#321: PW Pot Roast

We are a pot roast enjoying family.  Okay, Brian and I like pot roast, the girls are not as big of fans.  That certainly doesn't mean I won't make it often and am always looking for new recipes to try.  So when I came across the Pioneer Woman's Pot Roast I figured I'd give it a try.   We really enjoyed this recipe!  It was quite yummy and because I seared the roast first it had a nice slightly over-done crust to the top layer.  Yum!


1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6-8 whole Carrots (I used about 1/2 c baby carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (I used Beef Broth instead)
2 cups To 3 Cups Beef Stock (I omitted)
3 sprigs Fresh Thyme, or more to taste (I used dried)
3 sprigs Fresh Rosemary, or more to taste (I used dried)


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--that's what I did).


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.


This is where I stopped her recipe.  I threw all of the ingredients into the crockpot and cooked on low for about 9 hours. 

Here are the rest of the Pioneer Woman's directions if you choose to cook this in your oven instead: 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.