Our favorite pot roast recipes - 121 recipes
More Pot roast recipes
Slow Cooker Pot Roast with Tomato-Based Gravy
By charlotteh371
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)
Italian Pot Roast & Parmesan Risotto
By charlotteh371
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
Classic Beef Pot Roast
By á-48552
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)
Beef Pot Roast (Sandra Lee)
By á-27227
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
Erica's slow cooker beef pot roast
By á-138
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
Grass-fed Beef Pot Roast With Winter Vegetables
By sunitagt
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
A1 slow cooker pot roast
By Beckysbaking
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
Wagyu Pot Roast
By á-1513
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
Pot Roast Over Noodles (crock pot)
By á-5188
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
Slow Roasted Caribbean Pot Roast
By dgofstein
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
Michigan Secret Pot Roast
By á-2011
Thawed, cook at 325° for 3 hrs
- 1 Chuck Roast
- 1 pkg onion soup mix
- 1/2 cup water
Marinade - Beef Pot Roast
By Floo
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
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