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Old Fashioned Pot Roast Like Mama Made with All the Fixins'
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Jan 22, 2025
Printable recipe below! Y'all join us for this family dinner classic an easy pot roast, but we're adding more flavor and smoking it! #cowboycooking #sundaysupper Used in this video: 🔥ChefsTemp ProTemp Plus Wireless thermometer: https://bit.ly/3u9qvLB 🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt 💰use code: cowboykent30 for 30% off ex 12/31/24 Lazy T Beef lazyt.com Roughneck smoker https://shorturl.at/asAU8 Cowboy apron https://www.kentrollins.com/shop Kent's Original Seasoning https://www.kentrollins.com/shop Bertha wood stove https://bit.ly/3AOYB8y Smokey Woods wood smokeywoodsbbq.com Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
there's classic cars and there's classic
0:01
music but folks this is the classic meal
0:04
a Sunday evening meal oldfashioned style
0:07
chuck roast at its best come on we'll
0:09
save you a chair at the
0:10
[Music]
0:17
table welcome y'all so much what do you
0:20
think of the new camp I'm going to tell
0:22
you last time I was cooking in Southwest
0:25
Oklahoma it was 104 and it's like 74
0:28
here in the cool pine tree
0:30
hey but if y'all are just now catching
0:32
up you ain't seen about 2 weeks ago
0:34
video remember we bought us a new wagon
0:37
went over and went shopping showed you
0:38
the whole process and we told you it was
0:40
the wagon that we were going to have on
0:41
location in New Mexico cuz I'm loving me
0:44
some cool air the camera don't get hot
0:46
the Flies ain't swarming and it is a
0:49
happy day it is but I need y'all to
0:51
comment tell me what you think about our
0:53
camp old glories up there they ain't
0:55
even ain't even much Breeze I'm not
0:57
going to say it too loud because it'll
0:58
catch up with me but hey we're just so
1:00
blessed God has blessed us so much to to
1:03
be in this place SN ain't you even happy
1:05
I mean you're not even painting what a
1:07
better way to kick off our new wagon and
1:09
our new camp with what an old classic a
1:12
traditional Sunday dinner and it all
1:15
started with a chuck roast and a lot of
1:17
times them women would say we going to
1:18
cook a pot roast a pot roast was any
1:21
roast that would fit in the pot when I
1:22
was little folks I am really loving the
1:25
beef they got there at Lazy tea they got
1:28
a lot of great cuts of beef they do be
1:29
sure and check them out they'll ship it
1:31
to you anywhere but we need to get
1:32
started cuz ain't no telling when the
1:34
Sunday crowd might show up so we just
1:36
going to get this out of there and I'll
1:39
tell you a little tip that I like to do
1:42
is I like to take this roast out about
1:46
one hour ahead of time let me get rid of
1:49
this while snow ain't watching look over
1:52
there snow there's a bear but you can
1:54
see the great deal of marbling that's in
1:56
this Chuck Roose this is 3 lb and 4 o as
2:00
it is but there is an arm roast there is
2:02
a what is that other I'm trying to think
2:05
of chuck roast arm roast rump roast I
2:08
mixed up on roast this is going to give
2:10
you the most lean to fat that you really
2:12
need in there and it's going to be
2:14
really tender and we need to season it
2:16
up really properly now I'm going to
2:18
season this with our original back in
2:20
the day when Mom and them was cooking
2:22
salt and pepper was about it but they
2:24
did do it quite heavily you want to make
2:26
sure that you get it seasoned well and
2:28
remember that tip again a long time ago
2:30
you're going to get more even coverage
2:32
when you're up here than when you're
2:34
down here now if you're doing this at
2:36
home and you ain't yet ordered you some
2:37
of this original seasoning mix you up
2:39
some coar ground black pepper some sea
2:41
salt put a little garlic powder in there
2:44
and you'll be good to go make sure you
2:46
get these edges now they would take a
2:49
big old cast iron skillet and they'd
2:51
have it on that old burner getting it
2:53
smoking hot put them a little lard or
2:56
Crisco in there that' give this a light
2:59
coat and a flour
3:01
and they would sear it but to bring out
3:03
the most flavor for this I'm going to
3:05
cook this in a dutch oven before you
3:07
slap it in there we got to get something
3:09
on the bottom we got to have a buffer
