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Jan 15, 2013

Our favorite pot roast

I type this post right now with a pot roast in the crock pot cooking for dinner. No, it is not this pot roast but it's going to be yummy all the same! It's one of those, throw everything in the slow cooker and go. That's not this recipe. This is the, I have a little time and I want that yummy rustic real food flavor. This is Pioneer Woman's pot roast.  

I cooked this pot roast and took these pictures on 12-8-12.  I remember that date specifically because I made if for a Christmas dinner for my husbands work. I also remember it because I went into labor at 3am the next morning with little Ty! <3

This recipe is copied directly from her website :)


  • 1 whole (4 To 5 Pounds) Chuck Roast (mine was 3 pounds I think)
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I use beef broth)
  • 2 cups To 3 Cups Beef Stock (added to the other cup :)
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
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).
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.

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 it 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 to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently 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.

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. 
The only completed picture I have is in the crock pot to transport it to the party. :)

This post roast is delicious! I have made it several times and it is a family favorite.


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