Download Turo for free here: turo.onelink.me/1712264037/7c6abb30 Use promo code RAGUSEA15 for $15 off your first Trip! Thanks to Turo for sponsoring this video. Q: RED WINE? Why didn't you cook with white wine? A: As I said in the video, I actually do braise beef in white wine sometimes, even though it's not "traditional." However, I think there's two reasons why red works really well in this recipe. One, we're using a proportionally small amount. Sauces made primarily of red wine tend to be too strong and a little bitter, IMHO. But in this sauce, the quantity of wine is small compared to the tomatoes. Two, as I said in the video, I am a big fan of the combination of red wine and tomatoes. Q: What kind of red wine should I use? A: I think anything reasonably dry (i.e. not sweet) would be fine. I think I used cabernet? Again, its proportionally such a small quantity, and it gets cooked for so long, I don't think you're gonna taste the differences between different grape varieties. Q: Could you cook this entirely on the stovetop? A: Absolutely. Just get all the ingredients in and then reduce the heat to a simmer. Stir it every now and then, scraping the bottom - just to make sure it doesn't burn. It might take a little longer, and you won't get the same roasted flavor and texture, but it'll still be great. Q: Could you avoid that burned ring of sauce around the edge of the pot by just scraping down the sides every now and then? A: Certainly, and if you want to do that, awesome. I just want to throw the pot in the oven and forget about it for a few hours. Q: Could you use a masher for the potatoes instead of a ricer? A: A masher used on baked potato flesh produces an unpleasant texture, IMHO. The flesh is just too stiff - it comes out super lumpy. I say either go for a really rustic texture and just kinda crush up the flesh with a fork, or get a ricer. Or just boil your potatoes instead of baking them. Q: Could you leave the skins on the potatoes? A: The skins of Russet and similar floury baking potatoes are super gross in mash, IMHO. They have this terrible slimy texture when wet. If you're making mash with waxier varieties - usually the ones with red or yellow skins - I think you can leave the skins on. Though, I will say I've never tried to pass potato skin through a ricer. Perhaps someone here has? Q: Why did you pronounce "Worcestershire sauce" that way? A: As far as I'm aware, that's generally how my fellow Americans pronounce it. This is a word with highly variable pronunciations. I have heard Brits pronounce it all kinds of ways. MPW just says WUH-ster - two syllables only. Q: How would you clean all that burnt-on goo off the pan? A: Enameled cast iron is a pretty easy surface to clean. Just soak it in warm soapy water for a bit and then go at it with an abrasive sponge. Stuff doesn't stick to the enamel as bad as it would to bare cast iron or stainless steel. Q: Do you realize that you just showed your house number to the world? A: Yes. My location is hardly a secret. I'm in the phone book. I'm a homeowner. My address is an easily googleable matter of public record. This is not unusual. Q: Why do you say it isn't necessary to season the meat before browning it? A: Because you're going to season the sauce, and ever single bite of meat is going to be completely covered in that very viscous sauce. Any seasoning you put on the exterior would immediately dissolve into the braising liquid anyway. Q: Could you make this in a slow cooker? A: I suppose, but I don't see the point. Slow cookers can't brown anything, so flavor is always really bland, IMHO. I know sometimes people brown the meat in a pan and then transfer it to the slow cooker, but that seems like some Rube Goldberg shit right there. If you have an electric stovetop, slow cookers have literally no reason to exist. Just get a (much more versatile) dutch oven. The only reason I can think someone might want a slow cooker is if you have a gas stovetop and you're worried about leaving an open flame going in your house while you're not there. Q: Is there a substitute for the wine? Is it safe for children to eat this? A: As I said in the video, you could replace the wine with beef stock (or water). I might use a little extra balsamic vinegar at the end to compensate. And yes, it's safe for kids to eat something with this amount of long-cooked wine it it. A dish like this probably has less alcohol in it than bread: kzfaq.info/get/bejne/pN6hdKqTr5nGg3U.html

Big concentrated nut of fat, that was my nickname in high school.

Pro tip: when you remove the meat, let it rest in the lid of the Dutch oven. One less dish, and guaranteed to get all the juices!

