Making Pot Roast with Secret Flavor Weapons

We're making pot roast today, and we're going to use some super secret flavor weapons. I have my chuck roast, which is going to be the star of this show. First things first, let's heat up some oil in a pan and brown this guy because, well, browning food tastes good. Ah, excellent that's what we're doing. So, I'm taking my pot roast and actually tying it up because I'm going to braise this piece of meat whole, low and slow in liquid that's what braising is. This isn't a like "let me think of what to make for dinner" situation; I have 45 minutes and let me whip out a pot roast so, but I'm tying this guy up so that I can actually slice it later on. It keeps my piece of meat all tight and firm otherwise it would just kind of fall apart that's what braising does.

So, we're going over our hand like this, and then underneath a little bit here. We go downtown underneath and start right back at the beginning where we started and finished there excellent look at that nice okay, so my oil is nice and hot I'm going to add this to my pan, and I'm going to hear yes. So, we're going to create brown food, beautiful. Okay, thank you for coming extra string here we go. So, we're listening for the nice big huge sizzle, I love that all right, I have my standard flavor bases, I have celery, I have a little garlic, I have time for my time bundle, and I have a couple of onions that while my meat is Browning, I'm gonna get prepped up. Oh, oh beautiful brown food, hello gorgeous wow look at this big brown meat it's been achieved ah looks gorgeous.

So, we're ditching the excess fat in there and I'm going to start over with a tiny bit of new oil and I'm going to add all my secret flavor weapons in there. Now, let's move on to the butternut squash and these cool things. These are Jerusalem artichokes or we call them Sun chokes six or seven figs, I'm just gonna cut the stems off and I'm going to cut them into quarters. You'll be like oh wow, I just got a lovely little sweet burst in there. Okay, this smells so good that is good stuff. The vinegar gives it a really bright flavor and I feel that little bit of orange dust and the star anise.

Now, let's return my meat to My Pan. Look at it and we're like oh look at that's getting beautifully tender it's not quite exactly where I need it to be so I'm going to return this to the oven for 45 more minutes. So, I'm gonna roast it or I'm going to braise this for 30 minutes with the lid on and then the last 15 minutes take the lid off so the flavors really have a chance to concentrate and so when we get to dinner everything will be like oh big huge delicious really excellent flavors.

So, here's my pot roast. I just gonna give it an untie when we tie meat up we have to remember to untie it always so we don't floss and eat at the same time that's not the multitasking we want to do. Thank you for coming oh look at this gorgeousness oh yes it smells so good.

"WEBVTTKind: captionsLanguage: enwe're making pot roast today we are going to use some super secret flavor weapons so I have  my chuck roast we'll get back to that in one second but I have a pan here where I'm going  to heat up some oil and we're going to Brown it because well I brown food tastes good ah  excellent that's what we're doing so I'm taking my pot roast I'm actually tying this guy up because  I'm going to braise this piece of meat whole low and slow in liquid that's what braising is this  is not a like let me think of what to make for dinner I have 45 minutes and let me whip out a  pot roast so but I'm tying this guy up so that I can actually slice it later on it keeps my piece  of meat all tight and firm otherwise it would just kind of fall all apart that's what brazing does so  we just go over my hand like this we go underneath a little bit here we go beautiful we go downtown  underneath and we start right back at the beginning where we started we finished there  excellent look at that nice okay so my oil is nice and hot I'm going to add this to my pan and I'm  going to hear yes so we're going to be creating Brown food beautiful okay thank you for coming  extra string here we go so we're listening for the nice big huge sizzle I love that all right  I have my standard flavor bases I have celery I have a little garlic I have time for my time  bundle and I have a couple of onions that while my meat is Browning I'm gonna get prepped upoh oh beautiful brown food hello gorgeouswow look at this big brown meat it's been achieved ah looks gorgeous so look at that we're ditching  the excess fat in there and I'm going to start over with a tiny bit of new oil just you know to  keep things nice and fresh and I'm going to toss in my celery and onions that I prepped up this is  my mise en place look at this piece of cake and it makes things so much fun and easy and oh smelling  delicious so we're going to sweat these I'm going to give it a little salt and then toss in  my garlic in thyme my standard flavor base is yes oh gorgeous gorgeous gorgeous smelling delightful  okay there we go got a little pinch of crushed red now I'm adding some garlic to this so I've  got tomato paste this always goes in braised stuff and a little bit of red wine vinegar  so I'm using red wine vinegar in the place of wine it has that acidic function and it  helps tenderize our meat a little bit about a half a cup or so of this I'm using some  beautiful Citrus flavors we've got our star anise going on there which is a warm sort  of sort of along the lines of cinnamony kind of things let's add a couple of these two of  these and look how pretty they are and why are they called star anise because look it they're  Stars hello Stars this makes me a superstar okay a couple of bay leaves so it's kind of  interesting we have like the meeting of the old and the new going on here three bay leaves  my time bundle and my chicken stock so I'm going to start with about two cups of this guy  and put that in oh beautiful flavors happening I'm gonna bring this to a boil and then I'm gonna put  my meat back in here and we're gonna toss this guy right in the oven so just we're gonna get everyone  all nice and hot for a second meat back in the pan we kind of snuggle that right in there so we're  making kind of like a meat jacuzzi hello big meat jacuzzi we're going to put a lid on it now I have  my oven preheated to 350 degrees I'm going to toss this in here and I'm going to check it in about  an oh it's a heavy heavy pan I'm going to check it in about an hour so I'm now prepping up some  butternut squash and these cool things these are Jerusalem artichokes or we call them Sun chokes  six or seven figs I'm just gonna cut the stems off and I'm going to cut them into quarters and you'll  be like oh wow I just got a lovely little sweet burst in there okay oh this smells so good that  is good stuff the vinegar gives it a really bright flavor and I feel that little bit of orange dust  and the star anise so I'm adding all of my other super secret flavor weapons in there and I'm going  to return my meat to My Pan I look at it and we're like oh look at that's getting beautifully tender  it's not quite exactly where I need it to be so I'm going to return this to the oven for 45 more  minutes so I'm gonna to roast it or I'm going to braise this for 30 minutes with the lid on  and then the last 15 minutes take the lid off so the flavors really have a chance to to concentrate  and so when we get to dinner everything will be like oh big huge delicious really excellent  flavors so look at this gorgeousness so I'm just going to give this an untie when we tie meat up  we have to remember to untie it always so we don't floss and eat at the same time so that's not the  multitasking we want to do so thank you for coming oh look at this gorgeousness oh yes it smells so  good I'm just going to give this a little slice oh beautiful so here we go we put a few pieces of  that on there oh look at that mm-hmm all right so a little bit of my sauce my braising liquid  so this really concentrated in flavors I took the lid off for the last 15 minutes of cooking  time and I want to make sure I get all the stuff in one bite whoa the sweet of the figs and the  Squash I did an excellent job I'm a happy happy girl and this is so not your mama's pot roast\n"