BRAISED POT ROAST WITH VEGETABLES
Steps:
- Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
- In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
- Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
- Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
- Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
- To thicken the braising liquid, remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
- Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour in water or milk depending on your preference.
- Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. cook for 5 minutes until thickened. Drizzle over the roast just before serving.
Nutrition Facts : ServingSize 1 serving, Calories 418 kcal, Carbohydrate 13 g, Protein 37 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 131 mg, Sodium 558 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 14 g
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6
POT ROAST FOR A CROWD
This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving-perfect for holiday entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
- Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
- Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
- Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
- Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
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.
ITALIAN BRAISED BEEF WITH ROOT VEGETABLES
My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.
Provided by Michael Symon : Cooking Channel
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 23
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.
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 4h20m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
- Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
- Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
- Preheat the oven to 325 F.
- Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
- Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
- Serve and enjoy!
Nutrition Facts : Calories 914 kcal, Carbohydrate 49 g, Cholesterol 242 mg, Fiber 6 g, Protein 84 g, SaturatedFat 13 g, Sodium 609 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 20 g
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.
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
FALLING APART BRAISED POT ROAST WITH VEGETABLES
This is the most incredible pot roast I've ever had ... and the best meal I've ever eaten out of all the fancy restaurants in this exclusive mountain resort town i call home ... Aspen. It has an array of vegetables, the meat is tender and literally melts in your mouth - no knife needed, it just falls apart!
Provided by BryanNH
Categories Roast Beef
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sear pot roast on both sides on high heat.
- Dice onion in large chunks.
- Cut carrots into thick rounds.
- Put can of tomatoes and juice in pot.
- Put tomatoes with liquid, onions and carrots back into pan you seared meat in, put meat on top of veggies, fill with 1/2 strength beef stock until it is 1/2 way up the side of the meat.
- Season lightly with salt/pepper.
- Add garlic.
- Cover pot.
- Set stove so it slowly simmers the pot - med-low to low.
- As it cooks, periodically check the liquid level, take some out if covering the meat more than half way, add some if less.
- After 3 hours, quartered the mushrooms, place them in the pot, rearrange the meat so the mushrooms are under the meat and liquid is halfway up the beef.
- Check flavor, add salt/pepper as needed - add a little water if flavor is too strong instead of stock.
- After 1.5 hours, cut the zucchini and summer squash into large chunks, place in pot, also rearrange meat so it is on top of the veg and liquid is halfway up the meat.
- During cooking, check liquid levels so the meat is not covered; causing a stewing effect instead of braising. Take liquid out and out into a container for when you need to add liquid later.
- Periodically baste meat with the liquid in the pot.
- Always leave pot covered or else meat will dry up.
- Full cooking time is 5 to 6+ hours, depending on how much you would like to cook it. I cook it until it can be torn apart with a fork and the meat is falling apart.
Nutrition Facts : Calories 740.5, Fat 46.1, SaturatedFat 18.4, Cholesterol 156.5, Sodium 1244.7, Carbohydrate 31.5, Fiber 8.1, Sugar 15.8, Protein 52.7
ITALIAN BRAISED BEEF WITH ROOT VEGETABLES
My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.
Provided by Michael Symon : Food Network
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 23
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.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
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
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by CJAY8248
Categories Roast Beef
Time 2h50m
Yield 1 pot roast, 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.
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
BRAISED BRISKET AND VEGETABLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
- Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
- Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.
SLOW BRAISED BEEF POT ROAST WITH POTATOES
Steps:
- Gather the ingredients.
- Trim the roast and remove any visible excess fat. Pat dry with paper towels.
- Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
- Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
- Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
- Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
- Remove the vegetables to a plate and turn the heat up to medium-high.
- Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
- Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
- Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
- Serve the pot roast sliced or shredded.
- Enjoy!
