Hamdi Saidani This Pioneer Woman Pot Roast is a tender and flavorful recipe, which is made with whole chuck roast and red wine. It’s the ultimate comfort food recipe, ready in about 4 to 5 hours.
Pioneer Woman Pot Roast Ingredients
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 Tbsp. olive oil, plus more as needed
- 2 whole onions
- 6 to 8 whole carrots
- 1 cup red wine (optional, you can use beef broth instead)
- 2 to 3 c. beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
How To Make Pioneer Woman Pot Roast
- Season the Roast: Preheat the oven to 275˚F. Generously season the entire chuck roast with kosher salt and pepper.
- Sear the Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Cut the onions in half and the carrots into 2-inch chunks. Place the onions in the hot pot and brown them on both sides, then remove to a plate. Add the carrots and toss them until slightly browned, about a minute.
- Sear the Meat: If needed, add a bit more olive oil to the pot. Place the seasoned roast in the hot pan and sear for about a minute on all sides, until a deep brown crust forms. Remove the roast to a plate.
- Deglaze the Pan: With the pot still on high heat, pour in the red wine or beef broth. Use a whisk or wooden spoon to scrape all the browned, flavorful bits from the bottom of the pan.
- Assemble and Simmer: Place the roast back into the pot. Add the seared onions and carrots. Pour in enough beef stock to cover the meat about halfway. Add the sprigs of fresh thyme and rosemary.
- Roast until Tender: Put the lid on the pot and transfer it to the preheated oven. Roast for 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast. The meat should be fall-apart tender.
Recipe Tips
- How do you get the most tender pot roast? The two secrets are using the right cut of meat (a well-marbled chuck roast is best) and cooking it low and slow. The long cooking time at a low temperature allows the tough connective tissues to break down, resulting in incredibly tender meat.
- Why sear the meat and vegetables first? Searing creates a deep, brown crust on the meat and vegetables through a process called the Maillard reaction. This step develops a huge amount of savory, complex flavor that you can’t get from just boiling or simmering.
- What does “deglaze” mean? This is a simple but crucial technique. When you pour a liquid (like wine or broth) into the hot pan after searing, you use a whisk or spoon to scrape up all the delicious browned bits stuck to the bottom. This is where a massive amount of flavor is.
- Can I make this in a slow cooker? Absolutely. Follow all the steps for searing the vegetables and meat and deglazing the pan on the stovetop. Then, transfer everything to a slow cooker and cook on LOW for 8-10 hours, until the meat is tender.
What To Serve With Pot Roast
This is a classic one-pot meal, and the rich gravy it creates is perfect for serving over hearty side dishes. The best pairings are:
- Creamy Mashed Potatoes
- Buttered Egg Noodles
- Crusty bread or dinner rolls for sopping up the gravy
- A simple green salad
How To Store Pot Roast
- Refrigerate: Store leftovers, including the gravy and vegetables, in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: Allow the pot roast to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pot Roast Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 580 kcal
- Carbohydrates: 12g
- Protein: 45g
- Fat: 35g
- Saturated Fat: 14g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of meat for pot roast?
A bone-in or boneless chuck roast is the gold standard for pot roast. It has excellent marbling (fat) and connective tissue that melts down during a long, slow cook, making the meat incredibly tender and flavorful.
Do I have to use red wine?
No, the wine is optional. You can substitute it with an equal amount of beef broth to deglaze the pan. The wine adds a wonderful depth and richness to the gravy, but the dish will still be delicious with just beef broth.
Why is my pot roast tough?
Tough pot roast is almost always a sign that it hasn’t been cooked long enough. The connective tissue needs a long, slow cook time to break down and become tender. If your roast is tough, just put the lid back on and continue cooking, checking for tenderness every 30 minutes.
Try More Pioneer Woman Recipes:
- Pioneer Woman Potato Nachos Recipe
- Pioneer Woman Potato Chip Cookies Recipe
- Pioneer Woman Candied Sweet Potatoes Recipe
Pioneer Woman Pot Roast Recipe
Description
The ultimate one-pot comfort food, this pot roast features a fall-apart tender chuck roast braised with carrots and onions in a rich, savory gravy.
Ingredients
Instructions
- Preheat oven to 275°F. Generously season the chuck roast with salt and pepper.
- In a hot, oiled Dutch oven, sear the onions and carrots until browned; remove from the pot.
- Sear the chuck roast in the same pot on all sides until a deep brown crust forms; remove from the pot.
- Deglaze the pot with red wine or broth, scraping up all the browned bits from the bottom.
- Return the roast to the pot. Add the seared vegetables and enough beef stock to cover the meat halfway.
- Add the fresh herb sprigs, cover the pot with a lid, and place it in the oven.
- Roast for 4 hours, or until the meat is fall-apart tender.
Notes
- u003cliu003eThe most important step for a flavorful pot roast is to sear the meat and vegetables properly before braising.u003c/liu003eu003cliu003eUse a well-marbled chuck roast for the most tender, melt-in-your-mouth result.u003c/liu003eu003cliu003eDon’t be afraid to let it cook! A tough pot roast almost always just needs more time in the oven.u003c/liu003eu003cliu003eDeglazing the pan with wine or broth is a non-negotiable step that adds a massive amount of flavor to the final gravy.u003c/liu003e
