 me with collard valley goods and tonight we're making a pot roast just a plaino pot roast and boy is it good the way my mama made it. Yep and I'm getting some of the more women eggs I don't have on an apron. It's cold here today and I got a roast and it's kind of red and kind of not because I've had a few days but I'm gonna make a pot roast out of it so I have got this is a it's not a chuck roast it's my chuck roast recipe that I'm using in my second cookbook but this is not a chuck roast it is a bottom-round so that means it's a tougher cut of meat so this side I've already put meat tenderizer on and so I'm gonna salt and pepper it I'm gonna use this today and so I'm just gonna salt it put a little meat tenderizer I already put the meat tenderizer on there on this side and then I'll show you what I'm gonna do to the other side. Now I cut some of the fat off of the edges of it and I put it in a skillet to try to get some of the oil off of it to brown this roast in. Bring it up to a heat again before I add my roast but do you see that oil in there that came off of the edges of the steak well it's a roast whatever you want to call it but I just took the edges off the fat part you know and I'm rendering them this one had the most fat so of course most of it's coming off this piece because it was a nice good size hunk of fat on the side of that roast. I got a little bit you know it didn't have a whole lot of fat on it but I used what it had and so now I am going to flip it over and I'm gonna show you how to do the meat tenderizer when you have a cheaper cut of roast like this and make it good is buy the meat tenderizer that is unseasoned for one it makes a difference I don't like the season kind and get a good coating on it so just take your fork and stab some holes in the roast and let that meat tenderizer get down in there if you're doing a steak you can do a steak the same way a cheaper cut like a sirloin and let it set and marinate in that steak so I mean in that tenderizer and it'll be a nice tender steak instead of if you can't afford the good stuff okay now I've got that done so we are going to some pepper this side I'm hungry so this smells good I didn't eat breakfast and I'm going to use my steak and chop seasoning and now all I'm going to do is put some flour on this put the onion in there the celery so if you've got a piece of meat that's been in the refrigerator a few days and it ain't the prettiest thing in the world don't think you can't cook it because a lot of people like aged beef they really do it's good you don't have a meat hook get you one they're amazing I don't have to explain it just watch me use it and you'll be like oh I want one of those so we're gonna brown this I'm on brown both sides and I am loving my rated knives now a lot of y'all grew up and your mama had one and she just had this one for a couple of these but can I say that they got a whole selection now and I've got all of their knives and I love them already so I'm going to chop up this onion and put in here with the roast we're going to put a piece of celery in here I've got a piece of beef bullion this is nor beef bullion you can use granules now this bullion doesn't say it has MSG in it and they're supposed to list it if it's in there so a lot of y'all are concerned about that not all bullion has it anymore so you should take a look at it on the ingredient list we're gonna put a little dale seasoning in this so we're gonna put a tablespoon of dale seasoning in here this is a cheap cut of me so when you have a cheap cut of me you always you always always submerge it under water you don't broil it or roast it I don't have a lot of oil in here so I'm gonna add some let's go ahead and scoop these over and try to get all this is gonna go in the pot anyway I just wanted those that good flavor in there and of course the flour and all that'll come off while it's cooking and that's fine now let's make you have a nice broth in your roast when it's done we're gonna add a bay leaf to it I can never get one out of that little hole I have to open it all the way you get my fat fingers in there but we're gonna put the roast in here we're gonna cover it with water and we're gonna going to cook it on the low temperature for about four hours a medium temperature sucks don't turn it up on higher it'll make it tough one of the best things to know about cooking a roast is slow and low so we're gonna bring it over to you but I like to make a nice big rich we put all this oil and everything in there but I like to make a nice rich broth and make biscuits and serve it with the biscuits yummy with a roast that's what mama did okay so we're gonna put this onion in there it's a big one Chris planted me some onions already I'm hoping they do good these of course we're not planted onions I got these at the store all right so you're gonna submerge it in water now this is not brazing the difference in this is that my lead that goes on the top does allow steam to escape so some of the water can escape out of the pod if you use a brazier which I use sometimes it has a lid that does not have a hole in it and it keeps all the moisture in and it's a different way of cooking a brazier really is the same way to cook a roast that you do in a what do you call the big thing that you put in the oven with the heavy lid though oh what Dutch oven Dutch oven a brazier in a Dutch oven cooks the same way because that Dutch oven has a really heavy top and it has little grooves underneath it and it makes all that moisture drip right back down onto whatever you're making and none of that moisture can escape so it's almost like boiling and steaming at the same time it's a different type of cooking really but this is going to just be like mom's pot roast on stove top okay just so I throw I'm just throwing a few tips in here because I don't always come on and show these steps and explain a few things to those of y'all that don't know and we're gonna bring this to a slow simmer I'm gonna put it on medium don't turn it up on high the last thing you want to do is get this meat really really hot matter of fact this eye right here's too hot I can't simmer on this eye so I will have to move it once it heats up to another part of my stove top okay so we're gonna get these carrots and potatoes in the pot with our roast our roast is falling apart done like I wanted it to be I like to buy carrots like this and not the ones they're little a free cut better for roast they just taste better than me so get you a good peeler from the radar store go to my website and throw you something together for supper like me and Chris have but it's gonna be delicious and I will make some biscuits so when we come back and we think in the roast we're gonna have some biscuits made I'm just gonna make a little bitty batch for me and Chris and I'm gonna make a lot of biscuits that really worked somebody told me that the other day I don't know if it was in my cookbook that I read it or somebody told me but it works alright so we've skimmed off the oil and you get down towards the bottom split it in half I'm taking a little cornstarch and putting it in here a good couple of tablespoons a little extra just throw some in there I prefer to use cornstarch but you can use flour and it will do the same thing but it take it does take twice as much flour as it does cornstarch better so I'm gonna put a death liquid in here with it you want the liquid to be good and cold so I like to use milk our roast is laying in there we're gonna transfer it in just a minute to a better pot so y'all can see what's going on but you really need to mix this up if you don't it's gonna be lovely you can use a wire whisk if you'd rather but if you don't mix it good and you put it in your roast it's gonna make your roast look terrible it's gonna look all lumpy this time it's gonna do right I just know it what's hard ain't it now we have a gravy and that's what you want and roasts look nice and big and all but once they cook you don't really get as much meat as you think you've grown to that's why if you got a big family you better make a lot of vegetables so you can feed them all right Chris don't that look good though now that's how we ate it roast here and now I'm gonna put some gravy on the top of it and that's how we eat it like a gravy so it look good this is the fresh green beans that I made last week and I didn't put meat in them I used bullion and when you use bullion then they last longer in the refrigerator for leftovers as well because then you don't have to worry about it having meat in it so if you don't put meat in your vegetables and they last longer in the refrigerator for leftovers because they don't expire as fast as if they would if they had meat in them okay because normally I wouldn't keep anything with meat over seven days I'll go seven days with it easy if you got it you know put up in the refrigerator and it's cold so we're gonna put this roast on the plate and that's how we eat it just falling apart done like that with some vegetables and since it was good and salty that's good because our vegetables would have absorbed some of that salt as well when we add them to the our plate when we added them to the roast when we added the vegetables to the roast they would absorb a little bit of salt as well now this is the way I like to eat my biscuit when I'm having roast as I like to take the gravy and pour it over the biscuit a lot of people like to do that with potatoes well I like to do it with biscuits that's how we grew up eating it so one of my favorite things to do of course is get a bite of the biscuit first that's my favorite thing on the plate with the gravy now this is pretty gravy it's not lumpy that's a winner-winner beef dinner y'all have a wonderful night and thanks for watching Colored Valley Cooks where we cook like mama did bye y'all love ya