Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.

The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.

Alright friends, say goodbye to the hassle of making a whole turkey for the holidays, and hello to this simple and easy Roasted Turkey Breast recipe. It’s infused with lots of moisture and flavor and it’s made in half the time. I started buying turkey breasts for Thanksgiving years ago because my family simply couldn’t eat a whole turkey. So turkey breasts were the perfect solution! Half the prep time, half the cook time, and less food waste. And did I mention it’s also a gorgeous centerpiece for your holiday feast? I have a feeling this might be your go-to turkey recipe for all of your special occasions. ;)

Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.

Ingredients Needed

Here’s what you need to make this tender, flavorful, turkey breast recipe:

  • Herbed Butter: A lot of the flavor for the turkey breast comes from the brine and from the herb-infused butter. We used a combination of rosemary, thyme, sage, garlic, salt and pepper to flavor the butter. I had extra fresh rosemary left over from my brine, so that’s what I used, but feel free to use dried herbs and spices if that’s what you have on hand.
  • Bone-In Turkey Breast: I am using a 5.5 lb. bone-in turkey breast with the skin on, but you can also use a boneless turkey breast.

How Long Do You Cook A Turkey Breast?

The time it takes to cook a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to cook the turkey for roughly 15 minutes per pound. Always use an instant read thermometer to check the internal temperature of the turkey breast. The internal temperature should reach 165°F at the thickest part of the breast without touching the bone.

Bone-in vs. Boneless

I tested this recipe with both a bone-in and boneless turkey breast. Both delivered great flavor but there was 1 key difference:

  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts were very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breast. If this is not a huge concern for you then no worries, it will still have great flavor. But on a special holiday like Thanksgiving, I really want my turkey to not only taste good but also look good too! ;)

How Do You Keep The Turkey From Being Dry?

The best way to ensure you have juicy and tender turkey breast meat is to brine the turkey. I’ve tried to skip this step a few times in the past, but it really does make all the difference! A turkey breast brine will not only give the turkey moisture, but it also adds extra flavor throughout the entire breast. Don’t forget to rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Tips For Cooking A Turkey Breast!

  1. If your turkey breast is frozen, make sure to thaw it first in the refrigerator overnight or according to the package instructions before brining or roasting it.
  2. I definitely recommend brining your turkey breast for tender meat and the absolute best flavor throughout the breast.
  3. Dry the turkey breast really well to remove any excess moisture. It’s hard for the herb butter to stick to the breast when it is wet.
  4. If the turkey is getting too brown on the top while it’s roasting, place a loose piece of aluminum foil on top of the breast as it continues to bake.
  5. And don’t forget to save those turkey drippings so you can make a super flavorful homemade turkey gravy to serve on the side.
Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.
Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.
Print

Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.
Course Dinner
Cuisine American
Total Cost $21.49 recipe / $3.58 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 693kcal

Ingredients

  • 8 Tbsp butter, room temperature $1.12
  • 2 cloves of garlic, pressed $0.16
  • 1/2 tsp salt $0.03
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1.5 tsp fresh rosemary, chopped* $0.75
  • 1 tsp dried thyme $0.10
  • 1/2 tsp dried sage $0.05
  • 5.5 lb. bone-in turkey breast (skin on)** $19.25

Instructions

  • Preheat the oven to 350°F. In a small bowl add the room temperature butter, garlic, salt, pepper, rosemary, thyme, and sage. Mix them together until they form a paste.
  • Dry the turkey breast very well with a paper towel on all sides. Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter.
  • Spread about 1/3 of the herb butter under the skin. Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast.
  • Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1 hr 30 min, or until the internal temperature reaches 165ºF. My turkey was ready right around 1 hr 20 minutes. Baste the turkey breast every 30 minutes with the pan drippings.
  • Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
  • Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

See how we calculate recipe costs here.

Notes

*Substitute ½ tsp of dried rosemary for fresh rosemary.
**A 5-6 lb. bone-in turkey breast would work for this recipe.

Nutrition

Serving: 1serving | Calories: 693kcal | Carbohydrates: 4g | Protein: 89g | Fat: 38g | Sodium: 1131mg | Fiber: 0.1g
overhead view of a roasted turkey breast on a white platter with thanksgiving sides around the platter.

