Best 4 Ultimate Pot Roast Recipes

Cooking the ultimate pot roast is an art form that requires patience, love and attention to detail. With the right combination of ingredients and techniques, you can create a mouth-watering dish that will tantalize your taste buds and leave you wanting more. Whether you prefer a classic pot roast recipe passed down through generations or are looking for something more adventurous, there is a perfect recipe out there for you. In this article, we will guide you through the process of creating the ultimate pot roast, from selecting the best cut of meat to choosing the perfect spices and herbs. So, grab your apron, fire up your stove, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

THE ULTIMATE CROCK POT PORK ROAST

The Ultimate Crock Pot Pork Roast image

Makes a very moist roast pork with a delicious sauce to serve over rice. Add a veggie and you have a great and easy meal. Recipe found on the web.

Provided by Marie

Categories Pineapple

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs rolled pork roast
1 (8 ounce) can crushed pineapple with juice
2 tablespoons brown sugar
2 tablespoons soy sauce
1 minced garlic clove
1/2 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water

Steps:

Place roast in slow cooker.
Combine all ingredients except flour and water.
Cover and cook on high for 4 hours and low for 4 hours.
Remove roast and cover with foil to keep warm.
Measure cooking liquid from crock pot and add enough water to make 1 3/4 cups.
Place in saucepan.
Blend flour and water together to form a smooth paste.
Stir into reserved liquid and bring to boil.
Cook and stir until thick.

TYLER'S ULTIMATE POT ROAST

Tyler's Ultimate Pot Roast image

I watched him making this pot roast a couple of weeks ago and the end result looked amazing I just had to try it. This is total comfort food.

Provided by dojemi

Categories < 4 Hours

Time 3h15m

Yield 1 pot roast, 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 -4 lb) beef chuck roast, trimmed fat (3-4 pounds)
kosher salt
black pepper, freshly ground
3 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 cup water
2 yellow onions, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery ribs, sliced
1 cup button mushroom (stems removed and sliced in half)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

Season all sides of the beef with a fair amount of salt and pepper.
In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.
Brown the meat on all sides, taking the time to get a nice crust on the outside.
Pour in the tomatoes and the water.
Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
Cover the pot and reduce the heat to low.
Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables.
Serve with the pot juices.

Nutrition Facts : Calories 1386.7, Fat 102.9, SaturatedFat 37.9, Cholesterol 313, Sodium 861.6, Carbohydrate 26.1, Fiber 5.4, Sugar 13.8, Protein 87.2

CAMPBELL'S ULTIMATE SLOW-COOKED POT ROAST RECIPE - (4.1/5)

Campbell's Ultimate Slow-Cooked Pot Roast Recipe - (4.1/5) image

Provided by sandiB2010

Number Of Ingredients 16

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) onion dry recipe soup & dip mix
1 cup dry red wine
3 cloves garlic, sliced
1 package (16 ounces) baby-cut carrots
1 1/4 pounds red potatoes, cut in half
2 stalks celery, cut into 2-inch pieces
4 small sprigs fresh thyme leaves
2 bay leaves
1 (6-inch) sprig fresh rosemary leaves
2 tablespoons all-purpose flour
1/4 cup cold water
8 ounces cremini or baby portobello mushrooms, cut in half (about 2 cups)

Steps:

1 Season the beef with the salt and black pepper. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. 3 Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery. Top with the thyme, bay leaves and rosemary. Top with the beef. Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender. Remove the beef from the cooker, cover and keep warm. Remove and discard the bay leaves, rosemary and thyme. 4 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender. Serve with the beef.

Tips:

Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good choices for pot roast.
Brown the beef before braising it. This will help to develop flavor and color.
Use a variety of vegetables in your pot roast. Carrots, potatoes, onions, and celery are all classic choices.
Add some herbs and spices to your pot roast for extra flavor. Garlic, thyme, rosemary, and bay leaves are all good options.
Braise the pot roast on low heat for several hours, or until the beef is tender. This will help to ensure that the beef is fall-apart tender.
Serve the pot roast with mashed potatoes, rice, or noodles.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a hit with the family. By following these tips, you can make a delicious pot roast that everyone will love. So next time you're looking for a hearty and satisfying meal, give pot roast a try!