Delicious Pot Roast

I've made plenty of pot roasts and although most of them have been good, NONE of them even came close to this Pot roast!

In the past they have been too dry, too fatty, too greasy, not enough flavor, not the right flavor, etc... This pot roas,t in hubs words "The best pot roast you have ever made." I couldn't agree more.

I had SO MUCH fun making this dish. Cooking is so stress relieving for me. The little bean went down for her nap and I got to work  preparing the roast. Cutting vegetables, browning them and the meat, seasoning, and smiling as I did it. It was therapeutic.

It didn't take long before the smell of rosemary filled our little home with deliciousness. It's not fair really....the smell tricks us into thinking its ready when really it has hours to go. Talk about making you HUNGRY!

I have to credit this entire recipe to the famous Pioneer Woman. She is pure genius on this one!

Don't let a pot roast scare you....it's very simple and easy and you won't be sorry!

Delicious Pot Roast 

Ingredients:

1 Whole (4-5lbs) Chuck Roast. I actually used a 2 lb because there are only two of us!
2 T. Olive Oil
2 Whole Onions
6 Whole Carrots
Salt and Pepper to Taste
1 Cup Red Wine (I used Beef Broth instead because I was out of my fav. Cooking wine)
2-3 Cups Beef Broth (I found 2 to be plenty)
3 Garlic Cloves
Handful of Mushrooms (optional)
3 Fresh Sprigs of Rosemary (I didn't have fresh so I used about 2 tsp of dried)
3 Fresh Sprigs of Thyme (again I used 2 tsp of dried)

Directions: 

1. Generously salt and pepper your meat. GENEROUSLY.....it's hard to overdo here. :)
2. Heat a large pot or dutch oven over medium high heat. Next, add in Olive oil.
3. Cut the onions in half from root to tip and cut the carrots into 2 inch sections. (don't need to peel the carrots!)
4. Once the Olive Oil is fairly hot (but not smoking) add in the onions. Brown the onions (about 2-3 minutes) and then turn them over and brown the other side. Remove the Onions and do the same with the carrots. Stir the carrots and let brown about 1 minute. You are not cooking the carrots here, just giving them a little color. Remove the vegetables to a plate. ***I found it best to wear a heating glove for this so that the oil didn't burn me!
5. If needed, add another Tablespoon of Olive oil into the pan. Now add the meat. Let it brown about one minute then repeat with all sides of the meat. There will be brown specks at the bottom of the pan..this is good! Remove the meat to a plate.
6. Now add 1 cup of (wine) or beef broth to the pan to deglaze. Get a wire whisk and scrape as much of that brown goodness off the bottom as you can!
7. Next, place the meat back into the pan and cover it with more Beef Broth to cover the meat halfway. Add in the onions, carrots, garlic, mushrooms, and rosemary and thyme. ***Make sure the garlic, rosemary and thyme are all IN the liquid so that the meat can soak up those great flavors!
8. Next put a lid on your pan and put it in the oven at 275 for 3 hours (for 3 lbs) or 4 hours for (4-5lbs). Mine was a 2 lbs roast and I ended up doing it for 4 hours...not sure if it was my oven or if I just really wanted my meat to be extremely tender, which it was!

This is the BEST served with mashed Potatoes. Then use all that extra liquid in the pot roast to scoop over top of them, the meat, and vegetables!

ENJOY!!!!