Best 5 Best Pot Roast Ever Recipes
Indulge in the ultimate comfort food experience with our collection of pot roast recipes, a culinary journey that promises to tantalize your taste buds and warm your soul. Embark on a culinary adventure with our classic pot roast recipe, a timeless dish that showcases the rich flavors of tender beef braised in a savory broth, accompanied by a medley of colorful vegetables. For a taste of international flair, try our French pot roast, where succulent beef is slow-cooked in a luscious red wine sauce, creating a symphony of flavors that will transport you to the heart of Paris. If you prefer a more rustic approach, our Dutch oven pot roast will satisfy your cravings with its hearty and comforting flavors, featuring melt-in-your-mouth beef and an aromatic blend of spices. And for a lighter twist, our slow cooker pot roast offers a convenient and delicious option, allowing you to savor the same tender and flavorful pot roast without hours of hovering over the stove. No matter your preference, our pot roast recipes guarantee an unforgettable culinary experience that will leave you craving for more.
Here are our top 5 tried and tested recipes!
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
THE BEST POT ROAST EVER
By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick!
Provided by Cinny 2
Categories One Dish Meal
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
- Carmelize onions and garlic in the skillet then deglaze pan with red wine.
- Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
- Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
- Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
- Remove roast and veggies to serving platter.
- Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
- Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
- Spoon over roast and serve remaining gravy at table.
BEST EVER POT ROAST WITH BOURSIN MASHED POTATOES
This pot roast lives up to its name - it is the best ever! There are a few steps to this recipe, but every step enhances the wonderful flavors. The roast and gravy are bursting with flavor from all the fresh veggies and herbs. The wine reduction adds something a little extra making it a bit different than your average pot roast....
Provided by Samantha Jacobs
Categories Roasts
Time 5h30m
Number Of Ingredients 19
Steps:
- 1. Take out your meat; let your meat come up to room temp. LIBERALLY season with sea salt and fresh black pepper.
- 2. Pour some olive oil into a pan. Heat on med-high until almost smoking. Put your onion quarters in and brown on all sides (you want a nice deep golden color). When browned, remove and put in bottom of Crock Pot.
- 3. Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.
- 4. Add the last of your oil and let it heat up. While your oil heats, dredge your beef through your flour making sure it's evenly coated.
- 5. Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.
- 6. Pull out your meat and lay it on top of your onions and carrots.
- 7. Add your rosemary, thyme, and bay leaves to the Crock Pot.
- 8. Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock Pot. (The liquid should come up about halfway on the meat.)
- 9. If there is a lot of oil left in your pan, dump some of it out. Add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that's where a lot of your flavor will come from). Reduce it by about half, then add it to you Crock Pot.
- 10. Set your Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
- 11. Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
- 12. Add potatoes to boiling water and cook until tender (falling off the fork when stabbed).
- 13. Strain the potatoes really well.
- 14. Put the milk and butter in the microwave and heat until milk is hot and butter is melted.
- 15. Add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
- 16. Add the milk/butter mixture a little bit at a time until you reach your desired consistency.
- 17. I like these specific potatoes a little lump because they really stand up to the pot roast.
- 18. Add 4 OZ of Boursin at the last minute and stir in while potatoes are hot. Season to taste.
- 19. Try to separate the pot roast into manage pieces, either take it out and cut it or just separate it in the Crock Pot.
- 20. It should be tender enough that it just falls apart to the touch.
- 21. I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire. DEEEEEEEEEEELICIOUS =)
BEST POT ROAST EVER
Categories Soup/Stew Beef Low Sodium Low/No Sugar Healthy
Number Of Ingredients 13
Steps:
- Wash the roast. Add a little olive oil to a large pot. Sprinkle garlic and onion powder, salt, pepper, Herbes De Provence and dill on the roast. Sear both sides. Cut the heat back and add the Worcestershire sauce, Balsamic vinegar, beef broth and V8 juice. Cover the roast and allow to cook for a few hours on low heat. 30 or so before the roast is completely done add the potatoes and carrots. A few minutes later add the onion and garlic. Cover and allow to cook for approximately 30 minutes more. If the roast gets too dry, add more beef broth or water.
BEST GARLIC ROSEMARY POT ROAST EVER
The red wine and dried mushrooms give this recipe a nice rich flavor.
Provided by debbie lopez
Categories Roasts
Time 6h10m
Number Of Ingredients 11
Steps:
- 1. Place everything in crock pot and cook on high for 6 hours.
- 2. For thing gravy just fish out the bay leaf and rosemary sprigs. You can think with cornstarch if you like a thicker gravy thicker.
- 3. Hope you enjoy
Tips:
- Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good options for pot roast. Look for a roast with good marbling, as this will help to keep the meat moist and flavorful.
- Brown the meat before braising: Browning the meat in a hot skillet before adding it to the slow cooker helps to develop flavor and color. Sear the meat on all sides until it is browned but not cooked through.
- Use a flavorful braising liquid: The braising liquid is what will give your pot roast its flavor, so choose a liquid that you enjoy. Good options include beef broth, red wine, or a combination of both. You can also add vegetables, herbs, and spices to the braising liquid for extra flavor.
- Cook the roast on low and slow: Pot roast is a dish that benefits from long, slow cooking. Cook the roast on low for 8-10 hours, or until the meat is fall-apart tender. If you're short on time, you can cook the roast on high for 4-6 hours, but the meat will not be as tender.
- Let the roast rest before serving: Once the roast is cooked, let it rest for 15-20 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful pot roast.
Conclusion:
Pot roast is a classic comfort food that is perfect for a cold winter day. It is also a very versatile dish that can be customized to your own taste. With a little planning and preparation, you can easily make a delicious pot roast that your family and friends will love. So next time you're looking for a hearty and flavorful meal, give pot roast a try. You won't be disappointed!
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