17 Fall Apart Pot Roast Recipes That Make the Whole House Smell Like Sunday Dinner

Put it in the oven after church or the morning game, and by dinner the whole house smells like Sunday. That is the magic of a pot roast. A tough, budget friendly cut of beef cooks low and slow until it falls apart with a fork, and the carrots and potatoes soak up all that rich gravy. Fall is pot roast season, and one roast can feed the family twice. Below you will find the classic Dutch oven recipe, the viral Mississippi version, slow cooker and pressure cooker shortcuts, and our favorite ways to turn leftovers into new dinners. Which one reminds you of home..

Classic Dutch Oven Sunday Pot Roast

This is the one Grandma made. A well seared chuck roast braises in beef broth with onion, garlic, carrots and potatoes until it is fork tender and the liquid turns into a glossy gravy. The secret is patience: a hot sear for color, then a low oven for hours. Do not rush it. If it is not falling apart, it needs more time, not more heat. What did your family serve with it?

You will need: 3 to 4 pound boneless beef chuck roast, 2 teaspoons salt, 1 teaspoon pepper, 2 tablespoons oil, 1 onion cut in wedges, 4 cloves garlic, 2 tablespoons tomato paste, 3 cups beef broth, 1 tablespoon Worcestershire sauce, 4 carrots cut in chunks, 1 1/2 pounds baby potatoes, fresh thyme and rosemary, 2 tablespoons cornstarch.

How to make it: 1. Heat the oven to 300F and season the roast well. 2. Sear it in oil in a Dutch oven, 4 to 5 minutes per side, then set aside. 3. Cook the onion 3 minutes, then stir in garlic and tomato paste. 4. Add broth, Worcestershire and herbs, return the roast, cover and bake 2 1/2 hours. 5. Add carrots and potatoes and bake 1 hour more until everything is tender. 6. Thicken the liquid on the stove with cornstarch mixed in a little cold water.

Mississippi Pot Roast

This is the slow cooker recipe that took over the internet, and it really is that easy. A chuck roast goes in with a packet of ranch seasoning, a packet of au jus gravy mix, a stick of butter and a few pepperoncini. Eight hours later it shreds into tangy, buttery beef that is perfect over mashed potatoes or piled on rolls. Have you made it yet?

You will need: 3 pound beef chuck roast, 1 packet (1 oz) dry ranch seasoning, 1 packet (1 oz) au jus gravy mix, 1 stick butter, 6 to 8 pepperoncini peppers plus 2 tablespoons of their juice.

How to make it: 1. Set the roast in a slow cooker. 2. Sprinkle the ranch and au jus mixes over the top. 3. Set the butter on top and add the pepperoncini and juice. 4. Cover and cook on low for 8 hours, without adding water. 5. Shred the beef with two forks right in the pot. 6. Stir it into the juices and serve over mashed potatoes.

Slow Cooker Pot Roast With Carrots and Potatoes

For busy weekdays, let the slow cooker do the work. Brown the roast first if you have five minutes, it adds a lot of flavor. Then layer the vegetables underneath so they cook in the juices, set the roast on top and walk away. You come home to a complete dinner and a pot full of gravy.

You will need: 3 pound chuck roast, salt, pepper, 1 tablespoon oil, 1 pound baby potatoes, 4 carrots in chunks, 1 onion in wedges, 3 cloves garlic, 1 cup beef broth, 1 packet dry onion soup mix, 2 sprigs thyme.

How to make it: 1. Season and brown the roast in oil, 4 minutes per side. 2. Put the potatoes, carrots, onion and garlic in the slow cooker. 3. Set the roast on top. 4. Whisk the broth with the onion soup mix and pour it over. 5. Add thyme, cover and cook on low 8 to 9 hours. 6. Slice or shred and spoon the juices over the top.

Instant Pot Pot Roast in About Two Hours

Forgot to start dinner this morning? The pressure cooker turns a tough roast tender in a fraction of the time. Cut the roast into two or three pieces so it cooks evenly, sear it right in the pot, and let the pressure release naturally so the meat stays juicy. Quick poll: oven (A), slow cooker (B) or pressure cooker (C), which is your go to?

