Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 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 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Pot Roast | Dutch Oven | Tasty
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Ingredients listed below:
2-3 lb chuck roast (the bigger the size, the longer you need to cook in the oven)
1 tbs flour or cornstarch (to coat meat)
1 medium onion (sliced)
2 tbs Worcestershire sauce
3-4 cups beef broth
1 pack baby carrots
1 tbs minced garlic
6-8 russet potatoes (sliced)
1 cup water (for slurry)
2 tbs flour (for slurry)
Avocado oil
Seasoning with —
Pepper
Salt
Garlic powder
Onion powder
Ground thyme (or fresh thyme)
Lawry’s seasoned salt
Goya Beef bouillon seasoning (or better than bouillon)
Serve with mashed potatoes and garnish with some freshly chopped parsley!!!????
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Sunday Pot Roast in the new Instant Precision Dutch Oven See the for ingredients!
➡See the whole recipe for the Best Sunday Pot Roast on my Marc’s on the Grill website
About M.O.T.G
One of the most recognizable Grilling and Kitchen TV Pitchmen in the World, Marc Gill is going unplugged and at home, doing what he loves most Barbecuing, Smoking, Grilling, Braising, Su Vide, I mean cooking and feeding family and friends.
His hectic schedule has him reviewing, testing and scripting presentations for products which are sent to him from all over the Globe. These products are intended to be used in an Infomercial, a Commercial or featured on Live Shopping TV.
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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
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POT ROAST: THE MOST TENDER BRAISED CHUCK ROAST RECIPE
This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine & root vegetables, this one pot meal is sure to impress anyone this holiday season. I cook this cut of boneless beef bottom chuck roast low and slow in a 300°F oven.
The full recipe with all of the measurements & instructions can be found by clicking the link below:
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Recipe here: