Best 5 Pot Roast For Many Recipes

Indulge in the culinary delight of pot roast, a classic dish that has tantalized taste buds for generations. This versatile dish showcases a tender, succulent cut of meat, typically chuck roast or brisket, braised in a flavorful liquid, often broth or wine, until fall-apart tender. Whether you prefer a traditional beef pot roast, a comforting pork pot roast, or a hearty lamb pot roast, there's a recipe here to satisfy every palate. Each recipe offers a unique blend of herbs, spices, and vegetables, ensuring a symphony of flavors that will elevate your dining experience. Prepare to embark on a culinary journey as we delve into the diverse world of pot roast recipes, guaranteeing an unforgettable feast that will leave you craving for more.

Let's cook with our recipes!

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

Ingredients

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

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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.

POT ROAST FOR A CROWD

Pot Roast for a Crowd image

A staple for the meat and potatoes crowd. This takes awhile to cook but what an easy one pot meal! Roast may be cooked in the oven at 350 for the same amount of time if you wish.

Provided by Aroostook

Categories Potato

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs boneless beef chuck roast, cut in half
4 lbs potatoes, peeled & cut into 2 in. cubes
2 lbs carrots, peeled & cut into 2 in. cubes
2 lbs celery, peeled & cut into 2 in. cubes
3 lbs onions, peeled & cut into 2 in. cubes
2 quarts water or 2 quarts beef broth
1/4 cup oil
1/2 cup flour (for dredging)
1 tablespoon dried thyme
1 teaspoon onion powder
salt & pepper

Steps:

In a dutch oven or large heavy bottomed sauce pot, heat oil until hot.
Season the flour with salt& pepper.
Dredge meat on both sides in flour Shake off excess flour.
Place meat in oil and sear for about 5 minutes.
Turn meat over to sear the other side for about 5 minutes.
Drain off excess grease but don't scrape the pot.
you want the brownings for flavor.
Place all remaining ingredients into the pot except potatoes.
Simmer covered over low heat for 1 ½ hours.
Add potatoes and simmer for another hour.
Season to taste.

Nutrition Facts : Calories 898.3, Fat 50.6, SaturatedFat 18.9, Cholesterol 156.5, Sodium 288.4, Carbohydrate 62.1, Fiber 10.2, Sugar 13.2, Protein 48.8

CROCK POT POT ROAST

Crock Pot Pot Roast image

Make and share this Crock Pot Pot Roast recipe from Food.com.

Provided by lucy k.

Categories Stew

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
3 lbs round roast
salt and pepper
8 garlic cloves
1 large onion
2 stalks celery
3 carrots
4 medium potatoes
8 large mushrooms
1 bay leaf
2 cups beef broth
1/2 cup red wine
4 tablespoons flour

Steps:

Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
Place half of the vegetables in the crock pot.
Heat oil in a large pan over medium high heat.
Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
Combine broth and wine, and pour inches.
Cook 8-10 hours on low.
About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
Discard bay leaf and garlic cloves.

Nutrition Facts : Calories 855.7, Fat 31.6, SaturatedFat 10.6, Cholesterol 210.9, Sodium 700, Carbohydrate 56, Fiber 7.7, Sugar 7, Protein 79

Tips:

Choose the right cut of beef: Chuck roast, rump roast, and brisket are all great options for pot roast.
Brown the meat before cooking: This will help to develop flavor and create a nice crust.
Use a variety of vegetables: Carrots, potatoes, onions, and celery are all classic pot roast vegetables. However, you can also add other vegetables, such as parsnips, turnips, and rutabagas.
Season the pot roast well: Salt, pepper, garlic powder, and onion powder are all good basic seasonings for pot roast.
Cook the pot roast on low heat: This will help to tenderize the meat and prevent it from drying out.
Let the pot roast rest before serving: This will help the juices to redistribute throughout the meat.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is a simple dish to make, but it is full of flavor. By following these tips, you can make a delicious pot roast that your family and friends will love.