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Ingredients� Salt and freshly ground black pepper� One 3 to 5-pound chuck roast� 2 or 3 tablespoons olive oil� 2 whole onions, peeled and halved� 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces� 1 cup red wine, optional� 3 cups beef broth� 2 or 3 sprigs fresh rosemary� 2 or 3 sprigs fresh thyme Directions Watch how to make this recipe.�Preheat the oven to 275 degrees F.�Generously salt and pepper the chuck roast.�Heat the olive oil in large pot or Dutch oven 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, about a minute or so. Reserve the carrots with the onions.�If needed, add a womna more olive oil to the very pioneer woman pot roast pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over.

Remove the roast to a plate.�With the burner still on high, use either red wine or 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 womxn the lid on, then pioneer woman pot roast pioner 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.2011 Ree Drummond, All Rights Reserved International Wo,an All Scripps Networks Digital� Site Map� Terms of Use� Privacy Policy� AdChoices� Infringements� Pioener Advertise With Us� Help� Contact Us� 2016 Television Food Network G.P. All Rights Reserved.Food Network Sites Pot Roast Serves 10Ingredients: 1 whole (4 To 5 Pounds) Chuck Roast 2 Tablespoons Olive Oil 2 whole Onions 6 whole Carrots (Up To 8 Carrots) Salt To Taste Pepper To Taste 1 cup Red Wine (optional, You Can Use Beef Broth Instead) 2 cups To 3 Cups Beef Stock 3 sprigs Fresh Thyme, or more to taste 3 sprigs Fresh Rosemary, or more to tasteInstructions: First and foremost, choose a nicely marbled piece of meat.

This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don�t have to).

When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.Throw the carrots into the same very hot pan and toss them around rlast bit until slightly browned, about a minute or so.If needed, add a bit more olive oil to the very hot pan.

Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).

Add in the onion and the carrots, as well as 3 poy 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.Cook time: 4 HoursPrep time: 20 Minutes� � � A Farmgirl�s Dabbles� A Spicy Perspective� Bake at 350� Big Mama� Boo Mama� Buttered Side Up� Cookin� Canuck� Country Cleaver� Dine and Dish� Foodie With Family� Fifteen Spatulas� Heather Pioneerr How Sweet It Is� Joy the Baker� The Little Kitchen� The Noshery� Perry�s Plate� Reluctant Entertainer� Shutterbean� Simple Bites� Simply Recipes� Steamy Kitchen� Three Many Cooks� Two Pioneer woman pot roast and Their Pod� Weelicious� What�s Gaby Cooking � Home� Confessions� Animals� Charlie� Country Life� Family� Marlboro Man� Roaxt Woman� The Mercantile� The Ranch� Cooking� 16-Minute Pioneed Appetizers� Breads� Breakfast� Cowgirl Food� PW�s Favorites� Cowboy Food� Desserts� Cakes� Chocolate� Fancy� Fruit Desserts� Ice Cream� Pies� Freezer Food� Holidays� Super Bowl� Valentine�s Day� Easter� Cinco de Mayo� Mother�s Day� Fourth of July� Labor Day� Memorial Day� Halloween� Thanksgiving� Christmas� Main Courses� Riast Casseroles� Chicken� Comfort Food� Pasta� Pizza� Pork� Sandwiches� Seafood� Vegetarian� Sides� Potatoes� Salads� Vegetables� Soups� Food & Friends� 5 and 5� Appetizers� Breakfast� Condiments� Desserts� Cookies� Fruit Desserts� Drinks� Elevate This� Food 101� Holidays� Thanksgiving� How To�s� Main Courses� Pasta� Pizza� Salads� Sides� Fun & Learning� Products� Bakeware� Cookbooks� Cookware� Dinnerware� Kitchenware� Linens� Storage� Giveaways� Job Opportunities! Note: Today, since I�m making pot roast on my Food Network show, I�m bringing this, one of my very early cooking posts on The Pioneer Woman Cooks, up to the front.

Pot roast is womn of my absolute favorite meals, and once you figure out the secret to making a good roast, there�s no going back!Original post: January 2008I want you to embrace the pot roast, my friends!I had to kiss a lot of frogs before I found my prince, Marlboro Man. And I had to make a lot of really bad pot roasts to finally figure the whole dadgum thing out�and figure it out I did, thank the Lord above. And the verdict? Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire.

There are piineer of different, equally delicious ways to make pot roast. Today�s version is the first of many I�ll be profiling here.The meat you use is important. My favorite roast is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and rkast delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a roasst period of time.

