Sunday, March 8, 2009

PW's Pot Roast

I tried this recipe and loved the taste. I have a few other recipes from The Pioneer Woman that I want to try, but for now, wet your appetite with this pot roast! Yum!

1 Chuck Roast*
2 Onions
6-8 Carrots
Olive Oil (2-3 Tbs)
Beef Stock (2-4 cups)
Fresh Thyme

Optional Ingredients:
Red Wine
Button Mushrooms

1. Heat a large pot/dutch oven over medium high heat. Then add 2-3 Tablespoons of olive oil.
2. Generously salt and pepper your roast.
3. Cut 2 onions in half and cut the 6-8 carrots into 2 inch slices.
4. When the oil in the pan is very hot but not smoking, add in the halved onions browning one side then the other. Remove the onions to a plate.
5. Throw the carrots in the same pan and toss them around until slightly browned. (about a minute or so) Remove the carrots to the plate.
6. Add a bit more oil to the pan, place the meat in the pan and sear it on all sides (about a minute on each side) Remove the roast to the plate.
7. 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 that flavor up!
8. Return the roast to the pan, add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and the carrots as well as some fresh thyme.
9. Put the lid on and roast at 275 in the oven for 3 hours (for a 3 pound roast, for a 4-5 pound roast, plan on 4 hours)

*The Pioneer Woman recommends that you choose a nicely marbled piece of meat--she says this greatly enhances the flavor. A good tip! :)

From the Pioneer Woman

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