The Pioneer Woman Tasty Kitchen
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Pot Roast

4.95 Mitt(s) 40 Rating(s)40 votes, average: 4.95 out of 540 votes, average: 4.95 out of 540 votes, average: 4.95 out of 540 votes, average: 4.95 out of 540 votes, average: 4.95 out of 5

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Level: Easy

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Description

Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire.

The meat you use is important. My favorite roast is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious.

Ingredients

  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cups To 3 Cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste

Preparation

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.

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).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). 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.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

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.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

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 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

20 Comments

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Dianne Hutchens on 11.9.2014

Been cooking pot roast for 45 years, this is the best recipe ever!! Made it for a neighbor recovering from a stroke, they raved about it. My husband says it’s the most flavorful one I’ve ever made, and it’s SO easy!!

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rivergirl10 on 10.11.2010

This is our favorite roast recipe. Others just don’t measure up. My husband has used this recipe, also, and is so impressed with himself on it’s goodness.

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erinnoelle on 9.23.2010

This is the best pot roast around. I cooked it for my husband and he told me that it was better than his mothers, that’s a winning recipe there! Also, I threw in some tomatoes since my mom used to throw that into her roast as well, it all turned out so wonderful. It wasnt’ too salty, and just all around wonderful.

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jettabugfox on 8.6.2010

I had never made a pot roast on my own (despite having moved out of my parents house more than a decade ago and being a fairly accomplished home cook) and this recipe made me look like a pro. My husband LOVED it. Scrumptious!!

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boschka on 8.3.2010

oops…I forgot to add…serve this with Ree’s fluffy taters..the recipe using cream cheese is to die for in the cook book…trust me here on this one !

Still wavin

40 Reviews

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Barbara Sayres on 12.9.2013

This is perfect. Easy and delicious. As for ingredients. Less is certainly better. I can’t think of using a different recipe for a chuck pot roast. My family likes noodles but I like mashed potatoes. It would be a crime to even think about thickening the gravy.

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Sugarfixation on 1.13.2013

I have made pot roast this way the last 2 times and its my new fave way.

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Jen Shinsky on 5.22.2012

I made this dinner on Sunday and it turned out great. I did two things different. I added mushrooms because they were sitting in my fridge and I did not want them to go bad. I also added more carrots than the recipe calls for. I love carrots that have been cooking until they are soft and tender. My husband loved it too. He said there were so many wonderful flavors in the meat. What he really meant was that it’s the best roast I have made to date.

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socalcheapskate on 2.13.2012

Made this today, did everything on the stove then transferred to crock pot. My husband said it is the best meal he has had in awhile. Thanks!

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moxie mama on 1.31.2012

perfect

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