Who can resist a good pot roast? Made all in one pot and with minimal ingredients and preparation, it can be a busy home cook's dream meal. Still, anyone who has had a dry and tough pot roast might worry about getting the technique just right. Ree Drummond from the Food Network spent years unlocking the trick to the perfect pot roast and shares her secret in the video below. As it turns out, simplicity is key.
Here's what you need:
3 - 5 lb chuck roast
2 onions, halved
6 - 8 carrots, cut into 2-inch lengths
3 cups beef broth
salt, pepper, olive oil
fresh rosemary
fresh thyme
1 cup red wine (optional)
3 - 5 lb chuck roast
2 onions, halved
6 - 8 carrots, cut into 2-inch lengths
3 cups beef broth
salt, pepper, olive oil
fresh rosemary
fresh thyme
1 cup red wine (optional)
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Heat olive oil in a large pot and brown the onion halves. When ready, remove and brown the carrots. This should only take a few minutes.
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While the carrots are browning, go ahead and season the pot roast generously with salt and pepper. Remove the carrots from the pot, and sear the roast by pressing it down into the bottom of the pot.
Remove the seared roast and pour in some of your liquid ingredients. Using a whisk, break up anything stuck to the bottom of the pot. They will add flavor to the broth.
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Put the roast back int he pot and cover with the remaining broth. Then add the vegetables and 2 - 3 sprigs of the fresh herbs before covering and putting the entire pot into an oven preheated to 275 degrees. The pot should sit in the oven for 3 - 4 hours, depending on the size of the roast. No need to check or stir the pot.
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When it's ready, the meat will simple fall apart as you try and remove it from the pot. This recipe serves 6, but be prepared for everyone wanting seconds. Simple and classic, you can't go wrong with this pot roast.
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If you can't wait to try this recipe out for yourself, be sure to share it with your friends.