I had never made a pot roast until after I found out my daughter had food allergies. I've just never been too keen on wrestling with large unwieldy slabs of meat in a pot. However, in my search for dairy free, nut free, and egg free entrees, I kept running across pot roast recipes that were perfectly allergen free exactly the way they were written, no substitutions required whatsoever. Given that these are precisely the kinds of recipes I pounce on and the fact that just reading through the recipes made me hungry, I figured I had to give pot roast a try.
Well, after making three different kinds of pot roasts and enjoying all three, pot roast has officially made it onto the meal rotation. Here are the three pot roast recipes I've tried. All of them are 5-star-reviewed (as of this post), all delicious, and all easy to make. Each has a distinct flavor, so depending on your mood you can choose the one you feel like eating.
RECIPE: Pot Roast With Vegetables by Tyler Florence
Classic beef stew flavors that can't go wrong. Includes tomatoes, onions, carrots, celery, and mushrooms. Use a 14oz can of crushed tomatoes as the recipe does not specify size.
RECIPE: Red Wine Pot Roast With Honey and Thyme by Dave Lieberman
I love the flavor of the red wine combined with the slight sweetness of the honey.
RECIPE: Stracoto With Porcini Mushrooms by Giada De Laurentiis
A nice deep, rich flavor. The aroma of porcini mushrooms and red wine as this cooks is amazing.