Pioneer Woman's Pot Roast

Ingredients:
1 chuck roast (3-5) lbs.

2 onions
6-8 carrots
salt
pepper
beef stock
fresh rosemary & thyme

Optional:

red wine

garlic

mushrooms

First & foremost, choose a nicely marbled piece of meat. This will enhance the flavor of the pot roast like nothing else.

First, heat the pot/dutch oven over medium high heat. Then add 2-3 tbsp of olive oil (or do a olive oil/butter split). Generously salt and pepper your chuck roast.

Cut 2 onions in half and cut 6-8 carrots into 2 in. 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. Now throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat into 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 butter still on high use either red wine or beef broth (about 1 cup) to de-glaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently de-glazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and the carrots as well as 3 or 4 sprigs of rosemary and 3 sprigs of thyme.

Put the lid on, then roast in a 275 oven for 3 hours for 3 lb. roast, 4 hours or so for a 4-5 lb. roast.
Source: http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/