Best 3 Pot Roast Dips Recipes

Pot roast is a classic dish, but sometimes you find yourself with more than you can eat. Don't let it go to waste! Transform your leftover pot roast into a delicious dip. Not only is it a simple way to use up leftovers, but it's also a great appetizer or party dish. We've gathered some of the best pot roast dip recipes that are sure to please everyone. From creamy and cheesy to tangy and flavorful, you'll find a recipe that suits your taste buds.

Let's cook with our recipes!

POT ROAST DIPS

Pot Roast Dips image

My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd.

Provided by Stephanie Muro

Categories Main Dish Recipes Sandwich Recipes Beef

Time 8h15m

Yield 12

Number Of Ingredients 6

Ingredients

1 cup water, or as needed
1 (.9 ounce) package dry onion soup mix
1 (1 ounce) packet dry au jus mix
1 (2 pound) beef chuck roast
12 hoagie rolls, split lengthwise
1 (8 ounce) package shredded mozzarella cheese

Steps:

Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.
To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

Nutrition Facts : Calories 558.8 calories, Carbohydrate 71.1 g, Cholesterol 46.4 mg, Fat 18.2 g, Fiber 3.8 g, Protein 25 g, SaturatedFat 6.8 g, Sodium 1341.9 mg, Sugar 5.2 g

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

KITTENCAL'S CROCK POT FRENCH DIP ROAST

Kittencal's Crock Pot French Dip Roast image

Use only low sodium soy sauce and beef broth for this, my family likes spicy so I add in some crushed chili flakes also, I have left the onion powder or onion flakes as optional if you are an onion-lover then you might want to include it --- any leftover beef gravy may be frozen to use later for gravies or soup bases

Provided by Kittencalrecipezazz

Categories Roast Beef

Time 10h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (4 lb) rump roast (about 4 pounds)
1/2 cup low sodium soy sauce
2 (10 1/2 ounce) cans low sodium beef broth
1/2 teaspoon fresh ground black pepper
1 teaspoon dried thyme
1 teaspoon onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
1 large bay leaf
water (as much as needed to cover)
10 Italian rolls, sliced (or use French rolls)

Steps:

Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
Place the beef roast in the crock pot.
In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
Place the bay leaf into the crock pot.
Add in enough water to almost cover the roast then mix to combine.
Cover and cook on HIGH setting for 2 hours.
Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
After cooking skim off the fat that has accumulated on the top.
Remove the gravy and reserve.
Discard the bay leaf.
Shred the meat with a fork or slice thinly.
Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.

Nutrition Facts : Calories 474, Fat 23.7, SaturatedFat 9.1, Cholesterol 136.1, Sodium 714.2, Carbohydrate 20.8, Fiber 1.4, Sugar 0.4, Protein 41.6

Tips:

Choose the right cut of beef: Chuck roast, rump roast, and bottom round roast are all good options for pot roast.
Brown the beef before cooking: This will help to develop flavor and color.
Use a variety of vegetables: Carrots, celery, onions, and potatoes are all classic pot roast vegetables, but you can also use other vegetables like parsnips, turnips, and rutabagas.
Add some herbs and spices: Thyme, rosemary, garlic, and onion powder are all good choices for pot roast seasoning.
Cook the pot roast low and slow: This will help to tenderize the meat and develop the flavors.
Let the pot roast rest before serving: This will help to redistribute the juices and make the meat even more tender.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a delicious and flavorful pot roast that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give pot roast a try!