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A close-up of a delicious Pioneer Woman Beef dish, showcasing its rich texture and ingredients

Classic Pioneer Woman Beef Pot Roast

This classic beef pot roast features a tender chuck roast seared to perfection and slow-cooked with aromatic vegetables in a rich, flavorful broth until fall-apart tender. It's a comforting meal perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb chuck roast
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1 diced tomatoes undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 3 carrots peeled and cut into 1-inch pieces
  • 3 celery stalks cut into 1-inch pieces
  • 1.5 lb small red potatoes quartered

Equipment

  • Large Dutch oven or oven-safe pot

Method
 

Cooking Instructions
  1. Season the chuck roast generously with salt and black pepper on all sides.
  2. Heat olive oil in a Dutch oven over medium-high heat, then sear the roast for 4-5 minutes per side until browned; remove and set aside.
  3. Add chopped onion to the pot, cook until softened (5-7 minutes), then add minced garlic and cook for another minute.
  4. Pour in beef broth, diced tomatoes, and Worcestershire sauce; stir in thyme and paprika, then bring to a simmer.
  5. Return the browned roast to the pot, add carrots, celery, and potatoes around it, ensuring the liquid covers about two-thirds.
  6. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C).
  7. Cook for 3 to 4 hours, or until the beef is fall-apart tender and vegetables are soft, adjusting time for roast size.
  8. Once cooked, carefully remove the pot roast from the oven and let it rest for 10-15 minutes before serving.
  9. Shred or slice the beef against the grain, then serve with tender vegetables and pan gravy, garnished with fresh parsley if desired.

Notes

For extra flavor, you can deglaze the pot with a splash of red wine after searing the roast and before adding the broth. The resting time for the roast is crucial for juicy, tender meat, so don't skip it!