- 1 2-3 lb. Chuck Roast
- 1 T. Olive Oil
- 1 whole Onion
- 6-10 Baby Carrots
- Salt To Taste
- Pepper To Taste
- 1/2 c. Gingerale
- 1 c. Beef Stock
- 1-2 sprigs Fresh Thyme, or more to taste
- 1-2 sprigs Fresh Rosemary, or more to taste
- **First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else.
- Generously salt and pepper your chuck roast.
- Heat a large pot or Dutch oven over medium-high heat. Then add 1 tablespoon of olive oil (or you can do a butter/olive oil split).
- Cut onion in half. When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots (whole or cut in half) into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use gingerale to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 1 to 1 1/2 cups). Add in the onion and the carrots, as well as sprigs of fresh rosemary and thyme.
- Put the lid on, then roast in a 275F oven for 3 hours.
source: The Pioneer Woman