Sunday Pot Roast

Before making this recipe I had never made pot roast before.  I don't know-I think I used to think it was something that would take a long time to make but would result in just "okay" results.

It is, however, one of the best examples of traditional comfort food, so one recent Sunday I decided to take the plunge and make a pot roast.  I am so glad I did!  This recipe came out perfect-the meat was so tender, we were able to break it apart with our forks!  And the best part is that it really wasn't hard at all to make-just put some ingredients in the oven and let the oven do the work! I also think that not adding the potatoes in with the roast and other vegetables is a great idea-I think it's best just to prepare them separately. 

Since it's just really the start of the colder months, I am excited to say that we will be having this yummy and comforting dinner many more cold Sundays to come! 

Sunday Pot Roast

One 3 to 5-pound chuck roast
Salt and pepper

2-3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

3 cups beef broth

2-3 sprigs fresh rosemary

2-3 sprigs fresh thyme

Generously salt and pepper the chuck roast.

Heat the olive oil in large oven safe pot or Dutch oven over medium-high heat.  Alternatively, you can prepare the ingredients first and then transfer to an oven safe dish later.  Add the halved onions to the pot, browning them on both sides. Transfer the onions to a plate. Add the carrots into the same hot pot and toss them until slightly browned, about a minute. Transfer the carrots to the plate with the onions.


If needed, add a bit more olive oil to the hot pot. Place the meat in the pot and sear it for about a minute on all sides until it has begun to brown all over. Transfer the roast to a plate.


With the burner still on high, use 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, roast for 4 hours. The roast is ready when it's fall-apart tender.


Source: The Pioneer Woman