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
- 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
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.