Pioneer Woman’s Pot Roast

3- to 5-pound chuck roast
Salt and freshly ground black pepper
2 to 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme

Step 1: Sauté
Preheat the oven to 275°F.
In a large pot or Dutch oven, over medium-high heat, add the olive oil. When it shimmers, add the onion halves and cook until browned on all sides. Remove to a plate.
Next, toss in the carrots and sauté until fragrant and lightly charred. Remove the carrots and add them to the plate with the reserved onions.
Step 2: Season and sear
Generously season the chuck roast on all sides with salt and pepper.
Add a bit more olive oil to the pot, if needed, then add the meat to the pot. Sear it on all sides until it is nice and brown all over. Remove the roast to a plate.
Step 3: Deglaze
With the burner still on high, deglaze the pot with 1 cup of red wine or beef broth. Use a wooden spoon or whisk to scrape the bottom of the pot to loosen all of the bits (a.k.a. the fond) stuck to the surface.
Return the roast back into the pot with the onions, carrots and fresh herbs. Add enough beef stock to cover the meat halfway, about 2-3 cups, then cover with a tight-fitting lid.
Step 4: Roast
Transfer the roast to the preheated oven and roast for 3 to 4 hours. The roast is ready when it’s fall-apart tender. Serve with mashed potatoes and other homestyle side dishes of your choice.

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