Roast Recipes

Perfect Pot Roast

With more than 1,000 5-star reviews, Ree Drummond’s Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Prep: 0 15min0

Total: 0 4h30min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 531, Fat 21g, Saturated Fat 7g, Carbohydrate 15g, Fiber 4g, Sugar 6g, Protein 64g, Cholesterol 182mg, Sodium 1361mg

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Instruction:

1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Melt in Your Mouth Pot Roast Recipe

Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.

Prep: 10min

Total: 610min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 566 kcal, Carbohydrate 22 g, Protein 47 g, Fat 31 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 987 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 3-4 pounds chuck roast
• salt and pepper
• 4 large carrots, (sliced)
• 1 pound baby potatoes
• 1 yellow onion, (chopped into large pieces)
• 2 cups beef broth
• 1/2 cup red wine
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic, (minced)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instruction:

1. Cook on low for 10 hours or until tender.
2. Cook on high pressure for 60 minutes and then do a natural release.
3. In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

Classic Sunday Pot Roast

Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

Prep: 15min

Total: 195min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 680 kcal, Carbohydrate 21 g, Protein 57 g, Fat 36 g, Saturated Fat 17 g, Cholesterol 195 mg, Sodium 1063 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 1 3 to 5 pound beef roast (chuck, round, or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine*
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 large white onions (cut into 2 inch chunks)
• 1 pound baby carrots
• 1 pound red potatoes (cut into bite-sized chunks)
• 1 sprig fresh rosemary

Instruction:

1. Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
2. Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
3. Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
4. Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
5. Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

How to Make the BEST Pot Roast EVER!