Marry Thompson Pioneer Woman pot roast is a slow-braised chuck roast cooked with onions, carrots, fresh rosemary, thyme, and red wine in a single Dutch oven. The whole process takes 4 hours and 20 minutes with only 20 minutes of active prep. It serves 10, so it handles a full table without doubling anything.
Ree Drummond shares this recipe on her Food Network show, and it leans on one underrated move: browning the vegetables first. Most pot roast recipes skip this step or do it after the meat. Searing the onions and carrots before anything else builds a caramelized fond that flavors the entire braise.
The oven temperature matters more than most cooks realize. At 275°F, collagen in the chuck breaks down slowly into gelatin, which is what creates that fork-tender, pull-apart texture. Push it above 325°F and the muscle fibers tighten faster than the connective tissue can dissolve, leaving you with dry, stringy meat.
Pioneer Woman Pot Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings20
4
hours359
kcalThis Pioneer Woman pot roast is a chuck roast braised at 275°F with red wine, carrots, and fresh herbs.
Ingredients
-
4 to 5 lb whole chuck roast
-
Kosher salt and pepper, to taste
-
2 Tbsp olive oil, plus more as needed
-
2 whole onions, halved
-
6 to 8 whole carrots, cut into 2-inch pieces
-
1 cup red wine (or 1 cup beef stock)
-
2 to 3 cups beef stock
-
3 sprigs fresh rosemary
-
3 sprigs fresh thyme
-
2 Tbsp tomato paste (optional)
Directions
- Season the roast generously with salt and pepper. Preheat the oven to 275°F and heat the olive oil in a large Dutch oven over medium-high heat.
- Halve the onions and cut the carrots into 2-inch pieces. Brown the onions on both cut sides in the hot oil, remove to a plate, then toss in the carrots and brown for about a minute before removing.
- Add a bit more oil if the pot looks dry. Sear the roast on all sides until deep brown, about 1 minute per side, then remove to a plate.
- Deglaze the pot with the red wine or 1 cup of beef stock, scraping up all browned bits with a whisk. Return the roast, pour in enough beef stock to reach halfway up the meat, and add the onions, carrots, rosemary, thyme, and tomato paste if using.
- Cover with the lid and roast in the oven for 4 hours (for a 4 to 5-pound roast) or 3 hours for a 3-pound roast.
FAQs
What cut of beef works best for this pot roast?
Chuck roast is the first choice because its heavy marbling and connective tissue convert into gelatin during a long braise. Brisket and bottom round work too, but they run leaner and can dry out faster if the timing isn’t exact. Stick with chuck if this is your first time making pot roast at home.
Can you make pot roast ahead of time?
This roast actually tastes better the next day because the fat in the braising liquid solidifies overnight, making it easy to skim. Reheat the sliced meat gently in the strained sauce over low heat on the stovetop. Store it in an airtight container, and it keeps in the fridge for up to four days.
Why does the recipe call for deglazing the pot?
Deglazing lifts the browned bits stuck to the bottom of the Dutch oven, and those bits carry most of the flavor from the sear. Skipping this step leaves behind a layer of caramelized proteins that would otherwise dissolve into your sauce. One cup of wine or stock and thirty seconds of scraping is all it takes.
How do you know when the pot roast is done?
The meat should pull apart with almost no resistance when pressed with a fork, usually around 200 to 205°F internally. Cutting into it too early reveals tough, chewy fibers that haven’t had time to soften. If the roast still pushes back against the fork, return it to the oven for another 30 minutes.
What sides go well with this pot roast?
Mashed potatoes are the traditional pairing because they soak up the braising liquid like a sponge. Buttered egg noodles and steamed rice also work, and roasted garlic mashed potatoes made with cream cheese take the comfort level up another notch. Serve with crusty bread to catch every last drop of sauce.
What can you do with leftover pot roast?
Shredded leftovers work in tacos, burritos, quesadillas, and even a corned beef-style sandwich on rye using the braised meat in place of deli slices. The braising liquid doubles as a ready-made gravy for any of those options, so save every drop. Pile the shredded meat on a toasted hoagie with provolone for a quick French dip twist.