Dinner – Page 5 – Family Feast

A well-made pot roast can turn a simple weeknight into a cozy celebration of flavors, and these 15 recipes show you how. You’ll learn basic slow-cooker and oven methods, plus variations like red wine-braised, coffee-infused, and coconut-curry styles, each with clear steps for searing, seasoning, and simmering until tender. Try one recipe, learn a technique, and you’ll be ready to adapt the rest for any meal—here’s how to start. Classic Slow-Cooker Pot Roast With Carrots and Potatoes A cozy, fall-apart slow-cooker pot roast that’s juicy, savory, and perfect with hearty carrots and potatoes. Ingredients: 3 to 4 lb beef chuck roast 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp vegetable oil 1 large onion, sliced 3 cloves garlic, smashed 4 large carrots, peeled and cut into 2-inch pieces 1.5 lb baby potatoes, halved (or 4 medium potatoes cut into chunks) 2 cups beef broth 1 cup dry red wine (or 1 cup extra beef broth) 2 tbsp tomato paste 2 sprigs fresh rosemary (or 1 tsp dried) 2 sprigs fresh thyme (or 1/2 tsp dried) 2 bay leaves 2 tbsp Worcestershire sauce 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening) How to Make: Pat the roast dry and season all over with salt and pepper. Heat oil in a skillet over medium-high heat and brown the roast 3–4 minutes per side until nicely seared. Place sliced onion and smashed garlic in the bottom of the slow cooker. Put the seared roast on top of the onions. Add carrots and potatoes around the roast. In a bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves. Pour the liquid over the roast and vegetables. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the meat is fork-tender. Remove the roast and vegetables to a platter and let rest for a few minutes. If you want thicker gravy, strain cooking liquid into a saucepan, bring to a simmer, whisk in the cornstarch slurry, and cook until thickened. Slice or shred the roast, serve with carrots, potatoes, and plenty of gravy. Enjoy this melt-in-your-mouth pot roast with a side of crusty bread to sop up the delicious gravy! Red Wine-Braised Chuck Roast With Mushrooms A rich, comforting pot roast braised in red wine with savory mushrooms — classic comfort with elegant flavor. Ingredients: 3 to 4 lb chuck roast, trimmed Salt and black pepper 2 tbsp vegetable oil or olive oil 1 large onion, sliced 3 cloves garlic, minced 8 oz cremini or button mushrooms, halved or quartered if large 2 carrots, cut into 1-inch pieces 2 stalks celery, chopped 2 tbsp tomato paste 2 cups dry red wine (Cabernet, Merlot, or similar) 1 1/2 to 2 cups beef broth (as needed) 2 sprigs fresh rosemary or 1 tsp dried 2 sprigs fresh thyme or 1 tsp dried 1 bay leaf 1 tbsp Worcestershire sauce (optional) 2 tbsp butter (optional, for finishing) Fresh parsley, chopped, for garnish How to Make: Pat the chuck roast dry and generously season all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Brown the roast 4–5 minutes per side until nicely seared; remove and set aside. Add onion to the pot and cook 3–4 minutes until softened, then stir in garlic and cook 30 seconds. Add mushrooms and cook 4–5 minutes until they release liquid and begin to brown. Stir in carrots, celery, and tomato paste; cook 1–2 minutes to build flavor. Pour in the red wine and scrape up any brown bits from the bottom of the pot. Return the roast to the pot; add enough beef broth to come about halfway up the roast. Add rosemary, thyme, bay leaf, and Worcestershire sauce if using. