Best. Roast. Ever.

The Fretch oven was a huge hit with the hubs when it arrived (it came in on Friday).

Here’s the pot after it arrived.  I also got him the matching Le Creuset Cool Spot because these babies heat the eff up (and stay hot) when you’re using them.

Jer couldn’t wait until Sunday for our normal family dinner, so off he went to the grocery store early Saturday to get the supplies to make the Pioneer Woman’s Perfect Pot Roast.

Sidenote: Bean’s Great Grandparents are ranchers and were at Ree’s (The Pioneer Woman) wedding to The Marlboro Man, which practically makes us BFFs for all time.  True story.

Anyway, back to the roast.

So, Jer got all of the goodies to make the roast.  The Bean went down for his nap and we started cooking it together.  In addition to the roast, I made some mashed taters from scratch.  So, when I wasn’t assisting with the roast or taking pictures, I was working my fingers to the bone peeling seventeen million Yukon Gold potatoes and yelling things like “WHY ARE THESE POTATOES SO SMALL!?!” or “Why haven’t peel-less potatoes been invented yet?!”.

I’m not going to re-post the PW recipe, but I will take you along for the ride as we made the roast.  He we go friendz.


Step 1: Assemble a few ingredients that look pretty and take a picture because Jer is finishing a DVR’d episode of the Real Housewives of Whogivesacrap.  There’s fresh herbs (Rosemary and Thyme) in them thar jars.

Seriously?  Will this show ever end?  Close up of the Rosemary.  Blah.


Step about 5 (I forgot to get pics of the beginning): warm some olive oil and butter in the pan, then carefully put in the halved onions to get a little brown.  Please note how far away Jer is from the pan and the terrified look on is face.  I may have accidentally turned the heat up too high, thus causing hot oil to pop and burn him.  Whoops.  :)

Okay, I’m done numbering steps.  Apparently I just took random pictures.  :)  The onions turned out great!  We should have browned them a little longer.  We’re newbs, so cut us some slack.



I seasoned the steak with kosher salt and some pepper.  The rosemary and thyme are waiting for their big moment.



After browning the onions, we tossed in the whole, unpeeled carrots to get some color.  Let me just tell you: I had a major melt down with the carrots.  Every fiber of my being felt wrong about using unpeeled carrots.  It completely took away my sense of normalcy and order.  But I powered through my peel-related anxiety and trusted P-Dub.

After the onions and carrots get some love, then it’s time for the big roast.  We dropped it in and browned each side for a few minutes.

These already look pretty yummy and they’re just partially cooked.

By the time we got to flipping the roast, the oil had cooled off, thus Jer’s closer proximity to the stove at this point.  Cooking tip: if you want to see your spouse jump, scream, dance and cry a little, overheat your olive oil.



I love this guy.

Jer and his masterpiece in-the-works.  I really love this guy.  How handsome is he?  VERY.  Happy early anniversary, baby.  Sorry for the third degree burns. 

Here is everything before we popped it into the oven.  The roast, onions and carrots have been browned, the rosemary and thyme have been added, as has a little beef broth.

Covering up his creation.


In we go!

This roast had the most amazing smell once it started cooking.  You could really smell the rosemary and thyme cooking along with the roast.  It was such a warm, delicious smell that it made it miserable waiting the 3 hours for it fully cook.



Here she is!  All done.  

And the roast…all set.  It was so tender and delicious.

And documentation of the fact that I made a total mess with the poppy oil and the whole thing of kosher salt I spilled everywhere.  Sigh.

The roast was a huge hit.  Using the fresh herbs made a difference that was totally unexpected.  The flavor of the roast was incredible; it was slightly sweet, very rich but still subtle.  Add to it that the meat was melt-in-your-mouth tender and it was perfection.  The carrots and onions also came out delicious.  This is a roast that we’ll make time and time again.  And you should too, if you’re into that sort of thing.

So, I’d say the fretch oven is a hit.  Within 24 hours, we already have some hilario
us memories and a delicious meal.  I rule.  :)