This pot roast is flavorful and easy to make — plus it will make your house smell amazing. Just like Grandma’s.


This is one of my all time favorite things to eat. It such an ultimate comfort food. Of course, nothing beats grandma’s version of this homey dish. However, this one comes close! Up until this recipe, I had always made pot roast in my crock pot. It is okay, but it never turns out quite the way I want it to, even when I brown it first. Crockpot food is convenient, but isn’t the same as food made in the oven. Especially roasts. This version is from The Pioneer Woman, one of my favorite blogs. You can find the original recipe here. Her pictures are great, and show step-by-step instructions of how to make this dish.  I have a picture of my finished product. For Christmas, I bought myself an enamal-coated cast-iron dutch oven, and I love it! I didn’t get a Le Creuset like I really wanted, but this one made by the Food Network is working out just fine. Mine is five and half quarts.


On a side note, I just realized that I have posted a lot of beef recipes, probably to my mother’s dismay. We really don’t eat a lot of beef (probably once every two weeks, if that), but these just happened to be the recipes I pulled out to write about.


Pot Roast

This pot roast is flavorful and easy to make — plus it will make your house smell amazing. Just like Grandma’s.


1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I did not use, I’ll explain later)
2 cups To 3 Cups Beef Stock (I used homemade, happened to have some in the freezer)
3 sprigs Fresh Thyme, or more to taste (you could use dry, but the fresh really makes the recipe)
3 sprigs Fresh Rosemary, or more to taste (see comments for thyme)


1) Choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast. Generously salt and pepper your chuck roast.
2) Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
3) Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
4) Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
5) If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6) With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
7) When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
8) Put the lid on, then roast in a 275*F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Ree Drummond, The Pioneer Woman

All images and text ©Rachel Cooks.


Verdict: This is a great pot roast recipe. It is way better that a pot roast in the crockpot. The flavors of the fresh herbs really put it over the top.
Husband’s take: Had his approval. Although I don’t think he could tell the difference between this roast and one made in a slow cooker.
Changes I would make: None. The only reason I didn’t use wine is because the beef stock I was using was from a pot roast that I had made in the crockpot using beer. I usually use red wine, but that time I used beer and I didn’t know how the flavor of the beer in the stock would meld with added wine. So I left it out. This time.
Difficulty: Easy. Really easy. I don’t think you could really screw this up.