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5 from 9 votes

Pioneer Woman's Perfect Pot Roast

This Pioneer Woman's Perfect Pot Roast is a damn good roast...
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Cuisine: Comfort Food
Servings: 5


  • 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


  • 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.