{"id":1854684,"date":"2023-02-17T09:25:19","date_gmt":"2023-02-17T15:25:19","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1854684"},"modified":"2024-10-15T11:45:11","modified_gmt":"2024-10-15T16:45:11","slug":"pioneer-woman-pot-roast","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/","title":{"rendered":"We Made The Pioneer Woman&#8217;s Pot Roast and Fell in Love"},"content":{"rendered":"[dam-video dam-id=\"47784\" type_of_player=\"jw\" \/]\r\n\r\nPot roast is one of those quintessential recipes that we all know and love. However, perfecting the perfect roast is no small feat. Even the queen of <a href=\"https:\/\/www.tasteofhome.com\/collection\/pioneer-woman-comfort-food-recipes\/\" rel=\"noopener noreferrer\">homestyle comfort food<\/a>, Ree Drummond, admits that it took her a long time to get her Pioneer Woman pot roast recipe just right.\r\n\r\nAfter many trials and tribulations, her finished recipe is made with simple ingredients and <a href=\"https:\/\/www.tasteofhome.com\/collection\/braising-recipes\/\" rel=\"noopener noreferrer\">braised<\/a> low and slow in the oven. In fact, it's so straightforward that we had to put it to the test to see if her recipe truly is the perfect pot roast (or if <a href=\"https:\/\/www.tasteofhome.com\/article\/ina-garten-pot-roast\/\" rel=\"noopener noreferrer\">Ina Garten's pot roast<\/a> takes the top spot).\r\n<h2 class=\"\">Building Blocks of the Best Pot Roast Ever<\/h2>\r\n<img class=\"alignnone size-large wp-image-1855087\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/02\/TOH-3-2-horizontal-pioneer-woman-pot-roast-020223-TOH-01-Lauren-Habermehl-for-TOH-GettyImages-149669032.jpg?fit=700,467\" alt=\"top view of a plate with pot roast with carrots\" width=\"700\" height=\"467\" \/>\r\n\r\nAs Ree likely learned on her quest for pot roast perfection, it's essential to get the basic building blocks just right to make the best pot roast ever. Once you nail the basics, you can have fun with <a href=\"https:\/\/www.tasteofhome.com\/collection\/unique-pot-roast-recipes\/\" rel=\"noopener noreferrer\">unique spins on pot roasts<\/a>.\r\n<h3 class=\"\">Temperature and time<\/h3>\r\nLow and slow is the key when making pot roast (and tender <a href=\"https:\/\/www.tasteofhome.com\/article\/ribs-in-oven\/\" rel=\"noopener noreferrer\">ribs in the oven<\/a>). Most roasts are made with cheaper cuts of beef that tend to be tough unless cooked properly. Low and slow cooking helps retain moisture (juicy!), render fat (flavorful!) and break down connective tissue (tender!), which all lead to a supremely cooked pot roast.\r\n<h3 class=\"\">Cut of beef<\/h3>\r\nFor the best pot roast, you'll want to select a muscular <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\">cut of beef<\/a>. While cuts from hardworking regions of the steer tend to be tougher, they also have more flavor when cooked properly. Ree recommends a good old-fashioned chuck roast. This cut will never <em>steer<\/em> you wrong (you know Ree loves a good pun). However, <a href=\"https:\/\/www.tasteofhome.com\/article\/the-pioneer-woman-brisket\/\">brisket<\/a>, rump roast and bottom round are other cuts commonly used to make pot roast.\r\n\r\nDon't miss these other top tips to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" rel=\"noopener noreferrer\">make tough meat tender<\/a>.\r\n<h2 class=\"\">How to Make The Pioneer Woman's Pot Roast<\/h2>\r\n<img class=\"alignnone size-large wp-image-1855081\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/02\/pioneer-woman-pot-roast-020223-TOH-04-Lauren-Habermehl-for-TOH.jpg?fit=700,467\" alt=\"a plate with pot roast with mashed potatoes\" width=\"700\" height=\"467\" \/>\r\n\r\nThis recipe yields six servings.\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<ul>\r\n \t<li class=\"\">3- to 5-pound chuck roast<\/li>\r\n \t<li class=\"\"><label>Salt and freshly ground black pepper<\/label><\/li>\r\n \t<li class=\"\">2 to 3 tablespoons olive oil<\/li>\r\n \t<li class=\"\">2 whole onions, peeled and halved<\/li>\r\n \t<li class=\"\"><label>6 to 8 whole carrots, unpeeled, cut into 2-inch pieces<\/label><\/li>\r\n \t<li class=\"\"><label><\/label>1 cup red wine, optional<\/li>\r\n \t<li class=\"\">3 cups beef broth<\/li>\r\n \t<li class=\"\">2 to 3 sprigs fresh rosemary<\/li>\r\n \t<li class=\"\">2 to 3 sprigs fresh thyme<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Saute<\/h4>\r\nPreheat the oven to 275\u00b0F.\r\n\r\nIn a large pot or <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-dutch-oven\/\" rel=\"noopener noreferrer\">Dutch oven<\/a>, 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.\r\n\r\nNext, toss in the carrots and saute until fragrant and lightly charred. Remove the carrots and add them to the plate with the reserved onions.\r\n<h4 class=\"\">Step 2: Season and sear<\/h4>\r\nGenerously season the chuck roast on all sides with salt and pepper.\r\n\r\nAdd a bit more olive oil to the pot, if needed, then add the meat. Sear it on all sides until it is nice and brown all over. Remove the roast to a plate.\r\n\r\n<em>Editor's Tip<\/em>: When searing the beef (or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/\" rel=\"noopener noreferrer\">searing any steak<\/a>), 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.\r\n<h4 class=\"\">Step 3: Deglaze<\/h4>\r\nWith 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. <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\">the fond<\/a>) stuck to the surface.