Sunday, December 27, 2015

Perfect Pot Roast

 Nothing says Sunday dinner like pot roast! We don't eat much red meat, and roast maybe once or twice a year.  But boy do I love it!  And my girls are actually old enough that they are beginning to enjoy it as well. I hadn't had much experience with cooking roast, except in college when I threw it in a crock pot with a can of cream of mushroom soup.  Good, but I don't like using canned soups anymore.  Luckily many years ago Pioneer Woman came into my life.  If anyone knows how to cook beef it's her.  So when I first saw her recipe for pot roast I knew it would be good.  And she's right, it is perfect!!  I absolutely love it this way and don't think I'll change.

Perfect Pot Roast
1 whole chuck roast, 4-5 lbs.
2 Tbsp. olive oil
2 onions, quartered
6-8 carrots, peeled and cut into 2-inch slices then halved or quartered
salt and pepper, to taste
1 cup red wine (or extra beef broth)
2 cups beef broth
1 tsp. dried thyme
1 tsp. dried rosemary

Preheat oven to 275 degrees F.

Heat oil in a large pot or dutch oven over medium-high heat.  When hot but not smoking, add the onions, browning on each side.  Remove to a platter then do the same with the carrots.

Generously salt and pepper the roast.  Add another drizzle of olive oil to the pot, if necessary, then add the roast.  Sear on all sides, about a minute on each, until it's browned all over. Remove to a plate.  Deglaze the pan with about a cup of red wine (or red wine vinegar or beef broth), scraping bits off the bottom with a whisk.  Place roast back in the pan, arranging the onions around it.  (You can add carrots now but I usually add them the last hour.)  Add enough broth to cover the meat about half way.  Add rosemary and thyme.  Cover with lid and roast in the oven 3-4 hours, until fork tender and falling apart. This would be delicious served with mashed potatoes.  Use the juices from the roast to make gravy to go with the potatoes.

SOURCE: Pioneer Woman

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