Monday, December 5, 2011

Pioneer Woman's Pot Roast

Before I even get started, let me state that I (generally) don't like beef.  I don't eat hamburgers and I prefer to use turkey in my meatballs instead of ground beef.  I don't even like steak.  It's just the way I am.  I can't help it.

With all that said, I really enjoyed this pot roast.  And yes, it's a beef pot roast.  Special shout out to The Pioneer Woman for putting me on to this recipe.  It was easy (although I learned that beef is more expensive than poultry or pork) and my husband thought he had forgotten our anniversary when I put this meal on the table.  (He's a meat-eater who got stuck with a white meat-loving spouse.)  It was just that good.  I've also served this pot roast for company and it went over really well.  It made at least eight servings, but I'm sure the leftovers would be delicious on sandwiches.

Four pounds of thick, marbled beef... a rare purchase for me.
It takes about 30 minutes to chop and brown the necessary ingredients, then you place the entire pot in the oven for at least four hours.  Your house will smell amazing and you can go on with your day.  I like to do this on the weekend when I have work to do and it's great knowing that my dinner is in the oven simmering away.  I didn't do this in a slow cooker (the original recipe calls for the oven, so I stuck to the recipe), but maybe you could use the slow cooker and get the same results.

Carrots and onions, ready to be browned in the pot.

Ready for a four hour excursion in my oven... the house already smelled amazing!
There's no need for me to re-print this recipe since I made it exactly as shown on The Pioneer Woman Cooks.  Red wine is optional and I used it in the recipe.  I popped open a nice Cab and then served the rest with dinner.  Also, make sure you splurge and use fresh herbs.  I really think fresh thyme and rosemary makes a difference in this one.

It felt good to branch out and try a recipe that isn't in my normal repertoire.  I also felt great to make this completely from scratch without using any processed ingredients.  If you have 30 minutes of hands-on time, plus a few hours at home, you can make this pot roast.

Want the recipe?  Get it here.

Serve with mashed potatoes and the vegetables... all is right in the world.


  1. So is official that Pioneer Woman is officially the goddess of all food bloggers? I have this very recipe in a binder waiting to be made. Even thought like you, I'm a pork eater, but I'm also convinced that this recipe will totally be worth the splurge on red meat...eventually. The pics look great!

  2. I've made this several times since buying her cookbook. My family loves it. We hardly have leftovers but when we do it's even better the next day.

  3. Looks fabulous. Perfect comfort food for cold days.

  4. I'm probably gaining weight looking at your blog...this also looks amazing and mouth watering even more!


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