Learn how to make this classic American recipe: Pot Roast in a Dutch Oven.
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Hey! How you all doing? This is Cooking with Dave again. I am Dave, first I'll like to say, hello Lauren, what's going on Lauren? You and your crazy makeup. I have never seen such makeup, it's crazy, it's pretty cool, your paintings are good. You should show more paintings, your painting are pretty cool, or you can make this pretty cool, dude. Well, I say rock on Tommy, where it goes to say, to UK from South Carolina, rock on Tommy, alright. Anyway. Today I am going to cook the pot roast, and I am cooking it in my Dutch oven.
I recently discovered this is a German thing. I had known about the Germans, heard about the Germans all my life. But I really didn't understand what one was, so I went up and read up on it and I went out and got one, is very cool. It cooks things evenly, thoroughly, make some tender juicy, you won't believe, and it's probably some of the easiest cooking. Moist and juicy, especially when you cook it in a Dutch oven, nice and slow. I am going to show you how we do this.
You can cook this in a pot on top of the stove, the same way I am going to cook in this Dutch oven. You cook this in an oven if you want to, you can put it in a roasting pan and cook it in an oven same way just a Dutch oven kind of does it all for you. And I am going to show you what I mean.
Okay, here we have our chuck roast, and it looks very good, I like the chuck too because chucks are pretty cheap too. And it just cooks wonderful. I like chuck also because it's tendered, its juice has got some fat in it, it's hard to make it dry. You cook it easy, it's always good to eat.
Alright, what we are going to do is take our Dutch oven and we are going to put a little olive oil. And it's just enough the line at the bottom, enough to sauté, I am using garlic. And then we are going to throw about a whole chopped up onion right in that. Then we are going to put three -- no I am sorry I am going to put one and a half tablespoon, three teaspoon, one and a half tablespoon, tablespoon of garlic. Little bit of salt, little bit of pepper; and then I am going to get all that nicely stirred up in there, like so, make me a bed of onion and garlic. You all know how I like the onion, it's good. And then I will put the meat right down in there. And then I am going to put some Italian seasoning. You all know I like Italian seasoning, I am going to put it right there on the beef. I am going to put a little bit of pepper, it would be on the beef, put a little bit of salt, not a whole lot of salt, little bit. Then I am going to flip it over and do that again. Italian seasoning, little pepper, and little salt.
Alright, then I am going to throw the lid on it. And then if you'll know Dutch oven has got legs on it. So this is Dutch oven, you have to cook in this in the fire pit, or I am going to put it on the grill. I am going to show you, I am going to make a little grill thing, put it on, put coals underneath it, put the coals on top of it and cook from top and bottom. Oh it's going to be wonderful.
Dave's yard, there is deck, some flowers down there, great myrtles, blooming a little bit, great myrtle, great willow tree, big shade, there's the shade, down the hill there is a lake down there. You can see the lake. I'll let you see the lake. There is a lake down there, can you see the lake? There is lake. Big dog, this is Steve. Say hey Steve? Steve. Steve! What are you doing? Steve, say hey! So what's going out? Dave! Come on! Dave! Dave! He is crazy dog, Steve is crazy dog. Okay, here we are, back at the grill. Alright, that's fire, see there, that's fire.
Alright after those coals get done burnt, turn white we'll start using them, I'll show you how. Okay, after your fire has gone off your coals and they are turned nice and white, real hot and ready to use. I am going to place about six of them down here on the bottom in a circle. Now when you cook in a Dutch oven it depends on what you are cooking. It depends on how many you put in the bottom how many put on the top. I want to put six right there, I want to put more on top than I do on bottom. So I want more heat coming down from the top. Because heat rises, and if you are cooking something where you would fry and something you put more on the bottom but nothing on top, leave the lid off and fry it. You can turn the lid upside down, put it there and use it for griddle, which is pretty neat.
Alright, now roast is in there, looking good, got the coals on the bottom. Put the lid there, and then we put coals on the top, and the heat will also come down from the top, and cook our roast throughout and make it tendered, juicy and wonderful. While I am cooking this I'll check it, and I might flip it once or twice during it's cooking, and when it's tendered it's falling apart, I'll call it done. And if it takes too long, it takes more an hour and a half or so these coals will be gone. This thing should be done about hour an a half, two hours. If not then we just light more coals and put them on top up here, and on bottom down there and cook away. I might actually have too many coals on top at this time but if you're going to too fast I am going to check it. I can always take some off. Alright, don't know what's there.
Okay, here we are back at our -- on the deck, thing is making noises at this. I am going to check this, good looks, see how it's cooking, take my fire up over. And pick it up, try not to drop any of the hot coals into the food. Alright, looking good, cooking wonderful, look at that, oh! Man! You've got smell there, you wouldn't believe how wonderful that smells. Alright, put that down in there give a little flip and you cook it.
Alright here we are back at our Dutch oven. I have to add about five-six coals to top and I put two or three underneath, because our coals are running out. So you get all small and then they go away, but we should be done. I go and check this thing and see what it looks like try not to put ashes into the food, that's the important part. Alright, that's what it looks like. It's beautiful. Can you all hear all those crickets and such just gadding out there, it's getting dark here. I am just getting too dark in my video. It's almost 7 o'clock on east-coast, and it will get dark by 8 o'clock I guess. Look at that roast, tell me that thing is in one best of the things you ever saw. And I am going to check it for tenderness. Look at that, it is tender, look at that. I could probably cut that with a fork, well, man, just juicy, looking wonderful, look at all just gorgeous, that's what you call a pot roast. I like this Dutch oven, one of the easiest things to cook in. Get all the onion up on that, oh man, look at this. Tell me that don't look good, that is a pot roast. Okay, there we have our pot roast, some buttered beans. Only thing that thing lacks is some corn bread. Oh man, it looks good.
Alright, this is Cooking with Dave once again. Today we cooked pot roast in the Dutch oven, remember you don't have to cook this in Dutch oven if you don't have one. Go out and get you some one or two, $30 and get a Dutch oven. You can get one cooked on top of the stove if you want to, or you can cook this thing in a pot on top of the stove, or you can put it in a oven or roasting pan, just do it the same way, put in there put it on about 350 to 300, let it go for about three hours till it gets tendered and juicy. Go and try it out, just till it gets just tendered and juicy. Alright, you all have a great day, thanks!