Y’all know how I feel about my girl Ree Drummond, aka Pioneer Woman!
I have also included several other PW recipes further along in this post for your convenience:)
You may also want to try Pioneer Woman’s Steak Oscar
or her Mac & Cheese
or her Beef & Snow Peas
To find more PW recipes, click here!
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Here is one of my all time favorites, Pioneer Woman’s Baked Ziti!
and here is the best roast you’ll ever make!
Pioneer Woman's Perfect Pot Roast
This is a damn good roast...
Cuisine: Comfort Food
Ingredients
- 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
Instructions
- Season the roast with salt & pepper.
- 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.
- Add carrots to pot and cook until slightly browned. Remove the carrots and place with the onions.
- Add more olive oil to the pot. Sear the meat for about a minute on all sides until it is nice and brown all over. Remove the roast and tent with foil.
- Deglaze the pot with either red wine or beef broth (about 1 cup) scraping up the brown bits on the bottom. Place the roast and vegetables back into the pot and add enough beef stock to cover the meat halfway.
- Add the fresh herbs.
- Put the lid on, and cook on low-medium heat for 4-5 hours.
Mary Back says
August 30, 2013 at 4:32 pmLove the pot roast recipe – I do one almost exactly like it. But question is, are you advertizing for Cuisinart or show us the roast? Hmm. . .
Rhiannon says
December 7, 2014 at 3:02 pmjust the roast Mary:) but I do love that dutch oven:)
Emma says
October 10, 2013 at 7:58 pmI’m making this right now! Sounds delicious and will be wonderful for supper on this cold Fall day! Thank you for sharing your recipe 🙂
Rhiannon says
December 7, 2014 at 3:03 pmIt is fantastic Emma! Hope you enjoy!
Elaine says
January 11, 2014 at 1:01 amThis is an excellent Pot Roast! Thank you for sharing your recipe. You inspired me to cook more!
Rhiannon says
January 25, 2014 at 5:26 pmIt is seriously the best Pot Roast recipe ever! Thanks for stopping by!
Verena says
March 2, 2014 at 9:02 pmThis is cooking now and the house smells soooooo yummy!! Can’t wait!!
Rhiannon says
December 7, 2014 at 3:04 pmsooo good! I made it for a friend this weekend:) he loved it!
Kristye says
August 31, 2014 at 5:36 pmI’m making this today! Will let you know how it turns out!
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Shih Tzu Lover says
September 26, 2014 at 11:27 pmGREAT! I did add potatoes to this recipe. I peeled, quartered and browned them just like the other vegetables. 275 in the oven for around 4 hours. Thickened the gravy with a little corn starch and enjoyed. It was DELICIOUS!!!!
Katie says
October 13, 2014 at 12:38 amThis is the BEST roast I have ever made. I added sliced white mushrooms and sautéed them after I took out the carrots and then followed the recipe. I might add some garlic next time and I might try it in the oven after I brown everything. Tonight I served with mashed potatoes and everything was to die for! This is now my go-to Pot Roast. Thank you!!!
Jennifer McGeath says
September 28, 2017 at 3:11 amI cooked mine in oven now at 250 for 3.5 hours (2.5 lb chuck roast) And it was perfect
Kaaren says
October 16, 2014 at 2:20 pmI was unable to sign up for email Newsletters. Would love to receive your newsletters if possible.
Adelle says
December 13, 2014 at 1:35 pmCan I cook in the oven too rather than on top of stove
Rhiannon says
January 9, 2015 at 2:16 pmyou could probably throw it all in and bake in an oven or toss in a crockpot, but it won’t have quite the same flavor since you would not be searing the roast first. it will still be delicious though:)
Christy says
March 18, 2015 at 7:55 pmcurious does the liquid not cook out on stovetop? I normally do in the crockpot and like to use juice to make gravy. I have on stove cooking now so was wondering
Denise says
February 3, 2019 at 10:20 pmJust season and brown the roast well in a hot frying pan first and then dump all the rest along with your roast into the crockpot and you’ll have the exact same outcome. 😉
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Deidra says
December 22, 2014 at 2:42 pmIs the roast cooked to well done? I’m pregnant, so I am extra careful right now.
Rhiannon says
December 27, 2014 at 5:07 pmyes, it is well done
janet says
January 1, 2015 at 11:37 pmCan this be put into the oven and cooked? If so, for how long? Do you have preference?
Rhiannon says
January 9, 2015 at 2:12 pmyou should prepare it over the heat and then braise it in the oven:) it comes out best this way!
Erin says
January 3, 2015 at 3:33 amWhat size dutch oven did you use? I have a 3.5 quart..will that work? Thanks!
