Is there a dish that says “family Sunday dinner” more than pot roast? It’s a classic for a reason, solid, traditional food like Mom, Grandma, and Great-Grandma used to make. Getting it to TASTE as great as eating it with family feels, though, can be tricky. Thankfully, Ree Drummond, The Pioneer Woman, has cracked the code on the best way to prepare it for full, tender flavor. Watch and learn.
– Salt and freshly ground black pepper
– One 3 to 5-pound chuck roast
– 2 or 3 tablespoons olive oil
– 2 whole onions, peeled and halved
– 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
– 1 cup red wine (optional)
– 3 cups beef broth
– 2 or 3 sprigs fresh rosemary
– 2 or 3 sprigs fresh thyme
Classic, delicious, and made with love! If you’d like a printable, written copy of the recipe, get yours by visiting the Food Network site. Do you have a family recipe for pot roast? What other classic dishes do you like to make for big family dinners?