BEER-BRAISED ROAST WITH ROOT VEGETABLES
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
BRAISED BRISKET WITH ROOT VEGETABLES
It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
- Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
- Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
- Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.
EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES
We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.
Provided by CindiJ
Categories One Dish Meal
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
- Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
- Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
- Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6
BEER-BRAISED BRISKET WITH ROOT VEGETABLES
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA
Make and share this Beer-Braised Pot Roast and Vegetables With Polenta recipe from Food.com.
Provided by Warren B.
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
- Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
- Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
- Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
- Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
- To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.
Nutrition Facts : Calories 439.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 153.1, Sodium 828.5, Carbohydrate 19.8, Fiber 4.5, Sugar 8.3, Protein 52.1
More about "beer braised roast with root vegetables food"
BEER BRAISED POT ROAST WITH ROOT VEGETABLES - HEINEN'S …
From heinens.com
Servings 6Estimated Reading Time 1 min
CLASSIC BEER POT ROAST RECIPE | CRAFT BEERING
From craftbeering.com
BEER-BRAISED ROAST WITH ROOT VEGETABLES - TASTE OF HOME
From preprod.tasteofhome.com
Servings 6Total Time 8 hrs 35 minsCategory DinnerCalories 539 per serving
BRAISED BEEF WITH BEER AND ROOT VEGETABLES - THE BOSTON …
From boston.com
BEER BRAISED BEAR - FROM FIELD TO TABLE
From fromfieldtotable.com
PINOT NOIR–BRAISED POT ROAST WITH ROOT VEGETABLES - FOOD & WINE
From foodandwine.com
BRAISED POT ROAST WITH ROOT VEGETABLES - CERTIFIED ANGUS BEEF …
From blog.certifiedangusbeef.com
BEER-BRAISED BOTTOM ROUND ROAST | HY-VEE
From hy-vee.com
BEER-BRAISED BEEF TIPS WITH ROOT VEGETABLES AND HORSERADISH RECIPE
From southernliving.com
22 MEATY BRAISING RECIPES THAT FALL OFF THE BONE | TASTE OF HOME
From tasteofhome.com
BRAISED BEEF WITH BEER AND ROOT VEGETABLES - BEER HAIKU DAILY
From beerhaikudaily.com
BEER-BRAISED ROAST WITH ROOT VEGETABLES RECIPE: HOW TO …
From stage.tasteofhome.com
BRAISED BEEF POT ROAST WITH ROOT VEGETABLES | EXPERIENCE …
From experiencelife.lifetime.life
BEER-BRAISED TOP BLADE ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
PINOT NOIR–BRAISED POT ROAST WITH ROOT VEGETABLES
From winebutler.ca
BRAISED BEER POT ROAST RECIPE - MADE WITH SIMPLE INGREDIENTS
From simpleandsavory.com
BEER BRAISED ROAST WITH ROOT VEGETABLES FOOD- WIKIFOODHUB
From wikifoodhub.com
BRAISED BEEF AND ROOT VEGETABLES - PEI LIQUOR CONTROL COMMISSION
From liquorpei.com
10 BEST ROOT BEER ROAST BEEF RECIPES | YUMMLY
From yummly.com
BEER BRAISED POT ROAST WITH ROOT VEGETABLES - YOUTUBE
From youtube.com
BEER-BRAISED CHICKEN AND ROOT VEGETABLES - COOKING LIGHT
From cookinglight.com
BEER POT ROAST RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
BEER-BRAISED BRISKET WITH ROOT VEGETABLES : RECIPES - COOKING …
From cookingchanneltv.com
BEER-BRAISED BRISKET WITH ROOT VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
BEER POT ROAST SLOW COOKER BEST RECIPES
From findrecipes.info
BRAISED BEEF STEW WITH ROOT VEGETABLES | AN INSPIRED COOK
From aninspiredcook.com
BEER-BRAISED POT ROAST RECIPE | SOUTHERN LIVING
From southernliving.com
BEER-BRAISED POT ROAST - MY REAL FOOD FAMILY
From myrealfoodfamily.com
BRAISED POT ROAST WITH ROOT VEGETABLES RECIPE - MARKET DISTRICT
From marketdistrict.com
BEER-BRAISED BEEF WITH ONIONS - THE PIONEER WOMAN
From thepioneerwoman.com
BRAISED BEEF WITH ROOT VEGETABLES AND RED WINE
From anediblemosaic.com
BRAISED BRISKET WITH ROOT VEGETABLES - FOOD NETWORK CANADA
From foodnetwork.ca
BEER-BRAISED POT ROAST RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BEER-BRAISED ROAST WITH ROOT VEGETABLES | RECIPE | POT ROAST, SLOW ...
From pinterest.com
BEER-BRAISED BRISKET WITH ROOT VEGETABLES - COOKING CHANNEL
From cookingchanneltv.com
BEER-BRAISED BRISKET CUT OF BEEF WITH ROOT VEGETABLES — NSC
From newscancook.com
BEER BRAISED POT ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEER BRAISED POT ROAST. PERFECTLY TENDER, AND PACKED WITH HEARTY …
From craftmadekitchen.com
BRAISED BEEF WITH ROOT VEGETABLES | MRFOOD.COM
From mrfood.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