THIS Pot Roast is Better Than Beef Bourguignon

I hear that yo can use Arrow Root powder to thicken as well.

bthis bot poast is bebber than beft burbunbon

If I wanted 2 know the temperature I would watch the news😂

WRONG. I cook chuck roast in the instant pot all the time. Put in on LOW for about 1.5 hours and you're good.

This looks incredible.

Hey Bri!! I just made this.... wow! I mean WOW! Its officially the best pot roast ive ever made and ive made a lot of them. I'm on a keto diet so I stayed away from the carrots and used keto wheat flour to keep the carbs down. And man if this is something i can eat on a keto diet than you can remove the words "keto" and "diet" and all that's left is a killer dish added to an awesome meal plan that's enriching a glorious life 😂🤣!! I love it man, you are so awesome for sharing this. I did have a question. So I successfully held the internal temperature fairly close to 193 for the entire 6 1/2 hour cook time. But in order to achieve that I had to adjust the temperature of the oven to stop the internal temp from climbing. You didn't officially say that's what we had to do in order to keep the temp down, I just made an assumption. The entire evolution was kind of like smoking a brisket old school... constantly keeping an eye on the temp. Considering the final product, I'm once again making an assumption that I guessed correctly. Is this tactic that you intended for this dish? If so, do you have any recommendations on the adjusted oven temperature to keep you close to 193? Thanks Bri! and lets "EAT DIS THANG!!!!"

Looks great! Just wondering....why would you use commercial store bought stock with all those chemical preservatives?
Also, it seems you're in the U.S., so why are your measurements metric? I'm sure I'm not the only one that has to ask Alexa to convert them.
Otherwise, it looks good enough to try it - with homemade beef stock! 🤭 I also subscribed for more videos!

Looks delicious 😋

not sure if any1 told you this but you look like a The Sims character! that's cool

I like how you and your wife tasted it when it was in a pressure cooker and we're honest about the way that it tasted. That was funny.

I can't wait to try this

Just made the recipe and it turned out wonderful! Thank you!

I am freaking making this. This looks bomb.



… I’m so hungry… lol

"...Takes about 8-10 hours for it to get tender"

Releases a recipe that takes up to 7.5 hours. The moral of the story is that quality takes time.

Too much salt … yah don’t need it

YUM YUM 🤩MUST TRY 👍
Time to send chef Mike to Recycling School

Hahahaha Mashed potatoes with pot roast is a new thing apparently? Lol

Wonderful! Thanks!

Omg another electronic radiation emitting device to involve in our cooking?? No thank you! Just use an old school low maintenance thermometer they’ve been working just fine for hundred years!!! Using gluten free & eating healthy & then offsetting all the good things by bringing unnecessary devices into it!! SMH….

I don't understand why you cooked a until 195 x 2 hours, took it out (knowing it wasn't going to be done) and put it back in for another 2 hours. Why? Why not just wait for 4 hours? Seems kinda OCD to me. And I absolutely agree - slow cooking in Crockpot or in the Oven turns out much better than pressure cooker.

Made this for Christmas and it was so delicious that I used it as inspiration for some absolutely, ridiculously tasty beef soup. The pot roast was so deeply flavorful. The primary changes for the soup were more liquid (and bouillon), more veggies, brisket (cuz I got it for stupid cheap), and less wine. I also added potatoes into the soup rather than having mashed potatoes with it. It's certainly not nearly as flavorful as the pot roast, but all of the right flavors are there and it took me around about an hour to make on a weeknight rather than many hours like the pot roast. It is a fantastic meal for midweek meal prep, or for feeding a family.

Probably the best meal that anyone can make. It's just everything you want out of a winter dinner.

Lorn is stealing the show!

(And I've tried quite a few beef roast recipes and this is by far my favorite. And my kids'.)

From the shape of your Dutch oven’s handles, it looks like a Le Creuset. LC’s website recommends NOT dry heating your Dutch oven. You risk crazing the enamel. Instead, I would use an oil with a high smoke point and heat the oil with the dutch oven.

Looks delicious!!!

I love him❤

❤❤❤

I just started following your channel and am really enjoying it. I’m in my 50’s and learned to cook as a child. Even though I’ve been cooking my whole life you’re teaching me the things I need to take everything up a notch. Thank you. My question is what is that metal plate thing in your oven you set everything on? I’m assuming it helps create even cooking. Please link it.

Salt beef overnight for best results.
It’s always 3 Bay leaves, always, for anything.
1/2-1 cup red table wine will next-level that thing.
Cutting and boiling potatoes, less steps, less foil.
Skin-on>peeled potatoes, mash before adding butter/cream.


Good basic recipe & solid techniques.

DideyoutalwywaywaytoofastitissoANNOYINGmakesyourvideosheadachewothyifyouwanttotalksuperfastthroughypurendlesspaidpromosECELLENTorbentteryetstophavingsomanysponsers........
NOW I I will type ina normal way. Your recipes are really good. Let us enjoy them. Not sure why you're so hyper but your channel would be more enjoyable if you slowed down. Best intent and wishes. 😊❤️

I add about 8-12 oz of cubed (cut in half and half again) baby bella mushrooms.

I am making this today!

Best pot roast ever. Thanks, Brian.

That 20% off code didn’t work

Do you use both the 6.75 and the 7.25 qt Le Creuset dutch oven in your videos? You've linked 2 different ones in your videos but they kind of look the same. Would you or anyone else have a recommendation on which one to get if I were to get one? Thanks!

OMG! Thank you! I've never been able to do a roast or Beef Bourguignon to turn out, the flavor was good but it was always like chewing leather! This turned out great!! Thanks again! Keep cooking and sharing, you are appreciated!

I made this last week, it was so good :)

What can i use in place of the red wine ?

Stop pounding your recipes with so much

Thanks B-rye. Love your channel and all the delicious recipes. I will say that, after trying this as well as a short rib recipe, similar to the one you just posted, I am conflicted with the level of fat in the sauce. I am sure you likely did you best to skim the fat on top prior to serving? It would be nice to cool overnight and skim the fat the next day but I assume it is harder to reheat the whole roast? I like the idea of cutting the roast into chunks and doing just that. Anyways, thanks for the inspiration and know-how!

"Lorn is gluten free" but you put better than bouillon in it?

My mom was a incomparable master of cooking a pot roast! She would have approved of this recipe! ❤

Dude. Nobody measures for pot roast. You think grandma had a scale in the kitchen?

The code for the Typhur no longer works. Bummer.

Literally basic beef stew.

I made this for dinner tonight and me and my boyfriend loved it! It was so easy and cooking the potatoes in the oven was so convenient, definitely making it again.

Would sous vide work even better for internal temp control? I’m just thinking of a set and forget cooking option here.

Thank you for this tutorial. It was quite helpful!