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I'm gonna start by preparing a pot roast
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which I cooked for somebody that I think
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is a very special human being and that
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Harry Connick jr. his wife Jill they
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popped in the restaurant unexpectedly of
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course they chose the buffet and he just
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left my brother's so what can I say I'm
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gonna mix up now something that we're
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gonna rub our roast down with I put in a
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half a teaspoon of black pepper a
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teaspoon of seasoning salt and one
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teaspoon and House sees me it's got our
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salt our pepper and our garlic and I'm
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just gonna mix that all together and I'm
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just gonna kind of rub this into our
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meat then I'm gonna Brown it off but so
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anyway he really appreciated the flavors
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I remember you asked if I was going to
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your concert and I said you know I never
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was able to take the time to get out and
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get tickets and he said well you've got
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tickets now we're gonna flip him over
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and rub the other side down real real
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so I kind of refer to this now is like
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the Harry Connick jr. pot roast now I've
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got our pot roast rubbed I'm gonna add
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just a little olive oil to my pan
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because we're gonna sear this off and
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kind of sear the flavorings in there
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while this pan continues to heat yo I'm
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gonna chop up this onion
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and then in the pot he goes alright so
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we're going to brown this saw and over
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here I've got our onions ready to go in
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the pot I've got a few cloves of garlic
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and I'm just gonna kind of bust those up
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and they don't have to be too too tiny
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and then I'm gonna prepare the liquids
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that's gonna really make a wonderful
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sauce for our pot roast so I'm gonna
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start with a can of cream of mushroom
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soup about 1/4 of a cup of a little red
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wine a couple of tablespoons of
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Worcestershire sauce a couple of
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teaspoons of beef bouillon granules and
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then we're gonna be ready to just pour
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that over our pot roast when it's done
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browning here and let's flip our roast
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so there we go look at that nice brown
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color and Oh cuz he looks about ready
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alright and I've got a few play leaves
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here so I'm just gonna throw our onion
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in with this roast y'all along with the
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garlic and kind of let it kind of do its
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all right so let's move this on over
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here and I'm just gonna roll those
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around with that I leave all that got
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that chuck roast flavor in them all
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right so we're just gonna cut this off
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or that old top of our beef throw in the
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I'm gonna pour this on top of our roast
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and this gravy is gonna be so good
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now I'm gonna add about 3/4 of a can of
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water cuz I don't want to run short of
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gravy there we're just gonna cover that
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she's gonna put this in our oven at 350
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for about two-and-a-half to three hours
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I took the pot roast out of the oven
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does that look delicious chuck roast has
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a lot of fat on it and see the grease
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sitting on top of this and I you know I
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really don't want all that grease so I'm
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just gonna you can't believe I said
4:13
those words can you all right so I'm
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just gonna skim that off there we go all
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right he looks pretty good
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oh gosh it'll look hot tender so tender
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all right so I've got our pot roast out
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and I can see a few bay leaves so I'm
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gonna take those off your gravy that
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comes off your pot roast
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you know don't fret if it's real thick
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or if it's real thin we can fix it no
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matter what I'm just gonna add a little
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bit of hot water to mine to just thin it
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down a little bit so I'm gonna start
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scooping out this gravy done that look
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wonderful all right so look at that to
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me that's just like the perfect
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consistency for gravy so I've just got
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to have me a little bite
