169 ork roast recipes

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.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

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.

Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Hawaiian roast pork shoulder marinated overnight in soy sauce and liquid smoke, then slow-baked until fork-tender. Three ingredients, luau-style smoky flavor, no grill or smoker required.

Fork-tender slow-roasted beef brisket on a bed of paper-thin onions with paprika and allspice. Roasts at 300F for 3 hours and slices even better the next day.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.

Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.

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.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

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.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Slow cooker BBQ beef sandwiches with shredded chuck roast in a tangy tomato sauce, brown sugar, and mustard. Fork-tender and crowd-ready on buns.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Pot roast of your choice is a flexible Dutch oven method for fork-tender chuck roast. Browned hard, braised low with aromatics, and finished with a skimmed pan sauce you can thicken to gravy. Classic Sunday supper.