Best 3 Beginners Pot Roast Recipes

Pot roast is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is made with chuck roast, vegetables, and gravy. Pot roast can be cooked in a variety of ways, but the most common method is to braise it in a Dutch oven or slow cooker. This allows the meat to cook slowly and evenly, resulting in a tender and juicy roast.

The recipes in this article provide a variety of options for making pot roast. There are recipes for both beef and pork pot roast, as well as recipes for pot roast made in the oven, slow cooker, or Dutch oven. There are also recipes for pot roast with different flavors, such as Italian pot roast, Mexican pot roast, and Asian pot roast.

No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish. Pot roast is a great meal to serve for a family dinner or a special occasion. It is also a great dish to make ahead of time, as it can be reheated and served later.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT POT ROAST FOR BEGINNERS

Perfect Pot Roast for Beginners image

Even if you are a beginning cook you can make a delicious pot roast.

Provided by Stephanie Manley

Categories Main Course

Time 2h15m

Number Of Ingredients 10

Ingredients

4 pound chuck roast
14 ounces canned tomatoes
12 ounces Guinness
1 cup celery sticks (cut into thirds)
1 cup carrots (you can use baby cut carrots)
2 medium white onions (cut into quarters)
3 cloves garlic (sliced)
3 bay leaves
salt and pepper
vegetable oil for browning

Steps:

Begin by heating a couple of tablespoons of oil in a large pot. Heat the oil until it is hot. While the oil is heating, liberally salt and pepper the roast. Brown the roast in the pot with the heated oil until the sides are brown. You are not going to fully cook the roast at this time. Add in all of the remaining ingredients. Put a lid on the pot and cook at 350 degrees. Please see the cooking chart a good guide is 1 hour plus 15 minutes for each pound of beef. http://www.haverhillbeef.com/cookinginstructions.html

Nutrition Facts : Calories 369 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 217 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

BEGINNERS POT ROAST

Beginners Pot Roast image

This was the first meal my Grams taught me. She had told be that the secret is that you do not always need the best cut of meat, you just need to know how to make it taste like it is. To this day I make this but over the years I have added my own flavors to it. I showed this to my friend who just got married and does not know how to cook. Her husband was delighted. This is simple and it nice for a dinner for two with leftovers.

Provided by Kerbare

Categories Roast Beef

Time 2h35m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

3 -4 lbs beef roast
2 large onions (chopped course)
2 1/2 cups water
salt and pepper

Steps:

Preheat the oven to 450°F.
Place 1/4 of the onion on the bottom of the pan. If you do no have roasting pan you can use a cake pan, you will need to use foil to make a tent.
Trim excess fat from the meat. Salt and pepper generously both sides. If you use the Worcestershire sauce cut back on the salt.
Place the roast in the pan, add water and the remaining onions. Make sure to have onions on top of the roast.
Cover and put in the oven for about an hour.
Then lower the temp to 350°F for another 1-1 1/2 hours depending on how rare or cooked you want you meat.
•My additions are when the mood strikes:.
Yellow and red peppers.
A-1 Steak sauce or Worcestershire sauce.
Garlic.
Over the years I have made this with a frozen roast and only had to cut back the water and add about another hour or so to the cooking time.

Nutrition Facts : Calories 1798, Fat 133.3, SaturatedFat 53.9, Cholesterol 469.5, Sodium 411.9, Carbohydrate 15.2, Fiber 2.1, Sugar 6.4, Protein 126.5

Tips:

Use a heavy pot with a tight-fitting lid, such as a Dutch oven, to ensure even cooking and prevent moisture loss.
Sear the roast on all sides before braising to develop flavor and color.
Use a flavorful braising liquid, such as beef broth, red wine, or a combination of both.
Add vegetables and herbs to the pot for extra flavor and nutrition.
Cook the roast on low heat for a long period of time, or until it is fall-apart tender.
Serve the roast with mashed potatoes, roasted vegetables, or rice.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious and flavorful pot roast that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give pot roast a try.