Easiest Way to Cook Yummy Perfect Pot Roast

Perfect Pot Roast. Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Pot RoastPot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire.

Make the easy gravy and sit down to feast, perfect for a holiday table or celebratory family meal. You want the perfect pot roast, right? Can I confess that as much as I love the tender, fall-apart And there you go! You can cook Perfect Pot Roast using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Perfect Pot Roast

1. You need 1 of Salt and pepper.
2. You need 3 of - 5 pound chuck roast.
3. It's 2 of - 3 tablespoons olive oil.
4. You need 2 of whole onions, peeled and halved.
5. It's 6 of - 8 whole carrots, peeled, cut into 2 inch pieces.
6. You need 1 cup of red wine, optional.
7. Prepare 3 cup of beef broth.
8. Prepare 2 of - 3 sprigs fresh rosemary.
9. It's 2 of - 3 sprigs fresh thyme.

If anything, make it to experience the deliciousness of the carrots. This Perfect Pot Roast from The Pioneer Woman Cooks by Ree Drummond was my first foray into the world of slow and low cooking this season. My usual braises are typically more complicated affairs but. Season a beef pot roast all over with a liberal amount of salt and pepper.

Perfect Pot Roast instructions

1. Preheat oven 275°..
2. Generously salt and pepper the chuck roast..
3. Heat the olive oil in a 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..
4. Throw carrots into the same hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions..
5. If needed add bit more oil to the 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..
6. With burner still on high, use either red wine or 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..
7. Add in the onions and carrots, along with the fresh herbs..
8. Put the lid on, then roast for 3 hours for 3-pound roast. For a 4-5 pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender..

A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal. I have been making Pot Roast in the pressure cooker for some time now. However, I just use pepper, season salt, and onion powder to season the meat after browning. I also use beef broth only.