Pot Roast

I’ll admit we used to do a lot of slow cooker pot roasts in the past but we ended that after we did this recipe. We always do chuck roasts but I’d imagine it could work with other cuts too.

It’s a Ree Drummond recipe copy and paste but it is awesome.

1 Preheat the oven to 275 degrees F.
2 Generously salt and pepper the chuck roast.
3 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.
4 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.
5 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.
6 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.
7 Add in the onions and the carrots, along with the fresh herbs.
8 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.

I sometimes purée the vegetables to make a gravy without flour. If it’s thick enough as-is I serve it as-is. Otherwise I’ll heat it with some flor to thicken slightly.

This one just went in the oven.

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Tis the season! Sounds so good I can almost smell it!

Very similar to what I do. Though i slice the onions and add lipton onion soup over roast. Also I add red potato also and I use less water and add water as needed. I found to much water hinders the roasting of the potatoes and carrots. Love browned roasted carrots and potatoes.

Let me add that I would never do this recipe without the red wine. It takes it to a whole new level.

After pictures? A chuck roast out the oven is divine worth drueling over.

Sitting in the oven waiting for company to arrive. Unfortunately it’s begun falling apart and the braising liquid rose a little higher than expected. The sear is pretty much gone. It’ll still taste pretty awesome though.

Dude,it happens to us all. I’ve been there to may times. What you expect turns into something great and different.

A quick read tells me you are on track! I’ve got din din calling right now, but,,,,
dutch oven
Oven temp 275/285
high heat sear
4 hours!
SCORE!!

I’ll get back to this later to read.

So, from here let us let us share our experiances with pot roast and our how to. Maybe I should start a new thread but I think you opened up that we all think the pot roast is our hearts.

A tear comes to my of many pot roast.

Mine has to have a can of V8 and a couple splashes of red wine.

Low and slow with this cut I believe is unwarranted 350 maybe 375. This cut can handle it. The veggies like it. Smoking on the grill a different story.

Sorry no pics. A little hectic when company arrived. Wasn’t much to look at but it tasted great.

I know we’ve tried it at a higher temp for a shorter duration but it was dry and tough.

Sear it at 1pm, take it out at 4 or 5, serve dinner anytime after. Keep it in a warm oven for hours if necessary.

Had mashed Yukon gold mashed potatoes with butter, cream cheese and roasted garlic. The gravy was excellent although oddly orange due to the puréed carrots. One of our guests was gluten sensitive so a typical gravy was out of the question. We roasted some carrots separately with ginger powder, home made chili powder, garlic powder and s&p.

I have the roast in the dutch oven for 2 hours no peek. then flip it and add the potatoes and carrots on top for another 2 hours no peek. My liquid is about 1/2 way up as well. and any combination of dark red wine, Lea and Perrins, soy and beef bouillon with some favorite herbs.
Goon-D-Bar!! Just Superb!

“I know we’ve tried it at a higher temp for a shorter duration but it was dry and tough.”

Gotta laugh, been there done that.
My ego says it was the cut of beef fault. Honestly each time I do chuck roast in the oven it’s always a different variation. Lots of times it turns out out great but I just can’t get to Mom’s pot roast. That’s ok,something more to remember her for.

Funny – I use the exact same recipe! I found it online a year or two ago. It’s awesome. The sear and fresh herbs are key and wine works best to deglaze. I use a lodge dutch oven for the whole thing.