228 hot dish recipes

Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.

A New England-style Yankee pot roast braised in red wine and tomato juice with brown sugar, nutmeg, and bay leaves. No browning needed. Just set it, forget it, and come back to fork-tender beef.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Simple Calgary pot roast braised in tomato sauce with dry mustard, vinegar, thyme, and onion. Just 8 ingredients and 3 hours in the oven for fork-tender, lean beef.

Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops!

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef 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.

Marinated pot roast cooked in a clay pot with red wine, aromatic vegetables, and fresh herbs. A 24-hour marinade and slow oven braise turns tough beef round into fork-tender Sunday dinner.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

It's hard to go wrong with a combination of beef roast, hot green chile and beer. The beef was falling-apart tender with a hint of spiciness. Of course make sure to have enough beer to serve with the roast :)

Three-ingredient foil-wrapped pot roast with onion soup mix and mushrooms, baked low and slow until fork-tender. A hands-off beef chuck roast that makes its own gravy in the packet.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Sage pot roast braised in beef broth with red potatoes, carrots, and onions until fork-tender. A one-pot Sunday dinner with a thickened pan gravy from the drippings.