Pot Roast

I've always made pot roast in a crock pot.  It's delicious prepared in a slow cooker, but this weekend I wanted roast and carrots and found myself without a slow cooker.  Cooking a roast in the oven is much easier than I expected, and I really love Pioneer Woman's recipe listed below.  I especially enjoyed the carrots.  I didn't peel them; I just cut them into large chunks and dropped them into the pot.  Also, a note to all of you who don't care for onions - don't skip the onions in this recipe.  They're vital to the flavor! 


Pot Roast

1 whole chuck roast (4-5 lbs.)
2 Tablespoons Olive Oil
2 whole Onions (I used 1/2.)
6 whole carrots
Salt to taste
Pepper to Taste
1 cup red wine
2 cups to 3 cups beef stock
3 sprigs fresh thyme (I used 1/4 teaspoon dried ground thyme.)
3 sprigs fresh rosemary (I used 1/2 teaspoon dried rosemary.)


Generously salt and pepper the chuck roast.  Heat a large pot or Dutch oven over medium-high heat.  Then add 2 to 3 tablespoons of olive oil.

Cut onions in half (I cut mine into wedges).  Cut carrots into 2-inch slices (you can peel them, but you don't have to).  When the oil in the post is very hot (but not smoking), add in the onions, browning them on all sides.  Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan.  Place the meat in the pan and sear for about a minute on all sides until it is nice and brown all over.  Remove the roast to a plate.

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.  When the bottom of the pan is sufficiently deglazed, place the roast back into the pand and add enough beef stock to cover the meat halfway (about 2-3 cups).  Add in the onions and carrots, as well as the rosemary and thyme.

Put the lid on, then roast in a 275F oven for 4 hours. 

Source:  Pioneer Woman


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