Brits Try [POT ROAST for the first time! ***Better than ours!!!***

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Join the H family as they embark on a culinary adventure, diving into the heart of American cuisine with their very first attempt at making a classic Pot Roast! In this delightful episode of "Mr. H and Friends," watch as the H's, a charming British family, step out of their culinary comfort zone to explore the rich, hearty flavors that have made the Pot Roast a beloved staple in American households.
Armed with a traditional recipe and a dash of British charm, Mrs. H and family take you through each step of the cooking process, from selecting the perfect cut of beef to mastering the art of slow cooking that brings out the meat's tender, juicy goodness. Along the way, they share their impressions, surprises, and a few laughs, offering a unique cross-cultural perspective on this iconic dish.
Whether you're a seasoned chef or a curious foodie, this episode is packed with tips, tricks, and a bit of humor, making the art of Pot Roast cooking accessible to everyone. So, grab your apron, and let's join the H family on their journey to create a mouthwatering Pot Roast that bridges the culinary gap between the UK and the USA. Don't forget to like, share, and subscribe for more delicious adventures with Mr. H and Friends!
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I do mine in a crockpot. Low heat for 8 hours. Meat just falls apart with a spoon. It's a great cold winter day dinner. Come in from the snow to a warm bowl. Perfect.

I feel like "this is uncouth, but I'm going to do it anyway because I think it will be delicious" is the true spirit of American cuisine. Well done.

For “pot roast” most Americans use a chuck roast with lots of marbling. What you have there looks like what i call a “round roast” that doesn’t have the fat marbling in the meat. Your dish looks delicious but it isn’t “fork tender” and doesn’t melt in the mouth because the meat doesn’t have the marbling. Best way to cook pot roast is to salt well and sit in the frig overnight. Brown in oil or lard that can take high heat then add pepper as pepper can scorch. Seasonings look fine; i use dried herbs as fresh are wasted with long cooking times! And if you use fresh herbs you need to remove the inedible stems (tie the herbs together to remove them easier). I also love roasting beef but that roast is much more marbled and more expensive than pot roast!

First time viewing any of your videos. I love the fact that your daughter is getting involved while you cook. You will both cherish these moments forever.

The pro move for herbs is a bouquet garni. Tie all the herbs together with butchers twine and let the herbs do their work, then pull out in one shot at the end

American butcher here. That looks like a knuckle (sirloin tip). Shoulder chuck is much better for "pot roast" because it falls apart so well & has quite a distinct flavor. I find some of my customers (in my location usually people from the Caribbean) will use this cut (the knuckle) for pot roast & I guess it's a fine substitution.

Texan here, cutting up the meat is fine (that's how we do it) and we put the sauce over mashed potatoes. You can add mushrooms and celery too!

In case no one else mentioned it, you should leave the netting on until after the roast is cooked. The netting is put on to hold the meat together and ensure even cooking.
It's a tough cut of meat, so how you carve it will affect the chewability. Cut across the grain to make it tender.

I find the slow cooker is the best way to cook pot roast. You sear the meat then place in the crockpot with herbs, potatoes, and carrots, and cook it on low all day and the vegetables in the potatoes. Come lovely because they absorb all the flavor and the meat and carrots melt in your mouth.

Now here is the best trick to American Pot Roast: It is one of the few foods that tastes best the day after. Let it all sit in the gravy over night, Heat it up and its even better. All the herbs, gravy and everything just absorbs into the meat and BAM. It's just one of those "better the second day" meals.

The carrots and potatoes are sooooo delicious the next day. Something about pot roast leftovers is they are even better the next day. This made me soooo hungry to watch.

One reason why pot roast isn’t cut into cubes is because leftovers are often sliced to make very delicious sandwiches. At least in my house.

Hi. I struggled with tougher than should be pot roast for years until I learned the time-temp ratio.
Just adjust your oven temp to 275F, and cook pot roast 1 hr per pound. Don't open the lid or your oven during cooking time.
The roast comes out very tender and fully cooked every time.