How to Make A Roasted Turkey Breast – Step by Step Photos

Ingredients for herb butter in a small bowl.

Preheat the oven to 350°F. In a small bowl add 8 Tbsp room temperature butter, 2 pressed garlic cloves, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1 1/2 tsp fresh chopped rosemary, 1 tsp dried thyme, and 1/2 tsp dried sage.

Herb butter ingredients mixed together.

Mix them together until they form a paste.

Drying turkey breast with a paper towel.

Dry a 5-6 lb. bone-in, skin on, turkey breast very well with a paper towel on all sides.

Spreading herb butter under the skin of turkey breast.

Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter. Spread about 1/3 of the herb butter under the skin.

Turkey breast fully covered with herb butter placed inside a large baking dish.

Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1.5 hours, or until the internal temperature reaches 165ºF.

Cooked roasted turkey breast inside baking dish.

Baste the turkey breast every 30 minutes with the pan drippings. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.

Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.

Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

Roasted turkey breast with mashed potatoes and green beans on a serving plate.

The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.

London Broil with Marinade

Make this delicious recipe for London Broil with its flavorful marinade made with herbs, garlic, soy sauce, vinegar, and Worcestershire. London broil cooks up tender, juicy, and is ready in minutes.

Make this delicious recipe for London Broil with its flavorful marinade made with herbs, garlic, soy sauce, vinegar, and Worcestershire. London broil cooks up tender, juicy, and is ready in minutes.

Herb Brined Turkey

This is the easiest method of brining I’ve ever tried. Just rub the dry brine all over your bird and let it sit uncovered in the refrigerator for one to two days to dry out and infuse all that flavor into the turkey — easy peasy. Tender and juicy inside with crispy herbed skin outside,…

The post Herb Brined Turkey appeared first on Weelicious.

This is the easiest method of brining I’ve ever tried. Just rub the dry brine all over your bird and let it sit uncovered in the refrigerator for one to two days to dry out and infuse all that flavor into the turkey — easy peasy. Tender and juicy inside with crispy herbed skin outside, this Herb Brined Turkey will be as delicious on Thanksgiving Day as it is in your leftovers all weekend long!

Herb brined turkey sliced and on serving platter.

Even though my father-in-law declares in his charming New York accent that my wet brined turkey is “the best turkey ever,” I just wasn’t sure if I could deal this year with the over-sized stock pot filled with brine and a 16 pound bird. Last year, I nearly threw out my back lugging the pot around, and the year before, 1/2 of the turkey brine poured out ALL over the floor when I tripped over it trying to answer the phone. I thought I would never do a brine again, but alas, brining turkey so delicious I can’t resist. Enter: Herb Brined Turkey! No water necessary!

Why I Love This Recipe

  • Easy & Foolproof: This herb brine is super simple to make and practically guarantees a perfect turkey every time. It’s a great way to take the stress out of holiday cooking and focus on enjoying the feast! Looking for sides to pair with this turkey? Explore my Easy Thanksgiving Sides post!
  • Space Saver: Ok, you do still need room for the turkey in the fridge, but you’d need that anyway for thawing. This way you just have the turkey and not a large pot of brine too!
  • Juicy & Tender: Whether you wet brine a turkey or dry brine like this recipe, brining keeps the meat juicy and tender, so every slice is deliciously moist and packed with flavor—perfect for impressing guests at Thanksgiving.

The Ingredients

  • Turkey: I like to do a 12-14 pound bird with this method. I find it fits nicely in the fridge and serves our amount of guests perfectly.
  • Herbs: Dried herbs stick to the skin better than fresh herbs, in my opinion. They also combine nicely so you have an even mixture across the entire turkey.
  • Broth: This adds some moisture and steam to the oven, ensuring the meat doesn’t dry out.

How to Make Herb Brined Turkey

Turkey giblets on a plate.

Step 1: Set aside giblets to make Turkey Gravy.

Dried herbs in a small prep bowl.

Step 2: Whisk herbs and salt in a bowl to combine.

Herbs rubbed into raw turkey.

Step 3: Pat turkey dry with paper towel and rub herbs inside and out.

