Perfect Pot Roast (adapted from Ree Drummond, The Pioneer Woman)

Perfect Pot Roast (adapted from Ree Drummond, The Pioneer Woman)

A stick-to-your-ribs Pot Roast that easy to make. For this Tiny Kitchen Recipe Remix, we’re adapting Ree Drummond’s (The Pioneer Woman) fantastically satisfying Perfect Pot Roast. It couldn’t be easier to cook up!

Prep Time10

Cook Time3 15

Total Time3 25

Course: Main Course

Cuisine: American

Keyword: carrots, chuck roast, pioneer woman, pot roast, ree drummond, roast

Servings: servings

Calories: 664kcal

Author: Fucci (adapted from Ree Drummond, The Pioneer Woman)

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

1 1/2 - 2 1/2 lb. Chuck Roast
1 -1 1/2 Tablespoons Olive Oil
1 Onion
3 - 4 Carrots
1/2 cup Red Wine (to deglaze) optional
1 1/2 cups Beef Broth
1 - 1 1/2 sprigs Fresh Rosemary
1 - 1 1/2 sprigs Fresh Thyme
To taste Salt
To taste Pepper

YOU'LL ALSO NEED:

Instructions

. Cut onion in half. Take off ends and peel back outer skin.
Cut off ends of carrots cut carrots at an angle into 2” slices. (Note: you do not have to peel carrots)
Generously season the Chuck Roast on both sides with Salt and Pepper.
In a Dutch Oven over medium-high heat, add Olive Oil. Place onions cut-side down into and brown onions. Remove and set aside.
Add carrots to Dutch Oven and cook until they start to brown. Remove and set aside.
Place Chuck Roast into Dutch over and sear for about a minute until browned on both sides. Remove and set aside.
Deglaze the Dutch Oven with Red Wine (optional) or Beef Broth
Place Chuck Roast back into Dutch Oven. Add the Onions and Carrots back in.
Fill Dutch Oven with remaining Beef Broth until the level of the Broth goes about halfway up the meat.
10. Add fresh Thyme and Rosemary.
11. Cover and place into preheated 275F for about 3 hours or until the Chuck Roast is really tender.

Nutrition