MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pioneer Woman's Pot Roast
Categories: Beef, Vegetables, Herbs
Yield: 6 servings

5 lb Chuck roast
Salt & fresh ground pepper
2 tb (to 3 tb) olive oil
2 lg Onions; peeled and halved
8 Carrots; unpeeled, in 2"
- pieces
1 c Red wine; opt
3 c Beef broth
3 Sprigs fresh rosemary
3 Sprigs fresh thyme

Set the oven @ 275ºF/135ºC.

In a large pot or Dutch oven, over medium-high heat, add
the olive oil. When it shimmers, add the onion halves
and cook until browned on all sides. Remove to a plate.

Next, toss in the carrots and saute until fragrant and
lightly charred. Remove the carrots and add them to the
plate with the reserved onions.

Generously season the chuck roast on all sides with salt
and pepper.

Add a bit more olive oil to the pot, if needed, then add
the meat to the pot. Sear it on all sides until it is
nice and brown all over. Remove the roast to a plate.

EDITOR’S TIP: When searing the beef (or searing any
steak), make sure the pot is still screaming hot to get
a nice crust on the meat. Resist the urge to move the
meat more than necessary in the pot, and flip it only
once.

With the burner still on high, deglaze the pot with 1
cup of red wine or beef broth. Use a wooden spoon or
whisk to scrape the bottom of the pot to loosen all of
the bits (a.k.a. the fond) stuck to the surface.

Return the roast back into the pot with the onions,
carrots and fresh herbs. Add enough beef stock to cover
the meat halfway, about 2-3 cups, then cover with a
tight-fitting lid.

Transfer the roast to the preheated oven and roast for 3
to 4 hours. The roast is ready when it’s fall-apart
tender. Serve with mashed potatoes and other homestyle
side dishes of your choice. Enjoy!

Ree Drummond somewhere in TV Land

Makes: 6 servings.

RECIPE FROM: https://www.tasteofhome.com

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