Pioneer Woman's Pot Roast

I am a big fan of Ree Drummond also known as the Pioneer Woman.

I have recently purchased her cast aluminum deep skillet and absolutely love it!

Then the other day I was shopping at my local Wal-Mart and saw Pioneer Woman’s Enamel on Cast Iron Dutch Oven in the most beautiful red color with a flower handle!

I unboxed it and decided I needed to try one of her recipes right away!

So, I decided on a traditional pot roast and it was comfort food at it’s finest!

I couldn’t wait to get started!

One of the many things I love about Pioneer Woman recipes is they are straight forward, easy to follow instructions using ingredients that are readily available.

This recipe yields 6 servings.

Ingredients

3- to 5-pound chuck roast
Salt and freshly ground black pepper
2 to 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme

Directions

Step 1: Saute

Preheat the oven to 275°F.

In a large pot or go get yourself one of the Pioneer Woman’s dutch oven, over medium-high heat, add the olive oil. When it shimmers, add the onion halves and cook until browned on all sides. Remove to a plate.

Next, toss in the carrots and saute until fragrant and lightly charred. Remove the carrots and add them to the plate with the reserved onions.

Step 2: Season and sear

Generously season the chuck roast on all sides with salt and pepper. I cut the roast into smaller pieces to make it easier.

Add a bit more olive oil to the pot, if needed, then add the meat to the pot. Sear it on all sides until it is nice and brown all over. Remove the roast to a plate.

Step 3: Deglaze

With the burner still on high, deglaze the pot with 1 cup of red wine or beef broth. Use a wooden spoon or whisk to scrape the bottom of the pot to loosen all of the bits stuck to the surface.

Return the roast back into the pot with the onions, carrots and fresh herbs. Add enough beef stock to cover the meat halfway, about 2-3 cups, then cover with a tight-fitting lid.

Step 4: Roast

Transfer the roast to the preheated oven and roast for 3 to 4 hours. The roast is ready when it’s fall-apart tender. Serve with mashed potatoes and other homestyle side dishes of your choice. Enjoy!

This pot roast was so good! This will be making it into the rotation on a regular basis!

While Ree’s method and ingredients are simple, each plays an important role in making this a super flavorful, tender and juicy pot roast. From charring the vegetables, searing the beef, deglazing with wine and braising low and slow, I wouldn’t change a thing.

My 4-pound roast was fall-apart tender in exactly 4 hours and filled the kitchen with the most heavenly aroma.

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