You will need: 3 pound chuck roast cut in 3 pieces, salt, pepper, 2 tablespoons oil, 1 onion chopped, 3 cloves garlic, 1 1/2 cups beef broth, 1 tablespoon Worcestershire, 1 pound baby potatoes, 3 carrots in chunks.

How to make it: 1. Season the beef and sear it in oil on Saute, then set it aside. 2. Cook the onion and garlic 2 minutes and scrape up the brown bits with the broth. 3. Add Worcestershire and the beef. 4. Pressure cook on high 60 minutes, then let it release naturally 15 minutes. 5. Add potatoes and carrots and pressure cook 4 minutes more with a quick release. 6. Thicken the juices on Saute if you like.

Italian Pot Roast Over Pasta

Braise the roast in crushed tomatoes with garlic, oregano and a Parmesan rind, and you get a rich, meaty sauce for Sunday pasta. Shred the beef into the sauce and spoon it over wide noodles like pappardelle. It is the kind of meal that brings everyone to the table and leaves leftovers for the week.

You will need: 3 pound chuck roast, salt, pepper, 2 tablespoons olive oil, 1 onion chopped, 4 cloves garlic, 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 1 teaspoon dried oregano, 1 Parmesan rind, 1 pound pappardelle, fresh basil.

How to make it: 1. Season and brown the roast in a Dutch oven. 2. Cook the onion and garlic 3 minutes. 3. Add tomatoes, broth, oregano and the Parmesan rind, then the roast. 4. Cover and bake at 300F for 3 to 3 1/2 hours until it shreds easily. 5. Shred the beef into the sauce and remove the rind. 6. Toss with cooked pasta and top with basil and Parmesan.

Japanese Inspired Soy and Ginger Braised Beef

This version leans on soy sauce, ginger, garlic and a little brown sugar for a sweet and savory braise. Daikon or potatoes, carrots and onion soak up the glossy sauce. Serve it over steamed rice with green onions and sesame seeds. It is a cozy twist that still feels like a Sunday pot roast.

You will need: 3 pound chuck roast cut in large chunks, 2 tablespoons oil, 1/2 cup low sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated ginger, 4 cloves garlic, 2 cups water or broth, 1 onion in wedges, 3 carrots, 1 pound potatoes or daikon, green onions, sesame seeds.

How to make it: 1. Brown the beef in oil in a Dutch oven. 2. Stir in soy sauce, brown sugar, ginger, garlic and water. 3. Cover and simmer gently or bake at 300F for 2 1/2 hours. 4. Add onion, carrots and potatoes. 5. Cook 45 minutes more until everything is tender. 6. Serve over rice with green onions and sesame seeds.

Garlic and Herb Crusted Chuck Roast

Rub the roast with a paste of garlic, rosemary, thyme and Dijon before it goes in the pot, and every slice comes out fragrant and full of flavor. The herb crust also seasons the pan juices for a gravy that tastes like a holiday dinner. This is a nice choice when you want to slice the roast neatly instead of shredding it.

You will need: 3 pound chuck roast, 6 cloves garlic minced, 1 tablespoon chopped rosemary, 1 tablespoon thyme leaves, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 2 teaspoons salt, 1 teaspoon pepper, 2 cups beef broth, 1 onion sliced.

How to make it: 1. Mix the garlic, herbs, Dijon, oil, salt and pepper. 2. Rub it all over the roast and rest 30 minutes. 3. Set the onion in a Dutch oven and the roast on top. 4. Pour the broth around the sides. 5. Cover and bake at 300F for 3 to 3 1/2 hours until very tender. 6. Rest 15 minutes, slice and serve with the juices.

Balsamic and Onion Braised Beef

Balsamic vinegar and a pile of sliced onions cook down into a sweet, tangy sauce that tastes like it took all day, because it did, but you barely touched it. It is lovely over creamy mashed potatoes or polenta. A spoon of honey balances the vinegar. Would you try this instead of the classic?

You will need: 3 pound chuck roast, salt, pepper, 1 tablespoon oil, 3 onions thinly sliced, 4 cloves garlic, 1/2 cup balsamic vinegar, 1 tablespoon honey, 1 1/2 cups beef broth, 1 sprig rosemary.