Rhiannon says
January 9, 2015 at 2:11 pmthat should work, just buy a smaller roast and use less vegetables & less liquid.
cheryl rodriguez says
January 4, 2015 at 6:45 pmCan the red wine be substituted for something else? I have to eat kosher foods! This recipe sounds n looks yummy!
Rhiannon says
January 9, 2015 at 2:10 pmyou could use chicken or beef stock. not sure if they make kosher:)
Justine says
January 7, 2015 at 12:56 amI have this cooking now and it smells AMAZING!! Can’t wait to try it! Will be serving with some roasted red potatoes.
Thanks for sharing!
Rhiannon says
January 9, 2015 at 2:08 pmit is amazing!!!
Jen says
January 11, 2015 at 7:25 pmI am cooking this right now. Do I leave the lid on or can I take it off to stir? Do I need to stir or move things around in the pot? Thanks!
tracey says
January 26, 2015 at 1:46 amI took my lid off about 2.5 hours into cooking and put it back on right away (i got nervous so i wanted to make sure there was still liquid inside)….worst mistake ever!!!! Within 20 minutes i smelled burning. Im trying it again and not taking the lid off!! Wish me luck.
Rhiannon says
February 13, 2016 at 7:47 pmstir away!!
Jessica says
January 12, 2015 at 5:41 pmDo you have any suggested modifications for doing this in a slow cooker? Also, I grew up with potatoes in the pot roast – think I could do this?
Rhiannon says
February 13, 2016 at 7:48 pmyou can definitely add potatoes!
Christina says
January 12, 2015 at 9:41 pmDamn good pot roast indeed! Thank you for the recipe! !
Rhiannon says
February 13, 2016 at 7:49 pmglad you enjoyed it!
Chrissy says
February 8, 2015 at 3:43 pmHi there! Going to try this today! If I want to add potato, when should I add them to the pot? I don’t want them to be mush. Thanks!
Jessica says
March 19, 2015 at 12:42 amIf I halve this recipe, should I halve the simmer time too?
Diane F says
March 23, 2015 at 5:23 amWhy do you have to part cook the veg first. Wont they cook in the oven?
Diane F says
March 24, 2015 at 8:04 amWhy do you need to cook veggies ahead of time? What if you didn’ t do that step, would it be as tastey?
Jennifer says
October 4, 2015 at 5:37 amI plan on putting in crockpot….do I put on high for those same 4-5 hours or low?
Annmarie says
October 24, 2015 at 3:33 pmFollowed the recipe but after searing the roast I put in the crock pot busy mom of 3. I hope it turns out as good as it smells 😉
Amy says
October 24, 2015 at 7:27 pmI don’t see what temperature this is supposed to be cooked. Did I miss it?
Chelsea says
November 7, 2015 at 10:05 pmcan I use dried thyme and rosemary??
Terry Norton says
February 5, 2016 at 8:43 pmCan you add potatoes to the pot & cook it all together?
Clarissa says
March 4, 2016 at 8:50 pmDid you place the roast in with the foil when you reput it in?
ana says
August 20, 2016 at 6:20 pmThank you for this recipe it was so yummy and tender! My husband and I loved it!!
I just made a short youtube video on this recipe and provided your link for the detailed recipe.
Here is the video if you would like to see it and add it to your page:
https://www.youtube.com/watch?v=zJRq7T5mnG0
Thank you!
Ana
Diane says
October 24, 2016 at 4:55 pmCooking on top of stoves now in my le creuset but I want to put in oven, is 275 for 4-5 hours sound about right
Katie says
November 23, 2016 at 2:15 pmI’ve made this both ways, on stove top and in oven at 275. Roast for an hour per pound of your roast. (That’s how the original PW recipe is written)
This is the best roast ever!!!! And the only recipe I’ll use!
Nancy says
February 4, 2017 at 12:42 pmMade this yesterday…..the aroma that went through my home everyone was asking when is this going to be ready.. Followed recipe and added potatoes….
Hilary says
June 6, 2017 at 8:10 pmIs it cooked on the stovetop? The recipe doesn’t say.. or is it 3-4 hours in the oven? With lid on? What temp should the oven be?
Kristen says
October 16, 2017 at 9:01 pmCan you do this is a slow cooker?
Rhiannon says
November 14, 2017 at 2:24 pmI would think so! I haven’t tried it, but would think 8 hours on low would do the trick:) let me know how it turns out!
Donna tounzen says
January 7, 2019 at 12:20 amBest pot roast ever!! Added pitstop and celery and a tad of garlic Served with cheddar biscuits. My new go to recipe!