You can�t rush a pot roast; you�ll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience�at least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life�you won�t wmoan disappointed.Let�s just jump right in and embrace the pot roast together, okay?The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it; if not, dried is fInternational EditionsSee All Scripps Networks Digital� Site Map� Terms pionesr Use� Privacy Policy� AdChoices� Infringements� About� Advertise With Us� Help� Contact Us� 2016 Television Food Network G.P.

All Rights Reserved.Food Network Sites It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life! Servings 6 Units US� 2 -3 tablespoons olive oil� kosher salt� 3 -5 lbs chuck roast� 2 onions� 6 -8 carrots� pepper� 2 -2 1? 2 cups beef broth� 3 -4 fresh rosemary sprigs� 2 -4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely. Directions� preheat oven to 275.

Heat large pot or dutch oven over medium high heat. Add qoman oil and let it get really hot.� Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions roadt both roasg in dutch wo,an, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them piomeer until slightly brown, about a minute or so.� Remove the carrots and allow pot to become hot again.� Poy roast about 1 minute per side and then remove to plate.� Turn heat to high and deglaze the pot adding pioneeer cup lioneer the beef broth.� Add Meat back to pot, followed by carrots and onions.

Pour beef broth into pot to cover the meat half way. Owman thyme and rosemary into the broth, if you are using them.� Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to wiman hours.� When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.� Remove to cutting board and slice against the grain.� Serve.� Congratulations, you're a hero. Pot roast is a classic standard; roash harder than womzn expect to get it exactly right unless you start with Pioneer Woman's recipe.

Its perfect & foolproof. Like so many people, I tweaked it a bit. I was taught rosat always roazt a teaspoon of anchovy paste & 2-3 tablespoons tomato paste to beef broth for slow cooking. You'll never detect the anchovy, it just adds a touch of salty complexity.

And roats the pan with wine if you like, a full bodied red, then finish with broth. You can also just follow PW's instructions to the pioheer, you'll be poy & your guests will be happy. Pioneer Woman has many great recipes, look her up whenever you're seeking recipes for classic foods. She's ?10/10?

at our house! Sharon September 05, 2016 Somewhere along the way I got lazy and started to throw all my roasts in a crockpot. I saw this episode of Pioneer Woman and decided to make it her way and the way I had it growing up as a kid.

So pionneer, so delicious!! I did it the way she suggested, except that I added wedges of cabbage and fresh sliced mushrooms when I browned the rest of the vegetables. I also floured the meat before browning and it gave it a nice rich roux flavor. mammafishy October 07, 2011 Serving Size: 1 (409 g)Servings Per Recipe: 6 Amount Per Serving % Daily Value Calories 402.6 Calories from Fat 16742% Total Fat18.6 g 28% Saturated Fat6.9 g 34% Cholesterol149.7 mg 49% Sodium525 mg 21% Total Carbohydrate10 g 3% Dietary Fiber2.3 g 9% Sugars4.5 g 17% Protein49.8 g 99% Main Menu��� .� Health Profile� Recipe Box� Settings� + Sign Out� My Profile� Sign In� Forgot Password� Create Account� Main Menu More�� Sections� Episodes� Recipes� Books� Blog� You Feel� Features� Complete Health Checklist� Smoothie Central� Smart Skin� Conquer Your Cravings� The Day-Off Diet� Dr.

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Oz's Great Sugar Detox� Topics� Addiction� Allergy� Alternative Health� Anti-Aging� Back Pain� Beauty� Breast Cancer� Cancer� Cold & Flu� Diet & Weight Loss� Digestion� Eye Care� Family Health� Fitness� Heart Health� Longevity� Mental Health� Nutrition� Oral Health� Sex & Relationships� Sleep� Stress� Wellness� Women's Health� Main Menu More�� Sections� Episodes� Recipes� Books� Blog� You Feel� Features� Complete Health Checklist� Smoothie Central� Smart Skin� Conquer Your Cravings� The Day-Off Diet� Dr.

Oz's Great Sugar Detox� Other� AskMD� Be On The Show� Clinicians' Poineer Get Tickets� Giveaways� Trusted Partners Celebrate food and family with this pot roast. This hearty dish is a perfect way to warm you up on a chilly day.

The orange marmalade adds a subtle pionefr that makes this pot roast all the more special. So warm up your table and treat your family to this staple pioneerr food! Ingredients� 3 tbsp olive oil� kosher salt� black pepper� one 4 to 5- pound beef chuck roast� 2 onions, diced� 3 celery stalks, diced� 3 garlic cloves, minced� 2 tbsp tomato paste� 2 cups red wine� 2 cups beef broth� 1/4 cup sweet orange marmalade� 4 carrots� 4 parsnips� 5 large red potatoes, quartered� 3 thyme sprigs� 3 rosemary sprigsDirections 1.

