Pot Roast | Basics with Babish

  • Published on Feb 14, 2019
  • On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
    Ingredients & Shopping List
    + For the Basic Pot Roast:
    9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
    1 small yellow onion, peeled and roughly chopped
    5 ribs celery, washed and chopped
    1 eye round beef roast
    Kosher salt
    Black pepper
    1 Tbsp tomato paste
    3 cloves garlic
    2 bay leaves
    2 sprigs of rosemary
    2 sprigs thyme
    2 cartons beef broth, divided
    Dry red wine
    4 russet potatoes, peeled and quartered
    Special equipment: dutch oven or braising pot
    + For the Fancy-Ass Pot Roast:
    1 rib celery, chopped
    2 sprigs parsley, plus an additional 1/2 cup chopped parsley
    2 cloves garlic
    2 sprigs thyme
    3 bay leaves
    1 small yellow onion, halved
    2 whole cloves
    1 leek, sliced (just the white part)
    1/2 tsp whole peppercorns
    Kosher salt
    Black pepper
    4 boneless short ribs
    2 marrow bones, about 4-5 inches in length
    Water or beef broth for braising
    6 cornichons, finely chopped
    1/4 cup finely minced chives
    2 Tbsp dijon mustard
    Dash of white wine vinegar
    1 lb red potatoes, halved
    4 carrots, peeled, quartered, and cut into 4-inch segments
    1 bunch asparagus, halved
    Flaky sea salt
    Special equipment: dutch oven or braising pot, mesh sieve
    "Even or Odd", "Kickflip" by Blue Wednesday
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Comments • 1 688

  • Binging with Babish
    Binging with Babish  10 months ago +1749

    What's the sexiest place you ever made pot roast?

    • Teodoro Cano
      Teodoro Cano Month ago

      Paris, France

    • ismail abdelazim
      ismail abdelazim 2 months ago

      Question does it need the alcokole or is there an alternative, sry and thank you

    • Kelsey Carter
      Kelsey Carter 2 months ago

      In your room? Haha just joking lol hahah lol..... Unless?😳😳😳

    • 1973Washu
      1973Washu 3 months ago

      On a beach in far North Queensland, I used a cast iron dutch oven and cooked it over an open fire.

    • Adolf Hitler
      Adolf Hitler 3 months ago

      My kitchen

  • Nate
    Nate Day ago

    Before a pot roast is American, it’s British. Maybe more French, but we been making this shit since before the US was even a thing.

  • Josh Prowse
    Josh Prowse 10 days ago

    While you're cooking up all the veg near the end, do you need to put the short ribs back in the oven or will they stay warm enough to plate directly once the veg is done?

  • Douglas MacArthur
    Douglas MacArthur 11 days ago

    I have a sandwich recipe involving leftover roast and gravy to submit for your approval: the boilermaker deluxe. Toast two pieces of white bread, in the meantime slice three pieces of the roast as thin as you can and let them dry on napkins, after the toast is done slather it with mayonnaise and top with mozzarella cheese and then two slices of roast, soak a third piece of bread in the gravy and top the first layer and afterwards lay the final slice of roast and atop that goes two slices of American cheese and the other piece of toast. Microwave for 40 seconds and serve on a paper plate with a glass of milk cut crossways

  • Raelic Gaming
    Raelic Gaming 14 days ago

    Tried the basic one today... I prefer just not using the fresh herbs and red wine. Would recommend just using beef broth, onion soup mix, and maybe a can of cream of mushroom Campbells over that. Sometimes the non-chefy versions are better. LOL Same veggies though.

  • Cynical Optimist
    Cynical Optimist 16 days ago

    And just remember; don't get too "excitable" and rub it all over your chest...

