Monday, October 29, 2012

Sunday Pot Roast

Happy Monday everyone. I hope you had a great weekend! It was a pretty dreary weekend in NC. Great weather to snuggle up inside and watch some football. But don't even get me started on my Wolfpack who had a terrible loss to those awful Tar Heels on Saturday. 

Anyway, I made a pot roast yesterday. The Pioneer Woman's perfect pot roast to be exact. I also made a delicious kale and apple salad inspired by one of our favorite Greek restaurants. I'll post the recipe later today. 

Okay, back to the pot roast. I should probably begin by telling you about the newest addition to the Doyle kitchen. My beautiful 5.5 quart food network dutch oven from Kohl's. I am in love. $69.99 people! It's amazing! The Le Creuset 5.5 quart dutch oven retails for $265.00 at Williams-Sonoma. 

Isn't she a beauty?! Did I mention I'm in love? The perfect pot for my Sunday pot roast. :)

So here are the guests for the pot roast party. 

Sunday Pot Roast


1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste


First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
Add a bit more olive oil, if needed, to the very hot pan. Place the meat in the pan 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, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of the flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Recipe from the Pioneer Woman

It was out of this world delicious. Perfect Sunday evening meal. Did anyone else cook any great Sunday meals? Any recipe ideas I can try in the new dutch oven?

The Doyles

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