How to make it: 1. Season and sear the roast in oil, then set aside. 2. Cook the onions 10 minutes until soft and golden. 3. Add garlic, vinegar, honey and broth and scrape up the brown bits. 4. Return the roast and add rosemary. 5. Cover and bake at 300F for 3 to 3 1/2 hours. 6. Shred and serve with the onions over mashed potatoes.

Mexican Style Pot Roast Tacos

Season the roast with chili powder, cumin and oregano, braise it with salsa and a little lime, and it shreds into juicy taco meat. Pile it into warm tortillas with onion, cilantro and a squeeze of lime. It is perfect for Taco Tuesday or a casual Sunday crowd. Make a big batch and freeze half for later.

You will need: 3 pound chuck roast, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, 2 teaspoons salt, 1 cup salsa, 1/2 cup beef broth, 1 lime, 4 cloves garlic, corn tortillas, diced onion, cilantro.

How to make it: 1. Rub the roast with the spices and salt. 2. Put it in a slow cooker with salsa, broth, garlic and the juice of half the lime. 3. Cook on low 8 hours. 4. Shred the beef and toss it with the juices. 5. Warm the tortillas. 6. Fill with beef and top with onion, cilantro and lime.

Coffee Rubbed Chuck Roast

A little ground coffee in the spice rub sounds strange, but it gives the beef a deep, smoky crust and a richer gravy without tasting like your morning cup. Brown sugar and smoked paprika round it out. This one is a hit with the grill lovers in the family. Would you be brave enough to try it?

You will need: 3 pound chuck roast, 1 tablespoon finely ground coffee, 1 tablespoon brown sugar, 2 teaspoons smoked paprika, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon pepper, 1 tablespoon oil, 1 onion, 2 cups beef broth.

How to make it: 1. Mix the coffee, sugar, paprika, salt, garlic powder and pepper. 2. Rub it all over the roast. 3. Sear in oil over medium heat 3 minutes per side, watching that the sugar does not burn. 4. Add the onion and broth. 5. Cover and bake at 300F for 3 to 3 1/2 hours. 6. Slice or shred and spoon the gravy over.

How to Make Silky Gravy From the Pan Juices

The pan juices are liquid gold, so do not let them go to waste. Skim off the fat, bring the liquid to a simmer and thicken it with a little cornstarch slurry or a quick butter and flour roux. Taste and add a splash of Worcestershire or salt. Pour it over everything at the table. Gravy on the potatoes too, or just the meat?

You will need: 2 to 3 cups strained pot roast juices, 2 tablespoons cornstarch mixed with 3 tablespoons cold water (or 2 tablespoons butter and 2 tablespoons flour), 1 teaspoon Worcestershire, salt, pepper.

How to make it: 1. Pour the cooking liquid into a measuring cup and let the fat rise. 2. Skim off the fat. 3. Bring the juices to a simmer in a saucepan. 4. Whisk in the cornstarch slurry a little at a time. 5. Simmer 2 minutes until glossy and thick. 6. Season with Worcestershire, salt and pepper.

Pot Roast Sliders

Leftover pot roast and soft slider rolls make the easiest party food. Pile the shredded beef and a little gravy onto the rolls, add provolone, brush the tops with garlic butter and bake until the cheese melts. Serve extra gravy for dipping. These are always the first thing gone at a game day spread.

You will need: 12 slider rolls, 3 cups shredded leftover pot roast, 1/2 cup gravy, 6 slices provolone, 3 tablespoons butter melted, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley.

How to make it: 1. Heat the oven to 350F. 2. Slice the rolls in half as one sheet and set the bottoms in a baking dish. 3. Toss the beef with the gravy and spread it over the rolls. 4. Add the provolone and the roll tops. 5. Brush with butter mixed with garlic powder and parsley. 6. Cover with foil and bake 15 minutes, then uncover and bake 5 more.

Pot Roast Shepherd’s Pie

Turn Monday leftovers into a cozy bake. Chopped pot roast, carrots and gravy go on the bottom, frozen peas join in, and creamy mashed potatoes spread over the top. Bake until golden and bubbling. It tastes completely new, and nobody will guess it started as yesterday’s dinner.

