The Pioneer Woman Tasty Kitchen
Profile Photo

Easy, Fall Apart Pot Roast

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This pot roast recipe is very flexible. It is a simple and delicious way to perk up your average roast.

Ingredients

  • 3-½ pounds Chuck Roast, Well Marbled
  • 2 Tablespoons Olive Oil
  • ¾ cups Beef Stock Or Water
  • 2 whole Medium Sized Yellow Onions, Chopped
  • 28 ounces, fluid Can Diced Tomatoes, Undrained

Preparation

Preheat oven to 275 degrees.

Add olive oil to a medium-sized, heavy bottom roasting pot over high heat. Salt and pepper both sides of the roast to your taste. I like lots of pepper.

Place the roast into the pot and sear for about 3-4 minutes; turn roast and repeat on the other side. Turn off the stove after both sides of the roast are seared. Pour stock/water into the bottom of the pot. Add onions and tomatoes (with the liquid from the can) around the sides of the roast.

Cover with a lid and place the pot in the oven. Roast for 1 hour/pound, plus an extra half hour. Check the roast to see if it is fork tender and can easily be shredded. If not, place it back in the oven for another 1/2 hour.

When the roast is done, remove to a plate and shred the meat.

Serve topped with onion/tomato gravy.

This recipe is easily modified for taco/burrito meat. After adding onions and tomatoes to the pot (before roasting), sprinkle with 2 teaspoons cumin and 1 tablespoon chili powder; add 1 bay leaf. Add a 4-ounce can of green chilies or a chopped jalapeno if desired. Serve on tortillas with condiments.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Korean Barbecue Beef in Plum Wine Soy Marinade
Profile Photo by Moon Cho in Main Courses
Normally, in Korean barbecue, sake, along with soy sauce, is used...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Blue Cheese Compound Butter
Profile Photo by Dax Phillips in Main Courses
A simple compound butter loaded with blue cheese crumbles. A perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Steak & Quinoa Protein Bowl
Profile Photo by Jen @ Peanut Butter and Peppers in Main Courses
Thinly sliced grilled sirloin steak served on a bed of quinoa...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Grilled Ribeyes with Herb Butter
Profile Photo by C. L. ( Cheryl ) "Cheffie Cooks" Wiser in Main Courses
Delicious grilled steaks. Make them today for your special someone.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Paleo Almond Grilled Beef Stir Fry
Profile Photo by Taylor Kiser in Main Courses
This beef stir fry is grilled and then tossed with a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy