Best 4 My Favorite Pot Roast Recipes

Pot roast is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of different ingredients, making it a great option for any occasion. Whether you are looking for a hearty meal to warm you up on a cold winter night or a delicious and easy dish to serve at a potluck, pot roast is a great choice. With so many different recipes to choose from, you are sure to find one that you and your family will love.

Here are our top 4 tried and tested recipes!

MY FAVORITE POT ROAST

My Favorite Pot Roast image

This is the oven version that is the original I got from my mother. It is unbelievably delicious.

Provided by Mark D. Wilder

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g

FAVORITE POT ROAST

Favorite Pot Roast image

"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.

Provided by Taste of Home

Categories Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 beef rump roast or bottom round roast (4 pounds)
2 tablespoons canola oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots, cut into 2-inch chunks
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce, optional
Additional salt and pepper to taste

Steps:

In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. , Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. , Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

Nutrition Facts : Calories 523 calories, Fat 15g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 693mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 5g fiber), Protein 50g protein.

FAVORITE POT ROAST

Favorite Pot Roast image

All the good traditional ingredients and flavors that we associate with pot roast are here. Taken from Mable Hoffman's Complete Crockery Cookery

Provided by my kids mom

Categories Roast Beef

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 -3 1/2 lb) rump roast or 1 (3 -3 1/2 lb) beef chuck roast
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 onion, cut into 8 wedges
3 carrots, peeled and cut into 1-inch slices
4 potatoes, cute into eighths
1 stalk celery, coarsely chopped
1 cup beef broth
3 tablespoons cornstarch
1/4 cup water

Steps:

Trim visible fat from meat. Rub all sides of meat with salt, seasoned salt, seasoned pepper and paprika.
Place vegetables in bottom of slow cooker.
Pour broth over vegetables.
Place seasoned meat on top of vegetables. cover and cook on LOW 8 to 9 hours or until meat and vegetables are tender.
To thicken juices, remove meat and vegetables; keep warm. Turn control to HIGH. Dessolve cornstarch in water; stir into cooker Cover and cook on HIGH 15 to 20 minutes or until slightly thickened. Serve with meat and vegetables.

Nutrition Facts : Calories 512.5, Fat 23.9, SaturatedFat 9.4, Cholesterol 145.8, Sodium 427.9, Carbohydrate 28.6, Fiber 3.9, Sugar 3, Protein 43.6

AMERICA'S FAVORITE POT ROAST

America's Favorite Pot Roast image

Make and share this America's Favorite Pot Roast recipe from Food.com.

Provided by Amber Dawn

Categories Roast Beef

Time 12h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 lbs sirloin tip roast, trimmed
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, cut in 2-inch pieces
1 (2 ounce) jar mushrooms, drained or 1/4 cup mushroom gravy
3 tablespoons flour
1/4 cup water

Steps:

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut.
Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy.
To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crock pot. Season to taste before serving.

Nutrition Facts : Calories 1052.3, Fat 57.5, SaturatedFat 22.7, Cholesterol 261.9, Sodium 1440.5, Carbohydrate 47.1, Fiber 6, Sugar 5.3, Protein 82

Tips:

1. Selecting the Right Cut of Meat: Choose chuck roast, brisket, or rump roast for a tender and flavorful pot roast. 2. Using Quality Ingredients: Use fresh vegetables and herbs for the best flavor. 3. Browning the Meat: Sear the meat in a large pot or Dutch oven over medium-high heat to create a flavorful crust. 4. Adding Vegetables and Broth: Add a variety of vegetables, such as carrots, celery, onions, and potatoes, to the pot along with beef broth or stock. 5. Simmering: Bring the liquid to a boil, then reduce heat to low and simmer for several hours, until the meat is fall-apart tender. 6. Seasoning: Season the pot roast with salt, pepper, garlic powder, and other desired spices. 7. Adding Herbs and Red Wine: Enhance the flavor by adding fresh herbs, such as thyme or rosemary, and a splash of red wine. 8. Cooking Low and Slow: Allow the pot roast to cook slowly over low heat for maximum tenderness. 9. Removing the Meat: Once the meat is cooked, remove it from the pot and let it rest before slicing. 10. Thickening the Sauce: If desired, thicken the sauce by adding a cornstarch slurry or mashed potatoes.

Conclusion:

Creating a delicious and comforting pot roast requires careful selection of ingredients, proper browning techniques, and patient simmering. Follow these tips and you'll end up with a tender, flavorful pot roast that will satisfy the whole family. Experiment with different vegetables, herbs, and spices to find your perfect combination. Enjoy your homemade pot roast with mashed potatoes, rice, or your favorite sides.