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or reduce heat to low on the stove. Braise for 2 1/2 to 3 hours, or until the roast is fork-tender and easily pulls apart. Remove the roast to a cutting board and tent with foil; discard herb stems and bay leaf. Skim excess fat from the braising liquid; if desired, reduce the sauce over medium heat until slightly thickened, then whisk in butter for shine. Slice or shred the roast, spoon mushrooms and sauce over the top, and garnish with chopped parsley. Enjoy this cozy, wine-kissed pot roast — perfect with mashed potatoes or crusty bread to soak up every drop. Herb-Crusted Oven Pot Roast With Garlic and Thyme A golden herb-crusted oven pot roast with garlic and thyme — tender inside, savory crust outside. Ingredients: 3–4 lb beef chuck roast 2 tsp kosher salt 1 tsp black pepper 2 tbsp olive oil 6 cloves garlic, minced 2 tbsp fresh thyme leaves (or 2 tsp dried thyme) 1 tbsp fresh rosemary, chopped (optional) 1 tbsp Dijon mustard 1 cup beef broth 1/2 cup dry red wine (or extra beef broth) 2 medium onions, quartered 4 carrots, cut into large pieces 3 celery stalks, cut into large pieces 2 bay leaves 1 tbsp butter (optional, for finishing) 1–2 tbsp flour or cornstarch (optional, to thicken pan juices) How to Make: Pat the roast dry and rub all over with salt and pepper. Mix minced garlic, thyme, rosemary (if using), and Dijon mustard with olive oil to make an herb paste. Spread the herb paste evenly over the roast, pressing it into the meat. Preheat oven to 325°F (160°C). Heat a large Dutch oven over medium-high heat and brown the roast on all sides, about 3–4 minutes per side; remove and set aside. Add onions, carrots, and celery to the pot and sauté 3–4 minutes until they start to color. Pour in beef broth and red wine to deglaze the pot, scraping up browned bits from the bottom. Return the roast to the pot, add bay leaves, cover with the lid, and transfer to the oven. Roast 2½ to 3 hours, or until the meat is fork-tender (internal temp around 195–205°F if checking). Remove roast to a cutting board, tent with foil, and let rest 10–15 minutes. Skim fat from the pan juices; for a thicker gravy, simmer juices on the stovetop and whisk in 1–2 tbsp flour or cornstarch slurry until desired thickness. Slice the roast against the grain, serve with the roasted vegetables and spoon the pan gravy over everything; dot with butter if you like for extra shine. Enjoy a slice of tender, herb-crusted comfort — perfect for Sundays or any day that needs a cozy dinner. Mississippi-Style Butter and Pepper Ranch Pot Roast A buttery, peppery pot roast with tangy ranch vibes — comfort food turned addictive. Ingredients: 3–4 lb beef chuck roast 1 packet ranch dressing mix (about 1 oz) 1 packet au jus or brown gravy mix (about 1 oz) 1/2 cup (1 stick) unsalted butter 6–8 pepperoncini peppers (plus 2–3 tbsp pepperoncini juice), drained 1 tsp black pepper (optional, for extra bite) 1 tsp garlic powder 1 tsp onion powder Salt, to taste (start light; mixes can be salty) 1 cup beef broth (or water) 2 tbsp olive oil (for searing) Optional: chopped fresh parsley for garnish How to Make: Pat the chuck roast dry and season lightly with salt, garlic powder, onion powder, and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast 2–3 minutes per side until browned. Place the seared roast into a slow cooker or a heavy Dutch oven. Sprinkle the ranch dressing mix and au jus mix evenly over the roast. Place the stick of butter on top of the roast. Scatter the pepperoncini peppers around and drizzle in 2–3 tablespoons of pepperoncini juice. Pour the beef broth into the cooker/Dutch oven around the roast (not over the butter). Slow cook on low for 7–8 hours (or high for 4–5 hours) until the meat is fork-tender and easily shreds. Remove the roast and shred with two forks, then stir the juices and peppers into the meat to coat. Taste and adjust seasoning, adding more salt or pepper if needed. Serve over mashed potatoes, rice, or on rolls; garnish with chopped parsley if desired. Enjoy — tender, buttery, tangy pot roast perfection that’s impossibly easy and utterly delicious. Coffee-Infused Braised Beef With Root Vegetables Rich, savory coffee-braised beef that melts in your mouth with