The ULTIMATE Collection of Pot Roast Recipes from the Classic Pot Roast to new family favorites you never knew you needed, more than 15, taste tested family favorite recipes.
Pot Roast Recipes of all flavors, from classic Sunday Pot Roast (some people like to call this Yankee Pot Roast) to fun new favorites you didn’t even know you needed in your rotation, like Pepperoni Pizza Pot Roast and Philly Cheesesteak Pot Roast, you never need to feel bored with that chuck roast again.
BEST CUTS FOR POT ROAST
Pot roast isn’t just one kind of meat. Traditionally, people use tougher cuts because of how fork tender braising makes it. What makes the best pot roast is a matter of taste, but we prefer to use a boneless chuck roast.
Beef chuck: this is the shoulder, and it makes for a good roast because of how hearty and flavorful it is. Look for good marbling in your chuck roast, the more marbling, the more tender the roast will be. If you end up with larger pieces of very lean meat connected with giant chunks of fat you risk a tough roast.
Brisket: this is a notoriously tough cut of meat, and slow cooking it breaks it down in it, releasing its natural flavor and making it fall-apart tender.
Round: round is slightly softer than the other cuts we’ve mentioned, and it’s very lean. You have to be a little careful with round roasts, because they can easily dry out. Unless you have dietary restrictions we don’t recommend this cut for the best flavor.
Rump roast: juicy and flavorful, rump roasts can be used with dry rubs or marinated before slow cooking. This is among the fattiest cuts of beef you can buy, so if there are large chunks of fat be sure to trim the excess pieces before cooking or the fat will end up in your gravy.
For more tips and tricks about cooking Pot Roast refer to the Classic Pot Roast recipe which has in depth cooking, slow cooker and Instant Pot directions you can use across the rest of these recipes.
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.
As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.
Sabrina lives with her family in sunny California.
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