Is there any better comfort food than a Perfect Pot Roast? When the delicious meat and vegetables are slow cooked together it is so good! The recipe I use is one that Pioneer Woman, Ree Drummond, featured on her blog several years ago.
It is similar to many recipes, except that you brown the vegetables in the Dutch oven right before you brown the meat on all sides. I love the rustic look and the flavor that it gives to the vegetables.
When I make it, I only use 4-6 carrots and then add 2-3 potatoes (and brown them also). I use 4 cups of beef broth, and leave out the red wine. I add a bay leaf instead of the fresh herbs.
It is the perfect pot roast! It will be fall-apart tender! I shred the leftover meat and we use it for sandwiches the next day. Enjoy!!!!
For the recipe and complete instructions, click on the link below:
