I am a little embarrassed to admit that I have never made a pot roast. Yes, that’s right. I am (almost) 37 years old. I have a husband. I have been married for six years. I have two children and one oven. I have never, ever made a pot roast. Until my favorite blogger and woman extraordinaire, Ree Drummond (also known as The Pioneer Woman) posted a recipe for the Perfect Pot Roast last week. For some reason, Ree always manages to give me the courage I need to perform what seem to be extraordinary tasks.
First things first. I needed a roasting pan. I headed to our local store and grabbed a roasting pan. (Now, this would also be your clue that I have never really roasted any meat. Please don’t tell anyone. I fear the culinary police may arrest me for negligence.) I also hit up the local grocery store for a few of the necessary recipe items. As luck would have it, I salvaged rosemary and thyme out of my herb garden just last week. They are growing happily in the window sill above my kitchen sink. I hope to keep them alive through the winter. (Insert prayers for green-thumb-window-sill-magic here, please.) This is a picture pre-roasting…
Wonderful smells wafted from my oven while the the inaugural roasting event took place. I followed Ree’s instructions and just let it be. I didn’t peek once. I also followed her lead and made mashed pototaoes to accompany the roast. Meat and potatoes man in the house? Yes, ma’am. Happy husband? Yes, ma’am.
I am delighted to report that the meat was tender, juicy, and succulent. Everything I would hope for my pot roast to be.
Who knew? I can actually make pot roast. Good pot roast. (I don’t fear the culinary police quite as much now.)
I encourage you to give it a whirl. It makes a perfect Sunday family dinner.
Click Here for Ree’s post which contains a lot more detail, with gorgeous step-by-step photos. Enjoy!
Perfect Pot Roast
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 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.