Best 3 Autumn Pot Roast Recipes

Autumn is the perfect time for a hearty, comforting pot roast. This classic dish is made with beef chuck roast, vegetables, and a flavorful gravy. It's easy to make and can be cooked in a slow cooker or on the stovetop. Serve it over mashed potatoes, egg noodles, or rice for a complete meal.

This article includes three delicious pot roast recipes:

1. **Classic Pot Roast:** This recipe is a traditional take on pot roast, made with beef chuck roast, vegetables, and a flavorful gravy. It's cooked in a slow cooker for 8-10 hours, resulting in tender, fall-apart beef.

2. **Crock Pot Italian Pot Roast:** This recipe adds Italian flavors to the classic pot roast. It's made with beef chuck roast, vegetables, Italian herbs and spices, and a tomato-based gravy. It's also cooked in a slow cooker for 8-10 hours.

3. **Easy Stovetop Pot Roast:** This recipe is perfect for those who don't have a slow cooker. It's made with beef chuck roast, vegetables, and a flavorful gravy. It's cooked on the stovetop in a Dutch oven for 2-3 hours.

Let's cook with our recipes!

AUTUMN POT ROAST

Autumn Pot Roast image

This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.

Provided by shanacerny

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 4h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon salt
1 tablespoon ground black pepper
2 teaspoons dried parsley
2 teaspoons dried oregano
2 pounds beef pot roast
4 potatoes, cut into chunks
2 cups baby carrots
1 tomato, cut into chunks
½ yellow onion, cut into chunks
1 (6.5 ounce) can tomato sauce
½ cup water

Steps:

Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
Cook on High for 4 hours.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.5 g, Cholesterol 47 mg, Fat 9.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 1051.6 mg, Sugar 4.5 g

AUTUMN POT ROAST II

Autumn Pot Roast II image

A perfect Autumn pot roast! My mom made this recipe for our family when I was a little girl. We all loved it and now I make it for my husband who loves it just the same. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking.

Provided by thisgurlluvs2cook

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
½ cup bay leaf, crumbled
½ cup rum
½ cup water

Steps:

Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

Nutrition Facts : Calories 453.7 calories, Carbohydrate 6.5 g, Cholesterol 118.6 mg, Fat 31.6 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 398.4 mg, Sugar 0.8 g

AUTUMN POT ROAST

Autumn Pot Roast image

Fork-tender and hearty, this pot roast is an old-fashioned stick-to-your-ribs main dish, assures field editor Shirley Kidd of New London, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 14

Ingredients

1 garlic clove, minced
2 tablespoons canola oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
3 tablespoons cider vinegar
1/2 cup tomato juice
2 tablespoons ketchup
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
8 medium carrots, cut into thirds
1/2 pound small whole onions
1/2 cup all-purpose flour
1 cup cold water
Salt and pepper to taste

Steps:

In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides. , In a large bowl, combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer for 2 hours. Add carrots and onions; cover and cook for 1 hour longer or until meat and vegetables are tender. Remove to a serving platter and keep warm. , Skim fat from pan juices. Add water to juices to measure 3 cups. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 401mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

Tips:

- Use a good quality cut of beef for the pot roast. Chuck roast, rump roast, and brisket are all good choices. - Brown the beef before braising it. This will help to develop flavor and color. - Use a variety of vegetables in the pot roast. Carrots, celery, onions, and potatoes are all good choices. - Add some herbs and spices to the pot roast for extra flavor. Thyme, rosemary, garlic, and bay leaves are all good choices. - Braise the pot roast for at least 3 hours, or until the beef is tender. - Serve the pot roast with mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pot roast is a classic autumn dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious pot roast that your family and friends will love.