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Perfect Pot Roast

A classic Sunday pot roast is an easy-to-make comfort food that’s tasty, hearty, and can easily feed the whole family. 

Perfect Pot Roast

We finally had a day of cool and overcast weather recently!!! I can’t tell you how happy we all were–it’s been so hot here in Portland this summer. I decided to finally give The Pioneer Woman’s perfect pot roast recipe a try. I adapted the recipe a bit by adding the carrots to the Dutch oven halfway through cooking so they wouldn’t get mushy and I also added a bunch of garlic. The roast was easy to throw together and it cooked low & slow in the oven for four hours until the meat was fall-apart tender, juicy, and delicious. The recipe doesn’t cook potatoes with the roast like most traditional recipes do but instead recommends serving the pot roast, carrots, and pan juices with some creamy mashed potatoes which is what I did. I made our dinner a bit heartier by also adding some garlicky green beans and we all thought it was a comforting and delicious meal.

Perfect Pot Roast

Preheat the oven to 275 degrees.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the onion wedges to the Dutch oven along with the carrots and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove to a plate.

Perfect Pot Roast

Add the remaining olive oil to the Dutch oven. Season both sides of the chuck roast well with sea salt and freshly cracked pepper, to taste. Place the meat in the Dutch oven and sear for 1-2 minutes per side until it is browned all over. Remove to a plate. Side Note: If your roast comes tied up with string, remove the string so you have a flat roast.

Add the garlic cloves to the Dutch oven and cook, stirring constantly for 1 minute. Add the wine and deglaze the pan making sure to scrape up any bits off of the bottom. Cook for 1 minute, then add the beef broth, thyme sprigs, rosemary sprigs, and the beef & onions. Cover with a lid and place into the oven to roast for 2 hours. Cover the plate of carrots with tin foil and set aside until needed.

After two hours, carefully flip the beef over and add the carrots to the Dutch oven. Replace the lid and continue to cook for 2 hours or until the beef is tender and falls apart easily.  Side Note: If your roast is 3 lbs… start checking the meat after 3 hours.

Shred or slice the beef and serve with the carrots and creamy mashed potatoes, if desired. Enjoy.

Perfect Pot Roast

Perfect Pot Roast

Perfect Pot Roast

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main
Cuisine: American
Servings: 8
Author: Adapted by Pam - For the Love of Cooking / Original by The Pioneer Woman

Equipment

  • Large Dutch oven

Ingredients

  • 2 tbsp olive oil, divided
  • 2 small yellow onions, skin removed, cut into 4 wedges **Keep with core remaining to help onion stay in wedges while cooking
  • 6-8 large carrots, peeled and chopped into large pieces
  • Sea salt and freshly cracked pepper, to taste
  • 1 (4 lb) chuck roast
  • 5-6 cloves of garlic, smashed
  • 1 cup dry red wine **You can also use extra beef broth instead of wine
  • 3 sprigs of fresh thyme
  • 2-3 sprigs of fresh rosemary
  • 2-3 cups beef broth, as needed

Instructions

  • Preheat the oven to 275 degrees.
  • Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the onion wedges to the Dutch oven along with the carrots and cook, stirring occasionally, for 2-3 minutes until lightly browned. Season with sea salt and freshly cracked pepper, to taste. Remove to a plate.
  • Add the remaining olive oil to the Dutch oven. Season both sides of the chuck roast well with sea salt and freshly cracked pepper, to taste. Place the meat in the Dutch oven and sear for 1-2 minutes per side until it is browned all over. Remove to a plate. Side Note: If your roast comes tied up with string, remove the string so you have a flat roast.
  • Add the garlic cloves to the Dutch oven and cook, stirring constantly for 1 minute.
  • Add the wine and deglaze the pan making sure to scrape up any bits off of the bottom. Cook for 1 minute then add the beef broth, thyme sprigs, rosemary sprigs, and the beef & onions.
  • Cover with a lid and place into the oven to roast for 2 hours. Side Note: Cover the plate of carrots with tin foil and set aside until needed. 
  • After two hours, carefully flip the beef over and add the carrots to the Dutch oven. Replace the lid and continue to cook for 2 hours or until the beef is tender and falls apart easily.  Side Note: If your roast is 3 lbs... start checking the meat after 3 hours.
  • Shred or slice the beef and serve with the carrots and creamy mashed potatoes, if desired. Enjoy.
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3 Comments

  1. One of my favourite meals! The meat looks literally melt-in-mouth and so flavourful!

  2. Hard to beat a good pot roast cooked with onions and carrots and Bev likes to toss in green beans as well. For my whole life, my favorite part of the meat has been the onions that cooked in the bottom of the pan.