Pioneer Woman's Perfect Pot Roast

• Gluten free

• Meat

  • 1 3 to 5-pound chuck, roast

• Produce

  • 6 Carrots, whole
  • 2 Onions, whole
  • 2 sprigs Rosemary, Fresh
  • 2 sprigs Thyme, fresh

• Canned Goods

  • 3 cups Beef broth

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on bakedinthesouth.com

Description

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

• Season the roast with salt & pepper.
• 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.
• Add carrots to pot and cook until slightly browned. Remove the carrots and place with the onions.
• Add more olive oil to the pot. Sear the meat for about a minute on all sides until it is nice and brown all over. Remove the roast and tent with foil.
• Deglaze the pot with either red wine or beef broth (about 1 cup) scraping up the brown bits on the bottom. Place the roast and vegetables back into the pot and add enough beef stock to cover the meat halfway.
• Add the fresh herbs.
• Put the lid on, and cook on low-medium heat for 4-5 hours.