BEEF POT ROAST WITH VEGETABLES AND HERBS
Your family will give this hearty two-step recipe two thumbs up! Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
- Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.
Nutrition Facts : Calories 450, Carbohydrate 42 g, Cholesterol 125 mg, Fiber 6 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1/6 of Recipe, Sodium 510 mg, Sugar 5 g
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
HERBED POT ROAST
I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.
Nutrition Facts : Calories 469 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 677mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 38g protein.
POT ROAST WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
- Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
- Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
- Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
- Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicker sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
- Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.
BEEF POT ROAST WITH ROOT VEGETABLES
This pot roast is the recipe I have been making all my cooking life The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.
Provided by Sageca
Categories Vegetable
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pat roast dry; season with salt and pepper.
- Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
- Remove roast from pan and place in roasting pan.
- Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
- Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
- Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
- Remove beef and vegetables to serving platter; keep warm.
- Skim any fat from juices; pour both into gravy bowl.
- Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.
Nutrition Facts : Calories 189.9, Fat 2.3, SaturatedFat 0.5, Sodium 641.6, Carbohydrate 38.7, Fiber 5.1, Sugar 6.4, Protein 5.1
ROAST WITH ROOT VEGETABLES AND HERBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
- Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
- Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
- While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.
BEEF POT ROAST AND WINTER VEGETABLES
Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.
Provided by My Food and Family
Categories Beef
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
- Mix soup and marinade; pour over meat and vegetables. Cover tightly.
- Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
HERB POT ROAST AND VEGETABLES
I have tried many different roast recipes and this one is by far the best I have found. Don't be afraid of the amount of herbs--this is to die for.
Provided by kzbhansen
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
- Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
- Pour the water over the vegetables.
- Cover with foil and bake at 350° for 2 to 2 1/2 hours.
- Serve with the pan juices.
Nutrition Facts : Calories 209.7, Fat 0.5, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 47.8, Fiber 6.7, Sugar 6.7, Protein 5.9
POT ROAST
Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.
Provided by Shauna
Categories Dinner
Time 3h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
- Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
- Remove meat from the pot and set it aside.
- Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
- Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
- Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
- Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
- Serve.
Nutrition Facts : Calories 2898 kcal, Carbohydrate 218 g, Protein 207 g, Fat 135 g, SaturatedFat 49 g, TransFat 6 g, Cholesterol 626 mg, Sodium 5353 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 88 g, ServingSize 1 serving
BEEF ROAST WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 12h20m
Yield 4 servings (with leftovers for 2 additional meals)
Number Of Ingredients 13
Steps:
- Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
- Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.
More about "beef pot roast with vegetables and herbs food"
SLOW COOKER BEEF POT ROAST WITH VEGETABLES - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory BeefServings 4Total Time 9 hrs 10 mins
- In a small mixing bowl, combine steak seasoning, kosher salt, dried thyme, and rosemary. Stir and set aside.
- Brush both sides of beef with olive oil. Sprinkle on a third of the seasoning mix onto each side. Transfer meat to large nonstick skillet. Sear both sides over medium-high heat. Transfer seared meat to slow cooker.
- In a large bowl, combine all vegetables. Drizzle with olive oil, to coat vegetables. Sprinkle with remaining seasoning mix. Add seasoned vegetables to the same skillet and sauté for 5 minutes, stirring occasionally. Transfer vegetables to the top of beef.
INSTANT POT BEEF ROAST WITH ROOT VEGETABLES AND HOMEMADE ...
From livesimply.me
4.8/5 (6)Total Time 2 hrsCategory Main CourseCalories 441 per serving
10 BEST BEEF POT ROAST WITH VEGETABLES IN OVEN RECIPES ...
From yummly.com
CLASSIC BEEF POT ROAST - HUNGER THIRST PLAY
From hungerthirstplay.com
Ratings 7Category Main DishCuisine AmericanTotal Time 4 hrs 30 mins
- On the stove top, heat the dutch oven over high heat. At the oil and butter and once melted and hot, sear the roast fat side down first for 3 minutes, top side for 3 minutes and each short side for 2 minutes.
- After searing, remove the roast from the dutch oven to a plate. Add the onion, celery and carrots to the pan. Sauté for 2 to 3 minutes then sprinkle the flour over the veggies and stir well to coat all the vegetables with flour.
- Reduce the heat to low and add the wine to the pan, stir well to mix the flour into the wine - the liquid will thicken as it reduces. Repeat with the beef consummé until the wine and the consummé are well combined.
