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Paula Deen's Family Kitchen Pot Roast Recipe - Paula cooks a pressure cooker pot roast recipe that is unbelievably delicious!
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Paula Deen's Family Kitchen Pot Roast Recipe: https://www.pauladeen.com/recipe/pot-roast/
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0:00
- Where's Eddie? (laughs)
0:02
You want a treat, don't you?
0:05
Sorry, Eddie, but I've got a hungry little dog
0:07
that wants a treat.
0:08
Come here.
0:09
Sit.
0:10
Oh, you're so good! (laughs)
0:13
You are so good.
0:15
She learned that trick when she was
0:19
maybe eight weeks old, and she hadn't forgotten.
0:23
Lulu, love and best dishes. (laughs)
0:29
Speaking about love and best dishes, y'all,
0:34
at Paula Deen's Family Kitchen,
0:37
Kitchens, 'cause there's what now?
0:39
We've got six of them, Eddie, or?
0:41
All right, let's see.
0:42
Let's name them.
0:44
We've got- - Nashville, Pigeon Forge,
0:47
Myrtle Beach - Myrtle Beach
0:49
- Branson. - Branson, Missouri,
0:51
Foley, Alabama, Panama City.
0:53
So I think it's six, right?
0:56
Pigeon Forge, which was the very first one,
1:00
very first Paula Deen Kitchen.
1:05
Panama City was our newest to open,
1:08
and it opened the 8th of March.
1:10
So, I understand people are really enjoying it.
1:14
Spring break down there.
1:18
So a lot of people are popping in
1:20
for some of that fabulous fried chicken and pot roast.
1:26
And that's what I'm gonna share with y'all today,
1:28
the recipe for our pot roast
1:32
just the way Paula Deen's Family Kitchen makes it.
1:38
So, I'm gonna heat up my skillet.
1:42
I've got that on, and I'm gonna put a little bit of oil.
1:48
In the restaurants, we slow cook these.
1:53
In fact, I used to cook them in a crock pot all the time.
2:00
I loved to put it in in the morning
2:02
and taking it out it's supper time.
2:05
And it was always so delicious.
2:07
It made the house smell so good.
2:09
Well, because of
2:13
my lack of time,
2:16
I'm gonna cook this in my pressure cooker,
2:20
because how long have I had that pressure cooker,
2:23
that line of pressure cookers, five or six years?
2:25
- [Eddie] At least five years, yeah.
2:27
- Yeah, at least five years.
2:29
And when we got that up and running,
2:34
you would not believe how much I use this, y'all.
2:39
Where I used to be kind of leery of them,
2:42
this one is foolproof.
2:45
If you don't have the top on right,
2:49
it just won't work.
2:51
You don't have to worry about, well, gosh,
2:53
did I put that on right?
2:55
You have but one way to put it on, and that's the right way.
2:58
So, I've got my chuck roast, and chuck roast is probably...
3:02
No, it ain't probably.
3:04
It's my favorite, favorite roast out there.
3:08
So, I wanna make sure I tell y'all this
3:11
just like Paula Deen's Family Kitchen does it.
3:16
All right, we're gonna sprinkle the roast on all sides
3:21
with the house seasoning,
3:25
and then we're gonna sear that into it.
3:37
This is a pretty piece of meat.
3:38
I hope the underside is as pretty as the top side.
3:42
You know, sometimes they trick me. (laughs)
3:46
You know what I'm saying, Eddie?
3:47
(Eddie laughs) Have you ever been tricked?
3:48
- [Eddie] You get a surprise on the other side?
3:50
- Oh, listen.
3:53
I have been surprised so many times.
3:56
In fact, I'm gonna go in here and put a little bit more.
4:01
A little bit more house seasoning.
4:05
Okay, so here we go
4:08
into our hot, hot skillet.
4:15
(pan sizzles)
4:21
I need an apron.
4:25
And just hold it up there (laughs),
4:28
'cause I don't wanna get grease marks on my pink shirt.
4:37
(pan sizzles)
4:42
The thing about a chuck roast, y'all,
4:44
is it's one of the cheapest roasts that you can buy,
4:50
also the most flavorful.
4:54
But if I try to cook that like medium rare
4:58
and serve it as a steak,
5:00
you would need to bring in some extra teeth from somewhere,
5:05
because it would be so tough that you couldn't chew it.
5:09
But by us cooking it
5:13
slow and long...
5:16
Whoa!
5:20
The secret to a chuck roast is cooking it a long time.
5:24
Ready to put in all of my ingredients.
5:26
I've got two nice cloves of garlic.
5:32
Smash those and throw those in.
