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Perfect Pot Roast

/ Jodi / 10 Comments

I always thought I made a decent pot roast.

Throw a frozen chuck roast in a crock pot or enamel roaster pan, add an envelope of Lipton onion soup, onions, carrots, water….

Not bad….

But then……. (drum roll please)…… I discovered Ree Drummond (aka The Pioneer Woman)’s Perfect Pot Roast recipe.

(Trumpets Sound and Angels Sing)

No turning back after you try this!

perfect pot roast

I forgot to take some nice pictures of the finished product (BAD BLOGGER Jodi!!!!), but hopefully these will begin to get your mouth watering.

And since when did Chuck Roast become such a premium price cut of beef?!!???!!!  It used to be CHEAP, but then I think people discovered the wonderful marbling and bits chunks of fat actually create A-M-A-Z-I-N-G flavor!

perfect pot roast 2

Here is the recipe I will use forever and ever from this day forward – love without end, amen.

You are going to LOVE it!

Perfect Pot Roast (original recipe from Ree Drumond, Pioneer Woman)

  • 1 4-5 lb. Chuck Roast
  • 2-4 Tbsp. Olive Oil
  • 3-4 cloves of fresh chopped garlic (I added this because garlic always makes it better!)
  • 2 Onions
  • 6-8 carrots
  • Salt & Pepper
  • 1 cup Red Wine (this is what MAKES it! – though Ree says you can use beef stock if you prefer)
  • 2-3 Cups Beef Stock (I used beef bouillon dissolved in water to make the “stock”)
  • 3 sprigs Fresh Thyme, coarsely chopped
  • 3 sprigs Fresh Rosemary, coarsely chopped (oh my obsession with fresh Rosemary! – this is #2 item that TOTALLY makes it!)

Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat.  Add olive oil.

When the oil is hot, add the chopped garlic and quartered onions.  Brown nicely, then remove to a plate.  Do the same with carrots, adding additional olive oil as needed.

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 to a plate.

With the burner on high, deglaze the pan with the red wine – 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.

Cover and roast in a 275F oven for 3-4 hours.

ENJOY!

Cheers & Hugs,

Jodi