Pot Roast

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Last updated Oct 12, 2026. We re-ranked the weekly top 100.

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Pot Roast #63 · dinner · american Host: Serious Eats · Pot Roast → Pinterest → web writeups Online recipe (as published / commonly shared) 6 servings · Prep 5 min · Cook 4 hr 10 min · Total 4 hr 15 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. A beef chuck roast cooked low and slow with carrots and onions until tender. Preheat the oven to 275ºF. Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and heat until very hot: 2 or 3 tablespoons olive oil Prepare the other ingredients while it heats. Generously salt on both sides: 1 (3- to 5-pound) chuck roast Kosher salt Kosher salt adheres more readily to the meat. Pepper Cut a couple of onions in half from root to tip: 2 onions Cut off the tops and bottoms and peel off the papery skin. When the pot is very hot, place the onions in the oil. Brown both sides, about a minute per side. Remove to a plate. Wash the carrots thoroughly, but do not peel them: 6 to 8 carrots Cut them roughly into 2-inch slices. Add the carrots to the same very hot pot. Toss until slightly brown, about a minute. The point is to start color on the outside, not to cook them. Remove the carrots and let the pot get very hot again. Add another tablespoon of oil. Place the meat in the pot and sear about a minute per side. Remove to a plate. With the burner on high, deglaze with 1 cup of the beef stock, whisking constantly: 2 to 2 1/2 cups beef stock This loosens the burned, flavorful bits from the bottom of the pot. When most of the bits are loosened, return the meat to the pot. Add the carrots and onions. Pour in enough beef stock to cover the meat halfway. Add the fresh rosemary and thyme sprigs: 3 or 4 fresh rosemary sprigs 2 or 3 fresh thyme sprigs Tuck them into the juice to spread their flavor through the pot. Cover and roast for 3 to 5 hours, depending on the size of the roast. For a 3-pound roast, allow 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4- to 5-hour cooking time. Do not disturb the roast while it cooks. Check for doneness. A fork should go in easily, and the meat should be very tender. Remove to a cutting board and slice against the grain. Source: Serious Eats · Perfect Pot Roast tags: beef,carrot,onion,broth · popularity: evergreen · meat: yes	Perfect Pot Roast Book: The Pioneer Woman Cooks by Ree Drummond (2009) crumb: browned chuck cooked low and slow with onions, carrots and herbs The Pioneer Woman Cooks includes “Perfect Pot Roast”. Ree Drummond wrote it (2009). Ree Drummond wrote this first ranch-kitchen cookbook from her blog. It has her Perfect Pot Roast. Differences: The online recipe is Drummond's Perfect Pot Roast. It uses the same chuck roast, onions, carrots, beef stock, rosemary and thyme. It browns the meat, then cooks it covered at 275°F. It makes no real change to the ingredients or method.

ONLINE

ANCESTOR

Pot Roast
#63 · dinner · american
Host: Serious Eats · Pot Roast → Pinterest → web writeups

Online recipe (as published / commonly shared)

6 servings · Prep 5 min · Cook 4 hr 10 min · Total 4 hr 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A beef chuck roast cooked low and slow with carrots and onions until tender.

Preheat the oven to 275ºF.

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and heat until very hot:

2 or 3 tablespoons olive oil

Prepare the other ingredients while it heats.

Generously salt on both sides:

1 (3- to 5-pound) chuck roast

Kosher salt

Kosher salt adheres more readily to the meat.

Pepper

Cut a couple of onions in half from root to tip:

2 onions

Cut off the tops and bottoms and peel off the papery skin.

When the pot is very hot, place the onions in the oil. Brown both sides, about a minute per side. Remove to a plate.

Wash the carrots thoroughly, but do not peel them:

6 to 8 carrots

Cut them roughly into 2-inch slices.

Add the carrots to the same very hot pot. Toss until slightly brown, about a minute. The point is to start color on the outside, not to cook them.

Remove the carrots and let the pot get very hot again. Add another tablespoon of oil.

Place the meat in the pot and sear about a minute per side. Remove to a plate.

With the burner on high, deglaze with 1 cup of the beef stock, whisking constantly:

2 to 2 1/2 cups beef stock

This loosens the burned, flavorful bits from the bottom of the pot.

When most of the bits are loosened, return the meat to the pot.

Add the carrots and onions. Pour in enough beef stock to cover the meat halfway.

Add the fresh rosemary and thyme sprigs:

3 or 4 fresh rosemary sprigs

2 or 3 fresh thyme sprigs

Tuck them into the juice to spread their flavor through the pot.