Pro tips:
1. Salt that meat and put it on a wire rack in the fridge over night. Dry brine will not only salt the meat through but will dry out the exterior to help with a better crust/browning of the meat.
2. Wrap those herbs up in cheese cloth and tie with butchers twine. All the flavor and you don’t have to pick them out or get any surprise rosemary leaves in your bites.
3. Doneness is more feel than “time”. All meat is different and will require different time to cook fully. Use a butter knife to poke the meat. If it slides in and you can pull it out without resistance then you have a perfectly done braised pot roast.

A few tips from an American who actually makes pot roast like this regularly:
1. Use a seasoned salt you like the flavor profile of to cover the entire surface of the meat before you brown it. You can still add extra herbs later if you want, but I find that the herbs in the seasoned salt mix I use are usually seasoning enough for the whole dish. But still add the bay leaf and Worcestershire sauce as you did in this recipe.
2. Try adding an equal amount of chopped celery to the onions when you sauté them. And you can just crush a clove of garlic with the flat of your knife and throw it in at the end of the sauté. There isn't any need to chop it up or crush it fine. It's going to be in that pot a long time.
3. I either make this dish in a slow cooker or an instant pot on slow cook. The key is to get the meat to a temp of about 180F (sorry I can't think in Celius) and hold it there for at least 3 or 4 hours. If you don't cook it long enough the collagen and connective tissues that make the meat tough don't have time to fully render down. If you cook it too long or at too high of a temp the meat gets dry and stringy. There really aren't any shortcuts. Oh, and I put the carrots and the potatoes in from the start as well. The carrots come out really soft, but I prefer them that way. And I usually mash the potatoes before serving because they soak up the gravy better that way. Which brings me to my final and most important tip:
4. Gravy! The easier way to make the gravy is to use a cornstarch slurry to thicken the liquid the roast cooked it by just straining into a pot on the stove and reducing it with the cornstarch. However, I like to use flour and butter in a pan make a roux then add the cooking liquid to that and reduce. The roux method takes some practice to get right (not lumpy or burnt), but it really is worth the extra effort. Oh, and taste the gravy before serving, you may want to add a bit more salt and pepper or even a bit more Worcestershire sauce. But you guys basically nailed the general pot roast recipe. Good job!

bit of advice... The roast coulda cooked for another Hour or two you literaly want it to fall it apart no knives needed. That looked amazing !

About 8 hours to cook a pot roast til it's fall apart melty soft. Can use a slow cooker or a low oven. My grandma used to cook the meat and just throw in carrots. Then she would make mashed potatoes and thicken the broth at the end to make a gravy out of it for the potatoes.

I would love to see them serve their American dishes and desserts to their friends.

In the USA in the south we cut our meat and vegetables before we cook them. We coat our meat with seasoned flour then we brown it. Once all the meat is browned then we add water to the pan and allow it to thicken just a little then add all the veggies and adjust the seasoning as needed. Cover and cook on the stovetop until everything is done. Mmm mmm good!

I grew up on pot roasts and love to make them often! What I’ve always done is cut the roast into 4 pieces when I add the veggies. When you pull it out the meat will definitely fall apart. The tender meat makes the roast so much more enjoyable. Also, when I eat it I cut the potatoes up with my fork and smash some as well as the carrots. The veggies soak up the broth and it’s delicious imo.

I'm from Louisiana and the only things I would say is that when you have a roast, get lots of garlic and cut deep slits into the meat and shove a clove of garlic in each hole. The more the better. Don't be afraid of too much seasoning that's how you learn. Also, with my pork roasts, I fill my pot half way with onions. I sear the meat than add the onions, a little water (about an inch or two) and let it cook on the stove adding water as needed. Most of the onions will disintegrate which makes the best gravy for the roast. Thicken your gravy with a little corn starch mixed in water. Lastly, you need a pot of rice to go with your gravy. Rice and gravy is wonderful.

These are the right people to make it on youtube. They deserve every sub they get. Been watching since it was just Mr. H reactions for the first few years.

Mr. H , You are a lucky man to marry Mrs.H. She's such a great cook ..You are very fortunate. Hello from San Francisco California ❤❤❤🇺🇸🇬🇧

Can we just acknowledge that man was having an experience with that plate of food

Years ago, I had a German gf come visit for 3 weeks and when I made pot roast she wrote down exactly how it was made as she wanted to make it for her mother

Baby H isn’t not baby little one anymore. She’s toddler H now. Very talkative also. I love it.

I love a woman who gets enthusiastic about black pepper.

This was amazing! When I cook my pot roast, I lower the temperature of the oven to 275 and cook it for 1 hour per pound of meat.

Came for the cooking, stayed for the kid being adorable.

You didn’t do anything wrong. The only thing that you need to change, is you need to slice your carrots, and you need to slice the potatoes. Those would’ve gotten a little bit more flavor into them. Also, do not cut that meat. Leave it whole. You have to cook it longer sometimes than what the recipe time says to cook it. It is a learning experience. If you can’t take a butter knife and pull that roast apart before you turn the oven off, it’s not done. You have to cook it until you can pull that meat apart with a butter knife. if you can’t do that, it’s not going to be as tender as you’d like it to be. Try again, and just do what I’m saying, and see if it works a little better for you. I’m no roast connoisseur, but I have cooked enough of them to know, there’s really no set time, it comes to whether you can pull that meat apart. You did great. You are one of the reactors that I watch that actually does it as close or exactly like Americans do. I always enjoy watching. And I love miss Elana! She enjoys cooking, and being a star!

Oh wow the baby had gotten a little older. How cute❤❤❤

I make A LOT of pot roasts for my wife. Use a chuck roast next time. Cut those potatoes and carrots (skin the carrots) into smaller pieces as well. Add celery to the bottom of the pot for a bed for the roast to set on. Also strain all that juice with a wire frame mesh strainer to get all the big bit out then put the juice back on the stove and add a slurry of cold water and corn starch (mixed before you add it to the heated juice) and it will thicken into a great gravy you can pour over the roast. Also add about a half stick of butter to the top of the roast when cooking it. You will love it!

Your little helper is adorable!

My mother always cut the potatoes (at least into quarters) & cut the carrots to half inch (1cm) slices. Also she cooked it for about 7hrs.

Nice call on searing all sides and ends of the roast! It really helps to keep in the juices! Nice job! (from Arkansas, USA)

when I make a pot roast it gives us 2 meals. after the meal I cut all of the meat and veg into bite size pieces add a little water to the drippings along with a bit of roux stir and let it sit over night the next evening I heat it and it thickens to make beef stew. The meat sitting in the drippings over night makes it so tender

I cut my potatoes and carrots in half. Then I mash my potato on my plate and add the broth like gravy. I put it on the roast beef and the potatoes. It is something that needs to cook for a long time. Same I adore my Dutch oven

An American classic. Good job. I like mine cooked a little longer in the Dutch over than the recipe calls to cook it. Also, leftovers are great as the flavor from the juices seep in even more over night. You can also try (if you can get it) one dry packet of Knorr French onion soup mix for flavoring. You need much more time in the crockpot than in the Dutch oven but the crockpot is good for putting it together then heading off to work for a day. It will ready when you get home from work, so that is pleasant.

Baby girl has such a sweet voice!❤

You're making me hungry with your cooking videos. Its been a while since ive had a chance to catch up, but little Miss. H is growing so fast. By the way, another nice thing about pot roast is evey time you reheat it for leftovers it gets better and better because the flavors really begin to blend. The only issue is when it gets where it's tasting thew best, you run out of it needing to make more.

Mrs H, please tell us the difference between our pot roast and your Sunday roast? I guess I always thought they were the same thing.

Usually everyone I know slow cooks pot roast in an electric crock pot. A lot less lifting and cooking for 6 to 8 hours in one makes it comes out more tender. Start it cooking in the morning and it'll be ready for the evening meal.

If you have some kitchen twine or cheese cloth, you can put all your fresh herbs in the cheese cloth as a bundle or tie the stems together with twine, so it is easier to remove at the end. :) So glad you like the pot roast!! It is a gem of a recipe, and there are wonderful things you can do with the leftovers. Roast beef hash is *chef's kiss*.

I've been pot roasting for more than 50 years. I was born in the UK, and lived here all my life, and pot roasting ox heart, ox tail, leg of lamb, braising steak, brisket, and on and on. Have a go, you won't regret it.

