Secret Ingredient Pot Roast

When my mom was in town, we wanted to make a “perfect Sunday dinner.”  You know, the good ol’ homestyle foods.  We opted to make pot roast, a recipe I hadn’t indulged in since I think I was in high school sometime… it was long overdue.  My mom’s biggest blog fan is none other than Ree, the Pioneer Woman, so we made a rendition of her Perfect Pot Roast.  I’ve never attempted to make a pot roast before, but both Ree and my mom said that they have made several bad ones before they perfected the recipe and this one was definitely PERFECT!

I’ve heard that you can buy several different cuts of meat for pot roast, but we opted for the chuck roast.  It’s inexpensive and has lots of marbling, so when it’s cooked for a long time on low heat, it turns out extremely moist and tender.  Ree (the Pioneer Woman) goes into a long explanation about why these cuts of meat require more cooking time on her blog.

The pan before going into the oven. The onions, carrots, and meat are slightly browned and the potatoes are still raw.

The finished product.

The meat should be so tender when it’s finished that it’ll fall off the fork.

Pot Roast

Prep Time: 25-30 minutes

Cook Time: 5-6 hours


1 whole (4 to 5 lbs.) Chuck Roast

2 whole onions

1-2 bags of baby carrots (depending on your preference)

12-16 Baby Red Potatoes

1 cup Beef Broth

2-3 Cups Beef Stock

2 Tablespoons Olive Oil

Salt and Pepper to taste

3 sprigs Fresh Thyme (more if you prefer)

3 sprigs Fresh Rosemary (more if you prefer)


1. Salt and pepper your marbled chuck roast generously

2. On the stove over medium heat, add 2-3 tables of oil olive

3. Cut two onions in half and add 1/2  a bag of baby carrots to the olive oil when it it very hot (but not smoking).  Brown the onions on both sides (one at a time) and place the onions on a plate.

4. Toss the carrots into the same pan and slightly brown them also (takes about 1 min.)

5. Add a little bit more olive oil to the pan and put the chuck roast in it to sear it for 1 min. on each side.  It should be brown all over.  Remove from the heat.

6. With the hot pan still on the high heat, add 1 cup on beef broth and scrap the bottom to get the flavor up.

7. When the flavors are aroused, place the chuck roast back into the pan and add enough beef stock to half-way cover the meat.  Add in the onion, carrots, and the fresh rosemary and thyme. Also, add the washed, but uncooked baby red potatoes into the pot to the cooked.

8.  Put the lid on, then place the entire pan in the over for 4 hours (for a 4-5-pound roast) at 275F.

We used a Le Crueset pan and that worked wonderfully!


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