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!
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 saute
- salt and pepper, to taste
Directions:
- 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.
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.
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