2,894 roast recipes

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

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.

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.

Have some fun making and enjoying this scrumptious crockpot dish.

Smoked prime rib seasoned with paprika, onion powder, salt, pepper, and cayenne, then slow-smoked over indirect heat with rosemary added late. A low-and-slow holiday roast pulled at medium rare.

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.

You don't have to actually barbecue pork to get that succulent taste as this crockpot recipe explains it all.

Simple and tasty! Succulent pork that is left to simmer all day long in the comfort of your home.

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.

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.

Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.

With tastes from down south, this delicious recipe calls for a succulent pork roast, barbecue sauce and sliced onions.

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

A succulent beef roast that is tender and juicy to the bone and served with a savory gravy.