Sunday Night Pot Roast

As I was recovering on the couch Sunday afternoon from my night out with the girls, "Charleston" decided that he was going to welcome the fall weather and cook a pot roast for dinner.....whatever ;)

I didn't argue or question because I was quiet content in my horizontal position so off he went to the store and home he came with a massive chuck roast.  

Before I continue, lets take one step back:

Several weeks ago I started watching one of my favorite bloggers on her own cooking show, The Pioneer Woman, Ree Drummond on the Food Network.  Well lets just say I wasn't the only one in my household to enjoy the show.  I have noticed that "Charleston" has been checking out some of her recipes on her website, hence the pot roast idea.

Anyway, long story short.  "Charleston" made The Pioneer Woman's Perfect Pot Roast.  Obviously it was a TON of food so right before it was done cooking, we pulled the roast out of the oven, hurried it over to his parents house, popped it back in the oven while I made mashed potatoes, and fed "Charleston's" dad while his mom was out of town.  Aren't we good children for taking care of the parents?!

Overall recipe rating:  10 on all scales. hands down

The Cook

Easy on the Eyes but a Devil in the Kitchen

brown some onions

(Notice the pot - Le Creuset.  That is definitely not mine, although I wish it was.  "Charleston" borrowed this from his mothers kitchen.  It's the Round Wide French Oven.  Find it here)

brown some carrots

sear the seasoned meat

add a little red wine and beef broth.  add back the onions and carrots as well as some thyme and fresh rosemary.  put the top on and in the oven it goes.

and that's when I forgot to take my camera to "Charleston's" parents to get a picture of the final product.  Whoops.  

Guess you will now have to try it for yourself to see what it looks like in the end!

Perfect Pot Roast

by The Pioneer Woman

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.