Pioneer Woman Pot Roast Recipe
A slow-cooked pot roast that falls apart at the touch of a fork? Yes, please!Ree Drummond will tell you the trick is patience—low heat and a few hours in the oven. Just do it!I like to season the meat generously and let it sit for a bit before searing to build deeper layers of taste.Adding fresh herbs like rosemary and thyme to the broth gives the gravy an extra boost.Make sure to scrape up the browned bits from the pan before adding the liquid—that’s where all the richness comes from!
Servings: 6
Ingredients
- 3 to 4 lbs Chuck Roast
- 2 tbsp Olive Oil
- 2 Large Yellow Onions peeled and quartered
- 6 Carrots peeled and cut into chunks
- 2 cups Beef Broth
- 2 tbsp Worcestershire Sauce
- 3 Sprigs Fresh Rosemary
- 3 Sprigs Fresh Thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 275°F.
- Meanwhile, heat the olive oil in a large pot over medium-high heat.
- Salt and pepper the chuck roast while the oil heats up.
- Place the roast in the pot, searing each side for 1 minute.
- Remove the roast from the pot.
- Add the onions and carrots.
- Cook for a few minutes until they start browning.
- Return the roast to the pot.
- Pour in the beef broth and add Worcestershire sauce.
- Place rosemary and thyme sprigs on top.
- Cover the pot with a lid.
- Transfer it to the preheated oven.
- Cook for about 3 to 4 hours, until the roast is tender.