9 Homey Pot Roast Recipes
Pot roasts are the gastronomic equivalent of a warm embrace. From your classic pot roast to pot-roasted chicken with mushrooms and pot roasted eggplant with tomatoes, these deeply satiating recipes will help you survive the colder months.
Bò Kho (Vietnamese Beef Stew)
Baguette and bò kho are great meal partners, but you can also serve the stew over pasta — try it over boiled egg noodles or rice noodles (select pappardelle-size noodles, such as A Taste of Thai brand). Add a green salad for a complete meal.
Classic Pot Roast
This incredible pot roast recipe is the ideal version of the quintessential comfort food, especially when served with buttered egg noodles. After searing the meat and caramelizing the onions on the stovetop, you'll transfer the pot to the oven, where it will braise to tenderness without any risk of scorching. Adding carrots, potatoes, and sautéed mushrooms a bit later ensures they're perfectly done.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyingly robust meal.
Beef Stew in Red Wine Sauce
This is the imitable recipe for beef stew with red wine. Chef Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron — a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demi-glace, or even water in his stew, relying on lively red wine for the deep-flavored sauce.
Pot-Roasted Chicken with Mushrooms
Chef David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary French chef Roger Vergé, who cooked on a bed of lavender. For home cooks, dried chamomile flowers — loose or in tea bags — can replace the hay Bouley uses. Before baking, Bouley seals chicken inside a pot using homemade bread dough, a very old French technique. Store-bought pizza dough works well, too.
Belgian Ale-Braised Pot Roast with Melted Kale and Onions
This hearty pot roast is slowly cooked in a Belgian-style beer broth, then smothered in tender kale and onions. Serve it with buttered egg noodles and horseradish.
Pinot Noir–Braised Pot Roast with Root Vegetables
This super-tender pot roast 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.
Pot-Roasted Eggplant with Tomatoes and Cumin
Eggplant is the star of the show in this pot-roasted dish. Cookbook author Paula Wolfert visited the kitchens of Dar Yacout in Marrakesh, where the cooks still use charcoal fires to make dishes like lush and smoky roasted eggplant salad.
Pot Roast Smothered in Bacon and Onions
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.
