8 Perfect Pot Roast Recipes

By Food & Wine
Updated January 15, 2019
From a classic beef roast to a Japanese-inspired take, these warming pot roast recipes will help you survive the colder months.
Start Slideshow

1 of 8

Pot Roast Smothered in Bacon and Onions

Go to Recipe

There seems to be a daunting amount of onions in this Portuguese-inspired dish, but with the bacon they cook down to a wonderful, smoky jam surrounding super tender beef.

Advertisement
Advertisement

2 of 8

Pot-Roasted Lamb Shanks with Cannellini Beans

Go to Recipe

For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.

3 of 8

Pinot Noir–Braised Pot Roast with Root Vegetables

Credit: © Con Poulos
Go to Recipe

This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine. Because it's the only liquid the meat braises in, be sure to pick out one that's rich and fruity. Dailey loves the 2013 Pinot Noir from local winemaker Dr. Konstantin Frank.

Advertisement

4 of 8

Beer-Braised Pot Roast

Go to Recipe

A perfect pot roast recipe.

5 of 8

Belgian Ale-Braised Pot Roast with Melted Kale and Onions

Credit: © Sarah Bolla
Go to Recipe

This hearty pot roast is slowly cooked in a Belgian-style beer broth, and then smothered in tender kale and onions.

6 of 8

Spicy Ancho Chile Pot Roast

Go to Recipe

This spicy take on the classic is even better the next day.

Advertisement
Advertisement
Advertisement

7 of 8

Japanese-Inspired Pot Roast

Go to Recipe

This mirin-spiked, Japanese-inspired recipe is perfect alongside ride or udon noodles.

8 of 8

Beef à la Mode

Go to Recipe

This French variation of traditional pot roast differs from traditional American pot roasts by threading long strips of pork fat through a tough cut of beef to add fat and flavor; for the home chef, braising the roast in a sauce flavored with cured pork works just as well.

Replay gallery

Share the Gallery

Up Next

By Food & Wine