Best 4 Ultimate Pot Roast Recipes

Indulge in the comforting warmth of a classic pot roast, a culinary journey that promises tender meat, savory gravy, and a symphony of flavors that will delight your senses. This versatile dish, often prepared with beef chuck roast, can be elevated with a variety of cooking techniques and flavor profiles, transforming it into a hearty meal that's perfect for special occasions or a cozy weeknight dinner.

From the classic slow-cooker pot roast, where the meat simmers in a flavorful broth for hours, resulting in fall-off-the-bone tenderness, to the Dutch oven pot roast, where the meat is browned before being braised in a rich sauce, each recipe offers a unique take on this timeless dish. Explore variations that incorporate red wine, herbs, vegetables, and even beer, creating a tapestry of flavors that will tantalize your taste buds. Discover the secrets to crafting the perfect gravy, whether you prefer a thick, velvety texture or a light, flavorful broth.

Let's cook with our recipes!

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.

TYLER'S ULTIMATE POT ROAST

Tyler's Ultimate Pot Roast image

I watched him making this pot roast a couple of weeks ago and the end result looked amazing I just had to try it. This is total comfort food.

Provided by dojemi

Categories < 4 Hours

Time 3h15m

Yield 1 pot roast, 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 -4 lb) beef chuck roast, trimmed fat (3-4 pounds)
kosher salt
black pepper, freshly ground
3 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 cup water
2 yellow onions, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery ribs, sliced
1 cup button mushroom (stems removed and sliced in half)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

Season all sides of the beef with a fair amount of salt and pepper.
In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.
Brown the meat on all sides, taking the time to get a nice crust on the outside.
Pour in the tomatoes and the water.
Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
Cover the pot and reduce the heat to low.
Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables.
Serve with the pot juices.

Nutrition Facts : Calories 1386.7, Fat 102.9, SaturatedFat 37.9, Cholesterol 313, Sodium 861.6, Carbohydrate 26.1, Fiber 5.4, Sugar 13.8, Protein 87.2

THE ULTIMATE CROCK POT PORK ROAST

The Ultimate Crock Pot Pork Roast image

Makes a very moist roast pork with a delicious sauce to serve over rice. Add a veggie and you have a great and easy meal. Recipe found on the web.

Provided by Marie

Categories Pineapple

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs rolled pork roast
1 (8 ounce) can crushed pineapple with juice
2 tablespoons brown sugar
2 tablespoons soy sauce
1 minced garlic clove
1/2 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water

Steps:

Place roast in slow cooker.
Combine all ingredients except flour and water.
Cover and cook on high for 4 hours and low for 4 hours.
Remove roast and cover with foil to keep warm.
Measure cooking liquid from crock pot and add enough water to make 1 3/4 cups.
Place in saucepan.
Blend flour and water together to form a smooth paste.
Stir into reserved liquid and bring to boil.
Cook and stir until thick.

CAMPBELL'S ULTIMATE SLOW-COOKED POT ROAST RECIPE - (4.1/5)

Campbell's Ultimate Slow-Cooked Pot Roast Recipe - (4.1/5) image

Provided by sandiB2010

Number Of Ingredients 16

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) onion dry recipe soup & dip mix
1 cup dry red wine
3 cloves garlic, sliced
1 package (16 ounces) baby-cut carrots
1 1/4 pounds red potatoes, cut in half
2 stalks celery, cut into 2-inch pieces
4 small sprigs fresh thyme leaves
2 bay leaves
1 (6-inch) sprig fresh rosemary leaves
2 tablespoons all-purpose flour
1/4 cup cold water
8 ounces cremini or baby portobello mushrooms, cut in half (about 2 cups)

Steps:

1 Season the beef with the salt and black pepper. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. 3 Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery. Top with the thyme, bay leaves and rosemary. Top with the beef. Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender. Remove the beef from the cooker, cover and keep warm. Remove and discard the bay leaves, rosemary and thyme. 4 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender. Serve with the beef.

Tips:

Use a chuck roast or rump roast for the most tender and flavorful pot roast.
Sear the meat in a pan before cooking it in the slow cooker. This will help to develop a rich, brown crust and seal in the juices.
Add a variety of vegetables to the slow cooker, such as carrots, potatoes, onions, and celery. This will create a hearty and flavorful stew.
Use a flavorful liquid to cook the pot roast, such as beef broth, red wine, or a combination of both. This will help to enhance the flavor of the meat and vegetables.
Cook the pot roast on low for 8-10 hours, or on high for 4-6 hours. This will allow the meat to become tender and fall apart easily.
Serve the pot roast with mashed potatoes, rice, or egg noodles. You can also spoon the cooking liquid over the meat and vegetables.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can create a delicious and flavorful pot roast that your family and friends will love. Experiment with different vegetables, liquids, and seasonings to find your favorite combination. Pot roast is a versatile dish that can be served with a variety of sides, making it a perfect meal for any occasion.