The Pioneer Woman’s Pot Roast

I’ve decided that I need to make better use of my cookbooks.  This is why you’ve seen quite a few recipes from The Pioneer Woman lately.  I got her first cookbook two Christmases ago, and have been enjoying it, as you can see.  I treated myself to her newest cookbook, so you’ll be seeing some of those recipes eventually, too.photo 1 (18)

You’ll need:

  • 2 or 3 tbs olive oil
  • kosher salt
  • 3-5 lb. chuck roast
  • 2 onions
  • 6-8 carrots
  • pepper
  • 2-2 1/2 cups beef broth
  • 3 or 4 fresh rosemary springs
  • 2 or 3 fresh thyme sprigs

Preheat the oven to 275 degrees F.

In a Dutch oven or large oven safe pot, heat 2 tbs of olive oil over medium-high heat.  Allow the pot to get really hot.  While it heats, prepare the roast.

Generously salt both sides of the roast.  I use kosher salt.  Set the meat aside.

Cut a couple of onions in half and remove the papery skins.  When the oil in the pot is hot, place the onions in there.  Let them brown for about 1 minute on each side.  Remove the onions to a plate.

Wash, but do not peel, the carrots.  Cut them into 2 inch pieces.  Toss them into the same pot, and toss them around until they’re slightly brown.  This will take about a minute or maybe a little more.  Remove the carrots to the plate with the onions.

Allow the pot to get really hot again.  Add another tablespoon of oil to the pot.

Pepper the roast to taste, and then place the meat in the pot.  Allow it to brown and sear (about 1 minute per side).  Then remove the meat to a plate.

Add about 1 cup of the beef broth to the pot and whisk, to deglaze the pot.  This will loosen up the brown bits stuck to the bottom of the pan.  Brown bits = awesome flavor.

When most of the bits are loosened, put the meat back into the pot.  Slide the carrots and onions back in there, too.

Add some more beef broth, but only enough to cover the meat about halfway.  Tuck the fresh herbs into the pot, too.  Make sure to nestle them down into the broth.

Cover the pot and put it in the oven.  If your roast is 3 lbs., roast it for 3-3 1/2 hours.  If it’s 5 lbs., roast it for 4-5 hours.  When the cooking time is up, check for doneness.  A fork should be able to pierce the meat easily.

Put the meat on a cutting board and cut it up, slicing against the grain.

Serve with the carrots and onions, making sure to pour some of the pan juices over everything.  Pair with mashed potatoes, if you desire.  Eat!

photo 3 (9)

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6 thoughts on “The Pioneer Woman’s Pot Roast

  1. Pingback: Most Popular Posts of 2013 | A Nerd Cooks

  2. Pingback: Raspberry Sorbet and Champagne Cocktails + Top 10 Posts from 2014 | A Nerd Cooks

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