\r\n\r\nReturn the roast back into the pot with the onions, carrots and fresh herbs. Add enough beef stock to cover the meat halfway, about 2 to 3 cups, then cover with a tight-fitting lid.\r\n<h4 class=\"\">Step 4: Roast<\/h4>\r\nTransfer the roast to the preheated oven and roast for three to four hours. The roast is ready when it's fall-apart tender. Serve with mashed potatoes and other <a href=\"https:\/\/www.tasteofhome.com\/collection\/pot-roast-sides\/\" rel=\"noopener noreferrer\">homestyle side dishes<\/a> of your choice. Enjoy!\r\n<h2 class=\"\">Here's What I Thought<\/h2>\r\n<img class=\"alignnone size-large wp-image-1855080\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/02\/pioneer-woman-pot-roast-020223-TOH-02-Lauren-Habermehl-for-TOH.jpg?fit=700,467\" alt=\"a plate with pot roast with carrots and onions\" width=\"700\" height=\"467\" \/>\r\n\r\nBe still my heart. I think I might be in love. Wow, this makes one seriously good pot roast.\r\n\r\nWhile Ree's method and ingredients are simple (just like in her <a href=\"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-potato-soup\/\" rel=\"noopener noreferrer\">Pioneer Woman potato soup<\/a> recipe), each plays an important role in making this a super flavorful, tender and juicy pot roast. From charring the vegetables, searing the beef, deglazing with wine and <a href=\"https:\/\/www.tasteofhome.com\/article\/braising-meat\/\" rel=\"noopener noreferrer\">braising low and slow<\/a>, I wouldn't change a thing.\r\n\r\nMy 4-pound roast was fall-apart tender in exactly four hours and filled the kitchen with the most heavenly aroma. I opted to save the reserved cooking liquid and turn it into a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" rel=\"noopener noreferrer\">quick and easy pan gravy<\/a> that took the roast to the next level of deliciousness.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Moist, juicy and fall apart tender, this Pioneer Woman pot roast recipe will be an instant family favorite.<\/p>\n","protected":false},"author":7801,"featured_media":1855088,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305487,303719,303720,306441],"categories-v2":[308988,310796,308324,308345,312419],"coauthors":[206601],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false,"long_pin":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>We Tried The Pioneer Woman Pot Roast: Here&#039;s Our Review<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"We Tried The Pioneer Woman Pot Roast: Here's Our Review","description":"This easy Pioneer Woman pot roast recipe results in the most tender and flavorful pot roast and requires only simple ingredients.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/","og_locale":"en_US","og_type":"article","og_title":"We Made The Pioneer Woman's Pot Roast and Fell in Love","og_description":"Dear pot roast (and Ree Drummond), we love you.","og_url":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-02-17T15:25:19+00:00","article_modified_time":"2024-10-15T16:45:11+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/02\/TOH-Social-pioneer-woman-pot-roast-020223-TOH-01-Lauren-Habermehl-for-TOH-GettyImages-149669032.jpg","type":"image\/jpeg"}],"author":"Lauren Habermehl","twitter_card":"summary_large_image","twitter_title":"We Made The Pioneer Woman's Pot Roast and Fell in Love","twitter_description":"Dear pot roast (and Ree Drummond), we love you.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/02\/TOH-1-1-SQ-pioneer-woman-pot-roast-020223-TOH-01-Lauren-Habermehl-for-TOH-GettyImages-149669032.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lauren Habermehl","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"We Made The Pioneer Woman&#8217;s Pot Roast and Fell in Love","datePublished":"2023-02-17T15:25:19+00:00","dateModified":"2024-10-15T16:45:11+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/"},"wordCount":780,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/02\/TOH-1-1-SQ-pioneer-woman-pot-roast-020223-TOH-01-Lauren-Habermehl-for-TOH-GettyImages-149669032.jpg","keywords":["Dishes &amp; 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At <em>Taste Recipes<\/em>, you\u2019ll find her putting famous celebrity recipes to the test, from Dolly Parton\u2019s stampede soup to Stanley Tucci\u2019s six-ingredient pasta casserole. She\u2019s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she\u2019s not trying out a recipe-gone-viral, she\u2019s developing copycat recipes and new twists on comfort food for her food blog, <em>Frydae<\/em>.","twitter":"https:\/\/www.linkedin.com\/in\/laurenhabermehl","instagram":"https:\/\/www.instagram.com\/frydaeblog\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Marquette University","education":"Marquette University, bachelor's in advertising and minor in communication design in association with Milwaukee Institute of Art and Design","highlights":"<ul>\r\n \t<li>Four years at <em>Taste Recipes<\/em> as a writer, photographer and recipe developer<\/li>\r\n \t<li>Creator of <em>Frydae<\/em>, a food blog focused on fresh takes of classic recipes<\/li>\r\n \t<li>Writer for <em>Well Plated by Erin<\/em>, Sky Valley Foods, Sabatino Tartufi and Lesaffre Yeast<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktail","short_bio":"Often found with a spoon in one hand and a pen in the other, Lauren is a recipe developer, food photographer and the creator of the blog, <em>Frydae<\/em>. 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