Pot Roast and Mashed Potatoes, Pioneer Style

Tender, flavorful, fragrant and comforting are all words I would use to describe pot roast. Serve it up with creamy mashed potatoes and you are instantly transported back to Mom's Kitchen.

Everyone has their own recipe for pot roast. I like to start with a shoulder cut, just because I think it is the most tender. I also prefer to cook my pot roast in a crock pot rather than the oven. There are a lot of ways I cook my pot roast. Sometimes I throw in a jar of pepperocini peppers and let the roast cook in the peppers and their juice. I love to shred the roast and reserve the peppers and serve on a sandwich bun. Sometimes I do the traditional dried french onion soup mix and beef broth. Other times I throw in a packet of taco seasoning in case I want to make tacos, burritos, enchiladas or taquitos. The crock pot never lets me down.

Open to new possibilities, I decided to try the Pioneer Woman's Pot Roast. Ree's recipe is different than mine in several ways. First, she likes to use a chuck roast. Secondly, she cooks her roast in the oven. Lastly, she sears her onions, carrots, and roast before roasting in the oven. I have to admit, I was intrigued by the idea of searing the onions and carrots and was excited to give it a try.

I served the pot roast with PW's Creamy Mashed Potatoes. Loaded with cream cheese, butter, and half and half, the potatoes are insanely good. Definitely not your every day mashed potatoes, but so worth it. For the best results, make them a day ahead, refrigerator overnight, and bake the next day. You can find the recipe for the Creamy Mashed Potatoes HERE.
You can find the recipe for Ree's Pot Roast HERE.

Results/Notes: This pot roast was definitely a winner! My husband (meat lover that he is) said that this was probably the best pot roast I have ever cooked. In fact, he and I battled over the leftovers! I like the idea of searing the carrots and onions before roasting. Ree simply cuts her onion in half and sears each half. Although I like this concept, the onion fell apart while roasting and some of the pieces didn't have much color. Next time, I will slice the onion and give it some color before adding to oven. Other than that, this was simply delicious. A wonderful dinner, with leftovers and all for around $10 total.

I am submitting this to Foodie Friends of the Pioneer Woman, hosted by Debby of A Feast for the Eyes and Muneeba of An Edible Symphony. Foodie Friends has bimonthly roundups, which gives you plenty of time to cook along with us. Each and every Pioneer Woman recipe I have tried has been excellent! Head on over there by clicking on the link above to check out this fun new group!