Pioneer Woman Pot Roast Recipe
Are you ready to make the best pot roast ever?Using a nicely marbled chuck roast, salt and pepper generously for incredible flavor.Searing the meat before adding onions, carrots, and herbs is key.Adding a splash of red wine really enhances the depth of the dish.The slow cooking method ensures a tender and juicy result every time.
Ingredients
- 4 lbs Chuck Roast
- 2 tbsp Olive Oil
- 2 cups Carrots chopped
- 2 cups Potatoes quartered
- 1 Onion sliced
- 2 cups Beef Broth
- 1 sprig Thyme
- 2 Bay Leaves
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 275°F.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Generously season the chuck roast with salt and pepper.
- Place the roast in the pot and sear it on all sides until browned, about 4-5 minutes per side.
- Remove the roast and set it aside on a plate.
- Add sliced onions, chopped carrots, and quartered potatoes to the pot.
- Cook for 3-4 minutes, stirring occasionally.
- Return the roast to the pot.
- Add beef broth, thyme, and bay leaves.
- Bring to a low simmer.
- Cover the pot with a lid and move it to the preheated oven.
- Cook for 3-4 hours, or until the meat is tender and easily pulled apart with a fork.
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