Best 12 Savory Pot Roast Recipes

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST

Steps:

• Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

CROCK POT SAVORY PORK ROAST

Steps:

• Place roast and onion in crock pot sprayed with Pam.
• Add bay leaf, soy sauce and garlic powder.
• Cover. Cook on High 1 hour and then low 6 hours.
• Slice and Serve.

SAVORY POT ROAST

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
• Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

SUNDAY DINNER SAVORY POT ROAST BEEF

Steps:

• Heat oven to 350.
• Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
• Rub the roast with Lawrey's salt.
• When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
• When all sides are nicely browned, remove roast to a platter.
• Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
• Pour in beef broth and stir, scraping sides and bottom of pan.
• Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
• Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
• Remove roast to serving platter.
• Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

SAVORY RUBBED POT ROAST AND GRAVY

Steps:

• 1. RUB: Mix rub ingredients together. Store in ziploc bag or jar and use as needed. This makes a lot and there will be a good bit leftover. NOTE: this rub was intended to be used on a beef brisket, however, it was excellent on this chuck roast!
• 2. Lightly oil meat with vegetable oil and generously spread rub on meat. Wrap meat in plastic wrap; refridgerate for a few hours or over night. NOTE: I wrapped overnight.
• 3. Preheat oven to 375 degrees.
• 4. BROWING AND COOKING ROAST: Pour oil into pot; heat over medium high heat (on stovetop). Add roast to pot; cook roast for 15 minutes (turning once) until beef is browned. NOTE: Don't bypass this step; browning/searing beef first is essential to creating a rich flavor base.
• 5. Place onion around roast and cook uncovered for another 15 minutes or until onions begin to brown. Turn roast once.
• 6. Add celery, garlic, thyme, and bay leaf to pot. Pour in 4 cups of beef stock (or water) and wine. Cover and place in pre-heated oven for 2 1/2 to 3 hours or until fork tender. Turn roast one time 1/2 way through cooking time. NOTE: may need to add additional water toward end of cooking time.
• 7. Remove roast from pot, cover and keep warm; set aside.
• 8. GRAVY: Sorry there are no measurements for the gravy, it's just one of those dishes you have to work with to get it right. Strain the drippings from the roast into a skillet and heat over medium heat. Add a few heaping spoonfuls (one at a time) of flour to the hot drippings; stirring to make paste. NOTE: you dont want this paste too dry or too wet. Add warm water, a cup at a time; stir. Keep adding additional water (and continue stirring) until your gravy is the consistancy you like. NOTE: If you used the rub recipe I used, no additonal seasoning is necessary. Spoon gravy over slices of roast, mashed potatoes and/or biscuits.

SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY

Steps:

• Rub the roast with 3 T. flour.
• Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
• Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
• Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
• Strain juices from vegetables into a 1-quart saucepan.
• (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
• About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
• Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
• Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
• Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
• Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.

SAVORY POT ROAST & GRAVY

Steps:

• 1. Preheat oven to 325
• 2. In a 5-quart Dutch oven or roasting pan; heat oil over medium-high heat until hot. Add beef roast; cook 5 minutes on each side or until browned. Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery, and bay leaf to beef.
• 3. Dissolve bouillon cubes in boiling water, reserve 3/4 cup. Pour remaining 3/4 cup around beef. Bring to a boil. Cover. Bake at 325 for 1 hr. Add remaining vegetables, cover and bake an additional 1 to 1/14 hrs, or until beef and vegetables are tender.
• 4. To prepare gravy: Place beef and vegetables on platter and keep warm. Add reserved 3/4 cup bouillon to drippings (will yield 3 cups) in Dutch oven, In small jar, combine cold water and flour, shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt and pepper to taste.

SAVORY CROCK POT POT ROAST

Steps:

• Rub meat with horseradish and place in crock pot.
• Add other ingredients, except sour cream.
• Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
• If you are available, turn meat over, midway during cooking.
• Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
• In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil.
• Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
• Return roast to Dutch oven.
• Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
• Cover and simmer for 2 to 3 hours or until tender.
• Remove roast to a serving platter and keep warm.
• Drain off all but 2 cups of pan juices.
• Combine flour and remaining water; stir into pan juices.
• Cook for 5 minutes or until thickened and bubbly.
• Slice roast and serve with gravy.

SAVORY POT ROAST A LA PRESSURE COOKER

Steps:

• Coat roast with SeasonAll.
• In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
• Add carrots, celery and onions when meat is nearly browned.
• Add water and Worcestershire sauce.
• Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
• Lock pressure cooker lid in place and bring to pressure over medium-high heat.
• Adjust heat to stabilize pressure at about medium pressure.
• Cook for one hour.
• Release pressure naturally - don't use quick release.
• As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
• If not, add water, if necessary, and return to pressure.
• When done, release pressure and serve.

SAVORY BLOODY MARY POT ROAST

Steps:

• Trim fat from roast.
• Cut slits in several places.
• Insert a small slice of garlic into each slit.
• In a 4 quart Dutch oven, brown roast on all sides in hot oil.
• Remove from heat.
• Drain off fat.
• Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
• Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
• Transfer to a platter, reserving juices in Dutch oven.
• Keep roast warm.
• For gravy: measure cooking juices; skim off fat.
• If necessary, add enough water to measure 1 1/2 cups of juices.
• Return juices to Dutch Oven.
• Combine the 2 tbsps vodka and the cornstarch; stir into juices.
• Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
• Slice meat thinly across the grain; serve with gravy.