I can’t believe how tender and good this pot roast was! Every time I walked into the kitchen the pot roast smelled so good and it made my mouth water. Pair that with some apple butter cooking in the crockpot at the same time, and your home smells like heaven. Two perfect things to make for a nice cool Fall day. Tender and juicy pot roast slow-cooked in a dutch oven with carrots and onions. Perfect for Sunday evening dinner and great for on those cold Fall/Winter evenings! The only thing I wished I would have done was to turn the liquid in the pot into a thicker gravy. It still tasted good over the mashed potatoes and beef. Next time… I’m also going to add in some more onions and carrots. The onions and carrots practically melted in my mouth. Thank you, Ree Drummond, for the perfect pot roast recipe ever! Too bad, I didn’t make the blackberry cobbler that went along with this show. When I make a pot roast for just myself, I look for the smallest roast they have. Anything under 2 pounds. Depending on how many pounds your pot roast is that is how long it takes to cook in the oven. So if you have a 3 pound chuck roast cook it for 3 hours. 2 pounds, 2 hours, etc. I figured out the nutrition info for this since I thought it was pretty healthy and mostly protein with a 3 pound chuck roast. 55 grams of protein, that’s a lot and this was very filling. Mmmm, look at all that brown food!
Ingredients Needed
Salt and freshly ground black pepperOne 3 to 5-pound chuck roast2 or 3 tablespoons olive oil2 whole onions, peeled and halved6 to 8 whole carrots, unpeeled, cut into 2-inch pieces1 cup red wine, optional3 cups beef broth2 or 3 sprigs fresh rosemary2 or 3 sprigs fresh thyme
How to Make Perfect Pot Roast
Preheat the oven to 275 degrees F.Generously salt and pepper the chuck roast.Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.Add in the onions and the carrots, along with the fresh herbs.Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
Tips for Cooking Roasts
Before deciding what type of roast to cook, check to see what temperature that roast needs to be cooked to and take a mental note of that. Use an instant-read thermometer to check the temperature of the roast. Find a roast pan for cooking medium to large-sized roasts in the oven. This one below I really like a lot.Stainless Steal 13 x 16-Inch Roaster - Roast meat, poultry, and vegetables to perfection with this versatile roaster. Holding up to a 20-lb. turkey, the heavy-duty stainless-steel roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven, even when wearing thick oven mitts.You can also cook roasts in a dutch oven like Le Creuset or Lodge. I really like both. 6 quart size is perfect for this type of recipe.
Storage Tips
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Just make sure the food is sealed tight before storing in the fridge or freezer.
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