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Our favorite pot roast recipes - 38 recipes

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This rich and saucy Jewish-style Braised Beef Brisket is the perfect main course for any dinner party or holiday ga...

  • 1 tablespoon salt
  • 1 tablspoon freshly ground black pepper
  • 1 tablespoon. paprika
  • 2 teaspoons dried oregano
  • 1 (5-pound) brisket, trimmed of some of its fat
  • 3 tablespoons vegetable oil
  • 3 1/2 cups chicken stock
  • 1 (14.5-ounce) can chopped tomatoes
  • 2 bay leaves
  • 3 medium yellow onions, peeled and thinly sliced
  • 3 cloves garlic, peeled and chopped
4.4/5 (5 Votes)

By

Was playing around and this turned out really well, so here it is

  • 1 frozen whole young chicken with giblets and neck removed
  • 1 frozen bag caldo medley frozen vegetables (has onion, carrot, celery, small red potatoes and corn on the cob segments)-I found it at Kroger, but you could use any medley of hardy vegetables.
  • chicken seasoning
  • garlic salt
  • black pepper
  • parsley
  • lemon juice
  • Chiavetta's marinade (a local product from Buffalo, NY area. You can order it online, or use a tasty, vinegar based marinade of your choosing)
4.4/5 (5 Votes)

By

Don't have time to cook dinner? Let the Crockpot do the cooking for you with this Mississippi Roast recipe

  • 4 pounds chuck roast
  • 1 (1-ounce) envelope Hidden Valley ranch dressing mix
  • 1 (1.25-ounce) envelope McCormick au jus mix
  • 1 ⁄2 cup butter
  • 4 to 5 pepperoncini peppers
  • fresh ground pepper, to taste
4.3/5 (7 Votes)

By

Since my husband is a hunter, I use a less tender cut of elk for this recipe

  • 1 (3-pound) boneless chuck or round elk roast, trimmed of extra fat
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 (14-ounce) can fat-free beef broth
  • 4 cups carrots, cut into 1/2-inch rounds
  • 3 cups onion, roughly chopped
  • 2 cups mushrooms, sliced
  • 1 cup celery, cut into 1/2-inch pieces
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 teaspoon chopped garlic
  • 2 tablespoons cornstarch
3.7/5 (70 Votes)

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This beef stew is easy to make in your slow-cooker, the rich flavors come from pre-packed spice mixes and cooking t...

  • 1 (3-pound) beef roast or chuck roast
  • 1 envelope dry Italian salad dressing mix
  • 1 envelope dry Ranch salad dressing mix
  • 1 envelope dry brown gravy mix
  • 2 cups water
  • 2 tablespoons of canola oil
4.2/5 (6 Votes)

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This tender pot roast is braised to perfection in a mixture of Campbell's Condensed Cream of Mushroom Soup, onion s...

  • 1 (10.75-ounce) can Campbell's Condensed Cream of Mushroom Soup
  • 1 (2-ounce) pouch Campbell's Dry Onion Soup and Recipe Mix
  • 6 small red potatoes, halved
  • 6 medium carrots, cut into 2-inch pieces
  • 1 (3 pound) boneless beef bottom round roast or chuck pot roast
4.5/5 (13 Votes)

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This recipe for Portuguese Sopas or Sopash is served at Yearly Portuguese Festa's (Portuguese Picnic) In Lincoln, C...

  • 5 pounds 5 pounds beef pot roast, cut into 3 pieces
  • 4 cloves 4 cloves garlic
  • 3 (8-ounce) cans 3 (8-ounce) cans tomato sauce
  • 1/2 cup 1/2 cup coarsely chopped onion
  • 1/2 cup 1/2 cup chopped parsley
  • 5 5 celery stalks, chopped
  • 1 bottle 1 bottle rose wine
  • 10 cups 10 cups cold water
  • 1 teaspoon 1 teaspoon black pepper
  • 2 tablespoon 2 tablespoon salt
  • 1 tablespoon 1 tablespoon ground allspice
  • 1/2 teaspoon 1/2 teaspoon cumin seeds
  • 4 4 bay leaves
  • 1 tablespoon 1 tablespoon wine vinegar
  • 1 head 1 head green cabbage, cored and quartered
  • 1 1 loaf French bread, cut into 1-inch slices
  • 25 25 whole fresh mint leaves, with stem-essential
3.8/5 (24 Votes)

By

Melt in your mouth, slow-cooked Mississippi Roast with few ingredients by Robin Champman, a Mississippi resident

  • 3 to 4 pound roast, your choice of cut
  • 1 stick butter
  • 1 package au jus gravy mix
  • 1 package dry Hidden Valley Ranch dressing mix
  • Pepperoncini peppers, number to your liking and a little juice
4.3/5 (7 Votes)

By

This tender and juicy pot roast with bold Mexican flavors is perfect for a weeknight meal

  • 1 large onion, halved, thinly sliced
  • 1 pound baby red potatoes (about 8 potatoes)
  • 1 (2 1/2 to 3 pound) boneless beef chuck roast
  • 1 (1-ounce) package Old El Paso™ original taco seasoning mix
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14.5-ounce) Muir Glen™ organic fire roasted diced tomatoes, drained
3.8/5 (5 Votes)

By

This is a wonderful recipe to make for those fall and winter cold evenings

  • 1 (4-pound) beef bottom round roast
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon oil
  • 3 onions, sliced
  • 3 gloves garlic, minced
  • 1 1/2 cups beef broth, divided
  • 1 cup red wine
0/5 (0 Votes)

By

Easy to make crowd pleaser

  • 1 (3-4 pound) Beef Roast
  • 1 beer-can or bottle (Heineken)
  • 1 package dry onion soup (beefy onion)
  • 3 cloves of garlic
  • 1 can of cream of mushroom soup
  • 10 cups of water
  • 1 pound of egg noodles
0/5 (0 Votes)

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