Our favorite pot roast recipes - 121 recipes
More Pot roast recipes
Sunday Pot Roast with Pan Gravy
By KatrinaB
This roast is tender, flavorful and easy to prepare
- Pan gravy:
- 4 pound chuck roast
- 2 tablespoons olive oil, dividef
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 yellow onions
- 1 pound baby carrots
- 1 cup red wine
- 3 cups beef broth
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon celery flake
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 3 tablespoons butter
- 3 tablespoons flour
- Pan juices, strained (3 to 4 cups)
Slow Cooker Beef Pot Roast
1. In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 3 lbs beef cross rib roast
- 1 carton Beef Broth, 25% Less Sodium900 mL
- 1/2 cup Cider Vinegar
- 1/2 cup lightly packed brown sugar
- 1 small onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/2 cup all-purpose flour
- 1/4 cup water
Slow-Cooker Pot Roast
By mahto
1. COMBINE the carrots, onions, turnips, tomato puree, broth, thyme, bay leaves, and salt in a medium oval slow coo...
- SERVINGS: 8
- 5 med carrots, coarsely chopped
- 2 lg onions, coarsely chopped
- 3 turnips, coarsely chopped
- 1 c tomato puree or sauce
- 1 c fat-free, reduced-sodium chicken broth
- 2 tsp dried thyme
- 2 bay leaves
- 1/2 tsp salt
- 1 lb eye-of-round beef roast, trimmed of all visible fat
- 2 Tbsp canola oil
- 1 c frozen baby peas
- 2 Tbsp flaxseed oil
- ground black pepper
- prepared horseradish
Kristi's Crock Pot Roast
By á-13856
Preheat a large skillet to a medium-high heat
- 5 lbs. chuck roast
- 2 large onions, chopped
- salt & pepper
- 1/2 flour
- 3 T vegetable oil
- 1 can cream of mushroom soup
- 2 1/2 - 3 cups beef stock (sometimes I use chicken stock)
- 2 fresh thyme sprigs
- 3 large potatoes, peeled & quartered
- 4-5 carrots, peeled & cut into 2 inch pieces
- 8 oz. button mushrooms, cleaned & halved (optional)
Garlicky Pot Roast
By AzWench
The roast can be stored, covered, in the refrigerator for 3 days, or frozen for 1 month
- For the roasted garlic:
- 8 heads garlic
- 1/4 cup olive oil
- For the marinade:
- 3 tablespoons chopped garlic (about 4 large cloves)
- 1/4 cup light brown sugar
- 1/4 cup olive oil, plus extra for browning the roast
- 1/2 cup balsamic vinegar
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 1 (3to 5-pound) chuck roast, fat trimmed
- For the sauce:
- 2 large Spanish onions, chopped
- 6 garlic cloves, chopped
- 1 cup dark beer, such as Guinness or Aventinus
- 1 whole head of the roasted garlic (save the rest for another use)
- 2 cups chicken stock
- 1 cup crumbled gingersnaps (about 15 small cookies; store-bought are fine)
- 1/4 cup tomato paste
Three Envelope** Pot Roast - Crock Pot
By á-40713
**I actually used SIX envelopes and added onions, carrots, redskin potatoes, celery and fresh sliced mushrooms
- 1 3 lb Chuck Roast
- 1 envelope McCormick Herb Gravy Mix
- 1 envelope McCormick Brown Gravy Mix
- 1 envelope McCormick Pork Gravy Mix
- 1 envelope Dry Ranch Dressing Mix (I used the Ranch 'Dips' envelope)
- 1 envelope Dry Good Seasons Zesty Italian Dressing Mix
- 1 envelope Dry Good Seasons Garlic & Herb Dressing Mix
- 2 1/2 cups water
- 2 onions quartered
- 5 stalks celery cut into 1" pieces
- 1 small bag baby carrots (no set amount; use judgement)
- fresh sliced mushrooms (one container)
The Ultimate Slow Cooker Pot Roast
By á-34480
1. Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 pounds rump of beef (or other roast suitable for slow-cooking, such as chuck)
- 2 to 3 tablespoons fat or oil
- 2 onions, sliced, or 10 to 12 small onions, peeled
- 1 to 2 carrots, scraped and cubed
- Herbs and seasonings, as desired (we used bay leaf and thyme)
- 1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
- Other vegetables, as desired (we used baby red potatoes)
Yankee Pot Roast (Chef Gordon Ramsay)
By á-15956
Time consuming but the flavor is unbelievable and the meat comes out so tender! I make this in Chef Ramsay's stove...
- 3 tablespoons canola oil
- 3 to 4 pounds beef chuck roast (trimmed & cut in half against the grain)
- 2 tablespoons all-purpose flour
- Sea salt & black pepper
- 1 tablespoon tomato paste
- 2 medium carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 1/2 large onion, cut into chunks
- 3 garlic cloves, peeled and crushed
- Small bunch thyme
- 2 bay leaves
- 3 cups low sodium chicken stock
- 2 tablespoons all-purpose flour
- 3 to 4 tablespoons warm braising liquid
- 1 tablespoon tomato paste
- 4 ounces dried porcini mushrooms (soaked in warm water then drained)
- 1 pound small red potato cut into 2-inch chunks
- 2 carrots, cut into chunks
- Sea-salt & pepper to taste
- Handfull parsley, chopped
Basic Dutch Oven Pot Roast
By mjohnmeyer
1. Melt the butter in the dutch oven on med-high heat
- 1 3lb pot roast
- 1 tablespoon butter
- 1 -2 tablespoons vegetable oil
- 1 packet onion soup mix
- 2-3 cups water
- 5-8 small red potatoes
- 1 bag baby carrots
- 1 onion, sliced
Pot Roast - meal in a dish
By Claude
Complete meal cooked together
- The rub for roast:
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery seeds
- salt to taste - go lite (soy sauce is salty)
- The meal:
- 4 pound beef chuck eye roast - pulled apart, fat trimmed and tied back together
- 2 onions peeled and quartered
- 1 pound small red potatoes quarters
- 4 carrots, peeled and cut into 1-1/2 inch pieces
- 2 bay leaves
- 2 tablespoons soy sauce
Crock-Pot Roast
By asally04
1/12th of recipe (about 2 1/2 ounces cooked meat with 2/3 cup broth and veggies): 206 calories, 7g fat, 447mg sodiu...
- 1 (3-lb) boneless chuck beef roast (trimmed of excess fat)
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 (14-oz) can fat-free beef broth
- 4 cups carrots, cut into 1/2-inch rounds
- 3 cups roughly chopped onion
- 2 cups sliced mushrooms
- 1 cup celery, cut into 1/2-inch pieces
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 tsp chopped garlic
- 2 Tbsp cornstarch
Balsamic Braised Pot Roast
By Jomamma
Preheat oven 325 Sprinkle roast with salt and pepper
- 1 boneless beef chuck roast (3-4 lbs)
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 3 celery ribs with leaves, cut into 2-in pieces
- 2 med carrots, cut into 1-in pieces
- 1 medium onion, coarsely chopped
- 3 medium turnips, peeled and quartered (I cut them in large chunks instead of quartered)
- 1 large sweet potato, peeled and cubed
- 3 garlic cloves, minced
- 1 cup dry red wine or beef broth (I used broth)
- 1 can (14 1/2 oz) beef broth
- 1/2 cup balsamic vinegar
- 1 bunch fresh thyme sprigs (I used a palm full of dried)
- 4 fresh sage leaves (I used a palm full of dried)
- 2 bay leaves
- 1/4 cup cornstarch
- 1/4 cup water
Any burning questions? Our chefs answer!