Beef Roast With Root Vegetables Food

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga 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 tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

BEEF POT ROAST WITH ROOT VEGETABLES

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.

ITALIAN BRAISED BEEF WITH ROOT VEGETABLES

Steps:

• For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
• For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

BEEF ROAST WITH ROOT VEGETABLES

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.

POT ROAST WITH ROASTED ROOT VEGETABLES

Steps:

• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
• Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

POT ROAST WITH WINTER ROOT VEGETABLES

Steps:

• Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
• Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
• Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

ROOT VEGETABLE POT ROAST

Steps:

• In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

ROASTED BEEF RIB EYE & ROOT VEGETABLES

Steps:

• Heat oven to 350°F.
• Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
• Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender.
• Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.

ROOT VEGETABLE POT ROAST

Steps:

• Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
• Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
• Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

ULTIMATE CORNED BEEF BRISKET WITH ROOT VEGETABLES

Steps:

• GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
• BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
• VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
• SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

POT ROAST WITH VEGETABLES

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.

ROAST BEEF WITH VEGETABLES

Steps:

• Preheat oven to 550-degrees F.
• Using a sharp knife cut slits into beef and insert the garlic into the slits.
• Place beef on a rack in a roasting pan.
• Arrange vegetables around beef.
• Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
• Bake at 550 degrees F for 20 minutes.
• Reduce heat to 300 degrees F.
• Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
• Open oven door and let roast sit another 20 minutes before carving.

BEEF STEW WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 350°.
• Heat a large Dutch oven, with a lid, over medium-high heat.
• In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
• Add the oil to the pot, lay the meat in the pan and sear on all 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 more oil if necessary.
• Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
• Add the diced tomatoes w/ liquid 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 beef broth, thyme, and bay leaves, and bring to a boil.
• Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
• Cook until the meat is just tender, about 1 1/2 hours.
• Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
• Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
• NOTE: Add more root veggies as you like. cut to similar size.
• The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
• Once the meat 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.
• While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.