Type what you have

Ingredients

• ✓ beef pot roast
• onion
• mint
• garlic
• cinnamon
• allspice
• bay leaf
• salt
• black pepper
• water
• cabbage

Instructions

1. 1 Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
2. 2 Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

By j clifton

Ingredients

• ✓ beef pot roast
• potato
• onion
• carrot
• celery
• water
• salt
• black pepper
• garlic salt
• water
• cornstarch
• browning sauce

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.
3. 3 Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
4. 4 Bake in the preheated oven until roast is browned and fork tender, 3 to 4 hours.
5. 5 Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.
6. 6 Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.
7. 7 Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

By Linda C

Ingredients

• ✓ beef pot roast
• salt
• black pepper
• parsley
• oregano
• potato
• carrot
• tomato
• yellow onion
• tomato sauce
• water

Instructions

1. 1 Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
2. 2 Cook on High for 4 hours.

By shanacerny

Ingredients

• ✓ beef pot roast
• vegetable oil
• dijon mustard
• brown sugar
• garlic
• nutmeg
• onion
• beer
• beef stock
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
3. 3 Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
4. 4 Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
5. 5 While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

By barb

Ingredients

• ✓ beef pot roast
• salt
• pepper
• all-purpose flour
• vegetable oil
• butter
• mushroom
• onion
• garlic
• tomato paste
• chicken broth
• carrot
• celery
• thyme
• rosemary

Instructions

1. 1 Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside.
3. 3 Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute.
4. 4 Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat.
5. 5 Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast.
6. 6 Cover and cook on High for 5 to 6 hours.
7. 7 Skim off any fat from surface and remove bones. Season with salt and pepper.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ beef pot roast
• black pepper
• salt
• tomato paste
• whole-grain dijon mustard
• brown sugar
• thyme
• bay leaf
• dark beer
• beef stock
• all-purpose flour
• potato
• mushroom
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
3. 3 Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
4. 4 Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.

By Pam

Ingredients

• ✓ beef pot roast
• vegetable oil
• brown sugar
• salt
• mustard
• black pepper
• potato
• carrot
• onion
• vinegar
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat. Cook roast in hot oil until browned on all sides, 2 to 3 minutes per side.
3. 3 Mix together brown sugar, salt, mustard, and black pepper in a small bowl; sprinkle evenly over roast. Arrange potatoes, carrots, and onion in the Dutch oven around roast. Pour vinegar and water over vegetables.
4. 4 Cover and cook in the preheated oven until roast is hot in the center and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

By Mark D Wilder