Don’t you just love a good pot roast? The stick to your ribs, comforting, flavorful pot roast. When it’s done right, it’s so satisfying and delicious. It’s a great choice, also, because it’s naturally gluten-free! (Stay clear of pot roast seasoning packets unless you are 100% sure they do not contain gluten)
For the past few years, whenever we’ve wanted pot roast, I’ve done it the easy and convenient way – tossing everything into the crock pot to cook all day and calling it dinner. It’s not bad to do it that way, but can I suggest that making a pot roast the “old fashioned” way, in the oven, is sure to knock your socks off? It really wasn’t more time consuming to do it this way. Yes, I had to have the oven on for a few hours, and I had to be home to get it going, but once I stuck it in to cook, it just did it’s thing until the meat was fall apart tender and the veggies were cooked.
We had pot roast for dinner last night and we all “mmmm-d” and “yummm-d” our way through the meal. It just tasted of Fall and let’s not forget how delicious the entire house smelled. I used The Pioneer Woman’s Prefect Pot Roast recipe as a guide for putting mine together and again, she didn’t disappoint. I didn’t have the fresh herbs on hand, so we opted for the more simple, “country” flavors of letting the meat and veggies shine with kosher salt, freshly cracked black pepper and gravy made from all the juices and drippings (and cornstarch – gluten-free!). I didn’t snap any photos of the process, so I highly suggest you use the link above to check out PW’s photos and explanation of the process. She is entertaining as always!
Don’t skip the step of browning the onions and carrots before searing the roast on all sides. FLAVOR! I couldn’t believe the difference in the flavor of the carrots from doing this step. They were fantastic. PW didn’t, but I tossed my potatoes in with everything else. The veggies are so delicious when they all get “happy” in the pot together. My roast did take a bit longer than she said (although I am not totally sure how much mine weighed) and I did turn the heat up to 325 a couple of hours in because it just didn’t seem hot enough and the meat was still really tough. Ok, so I was getting impatient because I wanted to eat right away so we could get on to the apple pie I had on the counter. I may or may not have had said pie for breakfast today.
Here is the recipe with instructions directly from The Pioneer Woman’s site. *I used broth, not red wine. Added 5-6 medium white potatoes peeled and quartered to the pot (on top of everything)
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
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.
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 a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.