Turkey on a rack in a roasting dish.

Step 4: After refrigerating 1-2 days, remove from fridge and set on a rack in a roasting dish.

Adding broth to a roasting dish.

Step 5: Add broth to the baking dish and roast in the oven at 450°F for 30 minutes.

Basting a roasting turkey in the oven.

Step 6: Turn down the heat to 350°F and rotate the pan. Roast the turkey an additional 2 hours – 2 hours and 15 minutes, basting every 30 minutes.

Herb brined turkey in oven with meat thermometer inserted in thigh.

Step 7: Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.

Tips and Tricks

  • Size matters: You can use this method for any size turkey. You might need to increase the herbs if yours is much larger. The general rule of thumb for cooking is 13-15 minutes of roasting time per pound of turkey.
  • Don’t let it burn: Tuck the wings in behind the neck so they don’t burn in the oven! If the breast starts to get too dark, cover it with foil.
  • Keep it safe: Make sure you have the raw turkey on its own shelf in the fridge, and set inside a large baking tray to catch any juice.

FAQs

How do I roast a turkey?

I provide cooking times in the recipe card for a 12-14 pound turkey, so you can follow that if your turkey is within that range. You can always roast a smaller or larger turkey – just note that the cooking time is generally 13-15 minutes per pound of turkey. You can then calculate when to pop it in the oven to be ready alongside all of your side dishes.

What temperature should I cook turkey to?

The rule of thumb for safely cooked poultry is 165°F. Keep in mind that the temperature of the turkey will continue to rise even after removed from the oven, as it finishes cooking from residual heat. You should be safe to remove the turkey from the oven when it reaches 160°F. Always check in the thickest part, generally the thigh. Also don’t hit the bone with the probe or you will register a higher temp than the meat really is.

More Favorite Turkey Recipes

A perfectly juicy turkey is the star of any Thanksgiving feast, and this dry herb brine recipe is here to make that happen! Try this dry-brined turkey for your holiday dinner, and you might never cook turkey any other way. I’d love to hear how it turns out for you—leave a comment and rating below to let me know!

Looking for more Thanksgiving recipes? Check out these posts: Easy Thanksgiving Sides: The Ultimate List, Thanksgiving Menu and a Step-by-Step Prep Schedule, and Thanksgiving Turkey: 6 Ways!

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Herb Brined Turkey

A perfectly juicy turkey is the star of any Thanksgiving feast, and this dry herb brine recipe is here to make that happen!
Course Main Dish
Cuisine American
Prep Time 1 day
Cook Time 2 hours 45 minutes
Total Time 1 day 2 hours 50 minutes
Servings 8
Calories 684kcal

Equipment

  • roasting pan

Ingredients

  • 1 12-14 pound whole turkey
  • 1 tablespoon kosher salt
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 2 cups turkey or chicken stock

Instructions

  • Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.
  • Whisk the salt and herbs in a bowl until combined.
  • Rub the salt/herb mixture all over the turkey, inside and out.
  • Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
  • Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
  • Preheat oven to 450°F.
  • Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side up, pour 2 cups of chicken or turkey stock into the roasting pan. Cook the turkey for 30 minutes.
  • Reduce the cooking temperature to 350°F.
  • Rotate the roasting pan 90 degrees (this helps cook evenly) and roast the turkey an additional 2 hours to 2 hours and 15 minutes, basting every 30 minutes. If the breast becomes too dark cover with foil.
  • Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.
  • Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
  • Serve.

Notes

  • For a Larger/Smaller Bird: You can use this method for any size turkey. You might need to increase the herbs if yours is much larger. The general rule of thumb for cooking is 13-15 minutes of roasting time per pound of turkey.
  • Don’t let it burn: Tuck the wings in behind the neck so they don’t burn in the oven! If the breast starts to get too dark, cover it with foil.
  • Food Safety: Make sure you have the raw turkey on its own shelf in the fridge, and set inside a large baking tray to catch any juice.

Nutrition

Calories: 684kcal | Carbohydrates: 1g | Protein: 105g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 348mg | Sodium: 1414mg | Potassium: 1091mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 312IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 5mg

The post Herb Brined Turkey appeared first on Weelicious.

Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!

