This delicious Pioneer Woman Pot Roast is a simple, hearty meal that’s perfect for any occasion. With tender, juicy beef, caramelized onions, and savory carrots, it’s a comforting dish that’s easy to make with common ingredients. Slow-roasted to perfection, this pot roast will quickly become a family favorite!
Ingredients Needed
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 Tbsp. olive oil (or half butter, half olive oil)
- 2 whole onions
- 6 to 8 whole carrots
- 1 cup red wine (optional, can use beef broth instead)
- 2 to 3 cups beef stock
- 3 sprigs fresh thyme (or more to taste)
- 3 sprigs fresh rosemary (or more to taste)
How To Make Pot Roast
- Prepare the meat: Choose a well-marbled chuck roast for better flavor and generously season with kosher salt and pepper.
- Preheat the oven: Set your oven to 275°F. Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil (or a mix of butter and olive oil).
- Brown the onions and carrots: Cut the onions in half and slice the carrots into 2-inch pieces. Once the oil is hot, add the onions and brown them on both sides, then remove them to a plate. Add the carrots to the pot and toss them until slightly browned, about 1 minute.
- Sear the roast: Add more olive oil if needed. Place the roast in the pot and sear on all sides for about 1 minute until browned. Remove the roast from the pot.
- Deglaze the pan: With the burner still on high, pour in the red wine or beef broth to deglaze the pan. Scrape up the flavorful bits from the bottom with a whisk.
- Return the roast to the pot: Once the pan is deglazed, place the roast back in. Add enough beef stock to cover the roast halfway and add the onions, carrots, thyme, and rosemary sprigs.
- Roast in the oven: Cover the pot and place it in the oven. For a 3-pound roast, roast for about 3 hours. For a 4 to 5-pound roast, roast for about 4 hours.
Recipe Tips
- Choose a well-marbled chuck roast: A chuck roast with good marbling will make the meat tender and flavorful. It’s the secret to a juicy pot roast.
- Sear the meat properly: Make sure to sear the roast on all sides before cooking. This step locks in the flavors and gives a delicious crust.
- Use fresh herbs: Fresh thyme and rosemary add a lot of flavor. Don’t skip them for the best taste!
- Deglaze the pan carefully: After searing, deglaze the pan with red wine or beef broth to scrape up all the flavorful bits from the bottom. This step makes the sauce richer.
- Don’t rush the cooking time: For the most tender roast, cook it slowly at a low temperature. Patience will result in the best flavor and texture.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers pot roast and store it in the fridge for 3 to 4 days.
- Freeze: Wrap leftovers pot roast tightly in plastic wrap or foil and put it in a freezer bag. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheating: To reheat leftovers pot roast, preheat the oven to 350°F, cover with foil, and heat for 10 minutes until warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 1234 kcal
- Total Fat: 23 g
- Saturated Fat: 38 g
- Cholesterol: 61 mg
- Sodium: 1496 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 103 g
More Pioneer Woman Recipes:
Pioneer Woman Pot Roast
Description
This delicious Pioneer Woman Pot Roast is a simple, hearty meal that’s perfect for any occasion. With tender, juicy beef, caramelized onions, and savory carrots, it’s a comforting dish that’s easy to make with common ingredients. Slow-roasted to perfection, this pot roast will quickly become a family favorite!
Ingredients
Instructions
- Prepare the meat: Choose a well-marbled chuck roast for better flavor and generously season with kosher salt and pepper.
- Preheat the oven: Set your oven to 275°F. Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil (or a mix of butter and olive oil).
- Brown the onions and carrots: Cut the onions in half and slice the carrots into 2-inch pieces. Once the oil is hot, add the onions and brown them on both sides, then remove them to a plate. Add the carrots to the pot and toss them until slightly browned, about 1 minute.
- Sear the roast: Add more olive oil if needed. Place the roast in the pot and sear on all sides for about 1 minute until browned. Remove the roast from the pot.
- Deglaze the pan: With the burner still on high, pour in the red wine or beef broth to deglaze the pan. Scrape up the flavorful bits from the bottom with a whisk.
- Return the roast to the pot: Once the pan is deglazed, place the roast back in. Add enough beef stock to cover the roast halfway and add the onions, carrots, thyme, and rosemary sprigs.
- Roast in the oven: Cover the pot and place it in the oven. For a 3-pound roast, roast for about 3 hours. For a 4 to 5-pound roast, roast for about 4 hours.
Notes
- Choose a well-marbled chuck roast: A chuck roast with good marbling will make the meat tender and flavorful. It’s the secret to a juicy pot roast.
- Sear the meat properly: Make sure to sear the roast on all sides before cooking. This step locks in the flavors and gives a delicious crust.
- Use fresh herbs: Fresh thyme and rosemary add a lot of flavor. Don’t skip them for the best taste!
- Deglaze the pan carefully: After searing, deglaze the pan with red wine or beef broth to scrape up all the flavorful bits from the bottom. This step makes the sauce richer.
- Don’t rush the cooking time: For the most tender roast, cook it slowly at a low temperature. Patience will result in the best flavor and texture.
Pioneer Woman Pot Roast