Recipe by specialbekah
It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!
Top Review by Amy P.
This is my favorite pot roast! And I now love it most with mashed potatoes. I make some beef gravy on the side though. And I double the amount of onions and carrots because that's my favorite part.
- 2 -3 tablespoons olive oil
- kosher salt
- 3 -5 lbs chuck roast
- 2 onions
- 6 -8 carrots
- 2 -2 1⁄2 cups beef broth
- 3 -4 fresh rosemary sprigs
- 2 -4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely.
Directions See How It's Made
- preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
- Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
- Remove the carrots and allow pot to become hot again.
- Sear roast about 1 minute per side and then remove to plate.
- Turn heat to high and deglaze the pot adding one cup of the beef broth.
- Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
- Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
- When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
- Remove to cutting board and slice against the grain.
- Congratulations, you're a hero.