The classic meat and three is a restaurant staple across the American South: a roasted protein and three vegetables. The same principle works great in a slow cooker at home, and here are 22 recipes perfect for a Sunday dinner.
Classic Sunday Chuck Roast with Potatoes and Carrots
Chuck roast really is the benchmark meat and three — a roast slowly braised with onions, carrots, and potatoes. Be sure to brown the roast well before tossing it into the slow cooker.
Ingredients
Method
- Pat the chuck dry and season it all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the roast for 4 to 5 minutes per broad side.
- Put the onion, carrots, potatoes and garlic in a 6-quart slow cooker. Set the browned roast on top.
- Cook the tomato paste in the skillet for 1 minute. Add 1 1/2 cups broth, Worcestershire and thyme, scrape up the browned bits, and pour the liquid around the roast. Add the bay leaves.
- Cover and cook on low for 8 to 9 hours, until the beef pulls apart easily and the potatoes are tender. Move the meat and vegetables to a platter and discard the bay leaves.
- Whisk the flour with the remaining 1/2 cup cool broth. Stir it into the pot liquid, cover and cook on high for 10 to 15 minutes until thickened. Slice or pull the roast and serve with the gravy.
Mississippi Pepperoncini Pot Roast
You will never taste a better pot roast than Mississippi Pot Roast! It takes just five ingredients and a few minutes of prep to make a meal full of savory, tangy gravy.
Monique, Ambitious Foodie
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Get the full Mississippi Pepperoncini Pot Roast recipe at Ambitious Foodie.
French Onion Pot Roast
Caramelized onions have a way of making a dish seem richer without adding much more fat. The white wine and the Worcestershire sauce provide acidic balance.
Ingredients
Method
- Season the roast with salt and pepper. Heat the oil in a skillet and brown the roast for 4 to 5 minutes per side; transfer it to a 6-quart slow cooker.
- Melt the butter in the skillet. Add the onions and sugar and cook over medium heat for 18 to 22 minutes, stirring often, until deep golden. Stir in the garlic for 30 seconds.
- Sprinkle flour over the onions and cook for 1 minute. Stir in the broth, wine and Worcestershire, scraping the pan clean.
- Pour the onions and liquid around the roast. Add the thyme and bay leaves, cover, and cook on low for 8 hours until the beef is fork-tender.
- Discard the bay leaves, skim the sauce and rest the beef for 10 minutes. Slice or pull it and serve with plenty of onions and sauce.
Balsamic Rosemary Pot Roast
Fresh rosemary is a big part of roasts in the Mediterranean, and a little goes a long way. The balsamic adds acidity, but I'd recommend a final drizzle of balsamic when you plate for a little freshness.
Ingredients
Method
- Pat the roast dry and season with salt and pepper. Brown it in olive oil in a large skillet for about 4 minutes per side, then put it in a 6-quart slow cooker.
- Cook the onion in the skillet for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Pour in the broth, balsamic, honey and Worcestershire. Scrape up the browned bits and bring to a simmer, then pour everything around the roast and add the rosemary.
- Cover and cook on low for 8 hours, until the beef yields easily to a fork. Transfer the roast to a board and discard the rosemary stems.
- Skim the liquid. Stir together cornstarch and water, add it to the cooker and cook on high for 10 minutes. Pull the beef into large pieces and coat it with the balsamic gravy.
Stout-Braised Beef Pot Roast
I love a pint of stout, and as any Irish stew fan knows, it makes a great addition to slow-cooked beef. While it might be tempting to use a new-gen pastry stout or similar, the strong flavors can taste off, so stick with a classic Irish stout.
Ingredients
Method
- Season the roast with salt and pepper. Brown it in oil in a large skillet for 4 to 5 minutes on each broad side, then transfer it to a 6-quart slow cooker.
- Sprinkle flour into the skillet and cook for 30 seconds. Slowly whisk in the stout and broth, then add tomato paste, mustard, Worcestershire and thyme.
