Pioneer Woman's Perfect Pot Roast

Discover the ultimate comfort food with Pioneer Woman's Perfect Pot Roast, a hearty and flavorful classic that transforms simple ingredients into a soul-warming meal. Made with a tender, melt-in-your-mouth beef chuck roast, this recipe shines with the rich, earthy flavors of caramelized onions, sweet carrots, and an herby infusion of fresh rosemary and thyme. Searing the meat and vegetables in olive oil before slow-roasting them in a bath of rich beef broth ensures an unparalleled depth of flavor. With minimal prep time and the magic of a Dutch oven, this easy-to-follow recipe is perfect for cozy family dinners or special occasions. Serve with the braised vegetables and a spoonful of savory broth for a dish that's as satisfying as it is unforgettable. Keywords: pot roast recipe, Dutch oven pot roast, slow-cooked beef, comfort food recetas.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 1 tablespoon Kosher salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 whole Yellow onions
• 6 whole Carrots
• 4 cups Beef broth
• 2 whole Fresh rosemary sprigs
• 2 whole Fresh thyme sprigs

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

Season the chuck roast generously with kosher salt and black pepper on all sides.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat.

Step 4

Add the chuck roast to the pot and sear until golden brown on all sides, about 3-4 minutes per side. Once seared, remove the roast and set it aside.

Step 5

Cut the onions in half and add them to the pot, cooking until lightly browned, about 2 minutes. Remove the onions and set them aside.

Step 6

Trim the ends of the carrots and cut them into 2-inch pieces. Add them to the pot, cooking for 1-2 minutes until they get a slight golden color. Remove and set aside.

Step 7

Return the chuck roast to the pot and add the beef broth, ensuring the roast is half-submerged. Place the browned onions and carrots around the roast.

Step 8

Add the rosemary and thyme sprigs on top of the roast.

Step 9

Cover the pot with a lid and place it in the preheated oven. Let it cook for about 3-4 hours, or until the roast is fork-tender.

Step 10

Remove the pot from the oven and let it rest for 10 minutes before serving.

Step 11

Serve the pot roast with the cooked vegetables and a drizzle of the flavorful broth.

Nutrition Facts

Serving size	(2941.1g)

Amount per serving	% Daily Value*
Calories	3969.0

Total Fat 303.4g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1020.6mg	0%
Sodium 4650.2mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 26.8g
Protein 262.1g	0%

Vitamin D 0IU	0%
Calcium 380.8mg	0%
Iron 39.7mg	0%
Potassium 5726.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 26.1%

Carbs: 5.8%