Perfect Pot Roast

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Whenever I cook a pot roast or corned beef item, I add carrots, onions, and celery in the beginning. Halfway through I pull and discard the spent veggies and then add fresh carrots, onions, mushrooms, celery and/or potatoes. I add spices including parsley to a teaballer so I can easily discard them as well. Not a fan of rosemary sprigs in my dish.

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This is a winner, will make again and again. I watched the episode and couldn't wait to make the dish. I bought a 4-5 lb. roast, it did take more like 6 hours to cook on the low heat, but I was like Ree, I always went by the directions and my roast were not falling apart tender, it is slow and low for this cut of meat. Love it, made my day. Once I got it, I will probably tweek it with more veggies and I served over noodles.

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This recipe is delicious!! We raise our own beef and I also have lots of pot roasts. This is now my favorite recipe. I also added mushrooms and garlic and thickened the broth with a little flour. Used my Martha Stewart 7-Quart Dutch oven and served with mashed potatoes raised on our farm. I cooked it in an oven at 300 degrees for 4 hours. I have made this 3 times already for family and friends. Thanks Ree for this great recipe.

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I made this dish for dinner tonight and it was amazing. With my Martha Stewart 7- Quart Dutch Oven pot, the pot roast came out very tender. I made mashed potatoes to go along with the pot roast. I also made a green salad with green leaf lettuce, tomatoes, cucumbers and grated carrots.

I purchased a 4-pound boneless chuck roast and followed the recipe as instructed, but I made a few adjustments to the recipe. I added 8 cloves of garlic and cut-up two bell peppers into large chunks to placed in the wine and beef stock mixture before placing it in the oven. 1-hour before final cooking was to end, I add 4 stalks of celery cut into large chunks as well. I braised the pot roast at 325 degrees and cooked it for 3 1/2 hours.

I will definitely be making this dish again.

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I was always a little intimidated with tough cuts of meat. I saw that she used a chuck roast which I couldnt find at my supermarket, but tried it with a rump roast and crossed my fingers... It actually came out moist and juicy!!! I am amazed at how simple her techniques are but how flavorful... Ree thanks for keeping it real and simple.

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This recipe is excellant. This is the second time I have cooked this Beef Roast. My husband and I love it.
We have added peppers and basil to it also and we love this dish.
You have to try this at least once you will never make a beef roast like you used to you will do this one every time.
Thank You Ree for giving us a great Beef Roast Recipe

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Fabulous!! Added a little cornstarch dissolved in milk to make gravy. My roast was about 4.5 pounds and took about 4 hours to cook. Meat was SO tender.

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We raise our own beef and have roast at least once a week. Sunday dinners aren't without roast. We have cooked roast in so many ways. When my family sat down and began eating, they were totally blown away. By far the best roast ever!

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Loved it. I've been making pot roast "my way" for decades but I gave Ree's a try for a Pioneer Woman Girls Lunch this year. Delicious and very well received.

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First off I have to say I just love Ree and her show. Old fashion cooking and is delicious, and wonderful in every bite. I want to make them all. Now to the Pot Roast ... I am a crockpot pot roast cooker, with this receipe I may never make another one in a crockpot! My problem never enough liquid and not enought time. This was wonderful. I added turnips with the carrots, oh so good. Thanks Ree, make it!