273 pot roast recipes

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Slow cooker cassoulet with frozen chicken drumsticks, smoked turkey sausage, navy beans, and vegetables in a tomato-herb broth. A rustic French-inspired stew with 10 minutes of prep.

Slow cooker Italian spaghetti sauce loaded with ground beef, Italian sausage, tomatoes, mushrooms, and green peppers. Set it in the morning and come home to a rich, simmered-all-day meat sauce.

Slow cooker curried beef with pineapple, orange juice, apricots, and crunchy peanuts served over rice. Sweet-and-spicy set-it-and-forget-it crockpot dinner with curry-braised beef chunks.

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Slow cooker Italian chicken dinner with cabbage, onions, mushrooms, and spaghetti sauce topped with Parmesan. A dump-and-go crockpot meal that cooks from frozen.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Puerto Rican-style larded pot roast studded with garlic-rubbed ham strips, browned and braised in tomato puree with onion and red pepper. Bold, old-school Latin comfort food.

Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!