The Pioneer Woman Tasty Kitchen
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Pot Roast

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

My husband is a Marine and he craves this pot roast after a hard day at work.

Ingredients

  • 2 stalks Celery
  • 3 Tablespoons Olive Oil
  • 2-½ pounds Beef Chuck Roast
  • Coarse Black Pepper, Kosher Salt And Garlic Powder, To Taste
  • 1 whole White Onion
  • 6 whole Carrots
  • 1 can 14.5 Oz. Can Low Sodium Beef Broth
  • 1 package (1 Oz. Size) Dry Onion Soup Mix
  • 1 Tablespoon Worcestershire Sauce
  • ¼ cups A-1 Steak Sauce
  • ¾ cups Water
  • 2 sprigs Thyme
  • 3 sprigs Parsley

Preparation

This recipe is my adaptation of Pioneer Woman’s “Perfect Pot Roast” recipe. And it’s delicious.

Chop celery stalks into one inch pieces. (If the pieces are longer, it’s harder to eat the celery once it’s cooked because it gets sort of stringy.) Set aside.

Heat a large skillet or pan over medium-high heat. Add 3 tablespoons of olive oil. (Be careful if the oil starts to pop as it heats.)

Generously add salt, pepper and garlic powder to both sides of the roast. (If you prefer to add fresh garlic into the crockpot instead, that’s fine, too.) I use a whole lot of coarse black pepper.

Peel the onion then cut it in half from the root to the tip. I like to use white onions because they are sweeter. (You could always use more onions if you want). Cut both of the ends of the onion off. Once the oil in the pan gets hot, stick the onions in there. The goal is to get some really nice dark color on the onions. It’ll make a big difference in the end flavor and presentation. Brown all sides of the onion halves then move them to a plate or bowl.

Wash the carrots really well and cut them into two inch pieces. (I don’t peel mine. I like the texture of an unpeeled carrot.) Stick the carrots in the hot pan with the olive oil until they develop a nice darker color on one side. Move the carrots aside to a plate or bowl.

You may have to add a bit more olive oil to the hot pan—make sure there’s some in there to sear the roast. Place the roast in the pan for about a minute or two on each side to brown it. When finished, move the roast into the crockpot.

Now, add about 1/2 can of the beef broth into the hot pan with any remaining oil. Also add the dry onion soup mix, Worcestershire sauce, and A-1 sauce. Turn the heat up until the mixture bubbles a bit. Grab a whisk and deglaze all that yummy stuff from the bottom of the pan. Remove mixture from heat.

Add carrots, celery and onion on top of the roast in the crockpot. Add the remaining 1/2 can beef broth, 3/4 cup water, and all of the liquid from the hot pan.

Add the sprigs of thyme and the leaves from the parsley sprigs on top of everything. Dried thyme and parsley is fine as well.

Cover the crockpot and cook on low for 7 hours. Smells great, right? I like to serve this pot roast with garlic mashed potatoes. Yummm.

One Comment

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Kate on 9.28.2014

I’m making this as I type; it smells soooooo good! Does anyone know how long it would cook on high instead of low?

5 Reviews

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Jenna on 9.23.2014

I made this on Sunday, and I think it may have been THE best pot roast, I’ve ever had. It was super easy, made my house smell amazing and everyone that ate it, loved it. The meat melts in your mouth. Will totally be making again, hopefully soon!

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Heat's Kitchen (Heather) on 5.17.2014

This was great! I love pot roast! This is a great slow cooker recipe!

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mrswombat on 6.10.2013

This recipe is amazing! Even though the precooking does take a bit longer, it really does add so much to the dish. YUM!

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Cassie on 2.28.2013

My boyfriend and I love this recipe!

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watsmama on 7.25.2012

Wow! Taking time to brown everything makes a difference! Thanks Emily!

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