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How To make Kathy Pitts' Pot Roast

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Don't really have a recipe, David, but would you settle for directions on how to make one? First select a good-sized hunk of not too tender beef roast. A 3-5 lb. hunk of chuck, bottom round or brisket would be good. Look for a fairly lean piece that has at least some fat marbling inside and a light fat coating on the outside. Select a covered casserole or Dutch oven large enough to hold the roast with a bit of room left over. Place the cooking pot on the stove, and add enough oil or fat (rendered bacon fat is good, if not heart healthy) to the pot to cover the bottom to the depth of about 1/4 inch. Heat the fat over medium-high heat until it
is hot, but not smoking. Meanwhile, either dry the outside of the roast very well with paper towels or roll it in flour seasoned lightly with pepper, maybe some garlic salt, whatever other herbs seem appropriate. When the fat is hot, add the roast, and brown well on all sides. Take your time with this. You want a nice, crusty coating, but you don't want to burn it. Remove the browned roast from the pan, and set aside. Add about one cup of chopped onion, 1/2 cup of chopped celery and 1/2 cup of diced carrots to the fat remaining in the pan. Cook, stirring frequently, until this mixture is nice and brown. Drain off most of the remaining fat, leaving the vegetables in the pot. Smooth the vegetables out to make a base for the roast, and add the roast to the pot. Now add enough liquid (beef stock, 3/4 beef stock plus 1/4 dry red wine, tomato juice, whatever you feel like) to come about 1/4 inch over the bottom of the beef. The amount of liquid you need (don't use too much or the beef will boil instead of braising) will depend on the size of the pot and the size/shape of the roast. Cover the pot, and either simmer on top of the stove over very low heat, or place it in a preheated 325 degree oven. Either way, check the roast every half hour or so, turning the meat occasionally, and adding more liquid as needed. After an hour or so, you can add small whole peeled carrots, peeled potato halves or whatever other vegetables appeal to you to the roast. If you do this, tuck the vegetables around the side of the roast so they sit in the liquid. Cooking time will depend on the cut of beef, and the tenderness of the meat, but you can count on at least 2-2 1/2 hours. The meat is done when a large cooking
fork can be inserted easily. At this point, remove the meat and vegetables (if used) to a serving platter and keep warm. Pour the liquid remaining in the pan through a strainer, into a bowl, pressing down on the strainer to extract as much of the juices from the chopped vegetables as possible. Skim the fat from the surface of the juices, and return about 4 tbsp. of fat to the cooking pot (do not wash the pot first, any goodies remaining in the bottom will add to the flavor of the gravy.) Add an equal amount of flour to the fat in the pot, and cook, stirring constantly, until the flour/fat mixture has turned a nice brown color (about the color of peanut butter.) Slowly wisk the reserved cooking juices back into the flour/fat mixture, adding additional liquid as needed to make a smooth, not too thick gravy. Season the gravy to taste with salt and black pepper. Slice the pot roast into fairly thin, even slices, and cover with a small amount of gravy. Serve garnished with the vegetables (if used), and the additional gravy on the side. Kathy in Bryan, TX

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Epergnes and Other Things: Elements of the Victorian Dinner Table

The 19th century saw many innovations in what people used on their dinner tables — and how they behaved around them, too. In conjunction with Extravagant Dining: Glass Epergnes from the Collection of Dorothy Todd Kent, join etiquette expert Etiquetteer, Robert B. Dimmick, and curator Adrienne Gennett discussing how a Victorian dinner party would have been conducted, and the many interesting things that would have been used.

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BEST Hawaiian BBQ Plate Lunch | Kalua Pig Huli Chicken Garlic Shrimp | Pitts & Spitts | Harry Soo

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Harry shares his love of the Hawaiian Plate Lunch and numerous secret recipes and tips to create an authentic Plate Lunch experience in your pit. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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Last to Leave TRAMPOLINE Wins PRIZE! | The Royalty Family

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Last to Leave TRAMPOLINE Wins PRIZE! who will Win? Ferran, Ali or Andrea??

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Last to Leave TRAMPOLINE Wins Prize! | The Royalty Family

The Royalty Family

Weakest Link - 26th January 2001

Episode 19 of Series 2. (C) BBC MMI

Contestants:

P1: John Campkin
P2: Natalie Blenford
P3: Ken Rodgers (Kenny)
P4: Nathan Jones - One of the bad losers
P5: Tina Brevan
P6: Dougie Forde
P7: Catherine Sharkey
P8: Joan Orchard
P9: Richard Primrose

Anne Robinson hosts the elimination quiz where nine people compete to win up to £10,000. Eight players leave with nothing as each in turn is voted the weakest link by their team mates.

ID: LEGI274B

Recorded: 19th January 2001

Celebs Who Got Fired From the Industry

Have you ever wondered what happened to your favorite childhood celebrities? Well, a lot of them took alternate paths in life besides acting. Some opened boutiques, others went on to real estate, many went off to college, and some had to deal with addiction and rehab. In this video, we talk about celebrities who left the industry!

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Celebrities we talk about include Amanda Bynes, Milana Vayntrub, Phoebe Cage, Peter Ostrum, Jessica Sierra, Vanilla Ice, MC Hammer, Jeff Cohen, Charlie Korsmo, Tiffany, Taran Noah Smith, Freddie Prinze Jr, Josh Saviano, Dylan Sprouse, Kevin Jonas, Danny Lloyd, Michael Maronna, Steven Segal, Brittany Ashton Holmes, Lark Voorhies, Kirk Cameron, Tom Selleck, Nicki Blonsky, Tony Danza, Chris Owen, Jack Gleeson, Jonathan Taylor Thomas, Angus T Jones, Karyn Parsons, and Peter Billingsley

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Celebs Who Got Fired From the Industry

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