EASY BEEF POT ROAST WITH VEGETABLE GRAVY - SHE'S NOT COOKIN'
From shesnotcookin.com
5/5 (1)Total Time 3 hrs 30 minsCategory DinnerCalories 532 per serving
THE BEST CROCKPOT POT ROAST RECIPE - SAVORY NOTHINGS
From savorynothings.com
5/5 (6)Calories 628 per servingCategory Main Course
RECIPE: BEEF POT ROAST WITH VEGETABLES AND HERBS ...
From recipelink.com
Category Main Dishes-Beef and Other MeatsReply to RecipeFrom Betsy at Recipelink.com, 05-11-2009
BEST RED WINE POT ROAST RECIPES | COMFORT FOOD | FOOD ...
From foodnetwork.ca
3/5 (147)Category Beef,Comfort Food,Herbs,Main,Roast,VegetablesServings 12Total Time 4 hrs 35 mins
BEEF POT ROAST CASSEROLE WITH CRISPY PARMESAN AND HERB ...
From potatogoodness.com
Cuisine AmericanTotal Time 3 hrs 40 minsCategory BakedCalories 380 per serving
SLOW COOKER HERBED BEEF POT ROAST RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianCategory BeefServings 4Total Time 10 hrs 10 mins
BEEF POT ROAST WITH VEGETABLES AND HERBS | RANDAZZO FRESH ...
From randazzofreshmarket.com
Servings 6Total Time 15 mins
INSTANT POT CHUCK ROAST (WITH VEGETABLES) - LOVE FOOD NOT ...
From lovefoodnotcooking.com
4/5 (1)Total Time 1 hr 35 minsCategory Instant Pot RecipesCalories 851 per serving
BEEF POT ROAST WITH VEGETABLES AND HERBS (9 POINTS) RECIPE ...
From cookeatshare.com
1/5 Calories 620 per serving
EASY SLOW COOKER BEEF POT ROAST WITH VEGETABLES RECIPE
From thespruceeats.com
4.6/5 (26)Total Time 10 hrs 10 minsCategory Entree, DinnerCalories 631 per serving
HERBS FOR ROAST BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE BONELESS BEEF SHOULDER ROAST - ALL INFORMATION ...
From therecipes.info
10 BEST HERBS AND SPICES FOR ROAST BEEF RECIPES | YUMMLY
SLOW-COOKER POT ROAST AND VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
BEEF POT ROAST WITH VEGETABLES AND HERBS | RECIPE ...
From pinterest.com
HERB POT ROAST AND VEGETABLES RECIPES
From tfrecipes.com
BEEF POT ROAST WITH VEGETABLES AND HERBS - RECIPES MARSEAU
From recipes-marseau.blogspot.com
LOW FODMAP POT ROAST WITH ROOT VEGETABLES - FODY FOODS
From fodyfoods.com
BEEF POT ROAST WITH VEGETABLES - A HINT OF HONEY
From ahintofhoney.com
KETO SLOW COOKER POT ROAST RECIPE | MYKETOHOME
From myketohome.com
SEASONING FOR ROAST IN CROCKPOT - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF POT ROAST WITH VEGETABLES RECIPES
From tfrecipes.com
ROAST BEEF WITH VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF POT ROAST WITH VEGETABLES AND HERBS (9 POINTS)
From bigoven.com
POT ROAST RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
BEEF POT ROAST | RECIPES | MAJOR PRODUCTS
From majorproducts.com
BEEF POT ROAST WITH VEGETABLES AND HERBS | RECIPE | BEEF ...
From pinterest.com
BEEF POT ROAST WITH VEGETABLES RECIPE
From parade.com
BEEF POT ROAST WITH VEGETABLES AND HERBS - CRECIPE.COM
From crecipe.com
SLOW COOKER BRAISED POT ROAST WITH ROOT VEGETABLES RECIPE ...
From longos.com
8 & $20: BEEF POT ROAST WITH ROOT VEGETABLES - WINE SPECTATOR
From winespectator.com
POT ROAST AND VEGETABLES RECIPES
From tfrecipes.com
ROAST BEEF WITH HERBS RECIPE | EAT SMARTER USA
From eatsmarter.com
5 BEST HERBS TO FLAVOR YOUR BEEF DISHES - THE SPRUCE EATS
From thespruceeats.com
BEEF POT ROAST WITH VEGETABLES AND HERBS - CRECIPE.COM
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love