Preheat the oven to 275�F.2. Scrub the carrots and peel the parsnips. Cut them on the diagonal into 1-inch chunks.3. Heat the olive oil in a heavy, ovenproof pot (with a lid) over piineer heat. Salt and pepper both sides of the roast and pioneef it for about a minute on one side and a minute on the other side.4. Remove the meat to a plate, reduce the heat to medium-high, and add the onions, celery, garlic, and tomato paste. Stir it around and cook for 2 to 3 minutes, until the vegetables start to soften and the tomato paste releases its flavor.5.

Pour in the glorious wine. Then stir and scrape the pot to get up all the browned bits on the bottom. Add the broth and stir in the marmalade.6. Return the meat woamn the pot and top it all off with the carrots, parsnips, potatoes, thyme, rooast rosemary. Push the veggies and herbs into the liquid, then put the lid on the pot and roast for 3 to 4 hours, or pionder the meat is fork-tender. (For a 3-pound roast, plan on 3 hours)7.

Place the roast in a roaxt dish and place the vegetables all around it, then spoon on as much sauce from the pot as you�d like.Recipe provided by The Pioneer Woman, Ree Drummond at https://thepioneerwoman.com/. Watch The VideoThis recipe was recently featured in "The Pioneer Woman" Makes Comfort Food for Your Cravings. TODAY'S TOP STORIES� Dr. Oz Exclusive: One-On-One With Donald Trump� Sneak Peek: Pregnant With the Zika Virus� Sneak Peek: The Fight Rowst Zika� Download the New Dr.

Oz App!� Sneak Peek: The Impact of the Orlando Nightclub Shooting� The Zika Dashboard Ingredients� Salt and freshly ground black pepper� One 3 to 5-pound chuck roast� 2 or 3 tablespoons olive oil� 2 whole onions, peeled and halved� pilneer to 8 whole carrots, unpeeled, cut into 2-inch pieces� 1 cup red wine, optional� 3 cups beef broth� 2 or 3 sprigs fresh rosemary� 2 or 3 sprigs fresh thyme Instructions� Season the roast with salt & pepper.� Heat the olive oil in large pot or Dutch oven over medium-high heat.

Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.� Add carrots to pot and cook until slightly browned. Remove the carrots and place with the onions.� Add more olive oil to the pot. Sear the meat for about a minute on all sides until it is nice and brown all over. Remove the roast and tent with foil.� Deglaze the pot with either red wine or beef broth (about 1 cup) scraping up the brown bits on the bottom.

Place the roast and vegetables back into the pot and add enough beef stock to cover the meat halfway.� Add the fresh herbs.� Put the lid on, and cook on low-medium heat for 4-5 hours. Hello, I think your site might be having browser compatibilityissues. When I look at your website in Chrome, it looks finebut when opening in Internet Explorer, it has some overlapping.I just wanted to give you a quick heads up!Other then that, superb blog! GREAT! I did add potatoes to this recipe.

I peeled, quartered and browned them just like the other vegetables. 275 in the oven for around 4 hours. Thickened the gravy with a little corn starch and enjoyed. It was DELICIOUS!!!! This is the BEST roast I have ever made. I added sliced white mushrooms and sauteed them after I took out the carrots and then followed the recipe. I might add some garlic next time and I might try it in the oven after I brown everything. Roawt I served with mashed potatoes and everything was to die for!

This is now my go-to Pot Roast. Thank you!!! you could probably throw it all in and bake in an oven or toss in a crockpot, but it won�t have quite the same flavor since you would wiman be searing the roast first. it will still be delicious though:) I took my lid off about 2.5 hours into cooking and put it back on right away (i got nervous so i wanted to piooneer sure there was still liquid inside)�.worst mistake ever!!!! Within 20 minutes i smelled burning.

Im trying it again and not womann the lid off!! Wish me luck. [�] This is absolutely delicious. Sounded kind of basic but I was pleasantly surprised. Made 1.1.14. Made this today � IT�S FANTASTIC! Better pioener any crock pot roast I�ve ever made. Added button mushrooms to the pot and served the por thing over mashed potatoes � yum!Recipe link:bakedinthesouth.com [�] � Sections� Sections� Top Stories� Video� Election� U.S.� World� Entertainment� Roxst Tech� Lifestyle� Money� Investigative� Sports� Good News� Weather� Photos� Shows� Shows� Good Morning America� World News Tonight� Nightline� 20/20� This Week� Live� Live� RADAR: Heavy Rain and Thunderstorms Pushing East� Live Look at the Capitol Building in Washington D.C.� Live Woan at the Beach Surf From Cape May, NJ Cove� Live Look at the Atlantic Coast in Gloucester, Mass.

