These recipes may not be conventional, but they're absolutely delicious.
Cooler months bring on the hankering for pot roast-type comfort meals. There’s nothing more delicious than a tender slow-cooked pot roast with potatoes and carrots baked in the same juices. Or ... is there?
I’ve tried a couple of spin-off recipes from the normal roast and have found them delicious, as well. Give these unique pot roast ideas below a shot!
Coca-Cola Pot Roast With Sweet Potatoes and Beets
The original Coca-Cola, not sugar-free, makes not only the best ham glaze, but an amazingly different pot roast. The sweetness with the salty makes this roast delicious. The sugary juices make it a perfect liquid to make sweet potatoes and beets in.
Ingredients:
- 1 4-lb. beef roast (or the size of roast you need to feed your family)
- Onion soup mix packet
- 1 can original Coke
- 1 cup water
- 2 Tbsps. oil
- 3 sweet potatoes scrubbed and cut into large cubes
- One can sliced beets, drained
- Salt and pepper
Directions:
In a 3 quart pan with a lid or a Dutch oven pan, heat 2 tablespoons of oil on medium-high heat.
Salt and pepper roast. Add roast to heated pan and sear each side quickly until brown.
Pour Coke, water, and soup mix into the pan with roast and turn down the heat to low. Cover with lid and slow cook for 3 hours or desired tenderness.
Add potatoes about an hour into cooking the roast (unless you like them mushy then add them sooner).
Add beets at 2.5 hours of cooking.
If your roast runs out of liquid early add more coke and or water or both to keep the bottom of the pan covered with at least an inch of liquid.
Spicy Asian Pot Roast
Courtesy of Facebook
If you like Asian BBQ, you’ll love this recipe. Carrots and broccoli are great sidekicks, but feel free to add your own like bok choy or snap peas. Jasmine rice makes a wonderful accompaniment to this roast.
Ingredients:
- 1 4-lb. beef roast (or the size of roast you need to feed your family)
- Garlic salt
- 2 cups water
- 3 Tbsps. Sriracha Hot Chili Sauce
- 1 Tbsp. fresh ginger, pureed or crushed
- 1 Tbsp. red chili pepper
- 1/3 cup soy sauce
- 1/3 cup orange or pineapple juice
- 4 garlic cloves minced
- 1/3 cup ketchup
- 4 Tbsps. vinegar
- 2 Tbsps. sugar
- 1 Tbsp. cornstarch
- Carrots and Broccoli
Directions:
In a 3-quart pan with a lid or a Dutch oven pan, heat 2 tablespoons of oil on medium-high heat.
Season roast with garlic salt. Add roast to heated pan and sear each side quickly until brown. Add garlic cloves and sauté until brown. Do not burn the garlic!
Turn heat down to medium-low and add water, soy sauce, Sriracha hot chili sauce, shredded ginger, and juice. Cover with lid and slow cook for 3 hours or desired tenderness.
Add the carrots and broccoli to pot 2.5 hours into cook. Peak in every so often to make sure there is always juice covering the bottom of the pan. If not, add water.
After 3 hours, add ketchup, sugar, vinegar, and cornstarch (mix cornstarch with cold water before adding to avoid clumping). Turn heat to medium and stir sauce until thickened. Add more Sriracha hot sauce to your liking. Spoon thickened sauce over roast and vegetables.
Serve with rice instead of potatoes. Enjoy!
Carne Asada Pot Roast
The flavor of carne asada creates an amazingly different pot roast. A carne asada pot roast is sure to please Mexican food lovers. And you can enjoy it with tortillas!
Ingredients:
- 1 4-lb. beef roast (or the size of roast you need to feed your family)
- 1.5 cups beef broth
- 1 Onion chopped
- 2 Jalapenos chopped
- ¼ cup lime juice
- ¼ cup fresh minced cilantro
- 3 cloves garlic, finely chopped
- ½ teaspoon ground red pepper (cayenne)
- 1 teaspoon ground cumin
- 2 cloves garlic, finely chopped
- Pepper and salt
- Steak seasoning
Directions:
In a 3-quart pan with a lid or a Dutch oven pan, heat 2 tablespoons of oil on medium-high heat. Season roast with garlic salt, cayenne pepper, and steak seasoning. Add roast to heated pan and sear each side quickly until brown. Add onions and garlic and jalapenos, and cook until brown.
Turn heat down to medium-low and add beef broth, cumin, and lime juice. Cover with lid and slow cook for 3 hours or desired tenderness. Serve with black or refried beans and warm tortillas.
Pot Roast With Mushrooms and Sour Cream Gravy
Courtesy of Pixabay
This pot roast recipe has a German flare much like schnitzel. Russet potatoes are the perfect accompaniment.
Ingredients:
- 1 4-lb. beef roast (or the size of roast you need to feed your family)
- 1 tsp. dill weed
- 1 container mushrooms, sliced
- 4 potatoes skinned and quartered
- 1 cup water
- 1 cup chicken broth
- 1 onion, chopped
- Pepper and salt
- 2 tbsp. butter
- 2 tbsp flour
- 1 cup sour cream
Directions:
In a 3-quart pan with a lid or a Dutch oven pan, heat 2 tablespoons of oil on medium-high heat. Salt, pepper, and garlic salt the roast. Brown roast on all sides.
In the same pot with roast, add water, chicken broth, and dill weed. Cover tightly and simmer one hour before adding potatoes. Add potatoes after 1 hour of slow cooking.
Get out a separate saucepan and melt 2 tablespoons butter and sauté sliced mushrooms 2.5 hours into simmering. Add drippings from roast pan to saucepan along with ½ cup water.
Over medium-high heat, whisk flour into gravy mix slowly to prevent clots. Bring to boil for one minute. Lower heat and add sour cream. Serve over roast and potatoes.
Do you have a unique way to make a pot roast? Let us know in the comments.
