Pioneer Woman Perfect Pot Roast
This recipe focuses on slow cooking and layering flavours. The beef is first seared for depth, then gently braised with onions, carrots, potatoes, and herbs until everything becomes melt-in-the-mouth tender. The result is hearty, rustic, and deeply comforting, much like a well-worn family recipe passed down through generations.
- Prep Time: 15
- Cook Time: 180
- Total Time: 3 hours 15 minutes
- Yield: 6
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
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Beef chuck roast – 1.5 to 2 kg (about 3½ to 4½ lb)
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Yellow onions – 2 medium, thickly sliced
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Carrots – 4 large, peeled and cut into chunks
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Baby potatoes or chopped potatoes – 700 g (about 1½ lb), halved if large
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Beef stock – 3 cups (720 ml)
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Tomato paste – 2 tablespoons
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Garlic cloves – 4 cloves, crushed or finely chopped
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Fresh rosemary or thyme – 2 sprigs (or 1 teaspoon dried)
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Olive oil – 2 tablespoons
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Salt – 1½ teaspoons (adjust to taste)
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Black pepper – 1 teaspoon, freshly ground
Instructions
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Season the beef – Pat the chuck roast dry and season generously with salt and black pepper.
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Sear for flavour – Heat olive oil in a Dutch oven and brown the meat on all sides until deeply golden.
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Build the base – Remove the beef and sauté onions and garlic in the same pot until softened.
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Add richness – Stir in tomato paste and cook briefly to deepen its flavour.
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Deglaze the pot – Pour in beef stock, scraping up the browned bits from the bottom.
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Assemble everything – Return the beef to the pot and surround it with carrots, potatoes, and herbs.
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Slow cook – Cover and cook in the oven until the meat is fork-tender and the vegetables are soft.