Seasoning Flour for Pot Roast

Video Transcript

"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. This is the part of the recipe where we make the flour seasoning. Now this part is very, I guess, up for interpretation. So what we're going to do is we're going take that half a cup of flour that we've got, dump it in here. Now this is all just a matter of preference, what we're really working with here. So obviously a little bit of salt, never hurt anybody. The thing to note about salt is salt's heavier than flour, so it will sink to the bottom. So you want to be careful how much you put because, while I can't see it, it's there, trust me. It's just all in the bottom of the pan. I'm just going to go with a little bit of pepper here. Now you'd be fine just to do it with salt and pepper like this, and you just sit there and stir is and mix it up. However, I'm sure all of you out there have your own ideas as to what works better and what doesn't which is great. That's what makes us all different chefs here. One of my favorite things to add, a little bit of paprika. Give it a nice, smoky pepper flavor. And I also have a couple of other extra secret seasonings here I'll use. Tyme's good, rosemary is good, you want to use dried spices too. You don't want to use fresh stuff in this because this is going to become the, it's going to become what we're going to dust the meat with actually. And so you just want to make sure it gets all mixed up nicely. Another good advantage to using something like paprika is you can really kind of track it in there. You can see that you know, obviously this is turning a pinkish color, so I'm going to need a little bit more though, don't look like I put quite enough. Something else that's popular here is garlic powder, onion powder, things of that nature. You Mexican red chili pepper's a good thing to add here. So just whatever you want to do to kind of make it your own. And this is something that you can do, that you can give someone your recipe and they'll still make it and go wow, you know I made your recipe exactly but I didn't, it didn't have the same flavor. This is the part where you can get the secret recipe ingredient part of it. So I'm good with this. You might need a little more flour than that, but a half a cup's a good place to start. So with that being said let's move on to cutting up our meat. "