My favorite chuck roast recipe

I adapted this awesome recipe from “The Pioneer Woman,” Ree Drummond. I’ve never tried a bad recipe from her! This one is a keeper!

Note - I use a Dutch oven because it goes from stovetop to oven, and because I love the way meat turns out when it is cooked in a Dutch oven. If you prefer to use a crockpot, you can brown everything in whatever heavy—duty pan you wish. It might also take a little longer to cook.

Perfect Pot Roast (Her title, and it is a good one!)

  • 1 chuck roast

  • 2 whole onions, quartered

  • 8 carrots, peeled or scrubbed and roughly cut to 3-4 inches

  • oil of choice for browning meat and vegetables

  • 1 cup red wine

  • 2-3 cups beef stock

  • salt and pepper to taste

  • 3 sprigs fresh thyme

  • 3 sprigs fresh rosemary

Preheat the oven to 275F.

Heat the oil in a heavy-duty pan on medium-high heat. When the oil is hot, brown the halved onions on each side. Remove the onions to a plate, then add the carrots and brown them well on each side.

Salt and pepper the roast well! Don’t be shy. It is a thick piece of meat, and it is very hard to over-season it!

Add more oil if needed, then brown the roast. Don’t be shy here either - brown it well! And make sure you brown it on all sides, even if mostly fat or bone. It really makes a difference in flavor! Remove the roast to a plate.

With the burner still on high, use ~1 cup of red wine to deglaze the pan. Scrape up all the pieces! Again, this enhances the flavor. Assuming you are using a Dutch oven, place the chuck roast back in the pan, then add enough beef broth to cover the roast halfway up the side. Add the vegetables back in, then tuck the rosemary and thyme sprigs in around the vegetables and meat.

Put the lid on, then place the roast in the oven. Plan on 3 hours for a 3 pound roast, and closer to 4 hours for a 4-5 pound roast. The roast is done when it shreds easily but is still moist.

Remove the roast and vegetables. Cover and place in a warm place while you make gravy, if desired.

I LOVE this roast served with Garlicky Lime Caesar Salad and Stuffed Cauliflower Bake! Of course, you can always serve it with baked sweet potato and a simple green salad or any other side you like. It is simple - everything can be made ahead - but is plenty good enough for company. Enjoy! And please, tell me - what is your favorite side?