  • BoDuke2 the original
    BoDuke2 the original 18 days ago

    Beware of flying onions. AHHHH ONIONS THERE ATTACKING AHHHHH

  • Battlestar Galacta
    Battlestar Galacta 21 day ago

    Hey I know, its late but I tried this recipe, but the eye round I got wasnt as fatty as yours, and ibdint have a Dutch oven, so I improvised and used my insta pot instead, same ingredients but just different execution, I know itll turn out alright though, thanks man. Thanks to you, I've I'm proved alot from my cooking...you're the best

  • Solbashio
    Solbashio 22 days ago

    0:16 he sounds pist

  • TheHortond
    TheHortond 27 days ago


  • carmine lonardo
    carmine lonardo 29 days ago +1

    Its interesting you use a round roast for your traditional pot roast instead of a chuck roast

  • Mitchell Farris
    Mitchell Farris 29 days ago

    Can you use the liquid leftover for a soup starter?

  • Trayvon Collins
    Trayvon Collins Month ago

    damn this bgm smacks

  • screambluemurder101

    Dutch oven.


  • Unanium
    Unanium Month ago

    Did you wash the potato’s after peeling them?

  • Just A German
    Just A German Month ago

    Nice pronounciation of feng shui 👌

  • Flako Gonzalez
    Flako Gonzalez Month ago

    Pot roast? Where the fuck is the pot liar

  • Neil Northrop
    Neil Northrop Month ago

    When are you gonna make the cheese from diary of a wimpy kid?

  • me
    me Month ago

    How about roasting the marrow bones first? Or using smoked ones?

  • MegaAaron42
    MegaAaron42 Month ago

    Another in the line up of failed instructional cooking videos my dog can cook better roast than this it comes out like fire wood

  • Edin567vfx
    Edin567vfx 2 months ago +6

    No one literally nobody. Flying onions:ight I’m a head out

  • Leslie Vosburg
    Leslie Vosburg 2 months ago

    Yo where the FUCK is your crock pot?

  • CeeCee Spangler
    CeeCee Spangler 2 months ago

    Just made it and currently eating it. It is indeed amazing.

  • Martimus Prime
    Martimus Prime 2 months ago

    Yeaaaaaa....I’m gonna make the fancy-ass one.

  • zhudm
    zhudm 2 months ago

    That Pot au Feu though !

  • Soren Ingram
    Soren Ingram 2 months ago

    good as far as it goes

  • Michael Pitaniello
    Michael Pitaniello 2 months ago

    Super appreciate the yankee roast. I've been trying my own way for a while, but it dries out something fierce and never quite hits right. This helps out a lot; thanks!

  • Nicholas Brehany
    Nicholas Brehany 2 months ago

    God bless you

  • Ian Anderson
    Ian Anderson 2 months ago

    You should add Worcestershire sauce it makes the roast and broth much better

  • Grass Hopper
    Grass Hopper 2 months ago

    I would LOVE to see an episode where you cook for Gordon Ramsey.
    Don't get me wrong, I think Ramsey is entirely overrated, but it would be hella entertaining nonetheless.

  • Simon Larsen
    Simon Larsen 2 months ago +1

    4:41 had my eyes bleeding

  • Tonnerre Fuego
    Tonnerre Fuego 2 months ago +1

    I mean literally nobody:
    Not even God:
    Not even the Universe:
    Babish: k o s h e r s a l t

  • cavey davey
    cavey davey 2 months ago +6

    Most great food has its roots in france? - I think you owe Italy, China, Thailand, India, Mexico and many others an apology.

    • A Khajiit
      A Khajiit 2 months ago

      Well except Africa 😎

    • A Khajiit
      A Khajiit 2 months ago +1

      I think every country has their own play on food. It's food. It's fucking everywhere lmao

  • Ozuhananas
    Ozuhananas 2 months ago +16

    Well, my comment might be drowned in the mass of the other comments since I post it 7 months after the video came out, but I just wanted to say one thing : a pot-au-feu was never meant to be expensive. The meat used is cheap cuts of beef (chuck, shank or shoulder, but I'm not sure of the translation) and pretty standard vegetables are added along like carrots, potatoes or turnips. Everything is boiled together. It might be long to cook, but no, it's not expensive. It's a cheap, conforting winter meal that will warm you up to the bones

  • Zach Enriquez
    Zach Enriquez 2 months ago +1

    play the intro at 0.75 speed, and things get PORNY.

