Perfect Pot Roast
About this recipe
Ree Drummond's Perfect Pot Roast is the ultimate comfort food, featuring a tender chuck roast paired with beautifully roasted vegetables. This recipe is all about slow cooking, allowing the flavors to meld and the meat to become fall-apart tender, making it a go-to for family dinners or cozy gatherings.
What makes this version stand out is the technique of browning the vegetables and searing the meat before roasting, which adds depth and richness to the dish. Ree emphasizes the importance of cooking the roast low and slow, ensuring that tough connective tissues break down for a melt-in-your-mouth experience.
Ingredient notes
- Use a chuck roast weighing between 3 to 5 pounds for the best results.
- Red wine is optional; you can substitute it with more beef broth if desired.
Tips from Food Network’s video
- Browning the onions and carrots in a hot pot before adding the meat enhances the flavor of the dish.
- Searing the chuck roast on all sides is crucial for developing a rich, golden crust that adds depth to the flavor.
- Cook the pot roast in a preheated oven at 275°F for 3 to 4 hours, depending on the size of the roast, to achieve optimal tenderness.
Good to know
- How long should I cook the pot roast?
- Cook the pot roast for 3 hours if it's 3 pounds, or up to 4 hours for a 4 to 5-pound roast.
- What type of roast should I use?
- Use a chuck roast, which is ideal for pot roast due to its marbling and tenderness when cooked slowly.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 275 degrees F.
- 2
Generously salt and pepper the chuck roast.
- 3
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions and brown them on both sides. Remove the onions to a plate.
- 4
Add the carrots to the hot pot and toss them until slightly browned, about a minute. Reserve the carrots with the onions.
- 5
If needed, add more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until browned. Remove the roast to a plate.
- 6
Deglaze the pot with red wine or beef broth (about 1 cup), scraping the bottom with a whisk. Place the roast back into the pot and add enough beef broth to cover the meat halfway.
- 7
Add the onions and carrots back into the pot along with the fresh herbs.
- 8
Cover the pot with a lid and roast in the oven for 3 to 4 hours, depending on the size of the roast, until it is fall-apart tender.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred as 2-3 tablespoons based on typical usage for browning vegetables.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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