146 beef pot roast recipes

Classic pot roast braises beef low and slow with potatoes and onions, then finishes with a tangy sour cream pan gravy made from the drippings. A Sunday-supper one-pot dinner.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

Dutch oven pot roast braised in barbecue sauce and apple cider with carrots, potatoes, onions, and okra. Sweet, smoky, and tender enough to cut with a fork. Southern-style Sunday dinner.

Slow cooker pot roast that practically makes itself: a beef roast braised low in cream of celery soup and dry onion soup mix until fork-tender, with rich gravy built right in. A 4-ingredient dump-and-go dinner.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Orange and spice pot roast braised with orange juice, stewed tomatoes, cinnamon, whole cloves, and bacon drippings. A warmly spiced chuck roast with homemade pan gravy.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

Pressure cooker pot roast braises beef in red wine and stock until fork-tender, finished with a pan gravy from the drippings. Sunday dinner shortened from hours to under an hour.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.