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For the Love of Food

The Pioneer Woman’s Perfect Pot Roast

January 29, 2018 5 Comments

9.1K shares
  • 50
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As most of you know, Ree Drummond, aka The Pioneer Woman, is one of my biggest inspirations. I have had the pleasure of meeting her and she was as sweet and darling as ever. I have most of her cookbooks and love making her easy and delicious recipes. This recipe, for Ree’s Perfect Pot Roast, was a tasty weeknight family meal. I cooked it low and slow in my Crock-Pot and it turned out delish! Give it a try, you’ll love it too! 

 

Print Recipe

Perfect Pot Roast

Ingredients

  • One 3- to 5-pound chuck roast
  • 2 whole onions peeled and halved
  • 6 to 8 whole carrots chopped
  • 1 bag {1.5lbs} small yellow or red potatoes
  • 4-5 cloves garlic
  • 4 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • olive oil for sauté
  • salt and pepper to taste

Instructions

  • You can make this in the Crock-Pot or the oven. If using the oven preheat to 275 degrees.
  • Trim any excess fat from your roast and season well with salt and pepper.
  • Add olive oil to a large pan 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 and garlic into the same pan and stir for a couple minutes until slightly browned. Reserve with the onions.
  • Add more olive oil then place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
  • Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk.
  • Place the roast in a Crock-Pot {or a large oven proof pot if baking} and add enough beef stock to cover the meat halfway.
  • Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs.
  • Cover and cook on low for 4 hours.
  • When ready to serve, remove from the pan and slice the meat.
  • Serve with the cooked veggies on the side.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

Start by prepping all your veggies. The original recipes had only carrots and onions.
I added baby potatoes and garlic too.
Trim any excess fat from your roast and season well with salt and pepper. 
Add olive oil to a large pan 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 and garlic into the same pan and stir for a couple minutes until slightly browned. 
Reserve with the onions. 
Add more olive oil then place the meat in the pan.
Sear the meat for about a minute on all sides 
until it is brown all over. Remove the roast to a plate. 
Add 1 cup beef broth {or substitute red wine} 
to deglaze the pan scraping the bottom with a whisk. 
Place the roast in a Crock-Pot {or a large oven proof pot if baking}
and add enough beef stock to cover the meat halfway. 
 
Pour on the pan drippings and then add in the onions, carrots, potatoes, and garlic.
Top with fresh herbs. I used thyme and rosemary.
Cover and cook on low for 4-5 hours. 
When ready to serve, remove from the pan and slice the meat. 
Serve with the cooked veggies on the side. 

9.1K shares
  • 50

Filed Under: Beef & Buffalo, Crock-Pot, Popular, Restaurant Copycat Tagged With: beef, comfort food, crockpot, pioneer woman, pot roast

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Reader Interactions

Comments

  1. Mary Ellen Baum

    December 9, 2019 at 10:52 am

    HOW CAN THE POT ROAST POSSIBLY BE DONE IN THE CROCK POT COOKING FOR ONLY 5 HOURS ON LOW?

    Reply
    • Nicole

      December 9, 2019 at 11:24 am

      Hi Mary Ellen,
      I have made this recipe numerous times and it is always perfectly done and tender. If you have a bigger roast or are unsure with the cooking time feel free to add and hour or two.

      Reply
      • Melissa

        March 7, 2021 at 2:23 pm

        This is always my go to recipe & it’s perfectly done and delicious in only 4 hours!
        That’s why it’s called Perfect Pot Roast!
        I always use half red wine & half beef broth!

        Reply
  2. Bruce thomas

    February 20, 2020 at 12:24 pm

    I’m telling you,you can’t beat a good pot roast with all the stuff in the crockpot.my grandmothers pot roast mmmmmmmmmmmmm

    Reply
  3. ashok

    August 16, 2021 at 12:40 am

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply

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