Best 7 Classic Pot Roast Recipes

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**Unveiling the Comforting Classic: Pot Roast Recipes for Every Occasion**

Indulge in the timeless comfort of a classic pot roast, a culinary journey that promises tender meat, rich gravy, and a symphony of flavors. Our collection of pot roast recipes offers a diverse range of culinary experiences, catering to every taste and preference. From traditional to modern, each recipe captures the essence of this beloved dish, promising an unforgettable feast. Embark on a culinary adventure as we explore the depths of pot roast, unraveling the secrets of succulent meat, flavorful vegetables, and tantalizing aromas that will fill your kitchen with warmth and nostalgia.

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

CLASSIC POT ROAST (COOKING FOR 2)



Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

  • Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
  • Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

INSTANT POT® CLASSIC POT ROAST



Instant Pot® Classic Pot Roast image

Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 13

2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter
2 cups chopped onions
1 cup Progresso™ beef flavored broth (from 32-oz carton)
8 medium carrots, peeled and cut into fourths
3 celery stalks, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves
8 baby red potatoes, cut in half
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
  • Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g

CLASSIC POT ROAST FOR THE SLOW COOKER



Classic Pot Roast for the Slow Cooker image

For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h15m

Number Of Ingredients 10

1 tablespoon plus 1 teaspoon cornstarch
3/4 cup low-sodium chicken broth
3 tablespoons tomato paste
1 pound small Yukon Gold potatoes, scrubbed and halved
2 large carrots, cut into 2-inch pieces
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons Worcestershire sauce
Coarse salt and freshly ground pepper
1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
4 garlic cloves, mashed to a paste

Steps:

  • In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
  • Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
  • Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY



Classic Pot Roast With Garlic-Thyme Gravy image

Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.

Provided by Stephen Shafer

Categories     One Dish Meal

Time 4h20m

Yield 1 meal, 6 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 (3 -4 lb) boneless beef chuck roast (trimmed and seasoned with salt and pepper)
salt and pepper
1/4 cup all-purpose flour
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
2 cups sliced onions
6 medium carrots, peeled and cut into 2-3 inch pieces
3 large celery ribs, cut into 2-3 inch pieces
6 garlic cloves, chopped
3 -4 sprigs fresh thyme
2 bay leaves

Steps:

  • HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
  • STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
  • DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
  • TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
  • DISCARD thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY



Classic Pot Roast with garlic-thyme gravy image

Found this in my 'Cuisine at home' periodical. I made it last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.

Provided by CC MCCART-FROST

Categories     Roasts

Time 20m

Number Of Ingredients 13

3 Tbsp vegetable oil
1 boneless chuck roast, trimmed, seasoned with salt and pepper (3 - 4 lb)
1/4 c all purpose flour
2 Tbsp tomato paste
1/2 c dry white wine
1 1/2 c low sodium beef broth
1 Tbsp worcestershire sauce
2 c sliced onions
6 medium carrots, peeled and cut into 2 - 3 inch pieces
3 large celery ribs, cut into 2 - 3 inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh tyme
2 bay leaves

Steps:

  • 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
  • 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
  • 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
  • 4. Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST



Classic Pot Roast image

After our children grew up and left home, it was hard to cook for only two people. Now I've found a few tricks to make things easier. (Leftovers of this pot roast would be scrumptious in the Italian Beef with Mushrooms recipe at left.)

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6-8 servings.

Number Of Ingredients 8

1 beef sirloin tip roast or 1 bottom round roast (about 2 pounds)
2 medium potatoes, cut into chunks
2 medium carrots, cut into 2-inch chunks
1 medium onion, cut into wedges
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water

Steps:

  • Place meat in an ovenproof skillet or Dutch oven. Add the potatoes, carrots and onion. Sprinkle with pepper. Top with tomatoes. Spread soup over meat. Pour water around vegetables. Cover and bake at 325° for 1-1/2 hours or until meat and vegetables are tender. Thicken cooking liquid if desired.

Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 496mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

AMERICA'S TEST KITCHEN CLASSIC BEEF POT ROAST RECIPE - (4.1/5)



America's test kitchen classic beef pot roast Recipe - (4.1/5) image

Provided by lovemygolden

Number Of Ingredients 14

1 boneless chuck-eye roast (3 1/2 to 4 pounds), pulled into two pieces at natural seam and trimmed of fat (see note)
Kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about 3/4 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
1/2 cup dry red wine, plus 1/4 cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
Ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • 1. Sprinkle pieces of meat with 1 tablespoon salt (1 1/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer. 3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking. 4. Nestle meat on top of vegetables. Place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking. 5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. 6. While sauce heats, remove twine from roast and slice against grain into 1/2-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, 1/4 cup wine, and balsamic vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately. Serves 6 to 8 Excerpted from America's Test Kitchen, Episode 1101: Old-Fashioned Sunday Dinners © 2011 America's Test Kitchen. Photograph by Carl Tremblay.

Tips:

  • Choose the right cut of beef: Chuck roast, rump roast, or brisket are all good options.
  • Sear the beef before braising: This will help develop flavor and color.
  • Use a variety of vegetables: Carrots, celery, onions, and potatoes are all classic pot roast vegetables, but you can also add other vegetables like parsnips, turnips, or rutabagas.
  • Add some herbs and spices: Rosemary, thyme, bay leaves, and garlic are all good choices.
  • Use a good quality red wine: The wine will add flavor and depth to the pot roast.
  • Cook the pot roast on low heat for a long time: This will help the meat become tender and flavorful.
  • Serve the pot roast with mashed potatoes, egg noodles, or rice.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can make a delicious pot roast that your family and friends will love.

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