Description
Rich pot roast from the Pioneer Woman combines tender beef, hearty vegetables, and savory seasonings in a comforting one-pot meal. Home cooks savor this classic dish that welcomes simple ingredients and delivers maximum flavor with minimal effort.
Ingredients
Scale
- 1 (4 to 5 lbs or 1.8 to 2.3 kg) boneless chuck roast
- 5 tsp kosher salt
- 2 ½ tsp black pepper
- 4 tbsps olive oil
- 1 large yellow onion, peeled and cut into 1-inch wedges
- 1 lb (454 g) baby yellow potatoes, halved if large
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 tbsps tomato paste
- 2 tsp Worcestershire sauce
- 1 cup beef broth
- 6 cloves garlic, minced
- 6 sprigs thyme
- 3 sprigs rosemary
Instructions
- Seasoning: Generously coat chuck roast with salt and ground black pepper, creating a flavor-enhancing exterior that promises depth and richness.
- Searing: Heat olive oil in a skillet over medium-high temperature. Brown the roast on all sides until a golden-brown crust develops, transforming the meat’s surface with intense caramelization. Transfer the seared roast to the slow cooker.
- Flavor Building: Reduce skillet heat and bloom tomato paste until color intensifies. Deglaze pan with beef broth, capturing every nuanced flavor fragment. Pour this liquid over the roast, incorporating Worcestershire sauce, thyme, rosemary, and garlic to create a complex aromatic foundation.
- Vegetable Preparation: Toss onions, potatoes, and carrots with olive oil, salt, and pepper. Nestle these seasoned vegetables around and atop the roast in the slow cooker, ensuring they’ll absorb the rich cooking juices.
- Slow Cooking: Cover and cook on high for 6-8 hours or low for 8-10 hours until meat becomes incredibly tender. Remove herb sprigs and drizzle the concentrated cooking sauce over the roast and vegetables before serving.
Notes
- Sear for Maximum Flavor: Create a delicious caramelized crust by searing the roast before slow cooking to lock in rich, deep flavors and improve overall taste profile.
- Herb Freshness Matters: Use fresh thyme and rosemary sprigs instead of dried herbs to enhance the aromatic complexity and bring vibrant, bright notes to the dish.
- Vegetable Placement Technique: Strategically arrange vegetables around and on top of the roast to ensure even cooking and allow them to absorb the delicious meat juices.
- Cooking Time Flexibility: Adjust slow cooker settings between high (6-8 hours) and low (8-10 hours) based on your schedule, ensuring tender meat regardless of cooking duration.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg