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Perfect Pot Roast

In pre-marital counseling you discuss all the important things that will inevitably come up in your marriage. You try to be open and and understanding and put everything out on the table so that you’re prepared for any potential conflicts. These topics include, but are not limited to: family, communication, future expectations, and finances.

But of alllll the discussions you can have to prepare for a happy and healthy marriage, what topic is not included?

When does your spouse think it’s acceptable to put up Christmas decorations?

As far as I can tell, there are two types of people around the holidays:

1. Those who wait until one holiday is over before thinking about the next.
2. Those who step outside one morning in October and realizing that it’s now a brisk 70 degrees, quickly runs back inside to throw on a Christmas sweater while sucking on a candy cane.

(^Dat’s me!)

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This time of the year is, like many, my favorite time for recipes. It’s that time of the year where flavors like pumpkin, apple, and cinnamon taste even sweeter, and the simmering stews and soups and freshly baked goods warm more than just our bellies.

This weekend, I tried Ree Drummond’s (The Pioneer Woman) Perfect Pot Roast, and it was heavenly.

(Fun fact: When I lived in Houston, I snuck out of work and waited in line to meet her at a book signing. She’s just as sweet and lovely in person as she is in her blog/on TV!)

Her recipe calls for only 10 ingredients and the prep is minimal. The real magic happens over the hours the roast spends slow cooking in the oven – the vegetables and meat are tender and the broth is rich and flavorful. She’s adamant about not throwing potatoes in, and Ree knows best, so I served the roast over garlic mashed potatoes to make it a complete meal.

It’s perfect for a chilly night in, perfect if you’re wanting an easy meal to feed a crowd, and perfect to appease anyone who is trying to convince you to hold off putting up those Christmas throw pillows until after Thanksgiving.
 
Perfect Pot Roast
Serves 8
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Prep Time
15 min
Cook Time
4 hr 15 min
Total Time
4 hr 30 min
Prep Time
15 min
Cook Time
4 hr 15 min
Total Time
4 hr 30 min
Ingredients
  1. One 3 to 5-pound chuck roast
  2. 2 or 3 tablespoons olive oil
  3. 2 whole onions, peeled and halved
  4. 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  5. 1 cup red wine (optional)
  6. 3 cups low-sodium beef broth
  7. 3 sprigs fresh rosemary
  8. 3 sprigs fresh thyme
  9. kosher salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add in the onions and the carrots, along with the fresh herbs.
  8. 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.
Adapted from Ree Drummond
Adapted from Ree Drummond
The Richmond avenue https://therichmondavenue.com/
 

J

 

 

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Your comments make my day. Thank you!

  4. Jazz says

    This pot roast looks so good and is making me want to dash home and make one right now! P.S. I’m with you on the “premature” décor.

    Reply

  5. estherjane13 says

    I’m with you on wanting to put Christmas decorations up as soon as summer is over. But I learned my lesson when, one year, I insisted we get our Christmas tree so early that it was sad, droopy and dried out by Christmas day 🙁 This recipe looks delicious!

    Reply

  6. Jess says

    It does look like a perfect pot roast Jasmine. Yum.

    (I’m totally the person who starts behaving like Buddy the Elf on November 1st btw lol)

    Reply

  8. Roberta Briffa says

    Wow Jasmine you made that pot roast look so beautiful. I’m sure it tastes as delicious as it looks. Although I follow The Pioneer Woman’s blog I never tried one of her recipes. I guess this one should be my first! Thanks for sharing x

    Reply

    • Jasmine says

      Thank you, Roberta! This would be a great one to start! Also, another one of my favorites from her is her Tres Leches cake. It’s one of my favorite desserts to make. 🙂

      Reply

  10. Rhonda Sittig says

    Hi Jasmine– 10 ingredient, minimal prep sounds perfect– and your photos (like always) make it look delicious! We had our own Christmas timing disagreement when we were first married– I was ready to put on Christmas music a couple months ahead and Larry just could not understand that! So I get it. Plus it you don’t start thinking/planning early, December ends up with way too much to do! (I’ve gotten a few gifts bought and tucked away so far) — So Happy Thanksgiving and Merry Christmas!! hugs hugs!

    Reply

    • Jasmine says

      I completely agree! I feel like the holidays go by so quickly as it is and Christmas decorations (in my house) take some time to set up, so I really just want to hold on to that festive feeling as long as I can. You’re so good to have gotten some Christmas shopping done early! I try to keep an ongoing list of presents for people as they mention things throughout the year to help when there’s a time crunch.

      Reply

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