As you said, different homes make it different ways. The pot roast I grew up with is a chuck roast that has been seasoned (I strongly second the recommendation to salt it, then refrigerate it on a wire rack--I do this for most meats I cook). The we sauté lots of onions, the chopped garlic. After those have softened, add ground cumin and poultry seasoning (ground sage, thyme, rosemary, and marjoram). Then deglaze with sherry or chardonnay. Add a little beef broth, cover, and simmer or roast for a few hours. My mom always served it over wide noodles. I've never met anyone who didn't love it.

As she loves spicy try Mississippi Pot Roast just 5 ingredients a chuck roast, ranch dressing mix, au jus gravy mix, butter, and jarred pepperoncini peppers (my dad loves spicy, so this upper edge for me). I just use a few peppers, dad uses whole container and the liquid too. I do not eat the peppers after cooking (he does) as it is way too concentrated heat hit for me.

I do a good size pot roast with carrots, celery, onions and potatoes for Sunday dinner with corn on the cob and green beans. The next day I take the leftovers, cut the roast into bite size chunks, cut the corn off the cob, cut veggies into bite size pieces place that with sauce/gravy into crockpot, add beef stock and seasoning spices and cook on low for 3-4hrs for homemade veggie beef soup. U can switch it up by adding small pasta shells, can of chopped stewed tomatoes and Italian herbs to make it more of an Italian soup.
U can cook ur roast in crock pot (either beef or pork) pork roast in crock pot is great for making pulled pork sandwiches BBQ or plain.

Your daughter's really adorable. Remind me of when my niece used to be at my side whenever I was cooking wanted to help

My husband used to be the chili cook, but after I made the award-winning Brisket Texas Chili, now I am, and he wants it all the time. So... Thanks for the extra work, you guys. 😉

My husband makes great pot roast. He braises it first, the puts it in a slow cooker on low for most of the day, 4-6 hours, adding a small amount of water as it cooks. At the end he adds the carrots, potatoes and onions until tender. He then drains the juices and thickens it for gravy. The meat is very tender, almost falls apart.

I watch lot of cooking videos and am always amazed at how small the stoves in other countries are compared to here in the States. Dittos the sinks and the washer/dryer combos in the kitchen under the counter. An efficient use of space.
I'm 69 years old and have made many a 'pot roast' dinners -- usually as a special family meal on Sunday. Very much enjoyed your take on this timeless American classic.
Not sure where you plan to visit in America, but the Lodge foundry in South Pittsburg, Tennessee would be a fine field trip if you had the time. If that isn't possible, you can view a video on the web-site on how it's made.

Anytime you do the "happy dance" from food you know it's good. He did a little shimmy while chewing on the meat.

Ya, think that maybe another 45 min to an hour - as the beef should really just fall apart and the potatoes and carrots should be soft for sure - I mash my potatoes out flat using the juice as gravy after putting a bit of butter on it! Our baby carrots bought packaged are peeled....and if I use whole carrots - I peel them first . . . probably how you prefer it either way!

A USA pot roast is usually called a chuck roast here. Big round and 2-3 inches thick. Best cooked low and slow over about 4-5 hours. It should literally break apart. Your prep was spot on.

I'm SOOOO drooling right now! That looks so delicious! Rosemary! Yum!
Oh! Please know this is in NO way a criticism, just a suggestion from someone who has a certificate in Food Safety and Sanitation. When handling ANY raw meat, gloves are a good idea. The bacteria in meat juice can get under your nails and into tiny cracks and crevasses washing your hands can't get to. But again, just a suggestion! I know a lot of people don't wear gloves and don't have issues. I've just had food poisoning enough times I like to caution people.