  • amanda p
    amanda p 2 months ago

    Wait so what was the answer to what you’re trying to build up in the bottom of the pot lol

  • brocktechnology
    brocktechnology 2 months ago

    That's taking watered-down gravy to the logical extreme.

  • Hariz Poljakovic
    Hariz Poljakovic 2 months ago +1

    "So the rabbit said to the bear, "No, no, I said 'oedipal,' not 'edible!"

  • Paul Brozyna
    Paul Brozyna 2 months ago

    How hot and wet do you like it?
    Very hot and very wet...

  • ShowToddSomeLove
    ShowToddSomeLove 2 months ago

    What would you recommend as a substitute for carrots for people who hate carrots

    • fish
      fish 2 months ago

      Use less of them so the disgusting carrot flavor get drowned out by other flavors, it's why I do.

  • Mk Productions
    Mk Productions 2 months ago

    My son loves helping make and eat this pot roast!

  • 2chrono2
    2chrono2 3 months ago

    Bone marrow is like.... Nature's butter.

  • 1973Washu
    1973Washu 3 months ago +1

    fat = flavor . I would rather have a small amount of fatty meat than a larger amount of lean meat.

  • tdr124
    tdr124 3 months ago

    Pot roas is easy mode. Do proper oven roast!

  • Vayos ReaperoftheVoid
    Vayos ReaperoftheVoid 3 months ago +21

    "shoving some cloves into halves of onions."
    RU-clip: and demonetized.

  • Chely Margarita
    Chely Margarita 3 months ago +3

    “Fancy ass pot roast” love it 😂

  • mxysptlk23
    mxysptlk23 3 months ago +2

    In France they have the metric system so they call it, “Royal with potatoes”

  • Scupacium
    Scupacium 3 months ago

    say "VEGETABLES"

  • Hector Tio Salamanca
    Hector Tio Salamanca 3 months ago

    Does Babish have his restaurant? All these stoves and stuff around it means business.

  • Brian Francis
    Brian Francis 3 months ago

    That's not realistic pot roast. Real yankee pot roast is done in the slow cooker. You're a California boy trying to put your gay twist on it.

  • Nova White
    Nova White 3 months ago

    I like to make a gravy with the liquid from my red wine pot roast and parmesan cheese. I usually leave out potatoes because I make mashed potatoes on the side,sometimes with fontina cheese,cream cheese and chives. It is comfort food for sure.

  • utoobguy30
    utoobguy30 3 months ago +1

    or you can be lazy like i am and use a pressure cooker lol

  • Karl Striepe
    Karl Striepe 3 months ago

    The second, "fancy-ass" pot roast seems really Asian-inspired. I wonder the history.

    • fish
      fish 2 months ago

      It's probably a coincidence because, as far as I know France never had too great a contact with Asia.

  • R3dM3g
    R3dM3g 3 months ago

    Onion nipples, so french

  • Azureey Kola
    Azureey Kola 3 months ago +3

    Ooh bay leaves! The one that freaked people out on Chipotle upon seeing their food with a _"leaf"_ lol

    • fish
      fish 2 months ago


  • Michael Kouznetsov
    Michael Kouznetsov 3 months ago

    Why would you start with beef broth when you're yielding beef broth? This is not how you make pot roast. 🤦🏼‍♂️

  • NikovK
    NikovK 3 months ago

    Tomato pa... WHAT ARE YOU DOING MAN?!

  • Evan Wilkinson
    Evan Wilkinson 3 months ago

    cinnamon stick.

  • Pepé Le Pew
    Pepé Le Pew 4 months ago

    The bg music got me wanting to listen to the actual OJays song it’s based on