3:13
that's where this fell comes in right
3:14
here and we just need to cut him
3:16
straight in half my mother would do this
3:19
time you lay them in the pan just like
3:20
that then he's going to go right there
3:22
on top you're off the heat surface there
3:25
this is after it's cooking not when you
3:27
sear it we got a dutch oven over that is
3:30
preheating if you're going to do this in
3:33
a crock pot at home I need you to go
3:35
ahead about 25 minutes ago plug that
3:38
thing in turn it up to high go ahead and
3:42
get you a box of beef broth pour it in
3:44
there cuz crock pots they take forever
3:47
to heat up now you get this thing hot
3:49
with the beef broth in there lay your
3:51
onions in there lay them on top that way
3:54
all that liquid can come around but
3:57
we're going to put this one on the
3:58
smoker it's going to bring about a whole
4:00
different flavor and if you're doing
4:02
this in a crock pot let me find you
4:05
something liquid
4:07
smoke this is sort of like nitroglycerin
4:10
a little of this will go a long ways and
4:12
I never want you to just take it and
4:14
pour it on me cuz you're just going to
4:16
get it covered up you take this and you
4:18
dilute it down to where you got like
4:20
three teaspoons and about I'd say a half
4:24
a cup of water and then just brush it on
4:27
both sides you'll get that Smoky flavor
4:29
that comes out of of there well we've
4:30
got that rough neck smoker preheated to
4:33
about
4:34
250° laying her dead center in there
4:37
remember this rough neck Soaker has a
4:39
slide in heat deflector that's got vents
4:42
so we're not directly overheat we ain't
4:45
it about 250° is where we're starting
4:49
and that's where I want to sort of stay
4:50
cuz we just want to get a smoke bath
4:52
really on this and to warm that meat up
4:54
so it ain't in that Dutch oven quite so
4:56
long so we're going to let this cook
4:57
probably about 45 minutes but if you're
5:00
doing this at home and you want to sear
5:01
it remember just about 2 to 3 minutes on
5:04
each side but you got to give it a
5:05
little coat of seasoning a little coat
5:06
of flour and when you're searing you got
5:09
a little hot oil in there to go with it
5:11
let me get a little cherry wood in here
5:12
and we'll go for 45
5:15
[Music]
5:28
minutes well been on about 50 minutes we
5:31
have we reached that temperature about
5:32
110 you want to get between there and
5:35
120 uh because you can over smoke up up
5:38
it's okay between 110 and 120 so it is
5:43
ready to go follow me on over here at
5:45
the Chuck box and we'll get it to bacon
5:46
here in just a second
5:50
[Music]
6:07
[Music]
6:09
that thing is so pretty coming off that
6:11
smoker and remember them two onions I
6:13
told you we done got them in here as
6:14
bumpers that way that thing ain't
6:16
sitting right down on hot iron we done
6:18
spear does up some potatoes about 4 lbs
6:21
I got two onions just chopped up roughly
6:25
so when you go to pour it into beef
6:26
broth I don't want you to place the meat
6:28
in there first because you're washing
6:30
some of that seasoning off so let's just
6:32
take a whole box get her in there we
6:36
going to add some wory shower down in
6:37
there in the bottom
6:40
too how do you say that Shen wash your
6:43
sister sauce yeah and just cuz I like it
6:45
I'm just going to give it a little
6:46
sprinkling right here on top of this
6:48
roast let me get the boat ready to go
6:51
laying right there on top them
6:53
onions I guarantee you that thing is
6:55
going to fall apart it's going to be so
6:57
good now you're sinking to your yourself
6:59
is that all he's put in there is onions
7:02
and ters well we're going to put some
7:04
carrots in there cuz it's my favorite
7:05
thing to go in there that roast but if
7:07
we put them in there right now and start
7:08
cooking them thing's going to shrivel up
7:10
nearly be gone but it'll take these ters
7:12
longer to cook than it will them carrots
7:15
so we're just going to lay them around
7:16
there
7:21
[Music]
7:30
now we're going to add some bay leaves
7:32
but a comment long time ago
7:35
was know how many you're putting in
7:38
there and that's how many you're going
7:39
to take out because they say they're not
7:41
good to eat they need to be down here in
7:43
some broth so we just going to stick
7:44
them down here around the
7:46
edges get one on every corner now we're