Cover and roast for 3 to 5 hours, depending on the size of the roast. For a 3-pound roast, allow 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4- to 5-hour cooking time. Do not disturb the roast while it cooks.

Check for doneness. A fork should go in easily, and the meat should be very tender. Remove to a cutting board and slice against the grain.

Source: Serious Eats · Perfect Pot Roast

tags: beef,carrot,onion,broth · popularity: evergreen · meat: yes

Perfect Pot Roast
Book: The Pioneer Woman Cooks by Ree Drummond (2009)

crumb: browned chuck cooked low and slow with onions, carrots and herbs

The Pioneer Woman Cooks includes “Perfect Pot Roast”. Ree Drummond wrote it (2009). Ree Drummond wrote this first ranch-kitchen cookbook from her blog. It has her Perfect Pot Roast.

Differences:

The online recipe is Drummond's Perfect Pot Roast. It uses the same chuck roast, onions, carrots, beef stock, rosemary and thyme. It browns the meat, then cooks it covered at 275°F. It makes no real change to the ingredients or method.

Match: Exact

Online recipe

Pot Roast

Online recipe (as published / commonly shared)
6 servings · Prep 5 min · Cook 4 hr 10 min · Total 4 hr 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A beef chuck roast cooked low and slow with carrots and onions until tender.

Preheat the oven to 275ºF.

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and heat until very hot:
2 or 3 tablespoons olive oil

Prepare the other ingredients while it heats.

Generously salt on both sides:
1 (3- to 5-pound) chuck roast
Kosher salt

Kosher salt adheres more readily to the meat.

Pepper

Cut a couple of onions in half from root to tip:
2 onions

Cut off the tops and bottoms and peel off the papery skin.

When the pot is very hot, place the onions in the oil. Brown both sides, about a minute per side. Remove to a plate.

Wash the carrots thoroughly, but do not peel them:
6 to 8 carrots

Cut them roughly into 2-inch slices.

Add the carrots to the same very hot pot. Toss until slightly brown, about a minute. The point is to start color on the outside, not to cook them.

Remove the carrots and let the pot get very hot again. Add another tablespoon of oil.

Place the meat in the pot and sear about a minute per side. Remove to a plate.

With the burner on high, deglaze with 1 cup of the beef stock, whisking constantly:
2 to 2 1/2 cups beef stock

This loosens the burned, flavorful bits from the bottom of the pot.

When most of the bits are loosened, return the meat to the pot.

Add the carrots and onions. Pour in enough beef stock to cover the meat halfway.

Add the fresh rosemary and thyme sprigs:
3 or 4 fresh rosemary sprigs
2 or 3 fresh thyme sprigs

Tuck them into the juice to spread their flavor through the pot.

Check for doneness. A fork should go in easily, and the meat should be very tender. Remove to a cutting board and slice against the grain.

Citations
- Serious Eats · Perfect Pot Roast: https://www.seriouseats.com/perfect-pot-roast-recipe-pioneer-woman
- Pinterest: https://www.pinterest.com/search/pins/?q=Pot+Roast
- web writeups: https://www.google.com/search?q=Pot+Roast+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0061658197?tag=recipeancesto-20
- Reference: The Pioneer Woman Cooks by Ree Drummond (2009). Publisher: William Morrow Cookbooks, 2009 edition, hardcover, ISBN 978-0061658198.

We put this together for personal use. See the citations.

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Dish: Pot Roast
Match: Exact
Ancestor: Perfect Pot Roast
Source: The Pioneer Woman Cooks by Ree Drummond (2009)
Differences: The online recipe is Drummond's Perfect Pot Roast. It uses the same chuck roast, onions, carrots, beef stock, rosemary and thyme. It browns the meat, then cooks it covered at 275°F. It makes no real change to the ingredients or method.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Serious Eats · Pot Roast (https://www.seriouseats.com/perfect-pot-roast-recipe-pioneer-woman)
Pinterest (https://www.pinterest.com/search/pins/?q=Pot+Roast)
web writeups (https://www.google.com/search?q=Pot+Roast+recipe)
Date: Sep 2026

Source: what this book is
The Pioneer Woman Cooks by Ree Drummond (2009).
Ree Drummond wrote this first ranch-kitchen cookbook from her blog. It has her Perfect Pot Roast.

Affiliate: buy the book

Reference: The Pioneer Woman Cooks by Ree Drummond (2009). Publisher: William Morrow Cookbooks, 2009 edition, hardcover, ISBN 978-0061658198.

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Pot Roast

Online recipe

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Related

Same meal (dinner)

Same cuisine (american)

Same book (The Pioneer Woman Cooks)