| | | |

Pioneer Woman’s Pot Roast

When it comes to Sunday dinner, there’s nothing quite as good as Pioneer Woman’s Pot Roast. This recipe is super easy to put together, and can even be made up ahead of time.  Pioneer Woman's Pot Roast A good pot roast can be made with any cut of beef roast. My favorites are chuck roast, round roast, and briskets. I purchase all of my meats & seafood from Butcher Box.  They deliver 100% grass-fed beef, free range organic chicken and heritage breed pork directly to your door. BEST ROASTS FOR MAKING POT ROAST Chuck Roast – tender, falls apart when finished and easily shredded Round Roast (bottom round, top round) – lean and easy to slice Beef Brisket – fattier option that gets super tender, but can still be sliced for serving The beef is seasoned and seared. The pan then needs to be deglazed with a braising liquid—I use either beef broth and a dry red wine.   Layer with tons of veggies and some spices!   I also get a lot of questions about my favorite Dutch Oven by Cuisinart, which you can find here!    I have also included several other Pioneer Woman recipes further along in this post for your convenience, so be sure to scroll all the way to the bottom!  

To find more Pioneer Woman recipes, click here!

You may also want to try Pioneer Woman’s Steak Oscar

 or her Mac & Cheese

or her Beef & Snow Peas

Here is one of my all time favorites, Pioneer Woman’s Baked Ziti!

I hope you love this recipe as much as I do! Leave me a comment below if you make it!  Be sure to pin the image to save it to your Pinterest boards!

You may also like my other popular recipes!  You can find them at the bottom of this post!

Here are my Favorite’s on Amazon!

Visit our Boutique

Join me – Pinterest | Facebook | Instagram

Join our FACEBOOK GROUP to see all of our recipes in one place!  

And be sure to subscribe for free weekly recipes delivered straight to your inbox!  

Thank y’all so much for stopping by!  Come on back now, ya here?!


pioneer woman pot roast

Pioneer Woman's Perfect Pot Roast

Yield: 5
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes

This Pioneer Woman's Perfect Pot Roast is a damn good roast...


  • 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


  1. Season the roast with salt & pepper.
  2. 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.
  3. Add carrots to pot and cook until slightly browned. Remove the carrots and place with the onions.
  4. 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.
  5. 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.
  6. Add the fresh herbs.
  7. Put the lid on, and cook on low-medium heat for 4-5 hours.
Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g


You may also want to try Pioneer Woman’s Steak Oscar


Rhiannon After


Similar Posts


  1. Love 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. . .

  2. I’m making this right now! Sounds delicious and will be wonderful for supper on this cold Fall day! Thank you for sharing your recipe 🙂

  3. Hello, I think your site might be having browser compatibility
    issues. When I look at your website in Chrome, it looks fine
    but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up!
    Other then that, superb blog!

  4. GREAT! 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!!!!

  5. This 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!!!

    1. you 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:)

      1. curious 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

    2. Just 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. 😉

  6. Can the red wine be substituted for something else? I have to eat kosher foods! This recipe sounds n looks yummy!

  7. I 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!

  8. I 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!

    1. I 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.

  9. Do 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?

  10. Hi 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!

  11. Why do you need to cook veggies ahead of time? What if you didn’ t do that step, would it be as tastey?

  12. Followed 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 😉

    1. I’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!

  13. Made this yesterday…..the aroma that went through my home everyone was asking when is this going to be ready.. Followed recipe and added potatoes….

  14. Pingback: Return Blog
  15. Pingback: Pioneer Blog
  16. Is 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?

  17. Best pot roast ever!! Added pitstop and celery and a tad of garlic Served with cheddar biscuits. My new go to recipe!

  18. I put in white wine vinegar with the beef broth. Do think I have made a mistake? Or will this work ok?

  19. I am NOT a cook and I do NOT cook with love. That being said, I was browsing through recipes and came across this one. I thought “I’m gonna give this a try. It sounds so simple”. I did exactly as the recipe said but did not use wine, only broth. (I never have extra wine around). The house smelled wonderful and when it came out of the oven, I told my husband to check it because he’s a really good cook. He LOVED it!!!! I will definitely make this again but instead of mashed potatoes on the side which were yummy, I’ll add them to the roast. Just need to know when. Thank you!!

Join the conversation!