PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- 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.
- 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.
- 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.
- 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.
- Add in the onions and the carrots, along with the fresh herbs.
- 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.
THE LADY & SONS POT ROAST
Steps:
- Preheat the oven to 350 degrees. Rub the roast with House Seasoning, Seasoned Salt, and pepper. Heat the oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Sprinkle the bouillon granules over the meat, and cover it with onions, garlic, and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water, and pour this over the roast. Cover and bake for 2 to 2 1/2 hours, or until tender. Remove and discard the bay leaves. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring it to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.
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