Our favorite pot roast recipes - 121 recipes
More Pot roast recipes
Country-Style Pot Roast
By BobLongo
TOTAL TIME: Prep: 10 min. + marinating Cook: 3-1/2 hours YIELD: 6-8 servings
- 2 cups water
- 2 cups cider vinegar
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 medium onions, thinly sliced, divided
- 12 whole peppercorns, divided
- 4 bay leaves, divided
- 1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
- 2 tablespoons canola oil
- 4 whole cloves, divided
- 10 medium carrots, cut into 1-inch chunks
- 5 to 7 tablespoons cornstarch
- 1/3 cup cold water
Beef: The BEST Crockpot Pot Roast
By JaniceRenner
Our favorite! Easy, delicious, old fashioned pot roast!!!!
- 3.5-5 lb. chuck roast
- 2 cans low-sodium cream of mushroom soup (I used regular)
- 1 envelope dry onion soup (I made my own. See recipe below.)
- *Potatoes, baby carrots, onions (whatever you like ). Amounts according to your family. Cut potatoes into chunks unless using very small potatoes.
- *pepper (to taste)
New England Pot Roast
By á-7889
From Betty Crocker Cookbook
- 1/4 cup flour
- 1 tablespoon plus 2 teaspoons salt
- 1-1/4 teaspoon pepper
- 4 pound beef chuck pot roast (arm, blade, inside roll, English or Boston cut or shoulder clod)
- 2 tablespoons shortening
- 1 jar (5 ounces horseradish, if desired (I do not use)
- 1 cup water
- 8 small potatoes, pared and halved
- 8 medium carrots, halved crosswise and lengthwise
- 8 small onions
- 1/2 teaspoon salt
Smoky Pot Roast With Fire Roasted Tomatoes
By mirelsonp
Recipe source: Cuisine at Home Note: Recipe calls for both dried and fresh rosemary
- Combine:
- 1 Tbsp. each dried rosemary and smoked salt
- 2 tsp. black pepper
- 1 boneless beef chuck roast (2 1/2 - 3 lb.), trimmed
- 1 tbsp. vegetable oil
- Stir:
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine
- Add:
- 1 lb. red-skinned potatoes, halved
- 8 oz. baby carrots
- 1 medium onion, sliced
- 2 Tbsp. minced fresh garlic
- 1 (14.5 oz.) can fire roasted tomatoes
- Salt and black pepper
- Whisk:
- 1/3 cup cold water
- 1 Tbsp. cornstarch
Crock pot roast
By Flywheelpw
first cut all the vegetables into large chunks you want them to be bigger so they will not turn into mush add your...
- 2 to 3 lbs roast
- 1.5 lbs of any potatoes of your choice cut into chunks (I use baby yellow potatoes so there was no cutting
- 2 carrots peeled and cut into chunks
- 1/2 onion cut into chunks
- 4 cups of beef broth or stock (one carton)
- 1 tsp minced garlic
- 1/2 tsp of Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup of water
- 2 tbsp. of cornstarch
Red Wine Pot Roast
By laurie-2
Fantastic pot roast
- 3 lbs beef chuck roast
- 2 tbs flour
- 2 tbs canola oil
- 1/2 c water
- 1/2 red wine
- 1 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 tsp tried thyme
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 onion sliced
- 6 red potatoes washed and halved
- 6 carrots peeled and cut into 2 inch lengths
- 8 pearl onions peeled and halved
Guinness Pot Roast
By dpeys
From annarbor.com: "This is a fantastic meal when there is a nip in the air
- 1 boneless chuck pot roast or arm roast (3-3 1/2 lb)
- Salt and pepper
- 2 Tbsp. olive oil
- 1 1/2 cup onion, diced
- 2/3 cup carrot, diced
- 2/3 cup celery, diced
- 1/4 cup garlic, thinly sliced
- 1/2 tsp. red pepper flakes
- 2 bay leaves
- 3 Tbsp. tomato paste
- 1/2 cup pretzels, finely ground2 bottles Guinness or other dark beer (12 oz. each)
- 2 cup chicken or beef broth
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Worcestershire sauce
- 3 carrots, peeled, cut into 3-inch long chunks
- fresh parsley for garnish
- 1/2 lb. sliced mushrooms (my addition)
French Onion Pot Roast
By duckieq
add oil, onions and mushrooms; cooking until softened
- 2 tablespoons oil
- 1 medium onion, sliced
- 1 pound sliced button mushrooms
- 4 pounds chuck roast cut into 4 pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (1 ounce) package dry onion soup mix
- 3 cups chicken or beef broth
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- fresh chopped parsley for garnish
Pot Roast - Pressure Cooker
By WisconsinMike
Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust bu...
- USDA Choice Grade chuck roast/ Canada AAA Grade blade roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds)
- 4 cloves garlic, minced
- 2 small onions, sliced
- 1 cup (250 ml) unsalted chicken stock
- 1 tablespoon (15 ml) light soy sauce (not low sodium soy sauce)
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) olive oil
- 1 pinch of dried rosemary
- 1 pinch of thyme
- 2 bay leaves
- 2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze
- Kosher salt and ground black pepper to taste
- 8 white mushrooms, sliced
- 2 carrots, chopped
- 2 - 4 potatoes, quartered
- 1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
Autumn Pot Roast with Root Vegetables
By á-51
Combine spices and press onto pot roast Heat oil in a dutch oven over medium heat until hot
- 1 boneless beef chuck arm pot roast or (rump roast) 3-3 1/2 pounds
- 1 tsp dried oregano
- 1 clove garlic, minced
- 1/2 tsp each salt and lemon pepper
- 1 tbs vegetable oil
- 8 small red skinned potatoes halved
- 2 large carrots cut into 2 1/2x1/2 inch pieces
- 2 large parsnips cut into 2 1/2x 1/2 inch pieces
- 1 small leek cut into 1 1/2 inch pieces
- 1 1/2 tbs cornstarch dissolved in 3 tbs water
Savory Caribou Pot Roast
By á-174942
Brown meat well in fat in heavy kettle or roasting pan
- 3 pounds caribou pot roast
- 1/4 cup fat
- 2 medium onions sliced
- 1 cup tomato paste (or tomato meat sauce)
- 1 cup water
- 1/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon ginger
- 1 tablespoon salt
- 8 whole cloves
- 6 potatoes halved
- 6 carrots halved
Red Robin's Pot Roast Burger
By á-174942
Place bun on skillet or on grill to toast
- CARAMELIZED ONIONS:
- 1 onion bun
- 2 tablespoons Creamy Horseradish Sauce (see recipe)
- 6 ounces pot roast sliced 1/4" thick (or 3 to 4 slices)
- 1 large Cheddar cheese slice
- 1/2 cup Caramelized Onions (see below)
- 1 yellow onion - (8 oz) halved, and sliced 1/4" thk
- 2 ounces butter
Any burning questions? Our chefs answer!