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Pioneer Womans Perfect Pot Roast

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Ingredients

Adjust Servings:
2 - 3 tablespoons olive oil
kosher salt
3 - 5 lbs chuck roast
2 onions
6 - 8 carrots
pepper
2 - 2 1/2 cups beef broth
3 - 4 fresh rosemary sprigs
2 - 4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely.

Nutritional information

402.6
Calories
167 g
Calories From Fat
18.6 g
Total Fat
6.9 g
Saturated Fat
149.7 mg
Cholesterol
525 mg
Sodium
10 g
Carbs
2.3 g
Dietary Fiber
4.5 g
Sugars
49.8 g
Protein
409 g
Serving Size

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Pioneer Womans Perfect Pot Roast

Features:
    Cuisine:

    Outstanding....my best pot roast ever!

    • 210 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pioneer Woman’s Perfect Pot Roast,It seems like a no-brainer, pot+roast=pot roast, and used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!,Outstanding….my best pot roast ever!,Absolutely love this recipe! Meat cooks slow and just falls apart. Veggies come out delicious! I also add a rutabaga! Mashed potatoes and gravy! Comfort food. Thanks Lee! Another favorite in our house!


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    Steps

    1
    Done

    Preheat Oven to 275. Heat Large Pot or Dutch Oven Over Medium High Heat. Add Olive Oil and Let It Get Really Hot.

    2
    Done

    Salt and Pepper the Chuck Roast on Both Sides. Cut the Onions from Root to Tip, Cut the Ends Off, and Peel the Skin Off. Brown Onions on Both Sides in Dutch Oven, Then Remove to a Plate. Thoroughly Wash Carrots, Chop and Add to Dutch Oven and Toss Them Around Until Slightly Brown, About a Minute or So.

    3
    Done

    Remove the Carrots and Allow Pot to Become Hot Again.

    4
    Done

    Sear Roast About 1 Minute Per Side and Then Remove to Plate.

    5
    Done

    Turn Heat to High and Deglaze the Pot Adding One Cup of the Beef Broth.

    6
    Done

    Add Meat Back to Pot, Followed by Carrots and Onions. Pour Beef Broth Into Pot to Cover the Meat Half Way. Tuck Thyme and Rosemary Into the Broth, If You Are Using Them.

    7
    Done

    Cover Pot and Roast For 3-5 Hours Depending on the Size of Your Roast. For a 3 Pound Roast, Allow 3-3 1/2 Hours, For a 4 to 5 Pound Roast, Cook For 4 to 5 Hours.

    8
    Done

    When Cooking Time Is Over, Check For Doneness; Insert a Fork Into Meat, the Fork Should Go in Very Easily and the Meat Should Be Very Tender.

    9
    Done

    Remove to Cutting Board and Slice Against the Grain.

    10
    Done

    Serve.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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