Adapted from Ree Drummond.
Source: Perfect Pot Roast (Ree Drummond), Dill and frozen peas variation (Today), Red wine and balsamic variation (Our Salty Kitchen)
Steps
- Preheat the oven to 275 degrees F
- Add 2 whole onions, peeled and halved, to Dutch oven on medium-high heat to brown, then remove.
- Add 1 lb carrots, brown for 1 min, then remove
- Sear salted/peppered 3 lb roast in pot for 1 min on each side, then remove
- Use 1 cup red wine or beef broth to deglaze
- Put roast back in, adding beef broth to cover halfway
- Add back in carrots, onions, and optionally a few sprigs of fresh rosemary/thyme
- Roast 1 hour per pound
Variations: add pepperoncini; add dill and frozen peas at the end; or add 3-4 cups red wine and a splash of balsamic into the broth.