273 pot roast recipes

Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

Grandma's pot roast cooks a chuck roast with carrots, potatoes, and onions in one dish until everything turns fork-tender. A classic Sunday-supper beef dinner with built-in gravy from the savory pan juices.

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.

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.

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.

You can do this beef roast in the oven or in a crockpot. Either way, it comes out tender and juicy and makes a perfect Sunday dinner with the family.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom 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.

Slow-cooked pot roast bathed in black coffee, tomatoes, and vegetables until melt-in-your-mouth tender. The coffee adds deep, earthy richness without any bitter aftertaste.

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.

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.

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.

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.

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.

Spiced beef pot roast marinated in cumin, turmeric, ginger, mustard, garlic, and cider vinegar, then slow-simmered with bay leaves, cloves, and tomato puree. A deeply fragrant roast with global spice soul.