Perfect Pot Roast. The Pioneer Woman. I usually put the potatoes in the pot roast too but I am willing to try this recipe because everything else you make is. Allrecipes has 60 toprated recipes for pot roasts that can be made in your slow cooker, crock pot or in the oven. Make it unique with beer, cranberries or wineBasic Pot Roast recipe Epicurious. Used a 2. 5 lb chuck roast at 3 14 hours and came out just like Moms. Seasoned with fresh thyme and rosemary with some Worchestershire sauce included with 12 cup red wine and 12 cup of beef broth. Potatoes and carrots the last hour and thickened with cornstarch. Perfect every time Halved this recipe but otherwise did not change anything. Used red wine, fresh herbs, half onion slices hald cipollini onions, and served with potatoes. Delicious Easy and delicious. From your favorite beef pot roast recipe to a savory slow cooker stew, these pot roast recipes are sure to do the trick. Prepare a perfect Sunday supper for the family with these amazing pot roast recipes from the expert chefs at Food Network. Ill keep this recipe forever Ill add my review to the chorus of raves, but hopefully mine is helpful because I didnt not change the recipe very much at all. My liquid was half red wine and half beef broth. My herbs were fennel, a bay leaf, a little garlic, and thyme. Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender. The only other change I made was to cut the meat in chunks, salt and pepper it, then dredge in flour before browning. My family raved about it. Got a lovely. pancetta wrapped pot. I forgot to. grab onions at the. I had. from soaking dried. Heavenly Easy and delicious. Used Bennetts Chili Sauce, white wine, rum, peppercorns, parsley and dill for the sauce and herbs. Made it in a dutch oven on the stove top, simmered for about 4 hours. Added potatoes, fennel and mushrooms for last 4. I LOVE this recipe. Its both easy to modify, and make. I made it during a hurricane, fully expecting the power to go out. I thought dried fennel was a good addition to this dish. I am trying to make the pot roast my mother always made and this looks great just one question for any of you willing to comment why does it have to stay on top of the stove instead of being moved into the oven after browning TY Save time and energy with a pressure cooker. Done in about 5. 0 minutes, fork tender. I prefer a lean rump roast. Okay, the recipe calls for 1 cup of liquid. The variations tell you to use a 1. PART of the liquid. Has anyone done the mathOne cup also seems ridiculously scant for 5 pounds of meat. This was the best roast I have made to date. Added mushrooms the last 4. Use this as a Slow Cooker recipe. Add a extra liquid and there is no need to pre brown the meat. Toss a few white potatoes in about 3 hours before serving and you have a whole meal. Definitely a keeper I love to cook. Cooked it in the. Wow, this was really good for something so simple. The flavor was superb. The meat was a little tough and chewy, but that may be the cut I had conventional boneless beef chuck pot roast and not the recipes fault. I used a good red wine for the liquid, garlic instead of onions, eliminated the carrot, put shiitake mushrooms in for the last 2. Excellent recipe and. I use. 12 cup red wine and. I also add. those small red. This was really exceptional. And the. variations crack me up. It sounds. like no matter WHAT you put in it. That was. certainly our experience. We enjoyed. it over couscous. We tried the. suggested tacos for leftovers, but. My preference was to. Outstanding I tried this for. Christmas dinner, because that is. I have never made. After the searing. I reduced the. heat to as low as my cook top goes. Perhaps because I had the heat. I did not have any trouble. I used. the called for one cup of beef stock. I used a three pound rump roast. I added. potatoes at the same time as the. I wouldnt wait until the. I. wound up with two cups of liquid with. I made gravy. Very good cant go wrong recipe. I used beef broth and turned it into gravy with flour and water at the end. IVE NEVER BEEN A FAN OF THE POT ROAET, UNTIL NOW. EVERYTHING WAS PERFECT, DID THE 2. OVEN FOR 4 HOUR OPTION AND WAS SO IMPRESSED WITH THE RESULTS IM SURE THIS RECIPE WILL NOW BECOME PART OF MY MEAL ROTATION. PLATES WERE LEFT CLEAN AND FINGERS WERE LICKED. Good stuff. I used a small bottle of ale for liquid, and a couple of gingersnaps at the end to thicken instead of cornstarch. Good old fashioned food. I thought this was just good but my husband raved. I used a mix of red wine and beef broth, herbs de provence, and sweet potatoes, russet potatoes, celery and carrots and onions. Were having the leftovers tonight in tacos and I think itll be better then. I was even out of broth last time. Just used a little spicy mustard, balsamic and water. SO NICE AND TASTY I love it as much, if not more today than I did ten years ago, when I gave my first review in 1. Do as the recipe suggests and you will have a winnerAdd your own touches, but follow the basic format and you will have a winnter Awesome recipe for perfect Pot Roast Lovely comfort food. Chuck roast is best. I used red wine as. Herbes. future to save time. Wonderful as tacos. I. used the meat with. Yummy I make this every year for my husbands birthday as it is his favorite mealI follow other suggestions and do the liquid half red wine and half beef broth. I also add a touch of worcestershire sauce. I also use Herbes de Provence. Comes out amazing every time. Perfect Pot Roast The Pioneer Woman. Note Today, since Im making pot roast on my Food Network show, Im bringing this, one of my very early cooking posts on The Pioneer Woman Cooks, up to the front. