That's great! Thanks for sharing

The proof is in the pudding... I mean, just look at my Roast Beef. It's got all the Dark outside and still all the juicy tender inside! Have you subscribed?

Poor Man's Gourmet Kitchen Just did! 😊

I pride myself on quality content, so please enjoy! ;-)

You're going to love it!

Understood. Thanks for watching

+Yellow Roses Thanks and you're welcome!

You're sure welcome. Thank you for watching.

+Poor Man's Gourmet Kitchen How much salt can I take out without ruining the flavor?

Take out as much as you want. You can always add salt later if you feel you removed too much.

Absolutely

+Rolando White Awesome! That's really good to hear. If Roasts are you're thing you should check out the Hawaiian style Kalua Pig Pork Roast I just posted last week. Here's the link kzfaq.info/get/bejne/rK17pMKo36zMoIk.html

You're welcome! Thank you

...Appear-o-vision would be better!

***** :o) yummy!

Yep!

See! Now that's what I'm talking about. Thanks for getting back to me with your results!

Do it the way I show you and it's going to ROCK!!!

+John Trader Simple, right?

Yeah most folks don't think it's possible but I take it one step further and prove it can be done with this Kalua Pork recipe and in the oven, no less, for 15 hours! kzfaq.info/get/bejne/rK17pMKo36zMoIk.html

All I can say is, "Thumbs up, sir". I am going to try this recipe, too. I have loved every recipe of yours I have tried.

You're welcome

Absolutely!

+LESBellyofthebeast I never have; I didn't know to do that. Is it washing off something in particular? Now, something a lady taught me years ago that I like to do is make some slashes, stick some cloves of garlic in the slits, then brown the meat before putting in the slow cooker. How do you cook yours?

+LESBellyofthebeast First off, the butcher is already bound to heavy regulated Sanitary practices so it really isn't necessary. They're governed not only by their employers but frequent untimely visits by the health department that would shut them down if the rules were being violated(it happens). Secondly, the cooking temperatures alone kills any bacteria that may or may not have been sealed in the package. And third, know your butcher, know your cut's and always pay attention to the dates. Buy vibrant bright colors of meat and you'll save yourself most of the other troubles. But to answer your question, yes, everything I film is clean. Video is unforgiving and the camera doesn't lie.

Did you see the roast just fall apart with a light touch of a fork? Wow, right?!!!

+Curiosity Sure, let me know!

Thank you! Cheers!

They are, hands down, the best Crock Pots on the planet!

Right? Good Job. You should try my Kalua Pork Roast, it's amazing! kzfaq.info/get/bejne/rK17pMKo36zMoIk.html If you learn this one, I can show you how to make Tamales, Pulled Pork French Fries & Kalua Pork Burritos!

You Better! ;-)

+Poor and then she didn't LOL

(Shrug) Even family members, sometimes, never get back to me.

+Yellow Roses You get the best results on low.

Britt Sivate I originally intended to use this Roast Beef with Stroganoff for the next video(which I did, posting later today), but I had enough beef left over for breakfast burritos too. OMG, Scrambled eggs, Green Chili's and Cheese with Roast Beef! So Good!

***** Oh trust me. I just finished watching the stroganoff video. It looks great just like everything else you make. It's awesome how you can use the leftover beef stock for other recipes. Not to mention the roast beef. I'm curious what you're going to do with the jalapeno skins in the jalapeno popper video. I've got so many tips from this channel. Thanks for sharing! ( :

I'm really glad you're enjoying my videos. The Jalapeno Skins get chopped and sprinkled into anything I want to spice up. Eggs, Omelettes, Nachos, Soups etc. My daughter and I rolled them up inside crescent rolls with Hot Dogs recently. So If tips are what you are looking for, you should hit up my Vlog. I expand and reveal more secrets about each recipe there with detail, things I don't have time to add to a 3 to 5 minute video. Read this for example, about the Stroganoff and you'll see what I mean! poormansgourmetkitchen.com/roast-beef-stroganoff.html

+David Savage Sometimes I'll cook these roasts upwards of 15 to 16 hours and that's what usually does it. I also use the older style crock pots with the heavy glass lids that keep the heat concentrated inside the pot because it doesn't let any out.