caramelized root veggies. Ingredients: 3 lb (1.4 kg) beef chuck roast, trimmed and cut into 3–4 pieces Salt and black pepper 2 tbsp vegetable oil 1 large onion, thickly sliced 3 cloves garlic, smashed 3 carrots, peeled and cut into 2-inch chunks 2 parsnips or turnips, peeled and cut into chunks (or extra carrots) 2 celery stalks, cut into 1-inch pieces 2 tbsp tomato paste 1 cup strong brewed coffee (hot) 1 1/2 cups beef broth 1/2 cup dry red wine (optional — replace with extra broth if not using) 2 bay leaves 1 tsp dried thyme (or 1 tbsp fresh) 1 tbsp brown sugar or maple syrup (balances the coffee) 2 tbsp Worcestershire sauce 2 tbsp all-purpose flour (for dusting the beef) or cornstarch for thickening later 2 tbsp butter (optional, for finishing) Fresh parsley, chopped, for garnish How to Make: Pat the beef dry and season generously with salt and pepper. Lightly dust with flour. Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef on all sides, working in batches so pieces don’t crowd; transfer to a plate. Reduce heat to medium; add onion and cook 4–5 minutes until softened and golden. Add garlic and tomato paste; cook 1 minute, stirring to combine. Pour in the hot coffee and scrape up browned bits from the bottom of the pot. Stir in beef broth, red wine (if using), Worcestershire, brown sugar, thyme, and bay leaves. Return the beef to the pot, nestling pieces into the liquid so they’re partially submerged. Bring to a gentle simmer, then cover and transfer to a 325°F (165°C) oven for 2 to 2½ hours, or simmer on low on the stovetop until beef is fork-tender. Add the carrots, parsnips, and celery for the last 45 minutes of cooking so the vegetables become tender but not mushy. When done, remove beef and veggies to a serving platter and tent with foil. Skim fat from the cooking liquid; simmer the sauce on the stove to reduce slightly. Whisk in butter for shine and adjust seasoning with salt and pepper. If you’d like a thicker gravy, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce until thickened. Discard bay leaves, then spoon the sauce over the beef and vegetables. Garnish with chopped parsley. Serve hot with mashed potatoes or crusty bread and enjoy the deep, slightly smoky coffee notes that make this pot roast unforgettable. Spiced Moroccan Pot Roast With Apricots and Olives A fragrant Moroccan-style pot roast with sweet apricots and briny olives — cozy, exotic, and comfort-food delicious. Ingredients: 3–4 lb beef chuck roast 2 tsp kosher salt, divided 1 tsp black pepper 2 tbsp olive oil 2 medium onions, thinly sliced 4 cloves garlic, minced 1 tbsp tomato paste 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon 1 tsp smoked paprika 1/2 tsp ground ginger (or 1 tsp fresh grated) 1/4 tsp cayenne (optional, to taste) 1 cup dry red wine (or extra beef broth) 2 cups beef broth 1 (14 oz) can diced tomatoes, undrained 1 cup dried apricots, halved 3/4 cup pitted green or Castelvetrano olives (halved if large) 2 tbsp honey or maple syrup Zest and juice of 1 lemon 2 bay leaves Fresh cilantro or parsley, chopped, for garnish How to Make: Pat the roast dry and rub with 1 tsp salt and the pepper. Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the roast on all sides, about 3–4 minutes per side; transfer to a plate. Add onions to the pot and cook 6–8 minutes until softened and starting to brown. Stir in garlic and tomato paste and cook 1 minute until fragrant. Add cumin, coriander, cinnamon, paprika, ginger, and cayenne; toast spices 30 seconds. Pour in the wine to deglaze, scraping up browned bits from the bottom. Return the roast to the pot and add beef broth, diced tomatoes, bay leaves, and the remaining 1 tsp salt. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven, or reduce heat to low on the stove. Cook gently 2½–3 hours, or until the meat is fork-tender. Add apricots, olives, honey, lemon zest and juice during the last 20–30 minutes of cooking. Remove bay leaves, taste and adjust seasoning with salt, pepper, or a squeeze more lemon if needed. Let the roast rest 10 minutes before slicing or pulling apart into chunks. Spoon sauce, apricots and olives over the meat and sprinkle with chopped cilantro or parsley. Serve with couscous, mashed potatoes, or crusty bread for soaking up the sauce — enjoy the sweet-salty Moroccan magic! Beer-Braised Pot Roast With Onions and Parsnips A hearty, slow-braised pot roast simmered in rich beer with sweet onions and earthy parsnips — comfort in a fork-tender forkful. Ingredients: 3 to 4 lb beef chuck roast Salt and freshly ground black pepper 2 tablespoons vegetable oil 2 large yellow onions, sliced into thick rings 4 medium parsnips, peeled and cut into 2-inch pieces 3 cloves garlic, smashed 2 tablespoons tomato paste 2 cups beef broth 12 oz brown ale or amber beer 2 sprigs fresh rosemary (or 1 tsp dried) 2 sprigs fresh thyme (or 1 tsp dried) 2 bay leaves 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar (optional, for balance) 2 tablespoons all-purpose flour (optional, for gravy) 2 tablespoons cold water (optional, for gravy) Chopped fresh parsley for garnish (optional) How to Make: Pat the roast dry and generously season all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned; transfer to a plate. Add the onion rings to the pot and cook 4–5 minutes until softened and beginning to brown. Stir in the garlic and tomato paste and cook 1 minute until fragrant. Pour in the beer and scrape up browned bits from the bottom with a wooden spoon. Add the beef broth, Worcestershire, brown sugar (if using), rosemary, thyme, bay leaves, and return the roast to the pot. Bring to a gentle simmer, cover, reduce heat to low, and cook for 2 to 2½ hours until the meat is nearly tender. Nestle the parsnips around the roast, cover, and continue cooking 45 minutes to 1 hour until roast is fork-tender and parsnips are soft. Remove the roast and parsnips to a cutting board and tent with foil to rest 10 minutes. For a thicker gravy, skim excess fat from the pot juices, whisk the flour with cold water to make a smooth slurry, then stir into the simmering liquid and cook 3–5 minutes until thickened. Slice or pull the roast, serve with onions and parsnips, spoon the beer gravy over top, and sprinkle with parsley if desired. Enjoy a steaming plate of beer-braised comfort — perfect for cozy nights and hungry crowds. Tomato and Balsamic Braised Pot Roast A comforting, tangy-sweet tomato and balsamic braised pot roast that falls-apart tender and sings with rich, savory flavor. Ingredients: 3 to 4 lb (1.4–1.8 kg) chuck roast Salt and freshly ground black pepper 2 tablespoons olive oil 1 large onion, sliced 3 cloves garlic, minced 2 carrots, peeled and cut into chunks 2 stalks celery, cut into chunks 1 cup beef broth 1 (14 oz / 400 g) can crushed tomatoes 1/3 cup balsamic vinegar 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme (or 1 sprig fresh) 1 teaspoon dried rosemary (or 1 sprig fresh) 1 bay leaf 1 tablespoon brown sugar or honey (optional, to balance acidity) 2 tablespoons chopped fresh parsley (for garnish) How to Make: Pat the chuck roast dry and season generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the roast 3–4 minutes per side until a deep crust forms; remove and set aside. Add the sliced onion to the pot and sauté 3–4 minutes until softened and beginning to brown. Stir in the garlic and cook 30 seconds until fragrant. Add the carrots and celery and cook 2–3 minutes to start softening. Pour in the beef broth and scrape any browned bits from the bottom of the pot. Stir in the crushed tomatoes, balsamic vinegar, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and brown sugar if using; taste and adjust salt and pepper. Return the roast to the pot, nestling it into the