Obviously, I grew up eating a lot of Filipino food, which means we didn’t eat a lot of pot roast. It’s not like every day was Filipino-this Filipino-that. I knew of, and even frequently, ate other kinds of cuisine. But it did make up the majority of my daily meals. My point is that we didn’t eat a lot of pot roast. Well, things change.
The first time I made pot roast was at my mom’s request. She had a craving and I went searching for a recipe. I read through a lot of them and most of them were pretty similar–beef, carrots, potatoes, some herbs, etc. Then, I found the Perfect Pot Roast by the Pioneer Woman on foodnetwork.com and I’ve made it about 50 times since then. Not only is it fall-off-the-bone tender but the meat comes out juicy and oozing with flavorful goodness. Beef can often be super filling and make you feel heavy when you eat it, but pot roast is so soft and light that you don’t feel gross after eating
This dish is super easy all around; it’s the epitome of efficient cooking. The ingredient list is simple: meat, veggies, and broth. The prep is extremely easy–you don’t even have to peel the carrots! You just chop the onions and carrots a couple times and you’re good to go. The cooking is even easier with a quick sear, a drop of the broth, and a long roast in the oven.
You obviously have to be around and have about 3 hours to cook this, but the thing that makes it efficient is that you’re not actually hands-on cooking that whole time. During that time you can be returning emails, finishing some last-minute work, helping kids with homework, or doing homework yourself. Just set a timer so you don’t forget about it! If you’re really pressed for time, like I occasionally am when attempting this recipe, just adjust the oven temp and cooking time. I’ve made this dish with my oven at 300 degrees and cooking for 2 hours and 30 minutes and it’s come out perfectly.
Another reason I love this recipe, and pot roast in general, is that it’s a one-pot meal. There isn’t much hassle juggling vegetables in one pan and meat in another. It makes it easy to serve because if you’re lazy like me, you can just take the pot from the oven right to the table. That also makes the clean up exceptionally quick! I guarantee there is nothing that you won’t love about this dish. And as per usual, I serve it with rice.
What’s your favorite pot roast recipe? Isn’t it the best?!
To find the original recipe or watch a video, click here.
Perfect Pot Roast
- 3-5 lbs chuck roast
- salt + pepper to taste
- 2 medium onions peeled & halved
- 6-8 medium carrots cut into 2-inch pieces
- 3 cups beef broth
- 2-3 sprigs rosemary
- 2-3 sprigs thyme
Preheat the oven to 275 degrees.
Generously salt and pepper chuck roast on both sides. Heat olive oil in a dutch oven or large pot on medium-high heat. Add the onions and brown them on both sides. Remove and set aside.
Add the carrots to the same oil and brown on all sides, about a minute or so. Remove and set aside.
If needed, add more olive oil. Add the beef and sear it on all sides until it is nice and brown. Remove and set aside.
Add about 1 cup of beef broth to the hot pot to deglaze it. Using a whisk the broth to scrape the bottom of the pot until the broth dissolves. Turn off the heat.
Place the beef back in the pot and add enough beef broth to cover the meat halfway. Add the onions and carrots around the beef. Top with fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Disclosure notice: This recipe is not mine. It was copied from foodnetwork.com.
© 2011 Ree Drummond, All Rights Reserved