Ree Drummond's Perfect Pot Roast
ID: 4b2873fa...
A comforting, classic pot roast featuring a deeply seared chuck roast slow-cooked with caramelized onions, carrots, and fresh herbs in a rich beef broth until beautifully melt-in-your-mouth tender.
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🍳 Cooking Flow
Sear halved onions and carrots in a hot Dutch oven, then set aside. → Season the chuck roast generously and sear it on all sides until well-browned. → Deglaze the pot with beef broth, scraping up the browned bits from the bottom. → Return the meat, vegetables, and fresh herbs to the pot, then cover with a lid. → Bake in a preheated oven at 275°F for 3 to 4 hours until tender.
Cooking Steps
Brief Cooking Order
Sear halved onions and carrots in a hot Dutch oven, then set aside. → Season the chuck roast generously and sear it on all sides until well-browned. → Deglaze the pot with beef broth, scraping up the browned bits from the bottom. → Return the meat, vegetables, and fresh herbs to the pot, then cover with a lid. → Bake in a preheated oven at 275°F for 3 to 4 hours until tender.
Introduction
A comforting, classic pot roast featuring a deeply seared chuck roast slow-cooked with caramelized onions, carrots, and fresh herbs in a rich beef broth until beautifully melt-in-your-mouth tender.
Step 1
Prep the vegetables by peeling and halving the onions, and cutting the carrots into 2-inch chunks.
Step 2
Heat the olive oil in a large Dutch oven over medium-high heat. Place the onion halves cut-side down in the hot oil, browning them on both sides. Remove and set aside on a plate.
Step 3
Throw the carrots into the same hot pot and toss them around until slightly browned, which takes about a minute. Reserve them with the browned onions.
Step 4
Generously season all sides of the chuck roast with salt and freshly ground black pepper.
Step 5
Add a bit more olive oil if needed, then place the meat in the very hot pot. Sear it on all sides for about a minute per side until a nice, deep golden-brown crust forms. Remove the roast to a plate.
Ingredients List
Important Notes
Searing the meat and vegetables on high heat before slow-roasting is crucial for developing deep, rich flavors.
Deglazing the pot is an essential step to loosen the caramelized bits on the bottom, which yields a flavorful gravy.
Pot roast requires a long, slow cook at a low temperature to properly dissolve the tough connective tissues in the meat.
Do not peel the carrots; simply wash them and cut into chunky pieces so they hold their shape during the long cooking process.
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