I love Sunday dinners. Wonderful smells. Lots of hectic people gathered around the table, together, relaxed (HA!), sharing a meal. Laughs, wine, stories, and lots of eating.
Well, that is, unless you are the COOK! You are usually the one, in the kitchen, sweating, juggling pots and pans and ingredients trying to make this relaxed family dinner come off without a hitch.
Seriously not easy. And how did I get to be the sweating in charge person? I don’t remember signing up for this. Oh, yes, I would LOVE to be the chief cook and bottle washer. So much more fun than being the (insert sport here) watching, when is dinner ready asking, unwashed masses who think it appears out of a cloud of pink smoke!
Wow, we just got really far afield here.
So, you want to have this wonderful, stress free, family dinner. The Pioneer Woman‘s Perfect Pot Roast may be your answer. Simple. Hearty. Slow cooking. Not many ingredients, and not a lot to do to the ingredients.
I love this cookbook. Simple, good food that doesn’t leave you trapped in the kitchen trying to disseminate a recipe.
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 T olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 2 1/2 C beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
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, add about 1 C beef broth 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.
NOTE: So yummy. I served this with mashed potatoes, green beans and biscuits.
NOTE: This must have been good. The only sounds at my table were forks on plates, no talking. Sometimes a really good thing!