sauce; bring the liquid to a gentle simmer. Cover the Dutch oven and transfer to a 325°F (160°C) oven, or reduce heat to low on the stovetop; braise for 2.5–3 hours until the meat is fork-tender. Remove the roast to a cutting board, tent with foil and let rest 10 minutes; discard the bay leaf and any woody herb stems. If you want a thicker sauce, simmer it uncovered on the stove until reduced to your liking, then adjust seasoning. Slice or shred the roast, spoon the tomato-balsamic sauce over it, and sprinkle with chopped parsley. Enjoy this tangy, melt-in-your-mouth pot roast with mashed potatoes or crusty bread to soak up every last drop of sauce. Asian-Inspired Soy-Ginger Pot Roast With Bok Choy Bright, savory soy-ginger pot roast with tender bok choy — comforting with an Asian twist. Ingredients: 3–4 lb beef chuck roast Salt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, sliced 4 cloves garlic, minced 2-inch piece fresh ginger, peeled and julienned (or grated) 1/2 cup low-sodium soy sauce 1/4 cup rice wine or dry sherry (or beef broth) 2 tbsp brown sugar or honey 2 tbsp rice vinegar 1 cup beef broth 1 tbsp toasted sesame oil 2 star anise (optional) 1 cinnamon stick (optional) 3 carrots, cut into large chunks 2 stalks celery, cut into large chunks 4 baby bok choy, halved lengthwise (or 2 large heads, quartered) 2 green onions, sliced for garnish 1 tbsp toasted sesame seeds for garnish (optional) Cooked steamed rice or noodles, for serving How to Make: Pat the roast dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side; remove and set aside. Add the sliced onion to the pot and cook until softened, about 4 minutes. Stir in garlic and ginger and cook 30 seconds until fragrant. Pour in soy sauce, rice wine (or sherry), brown sugar, rice vinegar, and beef broth; stir to combine. Add toasted sesame oil, star anise, and cinnamon stick if using. Return the roast to the pot, nestle in carrots and celery, and bring to a simmer. Cover, reduce heat to low, and braise for 2.5–3 hours, or until the meat is fork-tender. About 10 minutes before serving, add bok choy to the pot, cover, and cook until wilted but still bright green. Remove roast and vegetables to a serving platter and skim any excess fat from the sauce. Slice or shred the roast, spoon sauce over the meat, and garnish with green onions and sesame seeds. Serve over steamed rice or noodles and enjoy. Aromatic, tender, and perfect for cozy meals — dig in and savor the Asian-inspired comfort! Mustard-And-Honey Glazed Pot Roast With Roasted Carrots A cozy, stick-to-your-ribs pot roast glazed with tangy mustard and sweet honey, served with caramelized roasted carrots. Ingredients: 3 to 4 lb beef chuck roast Salt and black pepper, to taste 2 tbsp vegetable oil 1 large onion, cut into wedges 4 cloves garlic, smashed 2 cups beef broth 1 cup dry red wine (or extra beef broth) 2 tbsp tomato paste 2 bay leaves 1 tsp dried thyme (or 1 tbsp fresh) 1 lb carrots, peeled and cut into 2-inch pieces 2 tbsp Dijon mustard 2 tbsp whole-grain mustard 2 tbsp honey 1 tbsp apple cider vinegar (optional, brightens the glaze) 2 tbsp butter (optional, for richer glaze) Fresh parsley, chopped, for garnish How to Make: Preheat oven to 325°F (160°C). Pat the roast dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Brown the roast 4–5 minutes per side until a deep crust forms; remove and set aside. Add onion to the pot and cook 3–4 minutes until softened; add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute, then pour in wine to deglaze, scraping up browned bits. Return roast to the pot, pour in beef broth until it reaches about halfway up the roast, and add bay leaves and thyme. Cover and transfer to the oven; braise 2 to 2½ hours, or until the meat is fork-tender. About 45 minutes before the roast is done, toss carrots with a little oil, salt, and pepper and arrange around the roast (or roast separately on a sheet pan). Whisk together Dijon, whole-grain mustard, honey, and vinegar (if using) in a small bowl. Brush the glaze over the roast and carrots during the last 20 minutes of cooking, repeating once more for a sticky finish. When done, transfer roast to a cutting board and tent with foil; let rest 10 minutes. Skim fat from the braising liquid, stir in butter if desired, and simmer to thicken slightly for a quick gravy. Slice or shred the roast, spoon sauce over, garnish with chopped parsley, and serve with the roasted carrots. Enjoy: Serve warm with creamy mashed potatoes or crusty bread — this sweet-and-tangy glazed pot roast is comfort food with a bright twist. Guinness and Onion Slow-Braised Pot Roast A rich, cozy pot roast braised in Guinness and caramelized onions — deep, savory comfort in every forkful. Ingredients: 3–4 lb (1.4–1.8 kg) beef chuck roast Salt and freshly ground black pepper 2 tbsp vegetable oil or neutral cooking oil 3 large yellow onions, thinly sliced 4 cloves garlic, minced 2 tbsp tomato paste 1 bottle (11.2 fl oz / 330 ml) Guinness stout 2 cups beef broth (low-sodium preferred) 2 tbsp Worcestershire sauce 2 bay leaves 2 sprigs fresh thyme (or 1 tsp dried thyme) 3 large carrots, cut into 2-inch pieces 2 stalks celery, cut into 1–2 inch pieces 1 lb (450 g) baby potatoes, halved (optional) 2 tbsp unsalted butter (optional, for finishing) 1–2 tbsp all-purpose flour (optional, to thicken sauce) Chopped fresh parsley, for garnish How to Make: Pat the chuck roast dry and generously season all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, until deeply browned; transfer to a plate. Reduce heat to medium and add a little more oil if needed. Add sliced onions and a pinch of salt. Cook onions, stirring occasionally, until deeply caramelized, about 15–20 minutes. Add minced garlic and tomato paste to the onions; cook 1–2 minutes until fragrant. Pour in the Guinness and scrape up browned bits from the bottom of the pot. Stir in beef broth and Worcestershire sauce, then add bay leaves and thyme. Return the seared roast to the pot, nestle it into the liquid, and bring to a gentle simmer. Cover the Dutch oven and transfer to a preheated 325°F (160°C) oven for 2 to 2½ hours. After the first hour, add carrots, celery, and potatoes (if using) around the roast, re-cover, and continue braising until meat is fork-tender. Remove roast and vegetables to a cutting board and tent with foil to rest 10 minutes. Skim excess fat from the cooking liquid; for a thicker sauce, bring the liquid to a simmer on the stove and whisk in 1–2 tbsp flour mixed with a little water, or swirl in 2 tbsp butter for gloss. Slice or shred the roast, serve with the braised vegetables, and spoon the Guinness-onion gravy over the top. Garnish with chopped parsley and enjoy. This Guinness-braised pot roast pairs perfectly with mashed potatoes or crusty bread — comforting, hearty, and full of deep, savory flavor. Chipotle-Lime Braised Pot Roast With Sweet Potatoes Smoky, tangy, melt-in-your-mouth pot roast with sweet potatoes — comfort food with a zesty kick. Ingredients: 3–4 lb beef chuck roast 2 tsp kosher salt 1 tsp black pepper 2 tbsp vegetable oil 1 large onion, sliced 4 garlic cloves, minced 2 tbsp chipotle in adobo, chopped (or to taste) 1 tbsp adobo sauce (from the chipotle can), optional for extra heat 1 cup beef broth 1 cup tomato sauce or crushed tomatoes 1/2 cup orange juice (or 1/4 cup orange + 1/4 cup water) 2 tbsp lime juice (about 1 lime) 2 tsp ground cumin 1 tsp smoked paprika 2 bay leaves 3 medium sweet potatoes, peeled and cut into 1½–2 inch chunks 2 carrots, cut into large pieces (optional) 2 tbsp chopped fresh cilantro (for serving) Lime wedges (for serving) How to Make: Pat the chuck roast dry and season all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, until deeply browned; transfer