Ree Drummond's Perfect Post Roast
~Click HERE to go straight to the source for all the details on this recipe~
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
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
You first start by adding 2 cups of beef broth to your crock pot. I added 3. I wanted more what can I say... Her recipe calls for 2 onion cut into quarters but I decided to only use 1. My husband bought huge onions, I reminded him they were only for added flavor and that he didn't have to partake of the actual onion. Cut up fresh carrots as well and add the onions and carrots to a preheated skillet. Let them cook just enough to get them sort of glazed over and then throw them into the crock pot. This is when I threw in my herbs too.
I decided to add potatoes to our roast. I just purchased some small golden skinned potatoes and tossed them in peel and all.
Next step is to seer the roast meat. You will just throw it onto the hot skillet and let it cook on each side for a few minutes.
Once most of the raw parts on the outside are cooked, add it to the crock pot with the rest of its new family.
And here is the finished masterpiece which we so gratefully made last for 2 dinners.
*note* I did not buy the biggest roast the store had because I wanted more room for lots of veggies.
I garnished the top with more fresh rosemary :)
Hope you try it and enjoy :)
Meghan
