Pioneer Woman Pot Roast Recipes In Oven

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PERFECT POT ROAST



Perfect Pot Roast image

Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.

Categories     comfort food     dinner     main dish     meat

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 whole (4 to 5 pounds) chuck roast
2 tbsp. olive oil
2 whole onions
6 whole carrots (up to 8 carrots)
Salt, to taste
Pepper, to taste
1 c. red wine (optional, you can use beef broth instead)
2 c. to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

Steps:

  • 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.
  • Preheat the oven to 275˚. 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 a 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 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  • Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

WHISKEY POT ROAST



Whiskey Pot Roast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 11

One 3- to 5-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 large carrots, unpeeled, cut into 2-inch pieces
2 onions, quartered
2 heaping tablespoons tomato paste
1 cup whiskey
3 cups beef broth
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme
Mashed potatoes, for serving

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously sprinkle the chuck roast with salt and pepper.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
  • Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
  • Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.

PIONEER WOMAN'S PERFECT POT ROAST



Pioneer Woman's Perfect Pot Roast image

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!

Provided by specialbekah

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9

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.

Steps:

  • preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive 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 on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
  • Remove the carrots and allow pot to become hot again.
  • Sear roast about 1 minute per side and then remove to plate.
  • Turn heat to high and deglaze the pot adding one cup of the beef broth.
  • Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck 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 5 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.

Nutrition Facts : Calories 402.6, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 525, Carbohydrate 10, Fiber 2.3, Sugar 4.5, Protein 49.8

POT ROAST



Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

One 4-pound brisket point
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
4 stalks celery, diced
2 carrots, cleaned and diced
1 large yellow onion, diced
10 to 12 cloves garlic, peeled and smashed
1 bundle fresh thyme
4 tablespoons tomato paste
8 ounces red wine
2 to 4 cups chicken stock, beef stock or water

Steps:

  • Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
  • Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
  • Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
  • Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
  • If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.

RED WINE POT ROAST



Red Wine Pot Roast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h25m

Yield 12 servings

Number Of Ingredients 15

3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
  • Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
  • Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
  • Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • 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 bit more olive oil to the very hot 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 herbs.
  • Put the lid on, then roast for 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.

PIONEER WOMAN POT ROAST RECIPE - (4.2/5)



Pioneer Woman Pot Roast Recipe - (4.2/5) image

Provided by LDenvir

Number Of Ingredients 9

Salt and freshly ground black pepper
3 to 5 pound chuck roast
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

Steps:

  • Preheat the oven to 275°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 bit more olive oil to the very hot 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 herbs. Put the lid on, then roast for 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.

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