Perfect Pot Roast--Pioneer Woman

This is so delicious! It's the slow cooking and the fresh herbs that make it so yummy. My family loves when they see Pot Roast on our menu :)

  2or 3 Tbs. olive oil                                      
  Pepper
  salt                                                             
  box of beef stock
  one 3-to 5-pound chuck or rump roast      
  3 or 4 fresh rosemary sprigs
  6 to 8 carrots                                              
  2 or 3 fresh thyme sprigs

 Heat a large skillet or dutch oven over med-high heat. Add the
 olive oil and let it get really hot. While it heats, prepare the other
 ingredients.



 Salt the roast on both sides. Reccomend Kosher salt
 because it adheres to the roast more readily.

 Cut a couple of oinions in half root to tip...

Then cut off the tops and bottoms ad peel off the papery skin



When the pot is very hot, place the onions in the oil and brown
on both sides, about a minute on both sides, about a minute
per side.  Remove the onions to a plate.

Next thouroughly wash-but dont peel - the carrots. Cut them
into 2 inch slices.



 Throw the carrots into the same (very hot) pot. Toss them
 around until slightly brown, about a minute or so. The
 point is to get a nice color started on the outside of the
 vegetable, not to cook them.



 Remove the carrots from the pot and allow the pot to get
 really hot again. Add another tablespoon of oil to the pan.



 Place the meat in the pot and sear it, about a minute per side.
 Remove to plate.



 Now, with the burner on high, deglaze the pot by adding
1 cup of the beef stock, whisking constantly. The point of deglazing
is to loosen all the burned, flavorful bits from the bottom of the pot.



 When most of the bits are loosened, place the meat back
 in the pot.



 Followed by the carrots and onions. Pour enough beef
 stock in to the pot to cover the meat half-way.



 Now put in the fresh rosemary and thyme sprigs.
 Tuck them in the juices.

Now, just over the pot and roast for 3 to 5 hours,
depending on the size of your roast. For 3 pound roast
allow 3 to 3 1/2 hours. For a 5 pound roast, allow for
a 4-to 5- hour cooking time. Don't disrupt the roast during
the cooking process.

When the cooking time is over, check the roast with a
fork. Cut the roast against the grain
When it is finished the fork should go in easy.
Pour juices over the roast and veggies and serve with
yummy mashed potatoes.