Highly rated recipes by Ree Drummond, The Pioneer Woman, include her strawberry oatmeal bars and her perfect pot roast. Drummond's oatmeal bars are rated five out of five stars based on 220 reviews and her pot roast is rated five out of five stars based on 408 reviews on FoodNetwork.com.
To make Drummond's oatmeal bars, cut 1 3/4 sticks of salted butter into pieces and mix with 1 1/2 cups flour, 1 1/2 cups oats, 1 cup brown sugar, 1 teaspoon baking powder and 1/2 teaspoon of salt. Press half of the oat mixture into a buttered 9 by 13 inch pan. Spread 1 jar of strawberry preserves over the oats, and sprinkle the remaining mixture over the preserves. Bake at 350 degrees Fahrenheit for 30 to 40 minutes, or until light brown. Allow to cool completely before cutting into bars.
Drummond's perfect pot roast starts by generously seasoning a 3- to 5-pound chuck roast with salt and pepper. Sauté 2 peeled, halved onions in 3 tablespoons of hot olive oil in a Dutch oven pot. Remove the onions from the pot and brown 6 to 8 carrots, cut into 2-inch chunks, in the pot for one minute. Remove the carrots from the pot and sear the meat for about one minute on each side. Place the meat aside and deglaze the pot using 1 cup of either beef broth or red wine. Place the roast back in the pot and add enough broth to cover the meat halfway. Return the onion and carrots to the pot along with a few sprigs each of fresh rosemary and thyme. Cover the pot and roast at 275 degrees Fahrenheit for approximately one hour per pound of meat. The roast is done when it is fork tender.