7:50
going to season that one more
7:52
time there it is right there because
7:55
them potatoes ain't had nothing on them
7:57
and we're going back with our original
7:59
last last but not least and one of the
8:00
most important players is to give that
8:03
gravy the richness that we need we need
8:06
some butter in there this is ready to go
8:09
on the
8:12
[Music]
8:23
fire well you see me load up the top
8:25
pretty heavy pretty heavy around the
8:27
bottom also cuz this is a long cook and
8:30
one thing I need to emphasize here is
8:32
keep you a bunch of coals if you're
8:33
doing this outside you ain't going to
8:35
have time to remake them about every 15
8:37
minutes you need to go ahead get your
8:39
big pile going you may have to add some
8:41
to that to finish because I'll probably
8:43
have to refire that twice to get it Plum
8:46
done it's probably going to go a little
8:47
over two hours uh I want it to just be
8:49
really fork tender where that roast will
8:51
nearly fall apart and if you're doing
8:53
this house you preheated oven to about
8:55
375° you got it in a big old cast iron
8:58
skillet or a roasting pan that you can
9:00
slip in the oven it is covered you're
9:02
probably going to go roughly 3 hours
9:04
crockpot remember we started out on high
9:06
when you put that roast in there it's a
9:08
little cooler than that so leave it on
9:10
high for about two more hours then you
9:12
can turn it back down to low if you want
9:13
like a 6-hour cook if you want to keep
9:15
it on high you're probably looking at
9:17
four and 1 half to five remember we got
9:19
all the information you're going to need
9:20
to know about these recipes on our
9:22
website whether it's indoor outdoor we
9:24
got you covered
9:31
you know we're going to make some gravy
9:33
at the end of that and if you got gravy
9:35
you got to have something to do soing
9:37
with sopping is some of the best things
9:39
I ever done in my life either it would
9:41
be with light bread or a biscuit so you
9:43
got to have that gravy and there's going
9:45
to be something left on the plate and
9:47
you run that biscuit around there and
9:49
we're going to make the whipped cream
9:50
biscuits and they oh so easy they are
9:53
recipes down there y'all should have
9:54
watched that video by now anyway go back
9:56
and check it out but we always had
9:58
biscuits I can remember I think one of
10:01
the best memories I have of Sunday
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dinner will always be at my mother's
10:05
table she' slave in that kitchen get
10:08
everything put together like 8:00 in the
10:11
morning then she' get me Dale Randy
10:15
Cindy all ready for church and my sister
10:17
Cindy was in a wheelchair so we had to
10:20
have somebody to help us get out each
10:22
step to get in that church house but
10:24
Mama made sure of two things we were
10:27
always clean when we went and we were
10:29
never late but we always look forward to
10:32
coming home after church cuz we knew
10:33
what she was going to pull out of that
10:35
oven and Mama would say hope that
10:37
preacher don't talk too long my roast to
10:39
burn but the other thing I think that
10:41
probably stood out as much as anything
10:44
was going down to Ana's house she was
10:47
like all them old women in my country a
10:49
great cook a great person that whole
10:52
family even when we got together and it
10:54
was cousins and everything else and
10:56
you're going to see how many people come
10:58
out of this house on a Sunday dinner and
11:00
that house wasn't that very big I don't
11:02
know how she stacked them all in there
11:04
all those folks in that generation had
11:05
been through the Dust Bowl uh they might
11:07
have been little but they knew what hard
11:09
times were they knew what it take to
11:11
survive in that country and you could
11:13
count on them people every day if you
11:16
need a help in hand you need somebody to
11:18
help you build fence work cows pull a
11:20
windmill they were there I wished our
11:22
country could back up and go to those
11:24
times because life was really a whole
11:26
lot simpler you helped your neighbor you
11:28
loved each other you knew who you could
11:30
count on and you relied on it day after
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day and just like Sunday dinner is some
11:34
of the best times in life it