to a plate. Add the sliced onion to the pot and cook 3–4 minutes until softened. Stir in the garlic and chopped chipotle (and adobo sauce if using) for 30 seconds until fragrant. Pour in the beef broth, tomato sauce, orange juice and lime juice; scrape up any browned bits from the bottom of the pot. Stir in cumin, smoked paprika and bay leaves. Return the roast to the pot, nestling it into the sauce. Bring to a simmer. Cover the pot and transfer to a 325°F (160°C) oven, or reduce heat to low on the stovetop; braise for 2 hours. After 2 hours, add the sweet potatoes (and carrots if using) around the roast, cover, and continue braising 45 minutes to 1 hour, until the meat is fork-tender and sweet potatoes are cooked through. Remove the roast to a cutting board and let rest 10 minutes; discard bay leaves. Skim any excess fat from the sauce, then taste and adjust seasoning with salt, pepper or extra lime juice. Slice or shred the roast, spoon the chipotle-lime sauce and sweet potatoes over the top, and sprinkle with chopped cilantro. Serve with lime wedges for squeezing. Enjoy a bowlful of smoky, tangy comfort — perfect for cozy nights and hungry guests! Italian-Style Pot Roast With Olives, Capers, and Tomatoes Bright, rustic Italian pot roast simmered with olives, capers, and tomatoes for a savory, tangy one-pot dinner. Ingredients: 3 to 4 lb beef chuck roast Salt and freshly ground black pepper 2 tablespoons olive oil 1 large onion, sliced 3 cloves garlic, minced 2 carrots, peeled and cut into chunks 2 stalks celery, cut into chunks 1 cup dry red wine (or beef broth) 1 (28-oz) can crushed tomatoes 1 cup beef broth 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon dried thyme 1 bay leaf 1/2 cup pitted Kalamata olives (halved) or mixed olives 2 tablespoons capers, rinsed 1 tablespoon red wine vinegar (optional) Fresh parsley, chopped (for garnish) How to Make: Pat the roast dry and season generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the roast 4–5 minutes per side until a deep crust forms; transfer roast to a plate. Add the sliced onion to the pot and cook 3–4 minutes until softened, stirring. Stir in the garlic and cook 30 seconds until fragrant. Add carrots and celery and cook 2 minutes to start softening. Pour in the red wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes. Stir in crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaf; season lightly with salt and pepper. Return the roast to the pot, nestling it into the sauce; bring to a gentle simmer. Cover and braise in the oven at 325°F (160°C) for 2½ to 3 hours, or until the roast is fork-tender. Remove the roast to a cutting board and tent with foil to rest. Stir the olives, capers, and red wine vinegar into the sauce; simmer uncovered on the stove 5–10 minutes to meld flavors and reduce slightly. Slice or shred the roast and return to the sauce to warm through. Taste and adjust seasoning, remove the bay leaf, and sprinkle with chopped parsley before serving. Enjoy spooning this bright, savory Italian-style pot roast over mashed potatoes or polenta for a comforting, flavor-packed meal. Bourbon-Maple Braised Pot Roast With Pearl Onions A cozy, slightly sweet-and-smoky pot roast that’s braised until fork-tender with pearl onions and a splash of bourbon. Ingredients: 3–4 lb beef chuck roast Salt and black pepper 2 tbsp vegetable oil or neutral oil 1 large onion, sliced 3 cloves garlic, minced 1 cup pearl onions, peeled (fresh or frozen) 1 cup carrots, cut into 1–2 inch pieces 2 stalks celery, chopped 2 tbsp tomato paste 1 cup bourbon 2 cups beef broth 1/4 cup pure maple syrup 2 bay leaves 1 tsp dried thyme (or 1 tbsp fresh thyme) 1 tbsp Worcestershire sauce 1–2 tbsp unsalted butter (optional, for finishing) 2 tbsp cornstarch + 2 tbsp cold water (optional, to thicken sauce) Chopped fresh parsley for garnish (optional) How to Make: Pat the chuck roast dry and season generously with salt and pepper on all sides. