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I am just going to be honest. Even though the “Cooking from Scratch” Challenge is something I started, it’s still a new concept to me. I haven’t cooked this way for long, so I guess you would say I am going back and reinventing my recipe box. My old recipe for Pot Roast was a very common recipe that always turned out moist , which I thought was all you could ask for in a Pot Roast. The problem is, it was made with one of the ingredients (cream of mushroom soup) that I’m trying to now avoid.
So, when I decided to make a Pot Roast last Sunday I knew it was time to find a new recipe. I had to do more searching than I thought I would to find a one. Apparently, I wasn’t the only one using canned soup, because it was in the majority of the recipes I found. In fact to find a good recipe I had to go to THE Woman, The Pioneer Woman of course. When I saw the recipe I thought well this is simple enough, but let me tell you, there is nothing simple about the flavor of this Pot Roast. It was by far the best one I have ever had, and yes, it was very moist.
A Real Perfect Pot Roast
Salt and Pepper, to taste
1 cup of red wine or beef broth (I used broth)
Cover your roast in salt and pepper.
Heat a dutch oven or large pot to medium- high heat. Add Olive Oil.
Add the onions to the hot oil, cut side down in the pot. When they have browned slightly remove to a plate.
Add carrots to the oil and brown for just a minute and remove from the pot.
You can add more oil at this point if needed. Now, it is time for your roast, sear about a minute on each side. Remove the roast to a plate.
Leaving the pan on the burner, add about a cup of the broth (or wine) while scraping with a whisk to deglaze the bottom of the pot.
When you are finished deglazing the pan add the roast, and enough beef broth to cover the roast half way (about 2-3 cups.) Add onions, carrots and seasonings to the pot.
Cover and Roast at 275 degrees for 3 hours (if your meat is 3 lbs) or 4 hours (if it’s 4-5 lbs.)