Pot Roast by the Pioneer Woman

7 02 2010

This lady isn’t really a Southerner technically, but she embodies all the best qualities that we Southerners pride ourselves in. Hard work, family, resourefulness. And uh, comfort food.

[Complete side note: And my, my. If you haven’t read her love story over on her blog, block out about 2 solid days of your life and get enthralled. (I practically ignored my family over Christmas, because I made the silly mistake of starting the saga right before vacation, and could not put it away. I’m BEGGING for a movie version. Begging!) Ok, side note done… on to the food!]

So, while checking out way too many items for Christmas gifts, I snuck this book in there for my own winter cooking pleasure. I just had to share this recipe for “Perfect Pot Roast” according to The Pioneer Woman Cooks with you.

PW suggests chuck roast as her favorite. So, don’t mess with “perfection,” right? Get one about 3, 4, 5 pounds…

Preheat the over to 275 degrees. Heat a large pot over medium-high heat. Add 2 tablespoons olive oil and let it get HOT. Salt the chuck roast on both sides with kosher salt. Then slice 2 onions in half, cut off the tops and bottoms of 2 onions. Peel off skin. Place the onions in the pot in oil and brown on both sides, about a minute per side. Remove to a plate. Wash (don’t peel) 6 to 8 carrots and cut up into about 2-inch slices and throw the carrots into the hot pot and toss them until slightly brown, about a minute.  Also remove the carrots from the pot and allow to get hot once more. Add another tablespoon olive oil to the pan and place the meat in the pot. Sear about a minute per side. Remove to a plate. Deglaze the pot by adding a cup of beef stock, whisking consistantly. Loosen all the burned bits from the bottom of the pot. Then place the meat back in the pot, followed by the carrots and onions. Pour enough beef stock into the pot to cover the meat halfway (about 1 – 1 1/2 cups). Put in 3 fresh sprigs of rosemary and thyme into the juice.

Cover the pot and roast for 3 – 5 hours (depending on size of roast – 3 pounds, you’ll want 3 or 3 1/2 hours; for 5 pounds, you’d want 4 or 5 hours). Don’t disrupt. Be patient! Check the roast for doneness by easily inserting a fork into the tender meat. Slice on a cutting board against the grain. Place with veggies on the table, and maybe some yummy buttery smashed potatoes with gravy. Yum!! PW claims if you look up “rib-sticking meal” in the dictionary, you get this meal! Double yum!!!

So there you go. Not too hard, just a little time consuming. But then again, food shouldn’t be rushed. It’s just not civilized. Buy her cookbook. You won’t be sorry. This is just one of many delicious-looking recipes in the book.

And I mean, look at her… she’s adorable (not that that really matters when it comes to food, but it really does help in life… I mean, who doesn’t love a cute and stylish country girl?)!

Do we buy too many cookbooks? Well, you’ll thank us. So make like your momma, and make this for Sunday dinner (‘specially if you’re one of those lucky/unlucky souls stuck in your houses from all the snow storms)!




One response

19 03 2010

How is she not a Southerner? She was born and raised in Oklahoma.

Anyway I’m planning on making this pot roast too. It is good to know that you liked it.

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