so much
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