- Put the pearl onions and carrots around the roast. Pour over the stout mixture.
- Cover and cook on low for 8 to 8 1/2 hours until the meat and carrots are tender. Transfer the roast and vegetables to a platter and skim the sauce.
- Combine cornstarch and cold water, stir it into the sauce and cook on high for 10 minutes until glossy. Slice or pull the beef and serve with the vegetables and gravy.
Italian Beef with Sweet Peppers
In Chicago, the peppers are typically served on top, but this makes for an interesting variation. If you can get giardiniera, it's worth trying that instead of pepperoncini.
Ingredients
Method
- Season the chuck with salt and pepper. Brown it in the oil in a hot skillet for 4 minutes per side and place it in a 6-quart slow cooker.
- Whisk the broth with oregano, basil, garlic powder, onion powder, red pepper flakes and Worcestershire. Pour it around the beef.
- Scatter the bell peppers and pepperoncini around the roast and add the brine.
- Cover and cook on low for 8 hours, until the beef is very tender. Rest it for 10 minutes, then slice thinly across the grain or shred into large pieces.
- Return the beef to the juices for 10 minutes. Split the rolls, add the beef and peppers, and spoon on enough cooking liquid to moisten without soaking through.
Chipotle-Lime Barbacoa-Style Beef
Barbacoa is one of my favorite taco fillings, and it works great in a slow cooker. The beef breaks down into the chipotle-spiked sauce, and don't forget to finish with a squeeze of fresh lime.
Ingredients
Method
- Season the beef with salt. Heat the oil in a large skillet and brown the pieces in two batches, about 3 minutes per broad side, then place them in a 6-quart slow cooker.
- Blend the chipotles, adobo sauce, garlic, broth, lime juice, vinegar, cumin, oregano and cloves until smooth.
- Pour the sauce over the beef and add the bay leaves. Turn the pieces once to coat.
- Cover and cook on low for 8 hours, until the beef shreds without resistance. Discard the bay leaves and move the beef to a rimmed pan.
- Shred the meat, skim excess fat from the sauce, and return the beef to the cooker for 10 minutes so it absorbs the seasoned liquid.
Red Wine Mushroom Pot Roast
I love beef bourguignon, and the same flavors work in a pot roast. If anything, I'd go a bit more heavy-handed with the wine, and a little added Port wouldn't hurt either.
Ingredients
Method
- Season the roast with salt and pepper. Brown it in 1 tablespoon oil in a hot skillet for 4 minutes per side and transfer it to a 6-quart slow cooker.
- Add the remaining oil and mushrooms to the skillet. Cook for 7 to 9 minutes until browned; add the onion and cook 4 minutes more. Stir in the garlic and tomato paste for 1 minute.
- Add the wine, broth, Worcestershire and thyme. Simmer for 2 minutes while scraping the skillet, then pour the mixture around the roast.
- Cover and cook on low for 8 hours until the beef is fork-tender. Transfer the meat to a board and skim the sauce.
- Mix cornstarch and water, stir it into the mushroom sauce and cook on high for 10 minutes. Slice or pull the roast and spoon the gravy over it.
Garlic Herb Rump Roast with Carrots
Rump roast is easy to dry out, so be careful here. You want nice, firm sheets of roast beef that are still moist, so check periodically to make sure everything's copacetic.
Ingredients
Method
- Pat the rump roast dry, season it with salt and pepper, and brown it in the oil for 4 minutes per side.
- Put the onion, carrots and garlic in a 6-quart slow cooker and set the roast on top.
- Combine the broth, Worcestershire, thyme and rosemary and pour it around the meat.
- Cover and cook on low for 6 to 7 hours. Begin checking at 6 hours and remove the roast when a fork enters easily but the meat still holds together for slicing.
- Rest the roast for 15 minutes. Stir the cornstarch slurry into the cooker and cook on high for 10 minutes, then slice the beef thinly across the grain and serve with the carrots and gravy.
