• T.O.H. Daily Recipe - 31

    From Dave Drum@1:3634/12 to All on Wednesday, March 08, 2023 13:30:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pioneer Woman's Pot Roast
    Categories: Beef, Vegetables, Herbs
    Yield: 6 servings

    5 lb Chuck roast
    Salt & fresh ground pepper
    2 tb (to 3 tb) olive oil
    2 lg Onions; peeled and halved
    8 Carrots; unpeeled, in 2"
    - pieces
    1 c Red wine; opt
    3 c Beef broth
    3 Sprigs fresh rosemary
    3 Sprigs fresh thyme

    Set the oven @ 275ºF/135ºC.

    In a large pot or Dutch oven, over medium-high heat, add
    the olive oil. When it shimmers, add the onion halves
    and cook until browned on all sides. Remove to a plate.

    Next, toss in the carrots and saute until fragrant and
    lightly charred. Remove the carrots and add them to the
    plate with the reserved onions.

    Generously season the chuck roast on all sides with salt
    and pepper.

    Add a bit more olive oil to the pot, if needed, then add
    the meat to the pot. Sear it on all sides until it is
    nice and brown all over. Remove the roast to a plate.

    EDITOR’S TIP: When searing the beef (or searing any
    steak), make sure the pot is still screaming hot to get
    a nice crust on the meat. Resist the urge to move the
    meat more than necessary in the pot, and flip it only
    once.

    With the burner still on high, deglaze the pot with 1
    cup of red wine or beef broth. Use a wooden spoon or
    whisk to scrape the bottom of the pot to loosen all of
    the bits (a.k.a. the fond) stuck to the surface.

    Return the roast back into the pot with the onions,
    carrots and fresh herbs. Add enough beef stock to cover
    the meat halfway, about 2-3 cups, then cover with a
    tight-fitting lid.

    Transfer the roast to the preheated oven and roast for 3
    to 4 hours. The roast is ready when it’s fall-apart
    tender. Serve with mashed potatoes and other homestyle
    side dishes of your choice. Enjoy!

    Ree Drummond somewhere in TV Land

    Makes: 6 servings.

    RECIPE FROM: https://www.tasteofhome.com

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