5:38
(Paula smashes garlic)
5:42
This is a foolproof recipe, y'all.
5:46
You can't screw it up.
5:48
And instead of cooking it for eight hours,
5:52
I'm gonna cook it probably 80 minutes.
5:55
Okay, so I like the idea of me being able to sit down
5:59
to pot roast and an hour and a half.
6:02
That's just great.
6:05
So I've got white wine.
6:10
It looks like about a 1/2 a cup.
6:14
I've got two bay leaves.
6:15
The recipe calls for three, but these are big bay leaves,
6:19
and bay leaves can be very pungent.
6:25
I'm just gonna only put two,
6:28
and I'm using a granulated
6:33
beef bouillon.
6:37
Let's see, do I have everything? (laughs)
6:41
And then I'm gonna add my onions.
6:47
This is gonna be so stinking good, y'all.
6:53
And what I like to do with my leftover pot roast,
6:57
I love to make my shepherd's pie out of what's left.
7:03
And it will knock you into next week, it's so good.
7:10
I like it just as good in shepherd's pie
7:13
as I do like this over rice.
7:16
All right.
7:20
Now we're gonna put our can of cream of mushroom soup.
7:25
We're just gonna dumb it all right there
7:28
on top of that roast.
7:36
And then, I'm gonna clean out my can
7:41
with a little water.
7:47
But you'll be amazed
7:50
at just how much
7:54
liquid is gonna show up in there
7:59
The liquid that comes out of the roast
8:01
is just gonna be crazy how much you get.
8:05
So I don't wanna put too much water.
8:12
Getting it hot.
8:17
You know me, I want every drop of it. (laughs)
8:30
Okay, now if you wanted to,
8:34
you could add some fresh mushrooms,
8:40
or you can put in carrots, or anything like that.
8:45
To me, when you start adding carrots and things like that,
8:50
to me, my pot roast then
8:55
turns into like a beef stew.
8:58
And I don't want anything other than the onions
9:02
and the seasonings to play with this one.
9:05
So, I'm just gonna shut that lid,
9:09
and I'm gonna show you how easy this comes together.
9:15
All right, let's see.
9:16
There's the arrow.
9:19
Let me turn this so you can see it.
9:22
I'm just telling all you young girls,
9:24
don't be afraid of today's pressure cookers,
9:28
because work so great.
9:31
All right, where'd my arrow go?
9:32
There it is.
9:33
So I'm gonna line up that arrow
9:37
with the open signal.
9:42
I'm gonna turn it, and that's it.
9:45
That is it, no fooling.
9:49
So I'm not gonna have an explosion anywhere
9:55
like it used to happen with the old timeys.
9:57
So I'm gonna put this on one hour.
10:01
No, I'm gonna put it on 75 minutes,
10:05
and then I'll check it, and if it needs a little longer,
10:08
I'll just run it a little bit longer.
10:10
So I know for a fact, Jack, that I'll see y'all back
10:16
in 75 minutes to check on this.
10:20
If you don't have time to do that,
10:22
just go to Paula Deen's Family Kitchen
10:24
in one of our locations.
10:27
Our pot roast is ready,
10:32
and it looks so incredibly delicious.
10:39
- 75 minutes. - 75 minutes.
10:41
- Start to finish. - Uh huh,
10:43
and you're eating like a king.
10:50
- [Eddie] Smells so (indistinct)
10:52
- (laughs) It smells so good.
10:54
All right, now I wanna show y'all
10:58
the broth that this made.
11:05
You can see how thin it is.
11:09
So, if you're like me,
11:13
and you like it more like a gravy,
11:18
all I have to do is mix like two tablespoons of cornstarch
11:25
along with like three tablespoons of cold water,
11:29
bring this to a boil, and pour in your slurry,
11:34
and you'll have a nice, thick gravy.
11:37
In fact, my pressure cooker gets so hot,
11:42
usually you would have to take it,
11:44
pour it in another boiler, and bring it to a boil
11:48
on the stove, but, like I said,
11:49
this pressure cooker gets so hot
11:51
that I can actually make my gravy right here.
11:54
It will come back to a boil in this pressure cooker.
11:57
It's that good.
11:59
So, if you like it thick,
12:05
a little corn starch and water will fix that right up.
12:14
(laughs) I was gonna put this away.
12:17
(laughs) Look at that.
12:19
Oh, great grannies.
12:25
If y'all are able to ever
12:28
make it into a Paula Deen Family Kitchen restaurant,
12:33
you won't be disappointed if you order the pot roast.
12:39
So, happy eating, y'all. (laughs)
12:46
It's so good.
12:48
Mm.
12:51
Mm mm mm.
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