Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
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
Directions
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.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
How to Make New England Style Pot Roast Made Simple for Beginners with a Fatkids Twist.
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Ingredients
about 3 1/2 pound beef chuck roast
2 tablespoons vegetable oil
1 packet (about 1 ounce) dry onion recipe soup & dip mix, or 1/2 recipe (1/4 cup) home-made onion soup mix
1 package (16 ounces) carrots, peeled and cut into 3 to 4-inch chunks
5 – 6 medium-sized russets, peeled
2 stalks celery, cut into 2-inch pieces, optional
2 tablespoons all-purpose flour
up to 2 cups beef broth
Splash of wine, optional
salt & pepper to taste
Instructions:
Fatkids Style
warm up your Pellet grill to 180˚ place your chuck roast into the smoker for 2 hours, increase the temperature to 250˚ and cook until Chuck reaches an internal temperature of 150˚. Bring inside and add chuck to a dutch oven with the rest of the ingredients, bring to a boil and then simmer for 3 1/2 hours. open a beer and enjoy the afternoon while you wait.
Interweb instructions:
Oven directions:
Preheat oven to 350 degrees F.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Sprinkle with Onion Soup Mix. Tuck the potatoes in around the roast, turning to coat with oil. Add the carrots and celery. Pour enough water in to reach halfway up the side of the roast. Cover tightly and place in oven. Braise for 2 1/2 to 3 hours, until fork-tender, checking the liquid level about 3/4’s of the way through.
Remove beef & vegetables to a platter and cover to keep warm. Pour the juices from the skillet into a large measuring cup. Allow fat to settle on the top and skim off, adding about two tablespoons back to the skillet. Place skillet on a burner and heat to medium-high. Sprinkle flour over the fat and cook, stirring often, until the mixture starts to appear dry, about two minutes. Top off the drippings in the measuring cup with beef broth for a total of two cups, and a splash of wine, if desired. Whisking vigorously, pour the drippings into the pan. Bring to a simmer and cook until thick enough to coat the back of a spoon, leaving a distinct line when a finger is run through. Taste and adjust seasoning.
Slow cooker instructions:
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Place beef in slow cooker. Sprinkle roast with Onion Soup Mix. Tuck the potatoes in around the roast. Add the carrots and celery. Pour about 2 cups of water into the skillet the beef was browned in and scrape up any brown bits from the pan. Pour into the crockpot. Add additional water to reach halfway up the roast. Cover and cook on low for 8 to 10 hours or high 4 to 5 hours.
Perfect Pot Roast Recipe on the Stove Top
Here's a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you've ever wondered how to cook the perfect pot roast, look no farther
than this recipe.
More details and a printable copy of this pot roast recipe can be found at
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What you need for this Pot Roast Recipe
BONELESS CHUCK ROAST
SEASONING RUB
How to Cook a Perfect Pot Roast on the Stove Top
Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better.
For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.
Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious.
Place the pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically.
The beef will release it's flavors and cook in it's own juices.
Once the roast cooks out it's juices, it will begin to reduce.
About an hour into cooking, turn the roast.
Continue cooking until the roast cooks down to it's grease and drippings.
Remove the lid, raise the heat to medium, and brown the meat a final time in it's grease.
Remove meat from the pot.
Want Gravy?
To make beef gravy from the drippings, add a bit of flour and mix well over medium heat. Stir for about
1 minute until the flour and fat are well incorporated and the flour gets a bit of color. Raise the temperature and stir in broth or water and continue
stirring until the mixture begins to boil and thicken, and extra salt and seasoning as desired and pour into a gravy bowl.
And that's it!
Give this easy pot roast recipe a try and let me know what you think, and bon appétit!
How to Make Beef Chuck Roast with Horseradish Parsley Sauce
Chuck eye has a big, beefy flavor and is both easy to find and affordable. To make this roast celebration-worthy, we stirred together a spicy, horseradish-parsley sauce for serving.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Ina knows the perfect dinner to impress your dinner guests!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Slow Cooker Beef Pot Roast Recipe - How to Make Beef Pot Roast in a Slow Cooker
Learn how to make a Slow Cooker Beef Pot Roast Recipe! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this How to Make Beef Pot Roast in a Slow Cooker video!