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Pioneer Woman Pot Roast


Pot Roast (Pioneer Woman)
Salt and freshly ground black pepper
One chuck roast
2-3 T olive oil
2 whole onions, peeled and halved
6-8 whole carrots, cut into 2-inch pieces
3 c. beef broth
Rosemary and Thyme (2-3 sprigs fresh, dried works too)

Generously salt and pepper the chuck roast. Heat the olive oil in a 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 in the same 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 more oil. Place the meat in the pot and sear it for about a minute on all sides. Remove the roast to a plate. With the burner still on medium high, use about 1 c. beef broth to deglaze the pot. Place the roast back into the pot and add about 2-3 c. beef broth to cover the meat halfway. Add in the onions, carrots, and herbs. Cook at 275 3 hours for 3-pound roast, 4 hours for a 4-5 pound roast. You can also add potatoes, or mash them as a side.


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