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Our favorite pot roast recipes - 121 recipes

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Preheat a large saute pan over medium-high heat

  • 1 boneless beef chuck roast (3-4 pounds)
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • salt and black pepper
  • 6 clove of garlic, finely minced
  • 1 28-ounce can whole tomatoes, with juice
  • 1 1/2 cups beef broth
  • 1 cup red wine
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish
  • 1 teaspoon granulated sugar
  • salt and black pepper
  • 1 tablespoon corn starch mixed with 1 tablespoon water (more or less depending on how you like the consistency of your gravy)
0/5 (0 Votes)

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Place onion and garlic in the bottom of the crock pot, then place the roast on top of them

  • 1 (3 lb) pot roast (I use a blade roast)
  • 1 tablespoon minced onion
  • 2 tablespoons minced fresh garlic (or to taste)
  • 1 (1 1/4 ounce) package au jus mix
  • 1 (1 ounce) package dried Italian salad dressing mix
  • 2 teaspoons black pepper (or to taste)
  • 1 pinch cayenne (optional)
  • 1 (12 ounce) can tomato juice
  • Parmesan Risotto
  • (Printable Recipe)
  • 3 tsp Olive Oil
  • 46 oz Chicken Broth, warmed
  • 1 lb Arborio Rice
  • 3 oz grated parmesan cheese
  • 1 tsp onion powder
  • ground pepper to taste
0/5 (0 Votes)

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If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version

  • 1 tsp olive oil
  • 1 tsp kosher salt
  • 2 C coarsely chopped onion
  • 4 thyme sprigs
  • 1 (14-oz) can fat-free, less sodium beef broth
  • 4 large carrots, peeled and cut diagonally into 1-inch pieces
  • 1 (3-lb) boneless rib roast, trimmed
  • 1/4 tsp freshly ground black pepper
  • 1 cup dry red wine (cab/sauv)
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 2 lb yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)
0/5 (0 Votes)

By

Into slow cooker put vegetables

  • 1 12oz bag frozen onion
  • 1 8 oz bag frozen baby carrots
  • 1 8 oz package sliced mushrooms
  • 1/2 pound small new potatoes halved
  • 4 lbs chuck roast rinsed and patted dry
  • S&P
  • 2 T oil
  • 1 can cream of celery soup
  • 1 packet onion soup mix
  • 1 c. low sodium beef broth
  • 1/4 c. steak sauce
5/5 (2 Votes)

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DIRECTIONS: 1. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all si...

  • Rated:
  • Erica's Delicious Slow Cooker Beef Roast
  • Submitted By: Erica
  • Photo By: FROGHOPPER
  • Prep Time: 20 Minutes
  • Cook Time: 9 Hours
  • Ready In: 9 Hours 20 Minutes
  • Servings: 4
  • "Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup."
  • INGREDIENTS:
  • 2 pounds boneless beef roast
  • 1 teaspoon vegetable oil
  • salt and pepper to taste
  • 1 onion, quartered
  • 16 baby carrots
  • 1 (10.75 ounce) can condensed cream
  • of mushroom soup
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

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Calories 459 Carbohydrates 17

  • 2 tablespoons butter
  • 2 1/2 to 3 pounds grass-fed beef rump roast
  • 5 medium carrots, peeled and chopped into bite-sized pieces
  • 3 medium parsnips, peeled and chopped into bite-sized pieces
  • 2 medium turnips, peeled and chopped into bit-sized pieces
  • 2 tablespoons whole black peppercorns
  • 2 bay leaves
  • 1 bunch thyme
  • 1 1/2 cups red wine, preferably cabernet sauvignon
  • 1 cup light beef stock, preferably homemade
  • 1 bunch fresh parsley, chopped fine
0/5 (0 Votes)

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1. Mix sauce, soup mix and water together

  • 2.5 lb beef chuck eye roast
  • 1/2 cup A1 sauce
  • 1/2 cup water
  • 1 pkg. onion-mushroom soup mix
  • 1 lb baby red potatoes
  • 1 lb. baby carrots
  • 1 onion, diced
3.5/5 (14 Votes)

By

1.Heat the oven to 275°F

  • Wagyu Blade Roast 3 lbs
  • Kosher Salt 1 Tbsp
  • Olive Oil, Blended 2 Tbsp
  • Onions, Medium Spanish 2 each
  • Carrots, large 2 each
  • Granulated Sugar 1 tsp
  • Tomato Paste 1 Tbsp
  • White Wine 1 1/2 Cups
  • Beef Stock, prepared 1 1/2 Cups
  • Fresh Thyme 2 Sprigs
  • Smoked Paprika 1 tsp
  • Bay Leaf 1 each
  • Dijon Mustard 2 Tbsp
  • Fresh Bread Crumbs 1/4 Cup
  • Italian Parsley, Chopped 3 Tbsp
  • Chopped Hazelnuts 2 Tbsp
  • White Soy 2 tsp
  • Sherry Vinegar 2 tsp
0/5 (0 Votes)

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In large skillet, brown roast on all sides in hot oil

  • 2 to 2 1/2 pounds beef chuck roast
  • 1 tbsp vegetable oil
  • 2 medium carrots, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 can (14 1/2 ounces) Italian-style tomato paste
  • 1 tbsp quick-cooking tapioca
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 pkg (8 ounces) hot cooked wide noodles
0/5 (0 Votes)

By

Place potatoes, carrots and celery in a 5-qt

  • 2 medium sweet potatoes, cubed
  • 2 large carrots, sliced
  • 1/4 cup chopped celery
  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • 3/4 teaspoon grated orange peel
  • 3/4 teaspoon HERSHEY®’S Cocoa
  • 1 can (15 ounces) tomato sauce
0/5 (0 Votes)

By

Thawed, cook at 325° for 3 hrs

  • 1 Chuck Roast
  • 1 pkg onion soup mix
  • 1/2 cup water
0/5 (0 Votes)

By

Combine all ingredients Place Pot Roast in Marinade

  • 1 cup Tomato juice
  • 3 tbsp Mustard
  • 4 tbsp Worcheshire Sauce
  • 1 tsp Basil
  • 1 tsp oregano
  • 1 tsp Onion Powder
  • 1 tsp garlic Salt
  • 1 clove Garlic - Finely Chopped
  • 1/4 tsp Pepper
0/5 (0 Votes)

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Marinade - Beef Pot Roast Slow Cooker Pot Roast with Tomato-Based Gravy