I love how free his instructions are. He’s like ‘here’s what I’m doing, but you could also do x y z if you want, or just not do it at all’

I made this a couple times now and it's the best pot roast I've made - making it again tonight is why i'm here - solid work Adam!

Why I roast my subscribers and not my beef

Adam: "And in goes..." Everyone: "YEA IN GOES..." Adam: "Red Wine" Everyone: *Surprised Pikachu Face*

I can’t recall how many times I have watched this saying “I should make this sometime”

Adam, just took this out of the oven, and mine tastes unbelievably delicious! Seriously, this is amazing! Finally found a cooking channel that my results are as good as the video. You make really great cooking recipes! Thanks for putting these together, for writing exquisite narration and making videos that average people can follow and get great results! Bravo!

Red? Adam's officially part of the Empire now, huh.

i swear this dude has some of the smoothest sponsor transitions

Everything is perfect I’ve made this twice and love it Update: I also took the skins I removed from the potatoes, tossed them with some olive oil and salt&pepper, and put them in my airfryer (sorry adam, tabletop convection oven) for 5 minutes on highest heat 200C. They came out super crispy and fun to eat

I've never been a big fan of pot roast, mainly because every one I've ever tried has been dry, tasteless, or both. But I made this for my family last night, and it was a huge hit! I cooked the meat a little longer because I prefer the beef with a more shredded texture, but the flavor was perfect and the meat was tender, moist, and delicious. I'm definitely adding this to my regular dinner rotation! Thanks from a fellow Adam.

the guy literally dressed up to go herb picking in his garden - dedication

"There's still enough in the pot to serve an army" *laughs in fat*

Even though it’s “covered in sauce at the end”, There’s something to be said by layering flavors as you go along. Don’t have to aggressively season from the start, but adding a few pinches here and there, tasting as you go along, brings depth.

I just made this for the first time. I was never taught to cook, and Adam's channel has been my main source of education. I shed actual tears eating this meal it was so good.

Adam: Cuts celery so that Lauren doesn't see it Lauren: Watches this video Adam: ............ Lauren: ..........

“Upper rim is burned, but who cares” Rim: ..... Sponge: ...... dishwasher: ...... Water: .....

I prepared these recipes on 1/16/21. At every point in the preparation I thought I had screwed it up but too my delight it turned out wonderful. I had my last portion today 1/21 for breakfast and it just got better with age. It's truly a simple/forgiving recipe that turns out great comfort food.

This guy makes ‘lazy’ cooking look classy and relatable. This is honest cooking from a lover of food. My new favorite channel

0:48 “Big Concentrated Nut”

The dislikes are Lauren and other people who hate celery in pot roast.

I made this for Christmas and oh my god it was good. I doubled the amount of potatoes, but I still would have preferred more for the amount of meat it yielded. I also roasted garlic in the oven and combined that with the potatoes. Instead of letting the outer edges burn, I mixed those cooked bits in periodically too. I'm definitely making this again, next time I'll use even more carrots and probably add more onion and larger celery chunks or another root vegetable in towards the end for some more texture.

Thank you for this recipe. I made it tonight and it was excellent. I think adding the balsamic and rosemary at the end was the added 'magic' to bring this dish to the next level. My husband said this was the best pot roast that he ever ate! I look forward to trying your other recipes.

Dear Adam, I don't usually comment on KZfaq videos, but, after making this recipe tonight, I feel compelled to post. I've always been disappointed with previous pot roasts I've made. As an avid beef eater, it's been a big problem in my life. But tonight, I think I've struck gold. Adding the crushed tomatoes is genius! The big issue with my previous roasts has been a tasteless gravy. Using the tomatoes (as opposed to beef broth) resulted in a thick, velvety, delicious sauce. Finishing uncovered in the oven was just icing on the cake. I made this for my girlfriend this evening, and the look on her face when she took that first bite was worth all the effort. She's finally proud of me. I plan on having children soon, and I can't wait for them to try this! Thanks, I really enjoyed this video! Keep up the good work!

