Making a delicious pot roast can be a daunting task. But with the right recipes and a few tips and tricks, you can make a pot roast that will have everyone drooling. Here, we’ve compiled some of the best pot roast recipes for making the perfect pot roast in an oven. These recipes are sure to make your pot roast come out tender and juicy every time.
Classic Pot Roast with Red Wine
This classic pot roast is a great way to start learning how to make a pot roast. It’s simple, easy, and uses red wine to give it a unique flavor. To make this recipe, you’ll need a 3-5 pound boneless chuck roast, 2 tablespoons of olive oil, 4 cloves of garlic, 1 cup of red wine, 2 cups of beef broth, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of dried oregano, 1 bay leaf, 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of brown sugar, 1 onion, 2 carrots, 2 stalks of celery, and 2 tablespoons of butter. Start by preheating your oven to 325 degrees Fahrenheit. Heat the olive oil in a large Dutch oven over medium-high heat, then add the garlic and cook until fragrant. Add the chuck roast and cook until browned on all sides. Add the red wine, beef broth, thyme, rosemary, oregano, bay leaf, tomato paste, Worcestershire sauce, Dijon mustard, and brown sugar to the pot and stir to combine. Add the onion, carrots, and celery, then place the lid on the Dutch oven and transfer to the oven to cook for 2-3 hours, or until the roast is tender. Once done, remove from the oven and transfer the roast to a cutting board. Add the butter to the pot and whisk to combine. Slice the roast and serve with the vegetables and sauce.
Slow Cooker Barbecue Pot Roast
This slow cooker barbecue pot roast is an easy and delicious way to make a pot roast without having to use the oven. To make this recipe, you’ll need a 3-5 pound boneless chuck roast, 1 cup of barbecue sauce, 1/2 cup of beef broth, 1 onion, 2 cloves of garlic, 1 teaspoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Start by preheating your slow cooker to low. Place the chuck roast in the slow cooker and add the barbecue sauce, beef broth, onion, garlic, Worcestershire sauce, smoked paprika, garlic powder, onion powder, oregano, thyme, and black pepper. Place the lid on the slow cooker and cook for 8-10 hours, or until the roast is tender. Once done, remove from the slow cooker and transfer the roast to a cutting board. Slice the roast and serve with the sauce.
Asian-Style Pot Roast
This Asian-style pot roast is a great way to give your pot roast a unique flavor. To make this recipe, you’ll need a 3-5 pound boneless chuck roast, 1/4 cup of soy sauce, 1/4 cup of hoisin sauce, 1/4 cup of rice vinegar, 2 tablespoons of sesame oil, 2 cloves of garlic, 1 teaspoon of ground ginger, 1 teaspoon of five-spice powder, 1/4 teaspoon of red pepper flakes, 1 onion, 2 carrots, 2 stalks of celery, 2 tablespoons of cornstarch, 2 tablespoons of cold water, and 2 tablespoons of olive oil. Start by preheating your oven to 325 degrees Fahrenheit. Heat the olive oil in a large Dutch oven over medium-high heat, then add the garlic and cook until fragrant. Add the chuck roast and cook until browned on all sides. Add the soy sauce, hoisin sauce, rice vinegar, sesame oil, ground ginger, five-spice powder, and red pepper flakes to the pot and stir to combine. Add the onion, carrots, and celery, then place the lid on the Dutch oven and transfer to the oven to cook for 2-3 hours, or until the roast is tender. Once done, remove from the oven and transfer the roast to a cutting board. In a small bowl, whisk together the cornstarch and cold water. Add the cornstarch mixture to the pot and whisk to combine. Slice the roast and serve with the vegetables and sauce.
Crockpot Italian Pot Roast
This crockpot Italian pot roast is an easy and delicious way to make a pot roast without having to use the oven. To make this recipe, you’ll need a 3-5 pound boneless chuck roast, 1/4 cup of olive oil, 2 cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of red pepper flakes, 1 onion, 2 carrots, 2 stalks of celery, 1/2 cup of white wine, 1/2 cup of beef broth, 2 tablespoons of tomato paste, and 2 tablespoons of butter. Start by preheating your crockpot to low. Place the chuck roast in the crockpot and add the olive oil, garlic, oregano, basil, thyme, rosemary, red pepper flakes, onion, carrots, celery, white wine, beef broth, and tomato paste. Place the lid on the crockpot and cook for 8-10 hours, or until the roast is tender. Once done, remove from the crockpot and transfer the roast to a cutting board. Add the butter to the pot and whisk to combine. Slice the roast and serve with the vegetables and sauce.
Citrus-Herb Pot Roast
This citrus-herb pot roast is a great way to give your pot roast a unique flavor. To make this recipe, you’ll need a 3-5 pound boneless chuck roast, 2 tablespoons of olive oil, 2 cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/4 teaspoon of red pepper flakes, 2 oranges, 1 lemon, 1 onion, 2 carrots, 2 stalks of celery, 2 tablespoons of cornstarch, 2 tablespoons of cold water, and 2 tablespoons of butter. Start by preheating your oven to 325 degrees Fahrenheit. Heat the olive oil in a large Dutch oven over medium-high heat, then add the garlic and cook until fragrant. Add the chuck roast and cook until browned on all sides. Add the oregano, thyme, rosemary, and red pepper flakes to the pot and stir to combine. Peel the oranges and lemon and add the zest and juice to the pot. Add the onion, carrots, and celery, then place the lid on the Dutch oven and transfer to the oven to cook for 2-3 hours, or until the roast is tender. Once done, remove from the oven and transfer the roast to a cutting board. In a small bowl, whisk together the cornstarch and cold water. Add the cornstarch mixture to the pot and whisk to combine. Add the butter to the pot and whisk to combine. Slice the roast and serve with the vegetables and sauce.
Herb-Garlic Pot Roast
This herb-garlic pot roast is an easy and delicious way to make a pot roast without having to use the oven. To make this recipe, you’ll need a 3-5 pound boneless chuck roast, 2 tablespoons of olive oil, 4 cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of dried basil, 1 teaspoon of dried parsley, 1/2 teaspoon of red pepper flakes, 1 onion, 2 carrots, 2 stalks of celery, 1/2 cup of white wine, 1/2 cup of beef broth, and 2 tablespoons of butter. Start by preheating your crockpot to low. Place the chuck roast in the crockpot and add the olive oil, garlic, oregano, thyme, rosemary, basil, parsley, red pepper flakes, onion, carrots, celery, white wine, and beef broth. Place the lid on the crockpot and cook for 8-10 hours, or until the roast is tender. Once done, remove from the crockpot and transfer the roast to a cutting board. Add the butter to the pot and whisk to combine. Slice the roast and serve with the vegetables and sauce.
Tips for Making the Perfect Oven Roast
Now that you’ve got some great pot roast recipes, here are some tips for making the perfect oven roast every time. First, make sure to use a good quality cut of meat. Chuck roast is a great option, as it will become tender when cooked slow and low. Additionally, be sure to sear the meat before cooking it. This will help to lock in the juices and give it a nice browned crust. Finally, be sure to let the pot roast rest before slicing it. This will help to ensure that the meat stays tender and juicy.
Conclusion
Making a delicious pot roast doesn’t have to be a daunting task. With these recipes and tips, you’ll be able to make the perfect oven roast every time. So grab your ingredients and get cooking!
