Hi, my name is Brandon Sarkis on behalf of
Expert Village. Today I’m going to take a few minutes and show you how to make pot roast.
Okay, so we’ve gone and gotten our oil we had from earlier and gotten it nice and hot.
So let’s go ahead and dump our onions in. It’s a good time to use the rubber spatula.
So scrape all your onions into there as well as your garlic, which I’ve got right here.
Alrighty, now we’re going to, just a couple of tosses, kind of break up the chunks of
onion a little bit. Make sure everything’s nice and coated with the oil. And you’ll see
that color you see, the brown and the black that’s in there, that’s all the residue from
the beef that was in there. So we’ll be sharing that beef flavor with our vegetables, not
wasting anything. You want to make sure you scrape all the way to the bottom, make sure
you get any, if there was any residue make sure you pick all that up real quick. Alright
so what we’re going to do now is we’re going to do what’s called sweating our vegetables.
So what that means is we’re going to take and put our lid back on it. But what I want
to do while I sweat these is I want to come over here, I want to grab this which is that
piece of fat I had from earlier and I’m going to actually put it here in the pan because
what’s going to happen is, as I sweat this, this is going to render out. Which means that
the fat is going to melt out of it, into onion and garlic mixture. So what I’m going to do
now is I’m going to turn my heat down to about a, we’ll call it a six or a five. I’m going
to set my timer now for fifteen minutes, and heats on five, timer’s on fifteen, we’ve got
our meat in there, we’ve got our onions, we have our garlic and now we are sweating and
rendering at the same time. So we’ll be back in fifteen minutes. So have fun.