Wednesday, June 20, 2012

Pot Roast

I can't believe that I am at the  half way mark of my pregnancy. It is strange because it seems like time flew by, but at the same time was so slow! If that makes no sense I am sorry, it is just how my brain now functions. Ron has been working hard on the house, and has made a few dinners. I looked around for a simple pot roast recipe he could throw in the oven before we went to the gym. I settled on Pioneer Woman's Perfect Pot Roast, and Ron went to work on dinner (I made the mashed potatoes and some asparagus!). The pot roast turned out perfect. I think we should have used a little red wine, but we did not have any in the house (next time!). We also used dried herbs because I forgot to pick up fresh ones at the store (can you say baby brain?). This tasted great with mashed potatoes, and reheats very nice for lunch leftovers.

Wisconsin is hot!! The past two days have been over 90 degrees...Yikes! I am sure for some this is child's play, but not in Green Bay. Hopefully it cools down before our outdoor volleyball game tonight!

 I am in the process of looking at strollers/car seats/travel systems. Any  Mom/Dads out there use a certain brand? If so, how do you like it and why did you pick it over another brand. I feel very lost on this topic and would appreciate any advice!


1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (or extra if you like more)
Salt To Taste
Pepper To Taste
1 cup Red Wine (We used extra beef stock because we did not have red wine)
2 1/2 cups Beef Stock
1 1/2 tsp Thyme
1 1/2 tsp Fresh Rosemary


 Generously salt and pepper your roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in half and cut carrots into 2-inch slices. 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.

 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 stock to deglaze the pan, scraping the bottom with a whisk to get all of brown bits.

 Place the roast back into the pan and add enough beef stock to cover the meat halfway. Add in the onion and the carrots, as well as herbs.

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.

1 comment:

  1. Hello Ashley! I cant quite figure out the blog hop code so here is the link to my post for the SRC! I really enjoyed your blog and the recipe!