For part two of Pauls dinner, I decided to try Ree Drummond’s version of pot roast. When I have made them before – I tend to use the crockpot – but the need to use an extra pan to crust the meat seems counter intuitive when I know I am going to be home and have a dutch oven to cook it in.
Over all I think her recipe came to well – but I will notate placed I would change for the future (and one significant change I did make).
Salt and freshly ground black pepper
One 3 to 5-pound chuck roast [For the one here – it was just over 5 lbs – but I made the butcher give me one that was somewhat even thickness]
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 [So I didn’t want to crack open a bottle for this one recipe – so used Pomegranate soda instead.. yes Pomegranate. As a fruit it is a natural pairing with beef and they make the carrots even sweeter tasting]
3 cups beef broth
2 or 3 sprigs fresh rosemary [in future I will use 4 or 5 – this was way to subtle for me]
2 or 3 sprigs fresh thyme [in future I will use 4 or 5 – this was way to subtle for me]
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast. [I do mean generously – its a think cut of meat]
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.
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.
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.
With the burner still on high, use either red wine [Remember I used Pomegranate soda] 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.
Add in the onions and the carrots, along with the fresh herbs.
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. [Mine was ready at the 4 hour mark!] Fall apart goodness.
Note: During the last 40 minutes, I cut some wedges of potatoes and tossed with olive oil, salt, pepper and cayenne and tossed them in the oven to cook as well. I wanted the crisp texture to contrast with the soft and chewy one of the pot roast.