You will need: 3 cups chopped leftover pot roast with carrots, 1 cup gravy or pan juices, 1 cup frozen peas, 4 cups mashed potatoes, 1/2 cup shredded cheddar, 1 tablespoon butter, paprika.

How to make it: 1. Heat the oven to 400F. 2. Stir the beef, carrots, gravy and peas together in a baking dish. 3. Spread the mashed potatoes over the top. 4. Rough up the top with a fork and dot with butter. 5. Sprinkle with cheddar and paprika. 6. Bake 25 to 30 minutes until hot and golden.

French Dip Sandwiches With the Leftover Juices

The cooking liquid from your roast makes the perfect au jus. Warm thin slices of leftover beef in the juices, pile them on toasted hoagie rolls with melted Swiss, and serve a little bowl of the hot jus for dipping. It is a restaurant favorite made from what is already in your fridge. Quick poll: Swiss (A), provolone (B) or no cheese (C)?

You will need: 4 hoagie rolls, 1 pound thinly sliced or shredded leftover pot roast, 2 cups leftover pot roast juices or beef broth, 4 slices Swiss cheese, 2 tablespoons butter.

How to make it: 1. Heat the oven to 400F. 2. Butter and toast the split rolls 5 minutes. 3. Warm the juices in a saucepan and add the beef for 2 minutes. 4. Pile the beef on the rolls and top with Swiss. 5. Bake 3 minutes until the cheese melts. 6. Serve with small bowls of the hot juices for dipping.

Leftover Beef and Vegetable Soup

When there is just a little roast left, stretch it into a big pot of soup. Chop the beef and vegetables, add broth, tomatoes and a handful of pasta or barley, and simmer until everything is hot and flavorful. It is the kind of thrifty, hearty soup grandmothers made all winter long. It also freezes beautifully. For more bowls like this, browse our hearty fall soups.

You will need: 2 cups chopped leftover pot roast, 1 cup leftover carrots and potatoes chopped, 1 onion, 2 celery stalks, 6 cups beef broth, 1 can (14.5 oz) diced tomatoes, 1 cup frozen green beans, 1/2 cup small pasta, 1 teaspoon Italian seasoning.

How to make it: 1. Cook the onion and celery in a little oil for 5 minutes. 2. Add the broth, tomatoes and Italian seasoning and bring to a boil. 3. Stir in the pasta and green beans and simmer 8 minutes. 4. Add the beef and vegetables. 5. Simmer 5 minutes until everything is hot. 6. Season and serve with crusty bread.

Pot Roast Pot Pie

Leftover beef, vegetables and gravy tucked under a flaky crust make a dinner that feels like a hug. Store bought pie crust keeps it easy. Cut a few slits in the top so steam can escape, brush with egg and bake until deep golden. Would your family rather have the pot roast or the pot pie?

You will need: 2 refrigerated pie crusts, 3 cups chopped leftover pot roast, 2 cups leftover carrots and potatoes, 1 cup frozen peas, 1 1/2 cups gravy, 1 egg beaten.

How to make it: 1. Heat the oven to 400F. 2. Fit one crust into a 9 inch pie dish. 3. Stir the beef, vegetables, peas and gravy together and spoon it in. 4. Cover with the second crust, seal the edges and cut slits on top. 5. Brush with egg. 6. Bake 35 to 40 minutes until golden, then rest 10 minutes.

Crispy Leftover Beef Hash With Fried Eggs

Diced potatoes, onion and leftover pot roast crisp up in a hot skillet for a breakfast that sticks with you. Press the hash down and leave it alone so it gets a crunchy crust, then top it with fried eggs. A dash of hot sauce finishes it off. It is the best way to say goodbye to the last of the roast.

You will need: 2 cups diced leftover pot roast, 2 cups diced cooked potatoes, 1 onion diced, 1/2 bell pepper diced, 2 tablespoons butter or oil, 4 eggs, salt, pepper, hot sauce, chives.

How to make it: 1. Heat butter in a large skillet over medium high. 2. Add the potatoes, onion and pepper and cook 8 minutes, pressing down and turning only a few times. 3. Stir in the beef and cook 5 minutes until crisp and hot. 4. Make 4 wells and crack in the eggs. 5. Cover and cook 4 to 5 minutes until the whites are set. 6. Add chives and hot sauce.