+Poor -- Oh wow! Seriously? Let me ask you this, then... My slow cooker has the ability after (a choice of) 4 or 6 hours on HIGH or 8 or 10 hours on LOW to switch itself over to "Warm" after that. I have a tendency to put it on 4-hour High an hour before I'm ready, then let it simmer on Warm all day! Should I do that with this recipe? Or would the first three hours on High be too much?

+Jennifer W it wouldn't be too much if the lid isn't letting any of the juice escape. If it is you're going to dry out your roast. Did you notice how much liquid I've got in my pot after 12 hours? I didn't add a single drop. So what you're looking at is keeping that Crock-pot completely sealed up. If you can do that you'll get the results I showed you here.

+Poor - I see, thanks! I'll check it out.

+Poor Man's Gourmet Kitchen I was re-thinking about what you said. To be safe, would it help to have maybe a towel on top of the crockpot, so if it doesn't completely seal, it will still keep everything safely inside?

You can do it in half that time on high, it just won't be near as tender.

How about medium?

Of course you can!

+Yellow Roses I've never heard of a crock pot incident. I go to sleep with mine on all the time. I don't cook steaks in a slow cooker; stove or grill only.

No, Slow Cooker/Crock-Pot!

Gotta love a good roast. You should look up my barbacoa recipe. It's amazing!

Slow cookers are all different: poormansgourmetkitchen.com/beef-chuck-bottom-round-roast-beef.html

Robert J. Holtz That's how I've been hashtagging my recipe's lately... "#FoodPorn"! LOL

***** Do hashtags work the right way on KZfaq? I see how they link visitors AWAY from your videos but without an official hashtags trending area on the site so traffic goes TO you not FROM you the idea seems to backfire. Put it this way... you deserve a lot more traffic. Your channel is excellent.

Obviously I would like more traffic. But the problem isn't my channel, it's finding people that are willing to put up with another KZfaq Home Chef. And there has literally got to be thousands of them out there. So It doesn't matter how good the video recipes are if people just aren't willing to watch to find out. I wouldn't be surprised either if most people have pretty much already decided who they're going to watch and don't give others, like myself, a chance. I really don't know. But, the hashtagging I was referring to was more for social media. I realize you see them in my first comments on every video, but that's just KZfaq's auto sender to G+, Twitter and Facebook that's included for every new video upload. So I hashtag those comments because those sites have platforms that do support the tags. Then KZfaq bounces it back as my first comment introducing the video.

I just want to say, though. I really do appreciate the compliments and the recognition from you and others like your self that benefit from my channel. I have to give in order to receive and this is one way I have found that I can do that for everyone! Thanks again, Poor Man's Gourmet Kitchen

***** Please don't sell yourself short. Just about every famous figure in the history of the world was thrust from total and complete obscurity. And while we are talking about getting more traffic, if you had to have a party for your nine-thousand subscribers, I believe it would be rather difficult to book a big enough venue. The parking alone would be staggering. Think about how many theaters don't have 9,000 seats in them. Think about trying to cater the meal for that group. You've already come a very long way and that is no accident. Know that every compliment and bit of praise from me and surely most others is totally genuine, sincere, and well-earned. I watch a lot of KZfaq and I can tell you with complete certainty that you're really onto something here and it really is up to your own comfort levels how big you really want to see this become. Success is a very subjective metric and people have their own ideas of what happiness looks like. I think you're a real find here and at some point if desirable to you, I'd be happy to offer whatever advice or assistance I reasonably can so you can maximize what you've got. But please don't knock yourself off of your rightly-earned pedestal. What you're posting online here is truth and that shows. People feel that. Your food is honest as is your process and your way of presenting. That just needs to be modulated a little and word will get out about you. Trust me on that. What is truly great about platforms like KZfaq is no one cares where you came from... if you've got something worth watching, you'll have your audience. Be proud of what you've accomplished thus far and know that your talent and your potential mark you for so much more if you want it.