Sunday Stout Pot Roast

Today I'm in the kitchen with two classic southern boys and we're doing classic southern recipes

And don't rub your eyes, yes, they both showed up today with the same outfit on, same brand

You're a good looking man. Great taste. He's trying to be like you, Bob

I know, you've been doing that for years. Y'all, Bobby has been on the road, so it's been a while since we've all been together, the three of us

and you know it's like a fix that i've got to have i've got to be with my boys so you're fixing

to cook what do you call this we're doing a sunday stout pie roast oh jamie this is a beautiful

chuck roast yes ma'am we're using the chuck roast you know chuck is my favorite y'all it's got all

the marbling and all this fat melts down because this is going to cook for about three hours so

all that fat's really going to melt away. Or better. Yeah, actually longer than three hours. Yeah

Because we're going to add some veggies after about three hours. When you cook a chuck roast, y'all, you can't cook it like a beef tenderloin roast

You've got to have plenty of time. And plenty of flavor. And that's why we're going to start with this bacon

I'm going to cook it down. We're going to render it all out. All right, you want me to season this, son, just with salt and pepper

Yes, ma'am. And what can your brother be doing? Your brother can do what he does best

So I'm gonna chop down an onion too. So we've got an onion, we've got our celery

Mommy can do that if you'd like. Okay. What do you want done with the celery? Cut it, please

Okay. Y'all know that I always leave the leaves on the top. That's where all the flavor comes from

Bobby's got the garlic. When you get done, Bobby, a little bit of rosemary. Okay? All right. Ooh

It's already smelling good, son. How much garlic do you need? I've got four cloves down here

I need four cloves, Bobby. How much rice beer do you want, son

About four tablespoons Chop it up pretty fine You want a lot But we got a whole dark beer We got two cups of chicken stock Okay And we going to cook down all that flavor That what we going to put our chuck roast into

It's going to go into the oven for about three hours. All right, the garlic is ready

Put these down in here. Wendy, you want some garlic? Okay. You can throw them in right now. Mommy, you can throw in your celery

You can throw in your rosemary. Mommy, you need a mince scraper. I know

I used to have one. I don't know what happened to it. All right, sonny boy

Now I'm just going to put those vegetables to the side so you can drop your meat in

All right. And brown your meat along with those veggies. Smells delicious

And that, yes. Let's get to the good part. Show y'all Bobby doing the weather

Oh, my gosh. Look. It's still on there. Oh, wow. It's still on there from me looking at it yesterday

Look, Charlie. Bobby Dean, doing a lot. How you doing? It's going to be a good day, man

Now it's 39 degrees. The window is 31. The dew point's at 23. Then rising

7.14 a.m. The sun's set. It's perfect, Katie. At 5.53 p.m. Wow, I'm glad I'm not in Chicago

We're in Atlanta. Look at that. We're getting pounded, man. That's crystal clear

Stay here. All right. I love y'all. Thank you very much. Thank you, Bobby

I'm done. All right, now listen to this, y'all. Wait for it. Listen. 52 on Wednesday

And by the time Bobby Flay gets back down, he's standing. Flay

Flay. Keep it in your humble. It was so good. How funny was that? I know. He missed the three-pointer at the buzzer

He totally blew it I going to take this out We are watching you Johnny Well you can probably pick up that beer I done that And pour it in here

Yep. And we're going to add two cups of cheese. Now, do you want to use a dark beer instead of a light beer, Jamie

Or what's the whole, how does the beer affect the flavor of this? Well, you see, obviously this has got a lot more depth and flavor than a light beer or

an amber beer. Yeah. And all the alcohol is going to cook out of it anyway. So it just gives it a really good layer

So your boys won't get a buzz. As much as I'd like for them to someday

This is where we want to scrape off. That's so pretty and dark. Isn't it? Salt and pepper, please

So the last thing we're going to do is add a couple of bay leaves. Okay. So Jack came home from school the other day, and it was so cute

He said, a girl at school told him a secret, and he wouldn't tell us what it is

The look on his face, he got a sly little grin. I said, you better tell Daddy what that secret is

He said, I don't know, Daddy. Did he ever tell you? Uh-uh. What time

When is he going to start dating, probably? Tomorrow. 12 or 13, like, parent dates will carry him to a movie or something

Because I was in high school, really, before I started dating anybody. But, you know, if his mom is still in charge, he'll be my age

He'll be like, I sure would like a kiss one day. You know, I was just standing up here trying to remember when y'all started dating

Will you turn that heat down, please, Mama? Do you remember your first date, Bobby? You know what my first, like, real date was

This was in, like, junior high school, and Daddy let me take this car at 15 and go pick this girl up

How her parents let me go pick her up. By yourself. Totally by myself

It makes me sweat just to think about it. Well, everything was all right

Now we're ready to go into the oven. Okay. It's 325 for three hours

Okay. And at that point, that's when we're going to put in our vegetables. So, y'all, our roast has been in the oven for three hours

I'm going to add our vegetables now. I'm using carrots with the peels on, because that's my favorite

We're using fingerling potatoes, and I'm cutting them long ways in half. This is going to take 35 more minutes in the oven at 325 and then we have our vegetables with our beef All right sonny boy that pot roast looks good Smells good Doesn it look delicious It smells good

Even them carrots in it. Well, I did them because they're your favorite. You're right

All right, you know what I did, guys? I saved these grits back here because I adore, adore, adore that kind of pot roast gravy on top of grits

That's better. Ooh. Shut up

My mouth is watering. It's a test right here. Shut up. Look at this, Bobby

I see it. I'm fixing to come over there. Do you want a slice of lemon

Yes. And we need some mint. I'm going to take two tablespoons of cornstarch

I'm going to take a couple of ladlefuls. Mm-hmm. of our sauce here

We're going to slurry this up, and we're going to work it into our..

back into our pot. And then this is going to thicken our sauce up

and give us that gravy that sticks to grips. Sonny boy, I don't have room for my salad now

Who wants salad when you got grits and poppers? Well, that was your idea for the salad

Well, that's all it is. We got to have something healthy. That's all it is is an idea. Look how quick that's sticking this up

Yes, I see how quick. Whoa, doggy

Nice job, Jamie. Yes, Jamie. This looks really, really good. Jamie is delicious

There is nothing like pot roast gravy on grits. Nothing. Are you glad to be home, son

Oh, God, it tastes like home. I'm so happy to be here. I know