Ree Drummond, the Pioneer Woman, is beloved for her approachable and delicious comfort food recipes. Among her many hits, pot roast stands out as a true classic. While Ree’s original recipe beautifully braises a chuck roast in the oven, what if you could capture that same home-style flavor with even more ease? Enter the Pioneer Woman Pot Roast Crock Pot method – a simple and incredibly satisfying way to create a tender, flavorful meal with minimal effort.
Why Pioneer Woman Pot Roast is a Crock Pot Dream
top view of a plate with pot roast with carrots
The beauty of Ree Drummond’s pot roast lies in its straightforward approach and focus on fundamental cooking techniques. She emphasizes the importance of quality ingredients and low, slow cooking to transform a humble chuck roast into a melt-in-your-mouth masterpiece. These principles translate perfectly to crock pot cooking.
Crock pots, or slow cookers, are ideal for pot roast because they provide the gentle, consistent heat needed to break down tough cuts of beef. This method is incredibly forgiving, allowing you to set it and forget it, making it perfect for busy weeknights or weekend gatherings. Plus, the moist environment of a crock pot ensures your roast stays juicy and doesn’t dry out, a common concern with oven roasting.
Adapting Pioneer Woman’s Pot Roast for Your Crock Pot
While Ree’s original recipe is designed for the oven, adapting it for a crock pot is surprisingly simple. You’ll retain all the key flavors and tenderness, while gaining the convenience of slow cooking. Here’s how to bring the Pioneer Woman pot roast magic to your crock pot:
Key Ingredients for Crock Pot Pot Roast
You’ll need essentially the same building blocks as Ree’s original recipe:
- Chuck Roast: A 3- to 5-pound chuck roast is the star. Look for a well-marbled piece for maximum flavor and tenderness.
- Olive Oil: For searing the beef and vegetables (optional but recommended for flavor depth).
- Onions: 2 whole onions, peeled and halved, provide a sweet and savory base.
- Carrots: Roughly chopped carrots add sweetness and classic pot roast flavor.
- Red Wine (Optional): A cup of red wine adds richness and complexity to the braising liquid. Beef broth can be substituted for a non-alcoholic version.
- Beef Broth: 3 cups of beef broth create the braising liquid and keep the roast moist.
- Fresh Rosemary and Thyme: 2-3 sprigs of each herb infuse the roast with aromatic flavors.
- Salt and Pepper: Generous seasoning is crucial for a flavorful pot roast.
Simple Crock Pot Pot Roast Directions
Let’s adapt Ree’s steps for the slow cooker:
- Sear (Optional, but Recommended): While you can skip searing for a truly hands-off approach, browning the beef and vegetables beforehand significantly enhances the flavor. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the onion halves until browned, then remove. Sear the carrots until lightly charred, then remove. Season the chuck roast generously with salt and pepper and sear on all sides until nicely browned.
a plate with pot roast with mashed potatoes
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Deglaze (If Searing): If you seared in a skillet or Dutch oven, deglaze the pan with red wine or beef broth while it’s still hot. Scrape up the browned bits from the bottom – this “fond” is packed with flavor and will enrich your pot roast.
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Layer in the Crock Pot: Place the onions and carrots in the bottom of your crock pot. Top with the seared chuck roast. Pour in the deglazing liquid (if used) and the remaining beef broth. Add the rosemary and thyme sprigs.
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Slow Cook to Perfection: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The roast is ready when it’s fork-tender and easily shreds. Cooking times can vary depending on your specific crock pot and the size of your roast.
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Shred and Serve: Once the roast is cooked, remove it from the crock pot and shred it with two forks. Skim excess fat from the cooking liquid in the crock pot (optional). Return the shredded beef to the crock pot to keep warm.
Tips for the Best Pioneer Woman Crock Pot Roast
- Don’t Skip the Sear (If You Can): Searing creates a flavorful crust on the beef and vegetables that adds depth to the final dish. It’s a small extra step that makes a big difference.
- Adjust Liquids: Crock pots retain moisture well, so you may need slightly less liquid than in an oven-braised recipe. Start with the recommended amount of broth and adjust if needed in future attempts. You want the liquid to come about halfway up the roast, not completely cover it.
- Check for Tenderness: The best way to know when your pot roast is done is to check for tenderness. It should easily shred with a fork. If it’s still tough, it needs more time.
- Make a Gravy: Just like in the original recipe, the cooking liquid in the crock pot is liquid gold! Strain it to remove solids, then thicken it with a cornstarch slurry (cornstarch mixed with cold water) on the stovetop for a delicious gravy to serve with your roast and mashed potatoes.
Serving Your Crock Pot Pot Roast
a plate with pot roast with carrots and onions
Pioneer Woman pot roast, whether made in the oven or crock pot, is classic comfort food. Serve it traditionally with mashed potatoes to soak up all that flavorful gravy. Roasted root vegetables like potatoes, parsnips, and sweet potatoes are also excellent companions. Don’t forget a side of crusty bread to mop up every last bit of deliciousness!
With this Pioneer Woman pot roast crock pot guide, you can enjoy a hearty, flavorful, and incredibly easy meal that’s perfect for any occasion. Embrace the slow cooker method and experience pot roast perfection with minimal fuss!
