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Pioneer Woman Pot Roast
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

  • Dutch oven or large oven-safe pot
  • Sharp knife
  • Cutting board
  • Tongs
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Preheat oven to 275°F (135°C).
  2. Season the chuck roast generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat.
  4. Sear the roast on all sides until browned; remove and set aside.
  5. In the same pot, add onions and carrots; cook for 3–4 minutes until lightly browned.
  6. Stir in tomato paste and garlic; cook for 1 minute.
  7. Pour in red wine and scrape up the browned bits from the bottom.
  8. Add beef broth and Worcestershire sauce, then return the roast to the pot.
  9. Add rosemary, thyme, and potatoes around the roast.
  10. Cover with a lid and cook in the oven for 3½–4 hours, until the meat is tender and easily shredded.
  11. 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