3:15 As a working cook of 45+ years, I recommend a pair of tongs for rotating seared cuts of meat. Cuts down on the 2nd & 3rd degree burns. 😂
P.S. 6:12 For slow-cooked foods like soups, stews, braised meats or pot roast, it's really up to you. There are two basic methods for seasoning with fresh herbs:
1. As you mentioned, 1st strip the leaves from the stems. Next, for larger and/or fibrous herbs (e.g. sage, rosemary needles), chop; for tinier ones (e.g. thyme, oregano), you can just lightly bruise to release the essential oils. How finely minced is up to personal preference, but most people don't enjoy a large limp piece of herb in a spoonful of food. A basic - but not absolute - rule of thumb is, the shorter the cooking time, the more finely the ingredients should be chopped.
2. "Low & slow," cooking (stewing, braising, slow roasting, etc.), leaches most of the flavour from herbs into the dish you're making, so it's not necessary to leave them in once it's done cooking. So, the second method is a bouquet garni. Leave the herbs on the stems, then bundle them & secure it with a length of kitchen twine wrapped tightly around & tied in a knot (think of it like an old fashioned bundle of reeds or kindling, but in miniature). Once the pot roast or stew, etc. is finished cooking, you can simply pull out the bundle & discard, just as you would with things like bay leaves or whole cinnamon sticks.
You can also place the herbs inside a small pouch of cheesecloth, muslin, lightweight cotton, or really any similar porous non-synthetic fabric.
[Side note: some older cookbooks will refer to a, "bouquet garni," as a specific set of herbs (bay leaf, thyme & parsley), because that's a traditional French recipe. Nowadays, the term is used for any small bundle of herbs that's tied together for cooking, then removed.]
P.S. When it comes to professional cooks' techniques & shortcuts, ask me anything. I've been doing it so long that explaining is a lot more enjoyable than the actual work of making the same menu day in & day out.

This old, 49 year old Southern man from Georgia wants to follow the vid, but I cannot help but be distracted by that precious lil one! 😁❤️

Use butcher's twine to tie your herbs into a small bundle so that it is easier to remove at the end.

We are both old & retired, we use a 8 Quart Slow Cooker, so we don't have to lift a heavy pot in & out of a oven. We start ours at noon & by 6pm (Supper Time) it is tender.

When you opened the dutchie I could smell all of the herbs, wine and tender beef melded together and wafting into air. It does look amazing. Also, I must say that I enjoyed watching baby girl assisting you with the culinary arts.

The veggies in pot roast are wonderful. Cooked with the juices and broth the flavors are amazing. My moms pot roast was a childhood favorite!

Our family loves pot roast, but we have a few changes from what I saw in the video.
First, we typically use a flatter piece of well-marbled beef (called a chuck roast here in the US) so that it is covered by the juices. (as you said, you could also halve the round roast you got.)
Second, I'd use about 2/3 to half the number of potatoes and add 3-5 stalks of celery instead (cut into pieces about the length of the mini carrots). That may be because we like celery in soups and stews, but carrots, celery, and onions all go together very well.
Third, I'm not sure how long you cooked yours, but we usually cook the pot roast at least half the day, putting the veggies in at about the halfway point. Also, you could add some paprika to the broth if you want for added flavor. (I'm Hungarian-American so we like paprika.) But overall, it looked like a great pot roast, especially for the first time!

Has anyone recommended taking the roast out of the pot, letting it rest for 15-20 minutes on a platter, and then cutting it cross grain? That way, you won't get the strings of meat, you get nice little chunks.
Alternative serving, slice the meat, make a sandwich, cut corner to corner, place mashed potatoes in the V of the sandwich, ladle some gravy over it, and Viloá, Hot Roast Beef Sandwich.
The next day, for a cold sandwich, slice onto bread with salt, pepper, and mayonnaise.

We cook this regularly in the northern United States. Your recipe looks amazing. It's something we typically start before we leave work and eat for dinner when we get home so it's falling apart when we eat it, and you use the sauce to make brown gravy.

Back when you did the French Dip Sandwich, I'll quote myself here "What your NAN makes is what we call a Pot Roast over here. Talk about a warm beef hug....." TOLD YA!!!🤣 I'll bet this gets a BLODDY HELL for sure. Waiting in KY.

Doing it up as a stew is a great idea, I recommend after cutting it up into chunks dredging the meat in flour to thicken the gravy up just right. Serve with some crusty bread to sop it up, so good!

You can tie your rosemary and thyme sprigs together for easy removal later on. Bonus points if you want to use an herb bag. It will make the removal of rosemary, thyme, and the bay leafs super simple.

Hello. Just a helpful hint with the seasoning. If you put it into a bowl first, then mix it, you can then pinch out easier to handle amounts without the chance of getting "dumps" of spice. I love watching you cook with your daughter in the kitchen with you.

I cook my pot roast in a crock pot for 4 to 5 hours. Same ingredients as you had, but I just throw everything thing in at the same time. I usually start it around 11am then forget about it till 3 or 4pm. Keep it on warm till we are ready to eat. Comes out perfect every time.