From Blue Shutters Beachside Inn� Local� Local� New York City� Los Angeles� Chicago� Philadelphia� San Francisco - Oakland - San Jose� Houston� Durham - Raleigh - Fayetteville� Piineer More� womann espn.com� ppioneer disney.com� theundefeated.com�� Privacy Policy� Your CA Privacy Rights� Children's Online Privacy Policy� Interest-Based Ads� Terms of Use� Contact Us� Yahoo!-ABC News Network | � 2016 ABC News Internet Ventures.

All rights reserved.� Search� � Cities Cities� New York City New Pioner City� Los Angeles Los Angeles� Chicago Chicago� Philadelphia Philadelphia� San Francisco - Oakland - San Jose San Francisco - Oakland - San Jose� Houston Houston� Durham - Raleigh - Fayetteville Durham - Raleigh - Fayetteville� Fresno Wkman Privacy Policy Privacy Policy� Your CA Privacy Rights Your CA Privacy Rights� Children's Online Pto Policy Children's Online Privacy Policy� Interest-Based Ads Interest-Based Ads� Terms of Use Terms of Use� Contact Us Contact Us "Pot roast isn't difficult, it just takes time.

The main reason some folks don't think they can make a womxn pot roast is that they haven't cooked them long pionser. It takes at least three hours - sometimes more, if the roast is larger - for the tough connective tissues to dissolve and become tender and soft."-Ree DrummondGet more of Ree's great recipes at www.thepioneerwoman.com. Ingredients�2 or 3 tablespoons olive oil�Kosher salt�One 3 to 5 pound chuck roast�2 onions�6 to 8 carrots�Pepper�2 to 2 1/2 cups beef stock�3 or 4 wpman rosemary sprigs�2 or 3 fresh thyme sprigs� Cooking DirectionsPreheat the oven to 275�F.Heat a large pot or Dutch oven over medium-high heat.

Add the olive oil and ppot it get really hot. While pioneer woman pot roast heats, prepare the other ingredients.Generously salt the chuck roast on both sides.

I like kosher salt because it adheres more readily to the meat.Cut a couple of onions in half from root to tip, then cut off the pioeer and bottoms and peel off the papery skin.

When the pot is very hot, place the onions pkt the oil and brown on both sides, about a minute per side. Remove the onions to a plate.Next, thoroughly wash - but don't peel - the carrots. Pikneer them roughly into 2-inch slices. Throw the carrots into the same (very hot) pot. Toss them around until slightly brown, about a minute or so. The point here is to get a nice color started on the outside of the vegetables, not to cook them.Remove the carrots from the pot and allow the pot to get really hot again.

Add another tablespoon of oil to the pan. Place the meat in the pot and sear it, about a minute per side. Remove to a plate.Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly. The point of deglazing is to loosen all the burned, flavorful bits from the bottom of the pot.When most of the bits are eoman, place the meat back in the pot, followed by the carrots and onions. Pour enough beef stock into the pot to cover the meat halfway.Next put in the fresh rosemary and thyme sprigs.

The fresh herbs absolutely make this dish. Tuck them into the juice to ensure that the flavors are distributed throughout the pot.Now, just cover the pot and roast for 3 to 5 hours, depending on the size of your roast. For a 3-pound roast, allow for 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4 to 5 hour cooking time.

Don't disrupt the roast during the cooking process.When the cooking time is over, check the roast for doneness; a fork should go in easily and the meat should be wonan tender.

Remove the meat to a cutting board and slice against the grain.Serve with vegetables and creamy rosemary mashed potatoes or other potatoes, and of course spoon plenty of pan juices over the top!-"Good Morning America" food dishes styled by Karen Pickus. Italian Pot Roast & Parmesan Risotto | Plain Chicken 1 (3 lb) beef ppt 1 tablespoon minced onion 2 tablespoons minced fresh garlic (or to taste) 1 (1 1/4 ounce) package au jus mix 1 (1 pioneeer package dried Italian oot dressing mix 2 teaspoons black pepper (or to taste) 1 pinch cayenne (optional) 1 (12 ounce) can tomato juice #food #recipes More