The Pioneer Woman’s Pot Roast Recipe
The Pioneer Woman has become a household name in the food world, thanks to her show on the Food Network. Her recipes are simple, delicious, and easy to make. One of her most popular recipes is her pot roast. This recipe is a tried and true classic that is sure to please everyone in the family.
Description
This pot roast is cooked in the oven, making it a great Sunday dinner. It is made with a simple marinade of Worcestershire sauce, garlic, and herbs, which gives it a flavorful, tangy taste. The roast is cooked until it is tender and juicy, and served with mashed potatoes and roasted vegetables.
Prep Time
This recipe requires about 15 minutes of prep time. This includes marinating the roast and prepping the vegetables.
Cook Time
This recipe requires about 2 hours and 30 minutes of cook time. This includes roasting the vegetables and cooking the roast.
Ingredients
- 3-4 pound beef roast
- 1 cup Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons olive oil
- 3 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks
- 1 onion, cut into wedges
- Salt and pepper to taste
Instructions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine Worcestershire sauce, garlic, thyme, and rosemary. Place the roast in the marinade and let sit for at least 15 minutes.
3. Heat the olive oil in a large skillet over medium-high heat. Add the carrots, potatoes, and onion, and season with salt and pepper. Cook until the vegetables are lightly browned, about 5 minutes.
4. Place the roast in a large roasting pan. Add the vegetables to the pan and pour the remaining marinade over the top. Cover the pan with foil and roast in the preheated oven for 2 hours and 30 minutes.
5. Remove the foil and roast for an additional 30 minutes, until the roast is cooked through and the vegetables are fork-tender.
6. Let the roast rest for 10 minutes before slicing and serving.
Equipment
- Large skillet
- Large roasting pan
- Foil
Notes
This recipe can be made with a variety of vegetables, including potatoes, carrots, and onions. Feel free to experiment with other vegetables such as parsnips, turnips, and rutabagas.
Nutrition: Per Serving
- Calories: 690
- Fat: 42g
- Carbohydrates: 34g
- Protein: 38g
Recipe Tips
This pot roast can be made ahead of time and reheated. To do this, prepare the recipe as directed, but only roast for 1 hour and 30 minutes. Let cool completely, then store in an airtight container in the refrigerator. When ready to serve, reheat in a 350 degree oven for 30 minutes.
This pot roast is delicious served with mashed potatoes and roasted vegetables. For a heartier meal, serve with a side of cooked noodles or rice.
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