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
BEST-EVER ROAST BEEF WITH VEGETABLES
Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.
Provided by ImPat
Categories Roast Beef
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C.
- Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
- Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
- During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
- Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
- Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
- Place in the oven and roast for 15 minutes.
- Uncover the beef and roast with the vegetables for a further 15 minutes.
- Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
- Bring to the boil, stirring until smooth.
- Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.
Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52
ROAST BEEF WITH VEGETABLES
This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Roast Beef
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1215.8, Fat 100.3, SaturatedFat 41.3, Cholesterol 244.9, Sodium 265.3, Carbohydrate 19, Fiber 6.5, Sugar 9.7, Protein 58.6
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.
PERFECT POT ROAST WITH VEGETABLES AND GRAVY
I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.
Provided by GREG IN SAN DIEGO
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet (not non-stick) heat the oil over medium-high heat.
- Add the roast and cook, turning often, until browned, about 10 minutes.
- Transfer the roast to a plate.
- Add more oil to the skillet if necessary and heat over medium-high heat.
- Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
- Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
- Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
- Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
- Skim the fat from the surface of the cooking liquid.
- Remove the bay leaf.
- In a saucepan, melt the butter over very low heat.
- Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer.
- Cook, whisking often, until thickened and reduced to about 1 cup.
- Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4
SPICED ROAST BEEF AND VEGETABLES
Steps:
- Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
- Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
- Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
- Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
- Surround roast with vegetables. Cut roast into thin slices and serve.
BEEF ROAST WITH VEGGIES
Easy, Quick and delicious!! Everything in one roaster, serve with a green salad and rolls. Change the veggies to your liking, be sure they are similar in size. Have sour cream and chives ready for the potatoes. recipe #20107 goes really well on this roast.
Provided by Derf2440
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
- In the meantime, spray a roaster with veggie spray.
- Place the thick slices of onion beside each other in the middle of the roaster.
- sprinkle with salt and pepper.
- In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
- Sprinkle veggies with salt and pepper.
- Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
- Place the whole potatoes, one on each side and one at each end of the roast.
- Place the mushrooms and carrots in the remaining spaces.
- Cook roast and veggies in 400°F oven for 1 hour.
- Roast will be medium rare and potatoes will be fork tender.
BEST EVER ROAST BEEF
This is the best roast beef recipe ever, and it's great for family dinners! Cube leftover meat and save any extra sauce; they'll add new flavor to basic fried rice. -Caroline Flynn, Troy, New York
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.
Nutrition Facts : Calories 718 calories, Fat 29g fat (11g saturated fat), Cholesterol 199mg cholesterol, Sodium 1056mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 62g protein.
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
ROASTED VEGETABLE AND BEEF STEW
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Provided by lisamarie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
- Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g
BEST EVER BEEF ROAST
This is a family favorite, very juicy and tender. Makes for a great gravy, Great recipe for dinner guest!
Provided by saracrocker
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place cut up potatoes carrots and onion in bottom of crock pot.
- salt and pepper roast and lay on top of vegetables.
- In a bowl mix the remaining ingredients and pour over roast.
- cover and cook on high for the first hour, reduce to medium and cook for another 4 to 5 hours.
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5/5 (2)Calories 990 per servingServings 5
- Prepare all your vegetables including the rosemary and garlic and place them in the bottom of a large roaster, sprinkle with 2 tablespoons of oil
- season your roast with salt and pepper and rub 1 tablespoon of oil all over it, place it on top of the vegetables
ONE-PAN OVEN ROAST BEEF WITH VEGETABLES - THE KETTLE
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Cuisine AmericanEstimated Reading Time 3 minsCategory Main CourseTotal Time 45 mins
- Preheat oven to 350°F. Combine the Montreal seasoning ingredients in a small bowl. Rub on each side of the roast.
- Arrange vegetables in a roasting pan. Pour Kettle & Fire Beef Bone Broth over. Sprinkle with fresh thyme leaves, salt and ground black pepper to taste.
- Place seasoned roast on a roasting rack and put the rack on top of the roasting pan. Bake 35-40 minutes, or until meat is 145°F.
- Remove from the oven, loosely cover the roast with foil, and let it stand for 5 minutes. Slice and serve with vegetables.
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