Yeast rolls to go with is mandatory. I can taste it just watching.

heaven. The 50s we used lard to cook with, yummy. What a great family you have.

I just recently tried setting my round roast in my pot with the fat side up- I’ve noticed it makes my roast even more tender since the fat renders down into the meat.
Also, I have a meat tenderizer bought from Amazon, it’s like a bunch of little knives and you just press it into the meat. I’ve actually done that as well over the whole roast prior to cooking and that has made a huge difference. Like most others here, my roast goes into the slow cooker or lately I use my pressure cooker on high for 90 minutes with a natural release. I make this meal at least once a month 😊Happy cooking!!!

I do my pot roast in a crock pot. Prepare all the ingredients, put the in crock pot, set for 10 hours, and it's ready when you get home from work. It's a great meal for a family with a working schedule. Come home, the entire house smells like the roast, and you just dig in. 10 hours in the crock pot, and you can pick apart the meat with a spoon. It's just like doing a brisket or meat for bar-b-que. Low and slow is the only way.
I always add celery. With chicken or pork, I add the Scarborough Fair spices (parsley, sage, rosemary, and thyme).
With beef, I like to add some peppercorns.

Here's a few thoughts. my mom would serve her leftover pot roast liquor (gravy) over thick slices of toasted homemade bread usually as lunch or breakfast. She would also cut her veggies about half or quarter the size of what yours is. She would also plate this over rice. Sometimes wild rice, white rice or my favorite yellow rice. Yellow rice has saffron and tumeric in it.

American here love. This was for Sunday dinner when company was planned. Leave the thyme on the stem and pull it out when serving. You've got to cut the potatoes in half and then you get the melt in your mouth. We always added celery too. It must be accompanied by a crisp very vinegary salad. I grew up dry, so vinegar was used instead of wine. It's much fattier than yours, so we'd get rid of some fat after rendering. Brown before church and pop it into the crock pot on high prior to leaving and lovely smells at home. We used many more potatoes and carrots so there were always leftovers. If you didnt want to devour it so fast the fat trickles down your chin you have not gotten it right.

I use onion soup
And put it in the slow cooker for 5 hours i add potatoes and carrots .it really comes out delicious . That is just another way . Easy.
Your recipe looks very good i think I'll give it a try. So nice to see you trying American way.
There is a restaurant in California called The Old Ship
It's a British pub
I love going there . My best friend was from Scotland. She and i would go there for fish and chips. Oh so much food and so,so good.
I miss going . My friend passed away 2016 and i moved with my Son in Texas so only good memories.
God Bless YA'LL
Have a great life.

Pot Roast is a vital American food that rarely gets talked about. It's also kind of our link to Sunday Roast, except in one pot. Yankee Pot Roast is the version I'm most familiar with, but I think there are others.

The "spriggy bits" ARE the rosemary. Those are the things. The stalk is a woody stalk you don't eat, but it still adds flavour, so adding the entire sprig in a stew or pot roast like that is awesome.

Oh man, your pot roast looks wonderful! With all the fresh herbs, now I want pot roast!

Pot roast, as you mentioned, every family has their own favorite recipes, including the varied cuts of beef used. I remember as a single working mother close to 50 yrs ago, browning a 7-bone roast, adding the veggies (potatoes, carrots, celery & onion cut up the night before), popping all of them into my slow cooker with a bit of water, salt & garlic powder, then heading off for the day. When we got home that night, the house smelled wonderful & I had a hot, delicious dinner to put on the table without any trouble at all. Plus, I could quickly reheated leftovers for a fast dinner the next night.
I did add bay leaves sometimes, & Worcestershire sauce as well, but often it just depended on what was on hand or what I could afford.
Whatever recipe you choose, browning the meat first & long, slow cooking to tenderize it, in a bit of liquid, is the most important part.

Pot Roast is one of my favorite recipes to make and enjoy, Mrs.H ..Hats off to you for making this delicious recipe. Well done

Here in the US, most people I know make pot roast in a Crock Pot or slow cooker. I generally cook mine for at least 8 hours & I us the English cut roast; I find it's the best. The cut of roast makes a world of difference. Putting in the Crock Pot for many hours definitely makes it super tender! Thanks for the video!