Adam: *uses red wine* Everyone: say sike right now

Thank you so much, Adam! You were my support system today as I tried doing this for the first time. Kept checking back for the images of what it's supposed to look like, so helpful as I learned nothing about cooking from my parents. After looking at a few other touted chefs, once again, chose your approach to hit that balance of effort without sacrificing quality. OMG, it's so good!

I've made this multiple times now and it is now easily my favorite pot roast, even managing to top my mother's (and believe me, that was NOT easy to achieve.) It really does NOT taste like tomatoes at the end, but instead the sauce is rich and has so much depth, the meat is tender, and the carrots come out just as good as the meat for my tastes. Absolutely phenomenal. Thanks, Adam!

Ok but WHY DOES ADAM HAVE SUCH A BEAUTIFUL ROSEMARY BUSH?!?! I CAN'T GET MINE TO LOOK SO NICE....

this video made me crave something meaty so halfway through i paused, went to the fridge, and i just finished shoveling black forest ham into my mouth. it is 3:41 am

Prepared this receipt and it’s hands down the best pot roast I’ve tasted. Deep and rich flavors. Thanks for the receipt.

I've been meaning to make this recipe for a while so my mom and I made it for the fourth of July earlier this month. It's one of the first complicated things I've cooked without any help. It turned out REALLY good, glad I know how to make chuck now. Thank you for being easy to follow.

“Mashed baked potatoes” that sounds an awful complicated way to eat your butter

do i have even a single one of the ingredients he mentioned? no. am i gonna go out and buy them to make this? also no. am i gonna watch this video over and over again and be hangry? absolutely.

Made this for dinner tonight and the family loved it. I was completely impressed with the flavors and the tomatoes turned into more of a bbq almost like a birria. Thank you for your knowledge!

I made this for the first time tonight for my wife & I and we loved it! I took the advice of one commenter and briefly steamed the carrots first for about 10 minutes before putting them in with the roast. Other than that, followed Adam’s recipe to a T. Turned out great! Will be making it again!

Adam: **uses red wine** Everyone: *_it's the apocalypse_*

1:52 please keep using this dual view when doing two things at once! It's really unique and it shows exactly how you can divide your attention when preparing food.

I just made this tonight for the family and let me just say WOW! Everyone loved it! Note to everyone that is making this, ALWAYS cook your meat in room temperature. I thought the meat was ready to cook but it was still a little cold on the inside before I started cooking it. My end result was a little dry but that is also because I didn't add enough liquid to cover up the meat. All in all, this recipe is going into the monthly rotation 👍

Came across this recipe yesterday and will say this is a fabulous choice for a winter Sunday evening family dinner. The warm tangy flavors of the pot roast mopped up with mashed potato’s is a show stopper. I didn’t have any red wine so instead used Concord grape wine and it still was a 10! Tip - use less butter for the mashed, add as needed. Winner winner pot roast meat dinner!

3:05 Why I braise beef in red wine NOT white wine *wait a minute*

France, the country full of culture even their butter is cultured.

I've watched this video probably a hundred times by now, on repeat when I'm cooking my pot roast. It's one of the most valuable recipes I know now, and I love making it in the cold season. Your video is fast paced enough to bring all the info in a condensed enough way to keep you interested and intrigued, but a little too fast for my cooking novice brain to follow along the steps. So I'm watching on repeat. That's not a problem though, as your voice is quite pleasant to listen to. Thanks!

It's getting cold again, so it's time for my yearly Adam Ragusea Pot Roast. It's one of my favorite traditions, honestly.

My father gave me a big cast iron dutch oven as an early Christmas present, and I made this recipe tonight for its maiden voyage. Amazing.

"And yea the upper rim in burned, who cares...?" My dish scrubber cares.

Now that is comfort food. Middle of November 2022 and it's just starting to snow here, and this warms the soul.

Three years later and I finally tried this recipe. It was very good. Top marks, Ragusea

I wanted to hate this because of how much tomato sauce you put in, but with all the little tips & tricks you added (like browning for an hour at the end, not putting carrots in till the end, splash of vinegar, etc) it looks delicious and i'm definitely going to make it soon. Also, your transitions are amazing.

When you whipped out the ricer to do your mashed potatoes: Impressed. When you dropped the math when you were comparing boiling to baking potatoes before mashing: Subscribed.