The post Turkey Breast Brine appeared first on Budget Bytes.

Whether you plan on making a big turkey for thanksgiving this year or a smaller turkey breast, taking the extra step to brine your turkey is pretty essential. This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every time! I’ll be honest, sometimes I’m tempted to skip this step especially when I’m running short on time. But the difference it makes is huge! The brine infuses the turkey with so much moisture and flavor. It’s seriously a game-changer for Thanksgiving, special holiday occasions, or if you simply enjoy cooking turkey breast meat to meal-prep throughout the week.

Overhead view of a turkey breast in a brine inside a large pot.

What Is A Brine?

A brine in most cases is simply a solution of salt, sugar, and water. Meat is then submerged in the salt water solution for several hours to help add moisture, flavor, and tenderize the meat. This process is called brining. Oftentimes brines are seasoned with additional herbs and spices to add even more flavor to the meat. Since turkey breast meat can sometimes be dry, I highly recommend taking the extra step to brine it first.

Ingredients For Turkey Brine

Here’s everything you need to make an easy, flavorful, turkey breast brine:

  • Water, Kosher Salt & Sugar: These are the 3 main ingredients for the brine. It infuses the turkey with flavor and tenderizes the meat. You can use either white or brown sugar. I don’t recommend substituting table salt for kosher salt since table salt is considerably more salty.
  • Herbs, Spices & Citrus: We used a combination of rosemary, bay leaves, garlic, peppercorns, and lemon to add even more flavor to the brine.
  • Turkey Breast: I am using a bone-in turkey breast for this brine, but you can use either bone-in or boneless turkey breast. I tested this brine with both and it delivered great flavor each time.

How Long Should I Brine A Turkey Breast?

The time it takes to brine a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to brine the turkey for roughly one hour per pound. I purchased a 5 ½ lb. bone-in turkey breast and brined it for 6 hours. That turned out to be the perfect amount of time for that size of turkey breast. A smaller, boneless turkey breast would need an even shorter amount of time in a brine solution.

Should You Rinse The Turkey After Brining?

Yes, you should definitely rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Boneless vs. Bone-In Turkey Breast

I’m happy to report that this turkey brine works for both bone-in and boneless turkey breasts. I tested it with both and was happy with the results. However, there are a couple differences to note:

  • Shorter brine time: Boneless turkey breasts are often smaller in size compared to bone-in turkey breast, which results in a shorter brine time. If you were to brine a small 3lb. boneless turkey breast for 6 hours, the turkey meat will be too salty and start to break down in texture. A small 3lb. boneless turkey breast will only need to brine for 3 hours.
  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts was very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breasts. If this is not a huge concern for you then no worries. It will still have tons of flavor from the brine! ;)

Tips For Brining A Turkey Breast

  1. You will need a very large pot, a large container, or a turkey brining bag to brine your turkey breast. I prefer to use a large stainless steel pot that is big enough to hold the turkey breast and the brining solution. The turkey will also need to be fully submerged in the brine.
  2. Make sure your brine has completely cooled down before you add the turkey breast. You can speed up the cooling process with ice cubes, more cold water, or by simply patiently waiting.
  3. Don’t let the turkey breast sit in the brine too long. Trust me I’ve made this mistake before and the turkey just ends up being too salty. The texture of the turkey meat also breaks down too much and ends up being mushy. So always keep an eye on the time when brining your turkey.
Overhead view of turkey breast brine in a large stainless steel pot.
Overhead view of turkey breast brine in a large stainless steel pot.
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Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!
Course Dinner
Cuisine American
Total Cost $3.66 recipe / $0.45 serving
Prep Time 50 minutes
Refrigerate Time 6 hours
Total Time 6 hours 50 minutes
Servings 8
Calories

Ingredients

  • 1 gallon cold water (16 cups), divided $0.00
  • 1/2 cup kosher salt $0.28
  • 1/2 cup white sugar $0.36
  • 3 bay leaves $0.45
  • 2 fresh rosemary sprigs $1.00
  • 6 cloves of garlic, smashed $0.48
  • 1 Tbsp whole peppercorns $0.30
  • 1 lemon $0.79
  • 5-6 lb. bone-in turkey breast

Instructions

  • Start by placing 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
  • Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
  • Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes).
  • Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
  • Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size oven bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag.
  • Place the pot in the refrigerator for 6 hours.*
  • After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
  • Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted. Let’s go!