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[Music]
11:57
was them potatoes just by forking them
11:59
there they're about half done and it's
12:02
time to put them carrots in we just cut
12:05
the ends off both of them then just take
12:07
your knife scrape it down through there
12:09
get that outer peeling off and if you
12:10
get one that's of any size up there
12:12
close to the top go ahead and split that
12:14
you'll get more of an even cook time on
12:16
them and I try to use a whole pound
12:20
sometimes a pound and a half of carrots
12:21
because they're some of my favorite
12:23
things to be in here we're just going to
12:25
put them there on
12:27
top we still got plenty of br you want
12:29
to make sure that you check that when
12:31
you put them carrots in there now if
12:32
you're doing this at home I'd probably
12:35
say after you've had that roast cooking
12:38
35 40 minutes then go ahead and put them
12:40
carrots in there after you get them
12:42
carrots in there don't forget to give
12:43
them a little seasoning
12:46
too right now we've had to not add any
12:49
coals on the
12:51
top I've added some of them on the
12:54
bottom but I want to check this heat
12:56
it's still pretty good and things are
12:58
Browning up nicely on top so I'm
13:01
probably not going to add no more on
13:02
there till right at the very end if I
13:04
have to so I'm just going to leave them
13:05
alone
13:07
[Music]
13:52
woo some of that goodness is jumping off
13:55
that plate already we took them veggies
13:57
out put them in a bowl and then we
13:59
brought that chuck roast over there and
14:00
laid right in the center it was a
14:01
beautiful side it was and then all them
14:04
drippings off that meat with that beef
14:06
broth pour you a can of that pet milk in
14:08
there I'm talking that evaporated milk
14:10
going to make good Rich gravy it is and
14:12
then we're going to add some corn starch
14:13
and cold water mix that together when
14:16
that gets to a pretty good simmer nearly
14:18
a bowl we're going to pour it in there
14:19
let it thicken just a little and it is a
14:21
done deal put them green beans on the
14:23
plate pour that gravy over everything
14:25
you can and I know the old-timers would
14:28
be proud because
14:29
this is one of the meals that we got by
14:31
own for so many years first I'm going to
14:33
have part of my favorite which is the
14:38
carrot them carrots get sweeter as they
14:41
cook along with you get that onion
14:42
flavor back in there but let's just
14:44
start with a piece of this meat I'm just
14:46
going to get it right up here in my hand
14:48
now remember we smoked that that's what
14:50
I'm calling done Plum through it's got a
14:52
little smokering on
14:56
it thank you Jesus for the Memories this
15:01
creates make me do the Hallelujah gents
15:04
praise the lord we are going to
15:10
town
15:12
woo now when we sat down at that table
15:15
and everybody was gathered around my
15:17
mother always told
15:18
me it's not the legs of the table that
15:22
hold it up it is the family that
15:23
surrounds it and we would join hands all
15:26
get together and we would say father God
15:29
thank you for our blessings thank you
15:31
for the food upon our table thank you
15:33
for giving us a strength and the stamina
15:35
to work Lord and I just ask you to steal
15:37
in me till today courage strength and I
15:40
always got Faith Lord forgive us wor he
15:42
fail you and is in Christ's name we ask
15:44
these things but it is with great pride
15:46
honor and privilege that I TI my hat to
15:49
all the servicemen and women and all the
15:51
veterans that have kept that old flag of
15:52
line We Salute You all rest of you get
15:55
up in here quick come on I'm going to
15:57
bring out the whole platter cuz
15:59
this is a great big hug I'll see you
16:01
down the Sunday classic dinner
16:04
Trail yes it's a great day be cooking in
16:08
the cool Pines and the evergreen trees
16:10
going to make it so nice going to dance
16:12
all day in my blue jeans W you know what
16:17
spoiled that right there had to bring
16:20
his bed into Camp so he could
16:24
rest That's What I Call Living the hard
16:26
life right there squirrel right there
16:29
turnning around Sand's wanting a
16:32
biscuit and we got a camp dog and
16:35
security is lacking now you done went up
16:38
the tree
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