This is one of those meals you make when you want everything in one pot and your house to smell amazing for hours. It’s slow, it’s rich, and yeah, it’s got carrots and onions soaking up all the beefy broth. This pot roast hits every comfort note without needing anything fancy. No weird techniques. Just meat, veg, heat, time.

You’re gonna end up with super tender beef — like, it falls apart with a fork, no sawing required. The onions practically melt into the sauce, the carrots go soft but still sweet, and everything takes on that deep roasted flavour. It’s high in protein, easy on the stomach (if you don’t go nuts with the salt), and pretty much a one-pot situation. Oven does all the heavy lifting.

You can skip the wine if you want — beef broth still does the job. It’s hearty, warming, and fills you up in that “I need a nap now” kinda way.

Ingredients Needed

4–5 lb chuck roast: look for good marbling, it’ll break down better.
Kosher salt and pepper, to taste: don’t underseason, it matters.
2 Tbsp olive oil (or mix with butter): for searing everything.
2 whole onions: halved. No need to dice.
6–8 whole carrots: peeled, chopped into big chunks.
1 cup red wine (or beef broth): deglazes the pan, adds depth.
2–3 cups beef stock: enough to come halfway up the roast.
3 sprigs thyme: fresh is best.
3 sprigs rosemary: adds that earthy thing.

How To Make Pioneer Woman Pot Roast

Prep the Roast:
Pat your roast dry. Season it with salt and pepper. Be generous. That crust needs flavour.

Brown the Veg:
Heat oil in a Dutch oven. When it’s hot (like really hot), sear the onions cut-side down till brown. Do the same with the carrots. Pull ‘em out and set aside.

Sear the Meat:
Add more oil if the pan looks dry. Sear the roast on all sides. Should take a minute or so per side — you want good colour.

Deglaze the Pan:
Pour in red wine (or broth) while the pot’s still hot. Scrape the bottom — all those brown bits = flavour. Don’t skip this part.

Build the Pot:
Put the roast back in. Add carrots, onions, herbs. Pour in beef stock till it covers about half the roast. Lid on.

Bake Low + Slow:
Into the oven it goes — 275°F. For 4–5 lb meat, you’ll need 4 hrs. If your roast’s smaller (around 3 lb), 3 hrs does it.

Recipe Tips

Don’t skip searing — it’s what gives that deep, rich flavour.
Use whole carrots, not baby ones — they hold shape better.
If you don’t drink wine, just use extra broth. Still tasty.
Let the roast rest 10 mins before shredding — keeps it juicy.

How to Store & Reheat

Room Temperature: Eat within 2 hours max.
Fridge: Store in broth, in airtight container, up to 4 days.
Freezer: Freeze in broth. Reheat in oven or stove — low and slow.

Nutrition Facts (Approx. per serving)

Calories: ~510
Sodium: 480mg
Protein: 38g
Fat: 35g
Carbs: 8g
Fibre: 2g
Sugar: 3g

FAQs

Can I skip the wine?
Yeah. Just use more beef broth — still works great, just less rich.

What’s the best cut of meat for pot roast?
Chuck roast. You want the fat and connective tissue — it breaks down beautifully.

Can I use dried herbs?
You can, but fresh really shines here. If using dried, cut the quantity by half.

How do I thicken the sauce?
You can simmer it on the stove after removing the meat, or stir in a cornstarch slurry.

Can I make this in a slow cooker?
Yep. Sear everything first, then cook on low for 8 hours.