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

After deglazing her pan with bourbon, the Pioneer Female puts a spin on an old classic by serving her chuck over creamy !
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Take one sassy previous city woman, her hunky rancher spouse, a band of cute kids, a prolonged family, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Pioneer Lady. The Pioneer Female is an open invite into Ree Drummond's life: The acclaimed blogger and best-selling cookbook author concerns and shares her unique brand name of house cooking, from throw-together suppers to classy celebrations. The series, set against the fish story of life at home on the variety, is the next best thing to in fact resting on a stool in Ree's cooking area.

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Whiskey Pot
DISH COURTESY OF REE DRUMMOND
Level: Easy
Overall: 4 hr 20 min
Active: 20 minutes
Yield: 6 to 8 portions

Components

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 loading tablespoons tomato paste
1 cup whiskey
3 cups beef broth
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme
, for serving

Directions

Preheat the oven to 275 degrees F.

Generously spray the chuck roast with salt and pepper.

Heat the olive oil in big pot or Dutch oven over medium-high heat. Burn the roast in the pot for about a minute on all sides up until it is nice and brown. Get rid of to a plate.

Add the carrots and onions to the pot and cook till brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the bourbon, deglazing and scraping the bottom of the pot. Location the roast back into the pot and include adequate beef stock to cover the meat midway. Include the rosemary and thyme.

Cover the pot with the cover, transfer to the oven and roast up 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 bourbon sauce and a side of mashed potatoes.

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

Ree Drummond's | The Pioneer Woman | Food Network

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About the Author: Yvette Cook

21 Comments

  1. Lol …. I got the whiskey from my bedside table. That was hilarious. From Southern California with love❤️

  2. I need to get a chuck roast and get out my pressure cooker!!! That DID look tasty…

  3. Hi Ree. I can’t have any kind of red meat or gluten. Would there be someway I can make this with chicken or turkey and still get the tender results??

  4. Ești un idol XX18LIKE.Uno mereu în inima mea 💋 frumos, dragoste, alegere, cultural. Sunt unul dintrej cele mai bune concerte….

  5. Lol whiskey from my bedside table! I love you and all your recipe’s! Such a blessing to watch you🥰 love to you!

  6. The tomato paste adds a ton of umami (I’m beginning to hate that term, so overused) since tomato is loaded with glutamate. Also cooking the roast long enough causes the collagen to break down into gelatin.

  7. You need to pickle spears to go with for salt and texture after that onion disappeared

  8. My Mom liked vegetables to eat with her roast so when the roast was near done she added more veg including celery onions and carrots and potatoes long enough so they are done but still had texture. She had the cooked to death veg adding richness to the broth (she liked some herbs too) the just done right veg then she lightly thickened the broth so it clung nicely. I like the whiskey idea and will have to try it.

  9. I’m so glad to know I’m not the only person that stores my whiskey at the bedside table.

  10. OMG 😆 I love ❤️ Ree Drummond. She is my favorite 😍 on Food 🍱 Network. I have cooked her recipes at home and food is so good. I have her 👨‍🍳 cookbooks. I am such a fan. I never miss an episode of hers. And her family are great 😊 o watch too. Sending ❤️ from Indiana.

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