Pot roast and corn and cheese chowder are two of Pioneer Woman's most popular recipes. The corn and cheese chowder is made in under 35 minutes, whereas the pot roast takes four to five hours to make.
To make corn and cheese chowder, cook 1 chopped onion in 4 tablespoons of melted butter over medium-high heat for two minutes. Add 3 chopped bacon slices, and cook for one minute. Add 3 diced bell peppers, and cook for two more minutes. Add kernels from 5 ears of corn, and cook for one minute. Stir in 1/4 cup of flour, and pour in 3 cups of chicken broth.
Let the mixture thicken for three to four minutes, and reduce the heat to low. Pour in 2 cups of half-and-half. Cover and simmer the mixture for 15 minutes. Stir in 1/3 cup of sliced green onions and 1 cup each of pepper jack and Monterey Jack cheeses. Serve the chowder in hollowed-out bread bowls.
To make pot roast, salt and pepper a 4- to 5-pound chuck roast. Cut 2 onions in half and 6 carrots into 2-inch slices. Brown the onions on both sides in 2 tablespoons of olive oil over medium-high heat. Remove the onions, and brown the carrots for one minute. Remove the carrots, and brown the beef in the pot for a minute on all sides. Deglaze the pan with 1 cup of red wine, and place the roast back into the pan. Add enough beef stock to cover the roast halfway, as well as the onion halves, carrots and 3 sprigs each of thyme and rosemary. Cover the pot, and roast the beef in a 275 F oven for three to four hours.