Flouring Meat 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. Now what we're doing is we're just going to take those pieces of beef and we're just going to roll them around in this flour, and set them back on the cutting board. And what we're doing is we're dusting the outsides, we're seasoning the outsides here and it will just make it a little easier to get a nice crusty sear on them and at the same time get some seasoning on the outside of them. So we're just going to, it'll only take a second to get them all. And this is why it's important to season your flour, otherwise you're not going to get a whole lot of extra flavor out of this step. It's just a wasted opportunity to get some nice flavor on the meat. Also when you're putting the meat off on the cutting board, you don't want to stack it too much unless you really let it air dry. Because what's going to happen is the moisture's going to pull out of it and it's just going to mess up your flour. And I'll show you in just a second what, I'll probably have a piece or two do that and so I'll show you what it looks like. And make sure you get every side here, and when you're done with this do not discard of this flour because this flour becomes an important ingredient. We're really going to use everything here. There's another reason why if you think of a unique seasoning blend it will also help really make your dish that much more unique tasting. I just said make tasting, make it be a lot more unique tasting. That was terrible of me. So just make sure you get every side. And we're not going to season the fat because it wouldn't make a whole lot of sense to do that. There we are. And that's our last piece so.. Now what we'll do is while we wait for our oil to get hot I'm just going to place all these pieces back here in this flour because what it'll do is it'll just help pull the moisture out of the meat and help keep it nice and dusted. That's what we want. And you want to make sure your bowl will accommodate all of the pieces of meat you're using, as well as you want to take any of the extra flour off your cutting board and try to get that back in there because that's all seasoning flavor. And so now our next step is we're going to move on and heat up our oil. "