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, theres no going back Original post January 2. I want you to embrace the pot roast, my friends I had to kiss a lot of frogs before I found my prince, Marlboro Man. And I had to make a lot of really bad pot roasts to finally figure the whole dadgum thing outand figure it out I did, thank the Lord above. And the verdict Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. There are lots of different, equally delicious ways to make pot roast. Todays version is the first of many Ill be profiling here. The meat you use is important. My favorite roast is the chuck roast it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt in your mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a long period of time. You cant rush a pot roast youll be disappointed with the result if you try. But if you reach deep down into your soul and find your patienceat least, the patience that was given to you by your Maker to relate to beef related circumstances in your lifeyou wont be disappointed. Lets just jump right in and embrace the pot roast together, okay The Cast of Characters Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary if you have it if not, dried is fine. Optional ingredients red wine, garlic, button mushrooms. Behold the chuck roast, my friends. See what I mean about the beautiful striations of fat throughout the meat Mmmmmits a really good thing. Just remember Marbling equals tenderness AND flavor. I love to use the word striation at least once a week. It throws people off and makes them wonder why they dont know what that word means, and it makes me feel smart. Even though I really dont know what it means either. Okay, first grab your olive oil. It really doesnt have to be extra virgin, and if youre feeling particularly naughty, you can add a couple of pats of butter. But my bottom feels big right now, so Im giving up butter for thirteen hours. Im sure it will help. First, heat a large potdutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil. Or combo of butter and oil, unless your bottom feels big, then abstain for thirteen hours like me. Now generously salt your chuck roast. Mine was 2. 5 pounds, which is a bit small for me. I like to use kosher salt because its flat and flaky and adheres to the meat better than regular salt. But plain salt is fine, too. But whatever salt you use, dont hold backsalt away, baby. Now add a bunch of black pepper. I finally bought myself a new peppermill after my boys commandeered and destroyed my wooden one. And I think its made of titanium or something, which means its punk proof. Unless they find Marlboro Mans blow torch, which is always a possibility. In any event, pepper the meat generously. Youre seasoning a lot of meat here. Now take a couple of onionsAnd cut them in half from root to tip. Then cut off the tops, cut off the bottoms, and peel off the outer layer. If youre an onion addictfreak, feel free to use more. When the oil in the pot is very hot but not quite smoking and heck, if it smokes, its no big dealAdd in the onions. And brown them on one side, about a minute. The oil should really sizzle, like Marlboro Man. Now flip em over and do the same to the other sideThen remove the onions to a plate. Now thoroughly wash but do not peel 6 to 8 carrots, then cut them roughly into 2 inch slices. I like not peeling them because it maintains a rustic quality, and Im, like, soooo rustic. As you well know. Throw them into the same very hot pan and toss them around until slightly brown, about a minute or so. Remember, the point here is to get a nice color started on the outside of the vegetablesnot to cook them. Now remove the carrots to a plate, and get the pot really hot again. If necessary, add in another tablespoon of oil. See all that nice brown stuff That stuff is good. That stuff is real, real, good. Were going to put the meat right on top of that stuff. Make sure its adequately seasoned, then set it into the hot pan and sear it on one side, about a minute. When that side is nice and brown the browner the better, flip it over to the other side. I like to even hold it up and sear the sides, too. When youve browned it all over the place, remove to roast to a plate. Oh, and see that brown stuff in the pan Thats good. Thats real, real good. Now, with the burner on high, were going to deglaze the pan. In laymans terms, were going to incorporate the use of a liquid to precipitously loosen the diminutive bits of culinary goodness from the bottom of the alloy pan. In real peoples terms, were gonna scrape the heck out of the pan and git all that gooooood stuuuuuuff off the bottom. Amen. Usually, I like to start with a splash of red wine, then fill in with beef broth. But if youre averse to wine, OR if you live in a state, ahem, that prohibits liquor stores from being open for business on Sundays, ahem, cough cough, and you dont have any red wine in the house, cough coughyou can just use beef broth like I did here and itll taste just fine. Delicious, even After you add about 1 cup or so of liquid, stop and use your whisk to stir and scrape the bottom of the pan. Now add the browned meat to the pan and add in enough liquid to cover the meat halfway. Id say 2 to 3 cups of liquid is fine. Now add the onions back inAnd do the same with the carrots. Hey Its starting to look like pot roast, isnt it What a coincidenceHere, Im splashing a little more broth into the pan because Im a middle child and I think everything needs a little tweaking, even if it doesnt. Now I dont mean to be a traitor or anything, but I have really found through the years that fresh herbsspecifically, rosemary and thymecan transform a regular roast into something extraordinary. This is a spring of rosemary, and I like to add about 3 or 4 sprigs. Just leave it all intact and throw it in. And rosemary is a very easy plant to grow in a container. Try it Its such an aromatic, versatile little herb. But if you only have dried rosemary in your spice cabinet, who cares Use it Oh. Homemade Glaze. And when you do add in the fresh sprigs, be sure to submerge them in the liquid so theyll really be able to work their magic. This is a sprig of fresh thyme, which I love and adore. Soon Ill be posting a recipe for my fresh thyme bread, which rocks my existence, but for now just throw some into the roast. I use about 3 sprigs. Mmmmm. Now were talkin. Time to put it in the oven. Put the lid on, then roast in a 2. For a 4 to 5 pound roast, plan on 4 hours. And dont peek and fiddle and frig with it, either. Just find a hobby that will occupy your thoughts and actions for the time it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are just a few of the many options available. And heres what it will look like. Now remove the meat to a cutting board and test it with a fork. See how easily it splits apart You can literally see the melted connective tissue between the meat. When it easily falls apart, its definitely ready. To serve, you can either slice it with a knifeOr you can just shred all the meat with two forks. Its matter of preference. If you cooked the roast correctly, it wont matter much how you slice itthe meat will all fall apart anyway. Nows a good time to have my mashed potatoes handy. Which reminds me, I never addressed The Potato Issue at the beginning of this post.