Top Rated Pot Roast Recipes

Beef Stroganoff
When it comes to comfort food, it’s tough to beat beef stroganoff; and the Bring Your Lunch! cookbook has an easy, creamy, noodley recipe for you. If you have leftover steak or pot roast on hand, this recipe will come together in a matter of minutes. While they’re not required, a few cooked mushrooms add an extra savory dimension, so toss those in, too, if you have them. Click here for more of our best beef stroganoff recipes.
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Brisket is often corned in Ireland, but it is also appreciated in its native form; a tough but flavorful cut, it lends itself particularly well to long, slow pot-roasting. Serve this pot-roast with mashed or boiled potatoes, if you like.Click here to see the Cooking with Guinness story. Adapted from “The Country Cooking of Ireland” by Colman Andrews. 
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Pot-Roasted Chicken
A heavy Dutch oven. Piney rosemary. Sweet celery root. Salty-rich slab bacon. Crushed juniper berries. Homemade broth. Calvados. A good chicken. This is my winter roast chicken mantra. Say it to yourself a few times, make it once or twice, and it might become yours as well. Use a high-quality bird (I like to use Murray's); those with a solution added for flavor not only taste inferior, they dilute the bird’s delicious juices.Adapted from “A Bird in the Oven and Then Some,” by Mindy Fox.Click here to see For Easy Entertaining, Roast a Chicken.Click here to see The Ultimate 1-Pot Meal Roundup.Click here to see 101 Ways to Cook Chicken.
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 Fire Pot Roast
Wait till you try this pot roast; it's easier and tastier than ever! Your whole family with love this simple slow cooker recipe. Plus, you even get a delicious side dish out of it and can use leftovers for hearty sandwiches. What’s not to love?Click here for more of the 101 Best Slow Cooker Recipes30 Slow-Cooker Recipes That Aren’t Soup or Stew
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Pot Roast Potpies
Pot roast, that soul-warming classic, gets all dressed up with a flaky pastry lid in this dish. Braising the meat with the vegetable aromatics of garlic, celery, tomatoes, and onion until the meat is tender and the vegetables are dissolved into the sauce ensures layers of flavor. Fresh baby spring carrots, baby spring potatoes, and collards are added near the end so they retain their individual flavors and bright colors. A jolt of red pepper flakes provides a little flavor surprise.
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