|Ree Drummond of Pioneer Woman|
I looked up the recipe on the Food Network website and read the reviews. The reviews were overwhelmingly positive for her pot roast. With close to 200 people reviewing the recipe with most of them giving it a 5 (out of 5) star rating (as of this post), how can I go wrong following the recipe? Boy was I wrong. This was kind of like false advertising: the pot roast was definitely not PERFECT as the recipe indicated. But I didn't need perfection per se...I only needed it to be good and it wasn't even that. What went wrong? I really don't know since I followed the directions exactly. How can close to 200 people be wrong? That I can't explain either, but stranger things have been known to happen. Perhaps the planets were not aligned and making the space inside my oven all out of whack.
The pot roast for sure wasn't terrible. It was just really bland and tasteless. Those few reviewers who gave this recipe a bad rating said the same thing that it didn't really taste much of anything. Even worse was that I had 4 lbs of this at the end of the day. It seemed rather soupy. The pot roasts I've tasted all had thicker sauces that went with it (pot roasts from BJ's, Carrows, and IHOP) where it was nice and "saucy" and not thin and bland. I'd probably give this recipe 2 out of 5 stars on the merit that it was still edible and wasn't that awful that it couldn't have been eaten.
I kind of feel like Ree Drummond's credibility has been shot with this recipe (shown below). You can go ahead and try this out for yourself, but it just didn't work out for me. If you do try it out and it comes out really good, please let me know. I'd love to hear your experience and maybe a few tips on what you did right.
In the end I felt like it was a pot roast that you can find in a high school cafeteria. The simplicity of this recipe translated into simple flavors which was neither great nor awful...just plain simple and definitely far from perfect.
Perfect Pot RoastThe Pioneer Woman: episode Frontier Family
Ingredientsfreshly ground black pepper and salt
One 3 to 5 lb chuck roast
2 or 3 tablespoons olive oil
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
2 whole onions, peeled and halved
3 cups beef broth
1 cup red wine, optional [I left this out]
2 or 3 sprigs fresh thyme
2 or 3 sprigs fresh rosemary
DirectionsPreheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven [definitely use a Dutch oven as one reader noted in a comment below] over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3 lb roast. For a 4 to 5 lb roast, plan on 4 hrs. The roast is ready when it's fall-apart tender.
|In this video Ree Drummond of Pioneer Woman demonstrates how to make her Perfect Pot Roast|