Best 2 Pioneer Womans Perfect Pot Roast Recipes
In the realm of comforting and classic dishes, pot roast stands tall as a culinary masterpiece. This delectable dish, often associated with the Pioneer Woman, Ree Drummond, is a testament to the harmonious blend of tender meat, savory gravy, and an explosion of flavors. Our culinary journey begins with the Pioneer Woman's Perfect Pot Roast recipe, a straightforward yet delectable creation that yields fall-off-the-bone meat enveloped in a rich and flavorful gravy. For those seeking a more adventurous palate, the Slow Cooker Pot Roast with Vegetables and Barley invites you to relish a hearty and wholesome meal where tender beef mingles with an array of vegetables and the nutty texture of barley. But if time is of the essence, the Instant Pot Pot Roast promises a succulent and flavorful pot roast in a fraction of the time, making it a lifesaver on busy weeknights. And for those with a penchant for culinary creativity, the Dutch Oven Pot Roast beckons with its symphony of flavors, where the magic of braising transforms humble ingredients into an extraordinary feast.
These pot roast recipes, curated from the Pioneer Woman's culinary repertoire, cater to diverse tastes and preferences, ensuring that every home cook can embark on a culinary adventure that culminates in a pot roast experience like no other.
PIONEER WOMAN'S PERFECT POT ROAST
It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!
Provided by specialbekah
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
- Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
- Remove the carrots and allow pot to become hot again.
- Sear roast about 1 minute per side and then remove to plate.
- Turn heat to high and deglaze the pot adding one cup of the beef broth.
- Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
- Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
- When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
- Remove to cutting board and slice against the grain.
- Serve.
- Congratulations, you're a hero.
Nutrition Facts : Calories 402.6, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 525, Carbohydrate 10, Fiber 2.3, Sugar 4.5, Protein 49.8
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.
Tips:
- Choose the right chuck roast: Look for a chuck roast with good marbling, as this will help to keep the meat moist and flavorful during cooking.
- Brown the chuck roast before braising: Browning the chuck roast before braising helps to develop flavor and caramelize the meat.
- Use a variety of vegetables: The Pioneer Woman's Perfect Pot Roast recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, turnips, or parsnips.
- Use a good quality beef broth: The beef broth you use will contribute to the flavor of the pot roast, so choose a good quality broth that is full of flavor.
- Cook the pot roast on low heat: Pot roast is a low and slow cooking dish, so be patient and cook it on low heat for at least 8 hours, or until the meat is fall-apart tender.
Conclusion:
The Pioneer Woman's Perfect Pot Roast is a classic comfort food dish that is easy to make and always a crowd-pleaser. With its tender meat, flavorful vegetables, and rich gravy, this pot roast is sure to be a hit at your next dinner party or family gathering. So next time you're looking for a hearty and satisfying meal, give this recipe a try - you won't be disappointed!
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