Pioneer Woman’s Pot Roast

potroastk

I’m always on the look out for easy throw in the oven meals.

So one week I knew I wanted to make Pot Roast but wanted to use the oven instead of the crock pot since I would be home all day-or maybe I procrastinated and only had a few hours-besides that fact all I know is this was so simple and I got it from the Pioneer Woman’s site. Her site had easy step by step pictures which I love, so I thought I would do the same for you today.

how to cut an onion

Take a couple of onions and cut them in half and peel the outer layer off.

browningonions

Heat your pan over medium heat and add in two tablespoons of olive oil. Then add in your onions until they’re nice and golden brown. Flip them over and repeat on the other side.

onions1

While the onions are cooking cut your carrots in about one to two-inch pieces. Then once the onions are done take them out and place them on a plate. Throw the carrots in and do the same thing to them as you did with the onions.

cutofroast

Now it’s the meats turn. Sprinkle a good amount of salt and pepper on both sides.

browningroast

Brown the meat on all sides until you get them good and brown.

roastwithveggies

Once the meat is all brown, add the wine or (I used beef broth) halfway up the meat, then add your veggies back in.

Then finally add in your sprigs of thyme and rosemary.

Throw in your oven with a lid tightly on top and cook for 4 hours on 275 degrees.

Enjoy with a side of yummy mashed potatoes…cause that’s how the Pioneer Women likes um!

 

Pioneer Women's Pot Roast
Serves 10
A delicious oven Pot Roast
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 1 whole (4 To 5 Pounds) Chuck Roast
  2. 2 Tablespoons Olive Oil
  3. 2 whole Onions
  4. 6 whole Carrots (Up To 8 Carrots)
  5. Salt To Taste
  6. Pepper To Taste
  7. 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  8. 2 cups To 3 Cups Beef Stock
  9. 3 sprigs Fresh Thyme, or more to taste
  10. 3 sprigs Fresh Rosemary, or more to taste
Instructions
  1. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
  2. Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
  3. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
  4. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  5. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
  6. When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  7. Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
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