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Perfect Pot Roast (Ree Drummond)

(72)
  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

A master of hearty ranch food, Ree Drummond relies on this classic recipe to feed the cowboys and cowgirls in her life. She simmers a chuck roast in a red wine beef broth with carrots and onions until the meat is juicy and the vegetables tender.

Ingredients

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Nutrition Facts

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