1,283 toast recipes

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Pork loin roast studded with garlic and parsley, then slow-roasted with frequent basting in a chicken broth, white wine, and star anise glaze. The anise gives the meat a subtle warm-spice depth that sets it apart from a standard roast.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

A New England-style Yankee pot roast braised in red wine and tomato juice with brown sugar, nutmeg, and bay leaves. No browning needed. Just set it, forget it, and come back to fork-tender beef.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Easy cola beef pot roast braised in cola and chicken broth with onion, carrot, and peas. Surprising soda-tenderized beef with a glossy, sweet-savory sauce.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops!

Let the aroma of a succulent pork roast fill your kitchen with this simple recipe that's easy to understand.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Another succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.