There’s pot roast, and then there’s Pioneer Woman Chuck Roast. If you’re dreaming of a melt-in-your-mouth, flavor-packed pot roast with gravy that will have everyone asking for seconds, then you’ve come to the right place. This isn’t just any pot roast recipe; it’s inspired by Ree Drummond, The Pioneer Woman herself, and it’s truly the best-ever.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Savory and tender Pioneer Woman Chuck Roast with rich gravy, showcasing a classic comfort food meal.
For years, I thought my own pot roast recipe was pretty special. It was a staple in my kitchen, a go-to for family dinners and comforting meals. Using simple ingredients like Cream of Mushroom soup and Lipton Dry Onion Soup Mix, it was always a crowd-pleaser. In fact, I even impressed my father-in-law with it way back in 1976! He declared it the best he’d ever had – a huge compliment, especially since my mother-in-law was a fantastic cook.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Close-up view of Pioneer Woman Chuck Roast, highlighting the juicy meat and flavorful gravy.
I stuck with that recipe for nearly four decades, always receiving rave reviews. But last year, I felt it was time for a change. I wanted to elevate my pot roast, to introduce deeper flavors and richness. That’s when I started experimenting, particularly wanting to incorporate red wine into the braising liquid. After trying several recipes that were good but not quite it, I stumbled upon a true gem – The Pioneer Woman’s pot roast recipe.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Delicious Pioneer Woman Chuck Roast served on a plate, ready to be enjoyed as a hearty meal.
Now, I’m usually one to tweak recipes, to add my own spin. But with this one, I decided to trust The Pioneer Woman completely. Living on a cattle ranch, Ree Drummond knows beef inside and out. I figured if anyone could guide me to pot roast perfection, it would be her. And I was absolutely right! This recipe is, without a doubt, the BEST pot roast I have ever made. No exaggeration whatsoever.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Collage showcasing the preparation and serving of Pioneer Woman Chuck Roast, from searing to plated dish.
The only real change I made was to the gravy. Instead of leaving it as is, I decided to puree all the wonderfully cooked vegetables and braising liquid together. This creates an incredibly flavorful, smooth gravy that perfectly complements the tender beef. This Best-Ever Pot Roast Gravy is truly something special – rich, savory, and utterly irresistible.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Step-by-step images for making Pioneer Woman Chuck Roast, emphasizing the searing and braising process.
So, thank you, Ree Drummond! My family, my friends, and I are eternally grateful for this recipe. I know my father-in-law would have absolutely loved this Pioneer Woman Chuck Roast, too. I can just imagine the enthusiasm he would have shown after tasting this incredible dish.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Juicy and flavorful Pioneer Woman Chuck Roast, ready to be served with your favorite side dishes.
Enjoy this taste of comfort! This Pioneer Woman Chuck Roast is fantastic served with roasted potatoes and carrots, or you can cook potatoes and carrots right along with the roast for a complete one-pot meal.
Pioneer Woman Chuck Roast with Best Ever Pot Roast Gravy Recipe
Course: Entree, Meat Dish
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6-8
Author: Susie Gall
Ingredients
For the Pot Roast:
- Kosher Salt
- Ground black pepper
- Smoked Paprika
- One 4 to 5-pound chuck roast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole sweet yellow onions, peeled and halved
- 6 to 8 whole carrots, peeled or unpeeled, sliced
- 1 cup red wine (like Cabernet Sauvignon or Merlot)
- 2-3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Optional Root Vegetables (add in last hour of cooking):
- 6 Yukon Gold Potatoes, quartered
- 4 carrots, peeled and cut into 2-inch chunks
- 2 sweet yellow onions, peeled and cut into chunks
For the Gravy (if needed for thickening):
- 2 tablespoons corn starch
- ¼ cup cold water
Instructions
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Prepare the Roast: Preheat your oven to 275°F (135°C). Generously season the chuck roast with kosher salt, black pepper, and smoked paprika on all sides. Don’t be shy with the seasoning!
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Sear the Onions and Carrots: Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the halved onions to the pot and brown them on both sides. Remove the onions and set them aside on a plate. Next, add the sliced carrots to the same pot and cook until they are slightly browned. Remove the carrots and place them with the onions.
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Sear the Chuck Roast: If needed, add a bit more olive oil to the pot. Place the seasoned chuck roast in the hot pot. Crucially, don’t move or flip it for at least 3 minutes to allow for a good sear to develop. Then, turn the roast over and sear the other side until nicely browned. Remove the seared roast from the pot and set it aside with the onions and carrots.
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Deglaze the Pot: Keep the burner on medium-high heat and slowly pour the red wine into the pot. This is the deglazing step – use a spoon or spatula to scrape up all the flavorful browned bits stuck to the bottom of the pot as the wine simmers. This step is essential for building a rich, deep flavor in your gravy.
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Braise the Pot Roast: Return the seared chuck roast to the pot. Arrange the browned onions and carrots on top of and around the meat. Pour in enough beef broth to come about halfway up the sides of the roast. Add the fresh rosemary and thyme sprigs to the pot, nestling them amongst the vegetables and meat.
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Roast in the Oven: Cover the pot tightly with a lid and transfer it to the preheated oven. Braise the pot roast for 3½ to 4 hours, or until the meat is fork-tender and easily pulls apart.
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Add Root Vegetables (Optional): If you are adding the optional root vegetables, do so during the last hour of cooking. Add the quartered potatoes, carrot chunks, and onion chunks to the pot around the roast. Replace the lid and continue to roast for the final hour, or until the vegetables are tender.
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Make the Best-Ever Pot Roast Gravy: Once the roast is cooked, remove the rosemary and thyme sprigs from the pot. Carefully remove the cooked pot roast and vegetables from the pot and set them aside, keeping them warm. Using an immersion blender, blend the remaining cooking liquid and vegetables in the pot until smooth to create the gravy. If you prefer a thicker gravy, in a small bowl, whisk together the cornstarch and cold water until smooth. Pour this cornstarch slurry into the gravy in the pot. Bring the gravy to a simmer over medium heat, stirring constantly, until it thickens to your desired consistency.
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Serve: Shred or slice the Pioneer Woman Chuck Roast and serve it smothered in the Best-Ever Pot Roast Gravy, alongside the cooked carrots and onions (and potatoes, if added).
Recipe Notes
- Freezing: Leftover Pioneer Woman Chuck Roast and gravy freeze exceptionally well. Store the meat and gravy separately in freezer-safe bags or containers. To reheat, thaw overnight in the refrigerator or reheat from frozen in the microwave or oven, covered. Adding a little extra beef broth or water to the meat before reheating helps keep it moist.
- Wine Substitution: If you don’t have red wine, you can substitute with more beef broth, but the red wine adds a depth of flavor that is highly recommended.
- Herb Variations: Feel free to experiment with other herbs like bay leaves or oregano in addition to or instead of rosemary and thyme.
- Slow Cooker Option: While this recipe is written for the oven, you can adapt it for a slow cooker. Sear the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.
Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy – ever! THIS is the pot roast & gravy dreams are made of. Simply Sated
Pioneer Woman Chuck Roast recipe pin image, perfect for saving and sharing this delicious comfort food.
