" " " " Singing With Birds: Ree's Perfect Pot Roast

Monday, October 18, 2010

Ree's Perfect Pot Roast

Twice this week, two friends called and asked me how to cook a roast. Hands down, after years of trying different recipes and methods, Ree's recipe @ Pioneer Woman (for her tutorial) is the best. It goes together easily and is just plain delicious...near the top of my guy's request list.


Just so you know I prepare it often, I've added two of my pictures here, along with Ree's below. I do use a good "choice" quality chuck roast from Costco, 1 cup of red wine, (yes, the alcohol cooks out) and 2 to 3 cups total of beef broth.  2 or 3 halved potatoes and bake as directed for 5 hours at my higher altitude. It turns out perfect every time. Low-carb lifestylers, ignore those potatoes, please! I know you will enjoy it...oh, I almost forgot, you can brown it all and do everything but bake it, then pop it in the fridge overnight. Bring it to room temp and then bake as directed, easy Saturday prep for Sunday dinner...and don't forget to serve with love!

Ree's Perfect Pot Roast

Ingredients

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

Preparation Instructions

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.

Happy Roasting!










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25 comments :

  1. This sounds great, I love PW and check out her site every day:@)

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  2. Sometime very soon I plan on going through your blog and making some of your recipes. I love seeing your creations as features on other blogs. YOu take the best photos. Your blog makes me smile and hungry!

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  3. I just put a pot roast in the crock pot as we are off for the day. I use an almost identical recipe but add the potatoes for the guys. i serve the pot roast with horseradish.

    It's a beautiful day in Maine today so we are off to take pictures!

    Carol

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  4. I love this time of year when we can enjoy these kinds of meals! Just simple, good food that warms the tummy and soul. Your first photo with the browned onions is so appealing!

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  5. Sounds yummy, and just the thing for the next damp and drizzly Sunday afternoon here on the coast. Pot roast is something that I haven't had a lot of success with, so I'll give this a try sometime.

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  6. To me, a roast is the perfect fall family dinner. I don't know why I love it more in the fall than other times, but I do.

    I should try this the next time I have enough folks home to enjoy it. I'm so lame that I usually do a roast in a bag. Yes, I know... I should be ashamed to admit that here.

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  7. Nothing makes my husband happier than a pot roast...thanks for your kinds words...you know I love ya!

    Lots of yummy love,
    Alex aka Ma What's For Dinner
    www.mawhats4dinner.com

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  8. This is a very good recipe - I've made my own variation of it many times and it's always a crowd pleaser. I'm so glad the seasons are changing so I can make it again soon.

    :)
    ButterYum
    PS - thanks for visiting and answering my blueberry question. Take care!!

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  9. This reminds me of my favorite aunt's pot roast. My mother made an excellent one too but my aunt's was just better for some reason. Thanks for the memory!

    Pat

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  10. I love roasts but mine always turn out dry. I'll have to try yours, because it is that season where a slow-cooked roast just hits the spot.

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  11. Costco has the best roasts! Do you know I don't think I've ever made a roast in the oven? Crock pot roasts for me!! They're so tender and flavorful. Also, nothing better than coming home from work and smelling the roast cooking. This recipe looks delicious!!

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  12. That pot roast looks delicious. It's funny because I rarely eat roast but upon occasion I CRAVE meat and I have to eat it. I must get low in iron or something. I don't think I could ever be a vegetarian.

    Your comment about the wheelchair had me in stitches. It is laugh out loud hilarious.

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  13. Nothing like a good pot roast to fill one up..we love them too. I love to stick all of this in the oven on Sunday, come home to a house that smells like Heaven..because, as I tell my kids..they angels cooked our dinner while we went to church! LOL I have missed you! :D

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  14. This roast looks sooo divine!!! Yum-I can't believe I haven't tried it yet!!

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  15. Thank you for sharing! I don't often make roasts, and when I do they never seem to fall apart like everyone elses. I'm going to try your recipe next time.

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  16. Mmm! I love a good roast and I seem to love PW. I just made a roast last week but I will have to try this recipe next time!

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  17. Looks delicious!! Thanks for sharing and linking my Flaunt it Friday party. Come back soon. :)

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  18. I *heart* my crockpot and will be trying this method next pot roast for sure...Will be adding your blog to my list to follow also...Thnx for sharing.

    Kelsie

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  19. . . . Hungry just thinking about it! Yum!

    Warmly, Michelle

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  20. I will have to try this recipe. I make a roast in the crock pot about twice a month. But in the Fall and Winter I like to make it in the oven. This would be a nice change from my usual. thanks for sharing, tami from the high street cottage

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  21. Looks like a wonderful meal! Pot roast is one of my kids all time favorites. Thanks for sharing another yummy recipe on Thrilling Thursday @ Paisley Passions :)

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  22. Oh you are making me crave Roast and I am not even hungry.

    Cheri

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  23. I love a good roast. I haven't tried this version yet, I'll have to do that. Thanks for Linking up to Topsy Turvy Tuesday's!

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  24. Thank you, thank you, thank you for this yummy recipe. My mom made a killer pot roast which I was too much of a know-it-all to take the time to learn. She has passed away and I've been in need of knowing how to do this for the longest time. This will be next Sunday's dinner. Love ya for taking the time to share.
    Suzie @
    staycalmandsewsomething.blogspot.com

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Thanks so much for leaving a comment. I read each and every one and they make me sing! renée

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