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Our favorite pot roast recipes - 121 recipes

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Crunched for time? This Pot Roast is prepared in a pressure cooker, which speeds the process but still produces jui...

  • 5 pound beef rump roast
  • Salt, to taste
  • Freshly-ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 2 yellow onions, sliced 1/4" thick
  • 8 carrots cut diagonally into slices 1/2" thick
  • 1 1/2 cups beef stock
  • 2 garlic cloves crushed
  • 3 fresh thyme sprigs
  • 1 bay leaf
4.4/5 (5 Votes)

By

1 Put all the ingredients, except the roast, in your slow-cooker

  • 1/3 cup cider vinegar
  • 2 tablespoons ketchup
  • 1/4 cup chopped onion
  • 1/2 teaspoon chopped garlic
  • 1 (14 ounce) can beef broth
  • 8 gingersnap cookies
  • 1 (7/8 ounce) envelope brown gravy mix
  • 2 -3 lbs boneless beef chuck roast or 2 -3 lbs boneless bottom round roast
4.3/5 (3 Votes)

By

"I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast y

  • 2 tablespoons vegetable oil
  • 1 (3 pound) beef chuck roast
  • 1 large onion, diced
  • 1 (1 ounce) package dry Italian salad dressing mix
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 1 (1.2 ounce) package brown gravy mix
  • 1 (14.5 ounce) can beef broth
4.3/5 (3 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 (9 Votes)

By

In my opinion, this is cool weather comfort food at its best

  • 2 1/2 pounds beef chuck roast, boneless, trimmed of excess fat
  • Salt and freshly ground black pepper
  • 1 tablespoon all-purpose white flour
  • 5 tablespoons olive oil or other vegetable oil, divided
  • 2 cups full-bodied dry red wine
  • 2 teaspoons dried thyme leaves
  • 1 large bay leaf
  • 2 1/2 pounds beef bones, preferably marrow bones
  • 3 1/2 cups canned beef broth, preferably low-sodium
  • 9 1/2 cups 1 1/4-inch chunks or lengths mixed vegetables, such as unpeeled red bliss potatoes, carrots, onions, rutabaga, parsnips, and celery
3.5/5 (11 Votes)

By

If desired brown roast in skillet on all sides

  • 3 1/2 pounds beef roast (chuck , rump, whatever)
  • 1 can Campbell's Beef Consomme -- undiluted
  • 1 can Campbell's Beefy Mushroom Soup -- undiluted
  • 1 large onion -- thinly sliced
  • 1 can mushroom stems and pieces
  • salt and pepper -- to taste
3.7/5 (17 Votes)

By

Preparation Many Sunday mornings, Mom asked me to sear the meat for pot roast

  • make the pot roast:
  • Recipe: Pot roast with vegetables
  • David Venable
  • Ingredients
  • 1 1 3- to 4-pound 4-pound boneless bottom round roast
  • 1/2 1/2 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1/4 1/4 1/4 cup canola oil
  • 2 2 2 medium onions, quartered
  • 3 3 3 garlic cloves, smashed
  • 1 1 1 tablespoon tomato paste
  • 1 1 1 cup dry red wine
  • 3 3 3 cups beef stock
  • 2 2 2 fresh thyme sprigs
  • 2 2 2 bay leaves
  • 3 3 1-inch carrots, sliced into 1-inch pieces
  • 6 6 6 Red Bliss potatoes, quartered
  • 1/2 1/2 1/2 cup chopped fresh parsley
  • Preparation
  • to Sunday mornings, Mom asked me to sear the meat for pot roast. Mom added the other
  • to 350 oven to 350 degrees F.
  • Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in
  • the flour, coating it completely. Season it liberally with salt and pepper.
  • Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until
  • to to beef stock, thyme and bay leaves and bring to a simmer. Cover and transfer to the
  • Serving Serving Size
  • 6 to 8 8 servings.
4.2/5 (5 Votes)

By

A very good dish to serve for company or Sunday dinner, comfort food at its finest

  • 1 large oven bag
  • 1/4 cup flour
  • 2/3 cup water
  • 1 envelope onion soup mix
  • 1/4 teaspoon pepper
  • 3 1/2 pound beef chuck pot roast, boneless
  • 1 tablespoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 8 whole baby red or 3 medium potatoes, quartered
  • 1 medium onion, quartered
  • 1/2 package peeled baby carrots, 8 ounces
  • Parsley, chopped, optional
3.6/5 (27 Votes)

By

Heavily S/P the roast on all sides Place oil in a hot pan and sear the outside of the meat Remove from pan and plac...

  • 2.5 pounds bone in pork shoulder
  • 2 TBSP cooking oil of choice
  • 1 15-16oz can whole berry cranberry sauce
  • 1 medium yellow onion chopped
  • 1/4 cup grainy mustard
  • 3 TBSP honey
  • 3 TBSP balsamic vinegar
  • S/P to taste
3.7/5 (3 Votes)

By

Place chopped onion and carrots in bottom of crock pot

  • 3 lbs boneless bottom round roast
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 large onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • kosher salt & freshly ground black pepper
4/5 (2 Votes)

By

1. Preheat the oven to 325 degrees F

  • Pot Roast
  • 2 tablespoons butter
  • 1 4-pound rump roast
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 bay leaf
  • 1 large clove garlic, chopped
  • 20 whole peppercorns
  • 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)
  • 1 1/2 teaspoons fresh parsley (or 1/2 teaspoon dried)
  • 2 cups beef stock or canned beef broth
  • 1 teaspoon salt
  • 2 large carrots, sliced
  • Gravy
  • 2 cups beef stock or canned beef broth
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • On the side
  • mashed potatoes
4/5 (2 Votes)

By

1. If using foil, place 30"x18" piece in ungreased large roasting pan

  • 3-4 lb blade or cross rib roast
  • 2 cans condensed cream of mushroom soup
  • 2 envelopes dry onion soup mix (ie Lipton)
  • 8 medium potatoes, cut in 2-3 inch pieces
  • 8 medium carrots, cut in 2-3 inch slices
  • 4 T. water
4/5 (1 Votes)

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Pot Roast in Foil (or crockpot) Pot Roast In An Electric Pressure Cooker