I tried this today.. and i followed it step by step. im not a wine drinker.. and when i bought a bottle of merlot just to make this recipe. This will be added to my own recipe stash. This recipe is amazing. THANK YOU!!

I personally wasn't searching after a pot roast recipe per se, but this video has been so informative in general about things I have never thought about or used. Like focusing only one one vegetable to ensure nothing gets mushy, every roast tends to be a gamble on getting the vegetables just right. Another was adding vinegar at the end of the roast, for some reason I tend to reach for that additional brightness by squeezing lemon juice on some slow cooked meals, why not just skip that step and just put it at the end, brilliant!

Best recipe ever. I used stock instead of wine and soy sauce instead of the “British “ sauce. It taste amazing

I made this tonight, sans red wine. Still incredible. Adam, I started watching you because of your radio announcer voice. I’m staying for the impressively delicious and simple meals.

I've never had a cultured butter, but when I make mashed potatoes, I use fresh cream and sour cream.

Thanks for the recipe. Made it Saturday and it is Delicious! Made a couple of alterations: 3-pound beef, 2 stalk celery, and 2-pound carrots. Total cooking time was 4 1/4 hours. Excellent

Why am I only just now getting this in my feed?! C’mon, KZfaq!

I LEGIT HAVE THE SAME CAR! The joke I say is that if you walk into a dealership, and just yell "CAR!", they bring you a grey toyota.

I got a Dutch oven just to try this. Totally worth it. This will be a regular feature at our dinner table, especially in winter.

I am gonna cook this for the 3rd time now for dinner with friends. It's superb. One tip if you are doing it for the first time, boil your carrots till partially cooked first. Mine turned out really hard the first time though I followed the way taught in the video. It was still hard when I increased the oven time.

This is the first of Adam's recipes that I've tried. I've made quite a few beef stews, but this was phenomenal. Beautiful texture, remarkable depth of flavor. In the last couple of hours I threw a shallot in---it slightly offset the extremely dark notes. Thank you Adam for this superb recipe! My kids=a small army!

At 8:05 "Remember, boiling water can get no hotter than 212F. No browned flavours happen at heat that low." This is a great example of one of those things where, yeah, I know both of those things are true. But when you put them one after the other, you have a new realization based on stuff you already knew. This kind of thing is why I'm subbed! :)

I make this recipe every few weeks. It is easy and consistent to prepare, very hands off, and delicious, all while being relatively cheap (very cheap when the required cut(s) are on sale). You can create variations very easily through different types of onion, spices, as well as using varying amounts and styles of tomato, stock, and wine.

I’ve made this for Christmas 2020 and Easter 2021. I use my Lodge Dutch oven and it’s perfection. My family LOVED IT!!!!!!

"I have to get the pieces really small to hide them from Lauren, she doesn't like celery." "OH DO YOU NOW?!" - Lauren

This guy understands food and its chemistry so well. I've never watched a cooking video quite like what he can make. He has an outstanding talent for cooking and explaining what he's doing and how it all comes together so harmoniously.

Nice recipe, thank you! I struggled many years trying to get the perfect pot roast. Good call on the medium-heat searing, and using a potato ricer (I think I have the exact same one btw). I learned those too. I usually boil my potatoes or just throw them in the braise. But any way is good if you like how it turns out. I have learned, however that braising the meat is more about time and less about high heat. Unless you're using a pressure cooker, and you have sufficient liquid in the pot, it's not going much above the boiling point and I found it better to keep it just near (or shy of) that point. Hence, i have reduced my heat to 215-225F and lengthen the time to 4-6 hours and found the collagens break down perfectly into the perfect pot roast. Keep 'em coming I love your channel!

I've cooked this a dozen times now, it absolutely slaps. Thanks for this.

Man is this guy a great teacher. And how many people can talk so clearly and at that speed and never stumbles over any words? I'm sold.

The pot roast looks amazing man, I love those baked mash potatoes!

Lokoing great, always love a pot roast especially in winter

This recipe is God tier. Pay attention to what you're doing, take your time, and when you're guests try it, get ready to bat away all the compliments after every other bite. Good luck peeps. Thanks Adam.