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned; transfer to a plate. Add sliced onion to the pot and cook 3–4 minutes until softened, scraping up browned bits. Stir in garlic and tomato paste and cook 30 seconds until fragrant. Pour in the bourbon and scrape the bottom of the pot; simmer 1–2 minutes to burn off the raw alcohol. Add beef broth, maple syrup, Worcestershire, thyme, and bay leaves; stir to combine. Return the roast to the pot, nestle carrots, celery, and pearl onions around it. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 2½–3 hours, or until the meat is fork-tender. Remove roast and vegetables to a platter and tent with foil to rest. Skim excess fat from the braising liquid. For a thicker sauce, whisk cornstarch and cold water, then simmer the sauce on the stovetop and stir in the slurry until slightly thickened. Swirl in butter for shine and adjust seasoning with salt and pepper. Slice or shred the roast, spoon the bourbon-maple sauce and pearl onions over it, and sprinkle with chopped parsley if desired. Serve up generous helpings of this sweet-and-savory braised roast and enjoy the warm, comforting flavors! Coconut Milk and Curry-Spiced Pot Roast With Cauliflower A rich, cozy pot roast with fragrant curry and creamy coconut milk — warm comfort with a touch of exotic spice. Ingredients: 3 to 4 lb beef chuck roast 1 1/2 tsp kosher salt, plus more to taste 1 tsp freshly ground black pepper 2 tbsp neutral oil (vegetable or canola) 1 large onion, sliced 3 cloves garlic, minced 1 tbsp grated fresh ginger (or 1 tsp ground) 2 tbsp curry powder (mild or hot, to taste) 1 tsp ground cumin 1/2 tsp turmeric (optional) 1 cup beef broth 1 (14 oz) can full-fat coconut milk 2 tbsp tomato paste 2 tbsp soy sauce or tamari 1 head cauliflower, trimmed and cut into florets 2 medium carrots, peeled and cut into chunks (optional) 1 tbsp brown sugar or honey (optional, balances acidity) 2 tbsp chopped fresh cilantro or parsley for garnish Lime wedges for serving (optional) How to Make: Pat the roast dry and season all over with 1 1/2 tsp salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 4–5 minutes per side until browned; transfer roast to a plate. Add onion to the pot and sauté 4–5 minutes until softened and lightly golden. Stir in garlic and ginger and cook 30 seconds until fragrant. Sprinkle in curry powder, cumin, and turmeric; toast 30–45 seconds while stirring. Mix in tomato paste, then pour in beef broth, scraping up browned bits from the bottom. Stir in coconut milk, soy sauce, and brown sugar (if using); bring the mixture to a gentle simmer. Return the roast to the pot, spoon some sauce over the top, then cover with the lid. Transfer to a 300°F (150°C) oven (or reduce stovetop to low) and braise 2 to 2 1/2 hours, until the meat is fork-tender. Add cauliflower florets and carrots (if using) to the pot, nestling them around the roast; cover and continue to cook 20–30 minutes until vegetables are tender. Remove roast to a cutting board and let rest 10 minutes, then slice or shred as you like. Skim any excess fat from the sauce, then taste and adjust seasoning with salt, pepper, or a squeeze of lime. Serve slices or shredded roast with cauliflower and spoon plenty of coconut-curry sauce over top; garnish with chopped cilantro and lime wedges. Enjoy the cozy curry-coconut flavors — great with rice, naan, or just a big spoon! Conclusion You’ve got a solid set of pot roast ideas to try. Pick a recipe, gather the beef, broth, aromatics, and chosen extras, then brown the meat, add vegetables, pour in liquid, and cook low and slow until fork-tender. Taste and adjust salt, then rest briefly before slicing. Serve with mashed potatoes or crusty bread. Like a warm blanket, these roasts will wrap your meal in simple, reliable comfort.