Pot Roast recipe collection

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

A tender and juicy pot roast marinated with Italian herbs and served with savory dumplings.

If you want the juiciest and tastiest pot roast, endeavor to find one with the shoulder bone still attached. And the more of the bone present, the better.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Orange and spice pot roast braised with orange juice, stewed tomatoes, cinnamon, whole cloves, and bacon drippings. A warmly spiced chuck roast with homemade pan gravy.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Picante pot roast slow-cooks beef chuck with picante sauce, tomato, onion, garlic, cumin and oregano. Tex-Mex spin on Sunday pot roast with shreddable, fork-tender results.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

A Sweety tasting pork roast which comes apart when removing from pot. Great Diferent plavor than most other pork roasts.

Pot Roast Caribe braises a 3-pound chuck roast in a mole-inspired sauce with cocoa, chili, cumin, cinnamon, ground almonds, and orange zest. Caribbean-style pot roast for 6-8.

Tender beef chuck pot roast slow-simmered in a tangy homemade barbecue sauce with ketchup, vinegar, brown sugar, and Worcestershire. Fork-tender and packed with smoky-sweet flavor.

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.

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Pot roast with dill gravy is a Scandinavian-inflected Sunday supper: chuck roast braised with dill seed and onions, then finished in a creamy sour cream and dill pan gravy. Deeply savory with a Nordic twist.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.