The Best Pot Roast Recipe EVER!
Monday, October 3rd, 2016
When the cold weather sets in, many home cooks turn to their arsenal of comfort foods. I live in the Northeast, so winter starts early and lasts forever-making many of my meals hearty and warm. I cook a lot of soup, stews and casseroles but my favorite thing to make and enjoy with my family are the slow cooked roasts.
I’ve mastered the roasted chicken, brisket and pork loin, but was missing that one recipe for a perfect pot roast. I tried making my father’s recipe and even tried my hand at making my mother-in-law’s too, but they just came out tough and not at all what I remember enjoying around their tables.
Then I found the recipe for Ree Drummond’s (aka- The Pioneer Woman) Perfect Pot Roast and let me tell you, it is just that. Perfect! It is easy, cooks long and slow and fills the house with that coziness that makes those who walk in the front door exclaim “Mmmmm, what are you making? It smells so good!”
Sharing great meals with those we hold dear makes for a happy cook. With Valentine’s Day just around the corner, this is the perfect dish. Your family will love every melt-in-your-mouth-bite, proclaiming you to be the BEST COOK EVER! And, it’s a budget friendly meal, making it a win-win.
Once you make this recipe, you will be printing it as fast as I did to keep handy in your recipe box arsenal too! Enjoy!
The Perfect Pot Roast
- 1 4-5 lb. Chuck Roast
- 2 Tbsp. olive oil
- 2 large onions (I like to use Vidalia, or sweet onions), cut in half
- 2 cloves garlic, sliced thin (this is my addition)
- 6-8 whole carrots, washed but not peeled, cut in 2” pieces
- Salt & Pepper
- 1 cup red wine
- 2-3 cups beef broth (or stock)
- 3 sprigs of fresh Thyme
- 3 sprigs of fresh Rosemary
How to make:
- Generously salt and pepper your roast on all sides.
- Heat a large pot or Dutch oven over medium-high heat with 2 Tbsp. olive oil. Cut onions in half and peel off skin. When oil is hot, place onions cut side down in pot. They should sizzle right away. Cook until brown and turn to repeat on back side. About 1-2 min. per side.
- Remove onions and place in bowl to side. In same pot, add in carrots and cook for about 2 minutes. Remove and add to onions.
- In same pot, add meat and sear on all sides. Cook on each side for about 2 minutes- don’t forget the ends too! This is done to lock in all the juices.
- Remove roast and set aside on plate.
- With pot still on med-high heat, carefully add red wine and deglaze (scrape up all the brown stuck to the bottom of the pan) with a whisk.
- Place roast back into pot and add enough beef stock to cover half the roast. Add onions & carrots back into pot along with sliced garlic.
- Add in sprigs of thyme and rosemary.
- Cover with lid and roast in 275 degree oven for 4 hours (no peeking!) for 4-5 lbs. If you make a smaller roast, adjust for time. Cook about an hour per pound.
Do you have a perfect Pot Roast Recipe? Please share!
*This recipe was adapted from The Pioneer Woman’s Perfect Pot Roast Recipe which can be found here.