See how we calculate recipe costs here.

Notes

*Total brine time will depend on the size of your turkey breast. A good rule of thumb is to brine the turkey for roughly one hour per pound.

How to Make A Turkey Breast Brine – Step by Step Photos

Ingredients for turkey brine on a cutting board.

Start by gathering your ingredients. For this turkey breast brine I am using 1/2 cup kosher salt, 1/2 cup white sugar, 3 bay leaves, 2 fresh rosemary sprigs, 6 smashed garlic cloves (if some of them break in half like mine did that is fine), 1 Tbsp whole peppercorns, and 1 lemon.

Salt and sugar being added to a large pot of water.

Place 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.

Herbs being simmered in a large pot of water.

Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.

Cold water being added to large pot of water.

Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes). Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.

Finished turkey brine in large pot.

Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size brining bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag. Place the pot in the refrigerator for 6 hours. *(total brine time will depend on the size of your turkey breast)

Close up view of turkey brine.

After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.

Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.

Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted.

The post Turkey Breast Brine appeared first on Budget Bytes.

Beef Bourguignon

Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It’s easier than you think, and the results are worth every minute!

Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It's easier than you think, and the results are worth every minute!

Slow Cooker Short Ribs

Beef short ribs are slow cooked with red wine and veggies in a rich flavored sauce until tender and falling off the bone. A savory gravy completes this mouthwatering dish that can be made with bone-in or boneless ribs.

Beef short ribs are slow cooked with red wine and veggies in a rich flavored sauce until tender and falling off the bone. A savory gravy completes this mouthwatering dish that can be made with bone-in or boneless ribs.

Roast Turkey Breast

No matter if you are prepping weekly meals or hosting a small holiday gathering, roast turkey breast is a great option. Lightly seasoned with fresh herbs, and cooked with onions and broth, it’s always tender and juicy. And leftovers make excellent soup…

No matter if you are prepping weekly meals or hosting a small holiday gathering, roast turkey breast is a great option. Lightly seasoned with fresh herbs, and cooked with onions and broth, it’s always tender and juicy. And leftovers make excellent soups, salads, or sandwiches for easy meals all week long.

Roasted Cornish Hen

Cornish Hen is roasted with fresh veggies until juicy & crispy. Serve with a side salad and homemade buns for a hearty meal that will impress your guests!

Cornish Hen is roasted with fresh veggies until juicy & crispy. Serve with a side salad and homemade buns for a hearty meal that will impress your guests!

Pot Roast

This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!

The post Pot Roast appeared first on Budget Bytes.

If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions. Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!

Pot roast in a dutch oven with potatoes, carrots, and onions.

I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal—this recipe is IT.

To keep this recipe under $3 per serving, I compared the prices of roasts at Walmart and Kroger. I found Walmart has the best prices and weight selection, so it pays to do a little price comparison before heading to the store! I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)

What is Pot Roast?

A pot roast is a hearty, flavorful dish where large (typically tough) cuts of beef are slow-cooked in a pot with a liquid and vegetables until tender. This cooking method is also known as “braising.” Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top. A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs. It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way.

Ingredients

Here’s what you’ll need to make the best pot roast recipe ever:

  • Boneless Beef Chuck Roast: The best meat for pot roast! It’s usually more affordable than other cuts, and when cooked low and slow, it becomes perfectly tender. I recommend shopping for a roast between 2.5 lbs and 3 lbs, depending on how many people you’re feeding. Choose one with some marbling (white flecks of fat throughout) for the best flavor.
  • Salt: I rub the roast with a generous amount of salt and let it sit for 15-20 minutes before searing. This helps tenderize the meat and creates a nice crust.
  • Beef Bouillon: Adds a rich beef flavor to the broth. 
  • Water: Combines with the bouillon to create a flavorful broth for cooking the roast.
  • Olive Oil: For sauteing and adding color to the veggies.
  • Vegetables: Onion, carrots, and mini potatoes bulk up this dish and add extra flavor. Slice the carrot and onions into large chunks and keep the mini potatoes whole so they cook evenly without getting too soft.
  • Balsamic Vinegar: A cheaper alternative to red wine for adding depth of flavor.
  • Worcestershire Sauce: Adds a savory, tangy kick.
  • Tomato Paste: Adds richness and helps thicken the broth.
  • Fresh Rosemary & Thyme: Use whole sprigs of fresh herbs to infuse the homemade broth with amazing flavor. 
  • Garlic: Smash the cloves with the side of a knife or the bottom of a cup before adding them to the Dutch oven. Doing this adds a subtle garlic flavor that’s a bit sweeter than mincing, which would be overpowering.