Made this tonight. I can't use alcohol - used 1 cup Fre Merlot and 1 cup of beef broth. Most legit pot roast i've had or made.

Thank you for this! I made pot roast following your recipe for a few American friends and it went down WELL. I was happy too as it was not only the first time I'd ever made pot roast, it was also the first time I'd ever eaten it!

Made this last week and now this is definitely a staple. Making this once a month now- amazing!

If you don't make any other KZfaq recipe, pleeeeeeeease make this one. I've made this twice. The first time I did exactly as the recipe says and it was delicious. Now the second time I made a few adjustments. The second time, I added about half a cup of beef broth with the wine and let it reduce for about 5 minutes on med-high heat. 2nd- I added thyme and rosemary on the stems as it cooked, and added fresh of both at the end. I served this with French rolls instead of potatoes so I wanted extra sauce so when it was done, I added a splash of both beef broth and red wine and put it on my stove top on mid-low heat while the rolls baked. Highly recommend the adjustments but the original was very, very good. Side note: mine was so tender that it did shred into "cat food" both times, but the shredded consistency made for amazing sandwiches the next day.

I just made it. Changed my life for the better. Thank you, it is so good

okay y'all. I made this today. I was super nervous about the amount of tomato in it but you literally cannot taste it. insane. everyone loved it.

Solid culinary videos from this guy and he doesn't take it too seriously, just a "have fun with it" attitude, you will still enjoy your food when you make it yourself ❤

Man I love that u include recipe in the description thanks a ton !!

Made this for my family while home for winter break and it was amazing!! The flavours are so rich, savory, and complex! Fantastic recipe, definitely will make again

Just cut the potato in half the opposite way he did and put a half in the ricer with the skin on... press it through and all the skin will be left in the ricer... much easier

I love your mix of direct instructions, well also making it very clear, multiple times throughout the video, the cooking is entirely up to you and how you want to cook, 👍

Thanks for this memory.

I just finished making this and it's so good I want to cry. Thank you for this ❤️

Adam, thank you for being one of the only youtube cooks that go through all the necessary steps and techniques to know for a recipe! I always learn so many flavor-boosting techniques for recipes i've been cooking for years. Youre the best!!

I've been scouring KZfaq for the perfect pot roast - for me, a balance between super rich layered flavor and also not too fussy. I can't wait to try this recipe as soon as it's cool enough to turn on the oven 🤤

Thanks from Germany, I really loved the simplicity of how you explained everything and the part where you said it's a beef shoulder as trying to find a "chuck" here is hard but now I know what to look for.

That stuff stuck to the sides is also fond... do NOT let it burn, scrape it back into the sauce before it does.

damn that ad came in smooth

I'm a lousy cook but I decided to try this. White onions instead of red and I used baby carrots instead of cutting up the big ones (I was lazy). It turned out amazing. Flavors were deep and rich. Great recipe. Thanks Adam!

Delicious. Worth every minute spent on it. I realized that I don’t have any wine at home when I started cooking. So I just added water. I also don’t have any canned tomatoes in the country where I live. So I just smashed some cherry tomatoes. The food turned out to be so good that I actually even cried a little. Can’t imagine how good it is if you actually followed the exact recipe

Adam : uses red wine Everyone : *-wait that’s illegal-*

Thanks, Adam! I really love this recipe and have made it twice. I've found my own tweaks to it of course but your recipe is solid. Next time I think I'm going to mix fresh pressed garlic with the tomato paste and put it directly on the seared chuck roast before the final submersion. I may even re-sear it for a minute or two to kick in the browning of the tomato paste! Excellent.

Yum! Since I have a pot roast obsessed family, this is a nice variation to add to my repertoire. Came out perfect. Thanks, Adam!

I just made this for dinner today and we are blown away. I consider myself a picky eater and wasn’t sure how it would be. I love everything about this. Thanks

definitely the most underrated youtuber out here. you sir deserve the attention

Just made this on the stovetop, without the wine and with half the tomatoes mentioned. Really really pleased with the result. Thanks for another winner recipe Adam.

I just want you know this recipe has greatly enriched my life and I have used it regularly to blow away my friends and family. Thanks.