196 beef roast recipes

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

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.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

Crispy deep-fried beef fritters that turn leftover roast beef into golden, crunchy bites. Chunks dipped in egg batter, dredged in seasoned flour, and fried hot. A smart way to use up the Sunday roast.

Open-faced rump roast sandwich on toasted rye with Monterey Jack cheese, sweet relish, and coleslaw dressing. A quick, no-cook way to turn leftover roast beef into a satisfying lunch in 10 minutes.

A succulent pot roast that is simmered to perfection with barbecue sauce and coca cola.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Try this Italian-style pot roast which tastes wonderful when left to simmer all day in your crockpot.

Instead of firing up the barbecue, try this scrumptious dish that can easily be made in your crockpot.

Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

Slow cooker shredded beef sandwiches made with a beef roast, Italian dressing mix, and wine left to simmer overnight. A five-ingredient crockpot recipe that pulls apart with two forks and tastes even better the next day.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

You won't believe how simple and easy this recipe is. Throw all the ingredients into a crockpot and head to work and you are ready to eat as soon as you come in the door. The "au jus" makes this the best beef dip ever.