Tomato-Braised Brisket Pot Roast
Brisket is one of the best slow-cooker cuts, but this is another one that requires a bit more care. Make sure you stop at fork-tender, or the brisket will splinter.
Ingredients
Method
- Season the brisket with salt and pepper. Brown it in the oil for 5 minutes per side and place it fat-side up in a large slow cooker.
- Cook the onions in the skillet for 7 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Stir in the crushed tomatoes, broth, Worcestershire, brown sugar and paprika. Scrape the skillet and pour the sauce around the brisket; add the bay leaves.
- Cover and cook on low for 8 to 9 hours, until a fork slides into the thickest part easily but the meat is not falling apart. Discard the bay leaves.
- Rest the brisket for 20 minutes and slice it thinly across the grain. Skim the sauce and spoon it over the slices, or chill the meat in sauce overnight and reheat gently the next day.
Horseradish Onion Pot Roast
Lots of people have horseradish on top of their roast, but it works great in the broth too. Keep in mind the flavor mellows out quite a bit, so drop a bit more on top if you want that strong horseradish bite.
Ingredients
Method
- Season the chuck with salt and pepper and brown it in oil in a hot skillet for 4 to 5 minutes per side.
- Put the onions and garlic in a 6-quart slow cooker and set the roast over them.
- Whisk the broth with 3 tablespoons horseradish, Dijon, Worcestershire and thyme. Pour it around the roast.
- Cover and cook on low for 8 hours until fork-tender. Move the beef to a platter and skim the onion liquid.
- Combine cornstarch and water, stir into the cooker and cook on high for 10 minutes. Stir in the remaining 1 tablespoon horseradish, then serve the gravy over sliced or pulled beef.
Coffee-Chile Pot Roast
If you like a coffee rub on a steak, try using coffee in the broth to get that same roasted, rich flavor, amplified by smoky ancho chiles. Leftover coffee from the pot is fine, but make sure it hasn't gone bitter.
Ingredients
Method
- Season the roast with salt and pepper. Brown it in oil in a hot skillet for 4 minutes per side and transfer it to a 6-quart slow cooker.
- Cook the onion in the skillet for 5 minutes. Add the garlic, tomato paste, ancho powder and cumin and cook for 1 minute.
- Stir in the coffee, broth, brown sugar and Worcestershire, scraping up the browned bits. Pour the liquid around the roast.
- Cover and cook on low for 8 hours, until the beef pulls apart easily. Transfer the roast to a board and skim the sauce.
- Stir in the cornstarch slurry and cook on high for 10 minutes until thickened. Pull the beef into large pieces and coat lightly with the coffee-chile gravy.
Cola Barbecue Pot Roast
Fans of sweeter barbecue and ribs have been slow-cooking with cola for ages, odd as it might sound. While the tenderizing properties of cola have been overstated online, the phosphoric acid really does help tenderize the meat.
Ingredients
Method
- Season the roast with salt and pepper. Brown it in the oil for 4 minutes per side and transfer it to a 6-quart slow cooker over the sliced onion.
- Whisk the cola, tomato sauce, vinegar, tomato paste, Worcestershire, mustard, paprika, garlic powder and cayenne.
- Pour the sauce over the beef, cover, and cook on low for 8 hours until the meat shreds easily.
- Transfer the roast to a rimmed pan and shred it, discarding large pockets of fat. Pour the cooking liquid into a saucepan and skim it.
- Boil the sauce for 8 to 12 minutes until it coats a spoon. Toss about 1 1/2 cups with the shredded beef and serve the remaining sauce at the table.
Green Chile Pot Roast
When I can get fresh tomatillos, I tend to go a bit crazy with them, and this roast provides an avenue to do so. A little fresh salsa verde at the end helps restore some of the freshness lost in the slow cooking.
Ingredients
Method
- Season the roast with salt. Brown it in the oil for 4 minutes per side and place it in a 6-quart slow cooker.
