Pioneer Woman Pot Roast
This hearty Pioneer Woman Pot Roast is a classic comfort dish made with tender beef chuck roast, carrots, potatoes, and aromatic herbs slow-cooked to perfection in a rich, savory gravy. Ideal for family dinners and cozy weekends.
Equipment
- Dutch oven or large oven-safe pot
- Sharp knife
- Cutting board
- Tongs
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 3 –4 lbs beef chuck roast
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 onions quartered
- 6 carrots peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine optional, or use extra broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic smashed
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 3 potatoes peeled and halved
Instructions
- Preheat oven to 275°F (135°C).
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until browned; remove and set aside.
- In the same pot, add onions and carrots; cook for 3–4 minutes until lightly browned.
- Stir in tomato paste and garlic; cook for 1 minute.
- Pour in red wine and scrape up the browned bits from the bottom.
- Add beef broth and Worcestershire sauce, then return the roast to the pot.
- Add rosemary, thyme, and potatoes around the roast.
- Cover with a lid and cook in the oven for 3½–4 hours, until the meat is tender and easily shredded.
- Remove the herbs, adjust seasoning, and serve with the vegetables and gravy.
Notes
Nutrition Facts (per serving):
- Calories: 520
- Protein: 42g
- Carbohydrates: 18g
- Fat: 30g
- Saturated Fat: 12g
- Fiber: 3g
- Sodium: 860mg
- Sugar: 5g