Our 20 Best Pot Roast Recipes

Black coffee, Worcestershire sauce, tomato sauce, and steak seasoning meld together in this recipe's rich, savory gravy. 

Using simple ingredients like pepperoncini, a packet of au jus gravy mix, and pre-made buttermilk ranch dressing allows you to prep this pot roast in just five minutes.

"One of the best roasts I have ever made. If you have a cast iron pot, I suggest using that. It made it SO tender and also cuts the cooking time down a bit," reviewer KGora writes. "I had just enough liquid to use as an au jus, no gravy needed."

"I have tried to cook pot roast many times. Each time was a disaster. I thought I would try it one more time since I love my Instant Pot. Bingo! This recipe was a winner," Traci Burger says.

"Full of flavor," Amanda Murphy says. "After reading everyone's reviews, I didn't add salt. The Montreal steak seasoning has enough. I also added red potatoes, carrots, mushrooms, and a little extra wine to the pot."

"The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "My family wants me to make pot roast with this recipe from now on."

Brown the beef in a Dutch oven before adding the other ingredients and baking it in the oven for four hours. It's worth the wait.

"First pot roast I've made that wasn't my Gram's! This was so tender that I didn't need a knife to cut it," Heather Holden says.

Pot roast, carrots, onion, potatoes, and celery stew for nine hours in the slow cooker. Prep it before work, and you'll return home to a hearty dinner.

No need to measure herbs and spices here. Store-bought ranch dressing mix, dry beef gravy mix, and dry Italian-style salad dressing mix season this tender pot roast. 

"This is a very simple, traditional recipe for pot roast, and it yields tasty, tender results. I also like using the cornstarch and browning sauce. It makes a silky, flavorful gravy," Linda Maxwell King says.

"Definitely a keeper! The roast was tender and juicy. I substituted corn starch since I couldn't find arrowroot and it worked out fine." -- fabeverydayblog

"An incredible recipe. It pulled apart, the vegetables were not mushy and the gravy was so good," Susan says. Better yet, beef roast, chopped veggies, beef bouillon cubes, and water are all you need to cook this dish.

"I have made this recipe at least 15 times. I've found that the best cut of meat to use is a tri-tip roast. There is no need to brown the meat, but I do recommend trimming off as much fat as possible." — SANDRALYOUNGER

"Meat was very tender and the veggies cooked perfectly," Yoly says. Yellow squash and zucchini set this pot roast recipe apart.

"This is an excellent recipe. I didn't have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous," home cook Andrea says. "Will definitely make again."

"This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce," Chef John says. 

Sear this pot roast in a roasting pan before creating its mushroom soup- and beer-based sauce. Reviewers report that our Pot Roast in Beer tastes delicious with anything from pale ales to amber ales to dry stouts.

"My very picky mother, who critiques everything I make, said it was possibly the best roast she's ever had. 'Nuff said," Christine writes. Red wine vinegar and the acid from diced tomatoes helps to tenderize the meat.

"The result was a tender, tasty roast with a little sweetness. The gravy was perfect, just the consistency we like. My whole family loved it, toddlers and teens alike! It's now a staple of ours," Debra says.