- Blend the tomatillos, green chiles, onion, garlic, broth, cumin and oregano until mostly smooth.
- Arrange the potatoes around the beef and pour the green chile sauce over everything.
- Cover and cook on low for 8 hours, until the roast pulls apart and the potatoes are tender. Transfer the beef and potatoes to a platter.
- Skim the sauce, stir in the lime juice and taste for salt. Pull the beef into large pieces and spoon the green sauce over it.
Soy-Ginger Pot Roast with Cabbage
I love old-school East-meets-West cooking, whether that's mid-century tiki bar food in the US or Hong Kong-style "Western" cooking, so this soy-ginger roast is a natural fave. I'd use Napa cabbage as well. It just works better with Asian flavors.
Ingredients
Method
- Season the roast with salt. Brown it in the oil in a hot skillet for 4 minutes per side and transfer it to a 6-quart slow cooker.
- Whisk the broth, soy sauce, vinegar, brown sugar, ginger, garlic and sesame oil. Pour it around the beef.
- Cover and cook on low for 6 hours. Tuck the cabbage wedges around the roast, cover again and cook for 1 1/2 to 2 hours until the beef and cabbage are tender.
- Transfer the roast and cabbage to a platter. Skim the sauce, stir in the cornstarch slurry and cook on high for 10 minutes.
- Slice or pull the beef and return it briefly to the sauce. Divide the rice among bowls and add beef, cabbage and a modest spoonful of sauce.
Yankee Pot Roast with Parsnips and Turnips
Yankee pot roasts tend to be more restrained than their Southern counterparts and go heavier on the earthy vegetables. This recipe uses turnips and parsnips, perfect for a cold New England winter.
Ingredients
Method
- Pat the chuck dry, season with salt and pepper, and brown it in oil in a large skillet for 4 to 5 minutes per side.
- Put the onion, carrots, parsnips, turnips and garlic in a 6-quart slow cooker. Set the beef on top.
- Add 1 1/2 cups broth and the Worcestershire to the skillet, scrape up the browned bits and pour around the roast. Add thyme and bay leaves.
- Cover and cook on low for 8 to 9 hours, until the beef and roots are tender. Move the beef and vegetables to a platter and discard the bay leaves.
- Whisk the remaining 1/2 cup cool broth with the flour, stir it into the liquid and cook on high for 10 to 15 minutes. Serve the sliced or pulled beef with the roots and gravy.
Hot Roast Beef Sandwiches with Crockpot Gravy
One great thing about pot roast is how easy it is to give the leftovers new life. These roast beef sandwiches turn the juices into a rich gravy, perfect for a hot sandwich.
Ingredients
Method
- Melt 2 tablespoons butter in a skillet over medium heat. Whisk in the flour and cook for 2 minutes until tan.
- Slowly whisk in the cooking liquid, Worcestershire and pepper. Simmer for 4 to 6 minutes until the gravy coats a spoon.
- Add the cooked beef to the gravy in the skillet. Cover and reheat over medium-low heat, turning gently, until the center reaches 165°F throughout.
- Serve immediately, or transfer the hot beef and gravy to a preheated slow cooker set to warm for holding at 140°F or above.
- Spread the bread lightly with softened butter and toast it under the broiler or in a skillet until golden.
- Put one toast slice on each plate, divide the hot beef over it and spoon on enough gravy to cover the meat without flooding the plate.
Leftover Italian Beef Hoagies
Even if you don't use a tomato-heavy broth of the sort you'd use in an Italian beef, you can make a decent facsimile with leftover pot roast. You just need to mod the herbs and spices.
Ingredients
Method
- Combine the broth, oregano, basil, garlic powder, red pepper flakes, Worcestershire and pepperoncini brine in a saucepan. Bring to a simmer and cook for 5 minutes to blend the flavors.
