A pot roast is quite the classic. It's a great way to feed a crowd and impress at the same time. Honestly, I have more memories of kimbap, kimchi jjigae, and bibimbap from my childhood, but I understand the nostalgia. 

This recipe is actually near and dear to me for a different reason than most people have. It's because of a wonderful woman named Ree. We've never met, but everyone knows her as the Pioneer Woman. Years ago, I stumbled on one of her recipes. This was the same time I was in a bit of a rut creatively and professionally. When I saw her pot roast post I felt like I was in her kitchen and I was hooked. The more I got to know her through her stories, the more I remembered how important sharing food was to me. She is a huge influence on why Kimchi Halfie was created, and I am forever grateful. 

Slow-Cooked Pot Roast

Lovingly adapted from the Pioneer Woman
Ingredients
About 8 -10 servings

3-5 pounds beef roast
2 White onions, quartered
5 Carrots, 2 inch pieces
3 Potatoes, 1 inch cubes
5 garlic cloves, roughly chopped
3 Tablespoons vegetable oil
1 Lemon, juiced and zested
4 cups chicken or beef stock
3 Rosemary sprigs
5-10 Thyme sprigs
2 teaspoons salt
2 teaspoons pepper

Steps
1. Chop the carrots and potatoes into large chunks. Quarter cut the onions, leaving as much of the core as possible to keep it intact. Zest and juice the lemon. Rough chop the garlic. Remove the leaves from the thyme sprigs.

2. With a paper towel, pat the piece of meat dry. Season generously with salt and pepper.

3. Heat a dutch oven or large pot to medium-high heat and turn the oven to 300ºF. Brown the onions, carrots, and potatoes in batches adding a Tablespoon of vegetable oil between batches. Sear the roast 3-5 minutes on each side, until there is a golden crust all over.

4. Turn off the stove and remove the meat and set aside. Add lemon juice and zest with 1 cup of chicken stock to the pot, to deglaze the bottom and loosen the brown bits.

5. Return the roast to the pot with the liquid on the bottom. Add the vegetables and season with salt and pepper. Sprinkle the garlic and thyme over the vegetables. Add the rest of the chicken stock, so that it almost covers the vegetables. Submerge the rosemary into the liquid and vegetables.

6. Cover the dutch oven and put into the 300ºF oven for 4 hours. Serve the roast hot with the vegetables and gravy made from the cooking juices.