Awesome Pot Roast Recipes

This luxuriously tender sweet-and-sour roast doesn't need a lot of attention during its long braise in the oven. The dried apricots dissolve into a velvety sauce: see if your kids can guess the fruity secret of their dinner.

pot roast on my Food Network show, I’m bringing this, one of my very early cooking posts on The Pioneer Woman Cooks, up to the front. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there’s no going back!

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich ...while adding satisfying crunch and spiciness.  More

Like many of you, I grew up eating pot roast on a (very) regular basis. And while I will always love my mother's old-school version, I felt it was time for a little upgrade. I've nixed the 'pantry helpers' and replaced them with Dijon mustard, maple, and balsamic for delicious take on a classic.

all over the outside of the meat is the secret to making this pot roast. Contrary to what you might think, the horseradish doesn't add a hot or spicy flavor. Instead, it mellows during cooking, leaving behind a delicious flavor you can't quite put your finger on.

It’s probably why I like it so much. Sear, sauté, simmer and off to the oven to finish up. I’ve made quite a few different pot roasts in my life, some that even called for tomato paste {not good}. Those ones aren’t my favorite. So I just stick to my tried and true recipe… because, as you know, you can never go wrong with a classic.

Easy |Makes:6 to 8 servingsSomething magical seems to happen when this dish cooks for a long time—the meat becomes fragrant and the garlic becomes caramelized and sweet. The “gravy” that results is so delicious that you’ll need some bread handy to sop it up. The addition of the gingersnaps might seem odd, but they add a lot of flavor and help thicken the gravy.

a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vege­tables. We’ve also called for red wine (a common ingredient in modern pot roasts) for richer flavor. If you prefer not to use it, substitute extra beef stock. For best results, use a heavy-bottomed Dutch oven to sear the meat on the stovetop; then continue braising in the oven, where steady heat surrounds the pot evenly, preventing a scorched bottom.