Ree Drummond's Whiskey Pot Roast | The Pioneer Woman | Food Network

After deglazing her pan with whiskey, the Pioneer Woman puts a spin on an old classic by serving her chuck roast over creamy mashed potatoes!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Whiskey Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 20 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

One 3- to 5-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 large carrots, unpeeled, cut into 2-inch pieces
2 onions, quartered
2 heaping tablespoons tomato paste
1 cup whiskey
3 cups beef broth
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme
Mashed potatoes, for serving

Directions

Preheat the oven to 275 degrees F.

Generously sprinkle the chuck roast with salt and pepper.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.

Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.

Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.

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Ree Drummond's Whiskey Pot Roast | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=4pJemcs_cMg