So, I promised you all a great recipe for Pot Roast. Originally this was from The Pioneer Woman, but I made a few changes to adapt it to my own lifestyle and tastes. Still, this is the best recipe for Pot Roast I have ever made!
Ingredients:
Salt and freshly ground black pepper
One 3- to 5-pound bottom round roast (Or any kind of pot roast)
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, peeled, cut into 2-inch pieces (Use a lot of carrots)
1/2 cup red wine, optional (I used Burgundy)
3 cups beef broth more or less.
2 or 3 sprigs fresh rosemary (I used 1/2 tsp dried rosemary)
2 or 3 sprigs fresh thyme (I used 1/2 tsp dried thyme)
**I may have used more dried herbs as I simply eye balled them. Taste it after you start to bring the broth to a boil. You can always correct the seasoning then.**
Dutch Oven
Directions:
Preheat the oven to 275 degrees F.
Generously salt and pepper the roast.
Heat the olive oil in large pot or Dutch Oven (Must be an oven safe pot and lid) 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 into the same very hot pot and toss them around a bit until slightly browned. It took me a couple of minutes. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the hot pot. Place the meat in the pot and sear it. I figured about 1-2 minutes on each side. Remove the roast to a plate.
Add the red wine and/or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk to get those lovely tasty bits. 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 4 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 – 5 hours. The roast is ready when it’s fall-apart tender.
One thing I am learning is that if you check the roast and the meat is not falling apart, the roast is not done. Put it back in the oven!
I made boiled potatoes to go along with our pot roast, and my husband went a bit crazy! He said it was just perfect!