- Add cooked beef, sautéed bell pepper and sliced pepperoncini. Cover and reheat over medium-low heat, turning beef, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
- Serve immediately, or transfer the hot beef and jus to a preheated slow cooker set to warm for holding at 140°F or above.
- Split the rolls and toast the cut sides until lightly crisp.
- Lift the beef and peppers with tongs, let excess liquid drip back into the pan and fill the rolls. Serve a small cup of the hot jus beside each sandwich if desired.
Crispy Pot Roast Breakfast Hash
The name "beef hash" might inspire a shudder, but with good-quality leftover beef, I love the stuff. This recipe is perfect for a hearty breakfast on a cold day.
Ingredients
Method
- Toss the potatoes, onion and bell pepper in a slow cooker with 1 tablespoon oil, salt, pepper, paprika and broth.
- Cover and cook on high for 2 1/2 to 3 hours, stirring once, until the potatoes are tender but still hold their shape.
- Drain away any liquid. Fold in the chopped pot roast and Worcestershire and let the mixture stand uncovered for 5 minutes.
- Heat the remaining oil in a large cast-iron skillet over medium-high. Add the hash in a single layer, working in two batches if needed.
- Cook without stirring for 4 minutes, turn in sections and cook 3 to 4 minutes more until browned and crisp. Serve immediately.
Pot Roast Shepherd’s Pie
The name "shepherd's pie" is a bit of a misnomer here — our British friends would call this a cottage pie because it uses beef, not lamb. If you've got lamb, I think that would work even better here.
Ingredients
Method
- Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain, reserve 1 teaspoon of the butter for the slow-cooker insert and mash with the remaining butter, warm milk, 1/2 teaspoon salt and 1/4 teaspoon pepper, and keep warm.
- Heat the oil in a skillet. Cook the onion and carrots for 7 minutes, then stir in the tomato paste for 1 minute.
- Add the gravy, cooked pot roast, peas, remaining salt and pepper. Reheat the filling in the skillet until it reaches 165°F throughout, then transfer it to a slow-cooker insert greased with the reserved teaspoon of butter.
- Spread the warm mashed potatoes evenly over the beef. Cover with a clean kitchen towel under the lid to catch condensation.
- Cook on high for 60 to 75 minutes, until the filling bubbles at the edge. Remove the lid and towel and rest for 10 minutes before serving.
Pot Roast Beef and Noodles
Chopped leftover pot roast can make a great sauce for noodles too. This recipe uses a basic beef gravy, but stroganoff-style with sour cream and mushrooms would be awesome too.
Ingredients
Method
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
- Slowly whisk in the broth and cooking liquid. Add Worcestershire, thyme and pepper and simmer for 5 minutes until lightly thickened.
- Add cooked pot roast to gravy. Cover and reheat over medium-low heat, turning gently, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
- Serve immediately, or transfer the hot beef and gravy to a preheated slow cooker set to warm for holding at 140°F or above.
- Meanwhile, boil the frozen noodles according to their package directions and drain them well.
- Divide the noodles among bowls and ladle the hot beef and gravy over them. Add parsley only if using and serve immediately.
Roast Beef French Dip Sandwiches
This is what French dip should be. Instead of deli roast beef and a basic beef stock, the roast makes for flavorful beef fillings, and the cooking liquid just invites a nice dip.
Ingredients
Method
- Melt the butter in a skillet and cook the onion over medium heat for 10 to 12 minutes until soft and golden.
- Put the onion, cooking liquid, broth, Worcestershire, thyme and pepper in a saucepan. Bring to a simmer and cook for 5 minutes.
- Add cooked roast slices to jus. Cover and reheat over medium-low heat, turning gently, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
- Serve immediately, or transfer the hot beef, onions and jus to a preheated slow cooker set to warm for holding at 140°F or above.
- Split and toast the rolls. Add provolone, if using, and return them briefly to the broiler just until the cheese melts.
- Fill each roll with drained beef and onions. Strain or ladle the hot jus into six small bowls and serve one beside each sandwich.