Add peas towards the end luv and it’s delicious and adds color. Crusty bread with Irish butter is the best to sop up the delicious gravy. Great job! ❤

I’ve been away from the channel most of this year and I can’t believe how big your little nugget Alaina has gotten, and she’s talking! She’s still as precious as ever but her ranking the beef was hilarious. 10/10! Woooo. 🙌🏼 The recipe can be adapted to your taste over time, BTW. I hope you enjoyed it. I make pot roast in the winter normally. It really hits the spot on a cold winters day. Next time try some Grey Poupon Dijon Mustard. It adds some nice flavor. Bon Appétit!

I leave the string on while it's cooking and only remove it once it done. I also put the rosemary, thyme & peppercorns) in a bit of cheesecloth and put it in the pot, that way at the end you only need to fish out the cheesecloth.

You did great! I cook mine at a lower temp 275 temp and expect it to take some 6 hrs or more. You are right to add the veg very late in the cooking. It was a staple when I was growing up mostly because it would render a cheap chunk of meat into a meal.

Little kids are hilarious 🙂
I always enjoy a pot roast more than I expect to. It also gets better over the next day or two, if you refrigerate and reheat it along with the vegetables and broth. On the 2nd or 3rd day it's amazing.
I agree that you should cook it a bit longer... I shoot for 3-4 hours. And I think for the thyme and rosemary, you could stem them by doing the 'zip' technique, but you would ditch the stems and leave the leaves, not the other way around 🙂
Also at 8:22, Mr. H comes in just for the fun part, after you've done all the hard work! Not sure whom to congratulate.

I like having bread and butter, and using the bread to wipe the broth off my plate.

Pot Roast is just a low effort less watery stew. That sounds bad, but it is both true and delicious. Same main ingredients (beef, potatoes, carrots, onions, broth) as any standard beef stew other than the bones. It is one of my favorites, and it surprises me this is seen as an american dish. I bet you guys will add it to your rotation. The fact you can set it and come back 5-8 hours and it is as good as it is, will likely sell you on it alone. Not sure if electric crock pots are a thing there, but if you can find one it is the way to go!

I have the exact same dutch oven. Even the same color. I use it at least once a week. I also cook both beef and pork spare ribs in there.
I found that meat comes out falling-apart tender, but it will toughen up fast once air hits it. My favorite thing to do is make a massive pot of meat then leave it overnight in the refrigerator. The next night, heat it up for dinner and it's perfect. By throwing this together while making Monday night dinner, I don't have to cook at all on Tuesday or Wednesday and the family feels pampered.

Just a tip, make sure you dry the outside of the meat before seasoning and searing the meat. You get a much better sear which will seal in the juices.

Great video. I must say Mrs H. You are looking fabulous with that ensemble.
Mr. H is a very.......very....lucky man.

Looked great Mrs H! They key with pot roast is low and slow like a brisket. If you go an extra hour, no harm no foul. Higher temp and not enough cook time = tougher beef. Keep it up though. You are expanding your repertoire beautifully!

Fantastic job! I do love my pot roast. And it is one of those dishes that everyone does a bit differently. The veggies are so good. And i love when I get the meat so tender it falls apart. ❤

❤LOVE YOUR LITTLE HELPER..

I’m sure it’s just a coincidence that Mr. H is always there to help taste the food, but not help cook it. 😉

This dish can actually turn out quite amazing in the crock pot! The meat becomes unbelievably tender and the veggies will soak up all of the flavors. The juice makes an amazing gravy. We usually make a pot of rice to go with it and it always hits the spot. This is one of my go to crockpot dishes if i am going to work. So not only incredibly tender but super simple for a hearty dish and ready for you and the fam as soon as you get home!

You can thicken the gravy part by adding a slurry of corn starch to ice water. 1 to 1, meaning 1 tablespoon of ice water to 1 tablespoon of cornstarch. Start with 3 of each. Remove the beef and put on a cutting board to rest, put it back on the stove over a medium flame and slowly pour the slurry in while it is cooking and it will thicken nicely. Slice the beef and use the gravy. You guys did well!

I prefer adding "Herbes De Provence", its a french herb blend that includes lavender. The results are amazing