For moms who hate to cook: The Pioneer Woman’s Pot Roast

Another super simple recipe that requires very little cooking. This is another recipe I found on Pinterest, and just had to try because it looked so easy. Not quite as easy as the Crockpot Chicken Taco Bowls I posted about, but the prep is pretty minimal. And with it being called the Perfect Pot Roast Recipe, I just had to try it. I decided to include some pictures of the cooking process because it always helps me to see things visually.

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

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Forgot to include the olive oil! Someday I will picture everything.

 Directions:    

1. Preheat the oven to 275 degrees F.

2. Generously salt and pepper the chuck roast.

3. 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.

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4. 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.

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5. 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.

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6. 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.

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7. Add in the onions and the carrots, along with the fresh herbs.

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8. 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.

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I think this turned out really well, my husband and baby loved it! The beef got really tender and it was a very hearty dish. I thought I probably needed to salt the beef more (I always think my food needs more salt), but hubs said it was perfect. I actually added 2 tablespoons of tomato paste to the broth when it was done because I just felt like it was missing that tomato-ey flavor. I think I might add some tomato sauce to this the next time I make it. And potatoes. I wish I could have used red wine, but since Ava was eating it too, I decided to skip it. Sometimes I feel like my taste buds have permanently changed since pregnancy because nothing I cook tastes just right. This dish has definitely made the weekly rotation, I hope you guys try it out!

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Perfect fall dinner

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