How to Make Pot Roast Gravy

This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:

  1. Once your roast is cooked, remove some liquid from the Dutch oven and add it to a saucepan.
  2. Heat over medium heat and whisk in a teaspoon of flour at a time.
  3. Keep whisking and adding flour until desired thickness is reached.
  4. Season with salt and pepper to taste.

Recipe Tips and Suggestions

  • The cooking time in this recipe is perfect for chuck roasts between 2.5 lbs and 3 lbs. If your meat still seems tough or you use a larger cut of meat, add an extra 30 minutes of cooking time and check for tenderness. The meat should easily shred with a fork when it’s done.
  • Don’t forget to sear the meat and saute the veggies before slow cooking. This simple step adds so much flavor to the final dish!
  • I like using a Dutch oven because it distributes heat evenly and helps retain moisture, creating a tender roast. You can try using a crock pot (I know many people swear by them!) and cooking on low for about 7-8 hours or high at 4-5 hours, but I haven’t tested this method, so I can’t guarantee the same results. You’d still need to sear the meat and saute the veggies before transferring everything to the crock pot.

Serving Suggestions

You truly don’t need anything else to go with this roast—it has everything you need for a complete meal! But if you want to stretch it even further or have some picky eaters to please, I’d serve it with some homestyle cornbread, dinner rolls, or homemade biscuits. A crisp autumn kale and apple salad or corn pudding would also be great options!

Storing Leftovers

Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.

A pot roast and vegetables on a white plate.
Overhead view of a pot roast in a dutch oven.
Print

Pot Roast Recipe

This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!
Course Main Course
Cuisine American
Total Cost ($23.75 recipe / $2.97 serving)
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 367kcal

Equipment

Ingredients

  • 1 boneless beef chuck roast (mine was 2.61 lbs) $17.33
  • 2 tsp salt $0.02
  • 3 tsp beef bouillon $0.24
  • ½ cup balsamic vinegar $0.96
  • 1 Tbsp Worcestershire sauce $0.05
  • 1 Tbsp tomato paste $0.07
  • 2 cups water $0.00
  • 1 tsp olive oil $0.06
  • 2 large carrots, peeled and cut into large chunks $0.18
  • 1 large yellow onion, peeled and quartered $0.86
  • 1 sprig fresh rosemary $0.29
  • 2-3 sprigs of fresh thyme $0.05
  • 5 cloves garlic, smashed, but kept whole $0.10
  • 1 bag mini potatoes (about 1lb – 1.5 lbs depending on the size of your roasting dish) $3.54

Instructions

  • Rub boneless beef chuck roast on all sides with the salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
  • In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
  • Drizzle olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add carrots and onions. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
  • To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
  • Next, add the seared carrots and onions, fresh rosemary, fresh thyme, smashed garlic, and potatoes on top of the seared chuck roast and pour the beef bouillon mixture over the top.
  • Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.

See how we calculate recipe costs here.

Notes

The Dutch oven I used in this recipe was 6.2QT/5.8L

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 23g | Protein: 31g | Fat: 17g | Sodium: 777mg | Fiber: 3g
Side view of a pot roast and vegetables on a plate.

how to make Pot Roast – step by step photos

Raw chuck roast on a red meat mat.

Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.

Broth for pot roast in a saucepan.

In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.

Sliced onions and carrots added to a dutch oven.

Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.

Pot roast browning in a dutch oven.

To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!

Ingredients added to dutch oven for pot roast.

Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.

Finished pot roast in a dutch oven.

 Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.

Close up of a pot roast and vegetables.

This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!

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