hello and welcome to my kitchen my name is hope Malone and I'm the big cheese at ham and cheese events today I'm gonna show you the ultimate and comfort food we're gonna do a pot roast with fresh vegetables and a wonderful jus something that we're gonna roast in the oven for about two hours maybe a little longer and the next day it's great the first day but the next day it's even better so to start the recipe we're gonna go through all of the ingredients put it together and put it in the oven we're gonna need celery fresh celery carrots and I prefer large whole carrots versus the small baby carrots potatoes Idaho potatoes hold their content very well I prefer these an onion a sweet yellow onion fresh rosemary if you have it if not a dried rosemary is fine fresh green beans mushrooms and then we need garlic salt crushed red pepper for a little kick Italian seasoning herbs or herbs de Provence I like to make my marinade with an olive oil a red wine and a little bit of Worcestershire and then we take the black pepper to help mold and mesh everything together so the first thing we're gonna do is make our marinade I've actually pre-made the marinade and this pot roast has been marinating for about six hours which is really about the perfect time it's going to allow the red wine which we're gonna put about 3/4 of a cup of red wine two tablespoons of Worcestershire three tablespoons of olive oil a smidgen if you like it it's a little spicier a little more but crushed red pepper herbs de Provence and salt we're gonna put all that marinade into a ziploc bag place your pot roast inside and fold it over then you can put this in the refrigerator and let it marinate for six hours overnight but at least two hours for you so I've got this ready and we're gonna set it aside and we're gonna cut our vegetables now I'm going to start with celery and I've got a pan ready we're just gonna put all the vegetables and everything in one pan I've got my oven preheated to 350 degrees and we should by the time we finish our vegetables we should be ready for the oven so the first thing we'll do is we're gonna chop everything in the same uniform size I like about one-inch items that way everything cooks at the same rate if you make smaller vegetables mixed with larger vegetables you might end up with your softer vegetables such as celery a little mushy so the potatoes that take the longest along with the carrots need to be the same size so we're gonna take two or three celery stalks and these are nice healthy stalks and rinse them first to remove any dirt that there may be then you want to take and for this recipe you don't need the tops there's a lot of flavor in the tops and they're perfect when you make a stew but for today we want to remove the tops and also the large part at the bottom it becomes a little bitter so you want to focus on getting just the green nice uniform part of the celery and then again one-inch chops just a nice rough chop is perfect they don't have to be precision but they need to be similar to the same size now if you don't like celery or any of the vegetables that I have here by all means you don't have to put them in the carrots I'm a little passionate about carrots I prefer whole real carrots versus the small baby carrots actually the small baby carrots are these carrots but they've just been whittled down by the manufacturer into those perfectly little carrot shapes now we're going to chop our potatoes the same thing uniform chops I like to cut them in half about 1 inch is perfect and just half in half these make great bites so with our onion we want to make sure that we cut both ends off and then cut it down the pathway and this dry skin we want to remove there's no flavor in that and it's actually very difficult to chew so we want to make sure that the onion that we use is fresh cutting this in half and quartering it again we've just got nice big chunks of onion so now that I've got all my vegetables in we're gonna add a little red wine for a steam and to help cook everything and remembering that we have our marinade that has also got the liquid but I don't think you can never have too much red wine you don't have to do the most expensive red wine that you have but you definitely don't want to do cheap red wine wine that you would drink yourself is actually the best I have to measure out about 3/4 of a cup or a cup of red wine just enough to get the bottom a nice base add a little Worcestershire sauce about two tablespoons and then add your salt a little less than a teaspoon because you don't want to over salt remembering that you've got your marinade of your meat that you're gonna also have the salt in it some fresh black pepper about a teaspoon and then now we're ready for the meat so once we put the meat in our oven is at 350 then last thing and it didn't forget the last thing that we want to do in the last 30 minutes of cooking is actually add your green beans and your mushrooms you can do your mushrooms whole or you can cut them in half these things cook very quickly that's why we don't want to put them in right now so it's time to add our meat again this meat has been overnight just lay it right on top let the juices flow out and then we need to wrap it in foil so the foil is gonna hold all of the steam in and make sure that we cook evenly don't forget your rosemary I love just to put whole rosemary on each side that's just gonna help with your aromatics and your house is gonna smell wonderful using plenty of foil so that you get a nice tight seal and that way you don't have to worry about any of this escaping steam just a good crunch now we're ready for the oven once you've got your roast in the oven you want to set it for one hour after one hour you want to check using a thermometer of some sort whether it's just a small analog or a digital thermometer and you should be probably about a hundred and twenty-five degrees you need your pot roast to be at least a hundred and forty so at check it at an hour and then turn your temperature down to 300 and set it for another hour that's gonna give it a slow steam and that will help all the juices continue to come together then after one hour check it again once you get to a hundred and forty and you should be there by then your pot roast is actually ready I've got one in my other oven that's ready to pull out it smells wonderful so once we've got our pot roast out I'm gonna let it set for about ten minutes without opening the cover just to let all the juices come back into itself and to become really really juicy and ready for service so after ten minutes which takes a lot of self-control we're going to take the top off and reveal your wonderful masterpiece we can take this and put it on a large platter and garnish it with all of your vegetables and serve a wonderful comfort dinner for your family my name is hope Malone and I've cooked for you a pot roast comfort food you