855 roast recipes

Have some fun making and enjoying this scrumptious crockpot dish.

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.

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

A quick but scrumptious dinner made with vegetables and cream of mushroom soup.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

Baked beef braises cubed roast with onions, flour, garlic powder, and beef broth in one roaster for fork-tender cubes and a thick built-in gravy. Old-school weeknight comfort food.

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.

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

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

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