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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)
4.6/5 (17 Votes)

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
4.8/5 (8 Votes)

By

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
4.7/5 (9 Votes)

By

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)
4.7/5 (9 Votes)

By

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
4.6/5 (11 Votes)

By

**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)
4.6/5 (20 Votes)

By

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)
4.5/5 (24 Votes)

By

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
4.1/5 (56 Votes)

By

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
4.5/5 (17 Votes)

By

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
4.5/5 (22 Votes)

By

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
4.5/5 (19 Votes)

By

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
4.4/5 (21 Votes)

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