It’s finally snowing again here, and it’s a Sunday so of course I wanted to make something cozy and comforting. I’ve been wanting to try making pot roast for awhile now and I thought of using my slow cooker but when I came across this recipe it looked lovingly prepared and really tasty.
 |
| Onion braising ©EverydayCookingAdventures 2013 |
I only had a 1.3 pound chuck roast, since we’re only 2 people, so I had to cut the recipe down a bit. I still used a whole yellow onion, but used baby carrots (about 1 cup) and I reduced the liquid a little but not too much so it wouldn’t dry up in the oven. In with the carrots, I added 3 stalks of thickly sliced celery (same length as the baby carrots) and a couple cloves of garlic sliced in half. It was fast and pretty effortless actually. I cooked the roast in the oven for two hours and 15 minutes. It could have gone another 30 minutes to make it more shreddable but I was happy with slightly slicing/pulling it apart plus we were starving!
 |
| Veg braising ©EverydayCookingAdventures 2013 |
The carrots and onions were my favorite part–they were so packed with flavor from the broth, pan juices and herbs. All in all, I’d make this again and it would even be good when company is over to serve a larger group of people. For a side dish, I made mashed potatoes which was a perfect complement to the meal. Here’s my pot roast with mashed potatoes: #potroast #pioneerwoman
 |
| Going into the oven ©EverydayCookingAdventures 2013 |
 |
| Perfect Pot Roast ©EverydayCookingAdventures 2013 |
Perfect Pot Roast
by: The Pioneer Woman Cooks, Ree Drummond
Prep Time: 20 Minutes
Cook Time: 3 Hours
Servings: 6-8
Ingredients
- 1 whole (3 Pounds) Chuck Roast
- 2 tablespoons olive oil
- 1 whole onion
- 3 whole carrots
- salt, preferably kosher
- black pepper
- 1/2 cup red wine (optional, you can use Beef Broth instead)
- 1.5 cups beef stock
- 2 sprigs fresh thyme, or more to taste (can substitute with dry)
- 2 sprigs fresh rosemary, or more to taste (can substitute with dry)
Directions:
1. First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
2. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
3. Cut onion in half and cut carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. Preheat the oven to 275ºF.
5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1/2 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 1-1.5 cups). Add in the onion and the carrots, as well as the sprigs of fresh rosemary and fresh thyme. Put the lid on, then roast in a 275ºF oven for 3 hours for a 3-pound roast.
(No Ratings Yet)
Loading...
I have fixed it several times! It’s easy and delicious!
I will! This pot roast is such a classic and the potatoes go with it so perfectly.
Ok, divulge the secret potatoes recipe….
This is just like my mom made…looks delicious!