Nutrition Facts : Calories 994 kcal, Carbohydrate 46 g, Cholesterol 251 mg, Fiber 5 g, Protein 81 g, SaturatedFat 20 g, Sodium 875 mg, Sugar 6 g, Fat 51 g, ServingSize 6 servings, UnsaturatedFat 0 g
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EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (5)Category Main CourseServings 8Total Time 3 hrs 20 mins
- Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate.
- Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 1/2 hours.
- Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Continue cooking until the roast and vegetables are tender, about 1 hour.
EMERIL LAGASSE'S COLA-BRAISED POT ROAST WITH VEGETABLES ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
- Combine the garlic, rosemary, and remaining 2 teaspoons salt on a cutting board and use the side of a knife to mash them into a paste
- Using a small paring knife, make thin slits on all sides of the roast, about 2 inches apart, and fill the holes with the garlic- rosemary paste
BRAISED POT ROAST WITH VEGETABLES - BIGOVEN
From bigoven.com
4.7/5
BRAISED ROOT VEGETABLES WITH DILL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 12Estimated Reading Time 2 minsCategory Side
OVEN BRAISED POT ROAST WITH VEGETABLES - DEEP SOUTH DISH
From deepsouthdish.com
Cuisine American, SouthernCategory Beef, Main DishServings 6-8Total Time 4 hrs 20 mins
RED-WINE BRAISED POT ROAST WITH ROOT VEGETABLES | LODGE ...
From lodgecastiron.com
Servings 6Category Entrée Recipes Meat Recipes
- Preheat your Blacklock dutch oven over medium high heat for 3-5 minutes. Add bacon and cook until crispy, 10-12 minutes.
- Remove bacon to a paper-towel lined plate and reserve 2 tablespoons of bacon grease in the dutch oven.
- While the bacon is cooking, combine salt, pepper, paprika, and brown sugar. Rub the roast on all sides with the spice mixture. Sear the roast until deeply browned, about 3-5 minutes per side.
OVEN-BRAISED ARM ROAST WITH VEGETABLES - CATTLEMEN'S STANDARD
From cattlemensstandard.com
Cuisine AmericanTotal Time 3 hrs 20 minsCategory Main Course
- Season all sides of your beef roast with salt and pepper. Don't be skimpy here. It's a large piece of meat. In a large cast iron Dutch oven or other heavy pot with a secure lid, heat 2 tbsp of olive oil over moderately high heat. Brown the meat on all sides. Take your time here - you're looking for a nice crust on the outside.
- Once your roast is browned on all sides, pour in tomatoes and beef stock. Scatter your vegatables and herbs around the roast and give a final seasoning to the pot with salt and pepper.
- Cover and place your pot in your preheated oven. Braise for about 3 hours, basting every 30-34 minutes with the stock liquid, until the roast is fork tender.
PINOT NOIR-BRAISED POT ROAST WITH ROOT VEGETABLES RECIPE ...
From foodandwine.com
4/5 (2)Category Pot RoastServings 4Total Time 2 hrs 30 mins
- Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.
- Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.
- Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.
- Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.
POT ROAST AND VEGETABLES BRAISED IN RED WINE - EVERYDAY …
From everydayeileen.com
5/5 (3)Total Time 4 hrs 15 minsCategory Main Course, Main DishCalories 400 per serving
- Over medium heat, in a large pot or Dutch oven, add the olive oil to a medium heat so the meat will immediately begin to brown once added. Then add the meat and brown on all sides. Remove and set aside meat
- In the Dutch Oven, If needed, add more olive oil. Add the onions, carrots, potatoes(if adding), turnip, parsnips, celery, mushrooms, and garlic. Saute for about 5 minutes to begin to brown veggies.
BRAISED VEGETABLES (COZY & HEALTHY SIDE DISH!) – A …
From acouplecooks.com
Reviews 2Category Side DishCuisine FrenchTotal Time 1 hr 5 mins
- Cut the onions into large strips. Peel and slice the carrots. Slice the celery. Dice the potatoes into bite-sized chunks (no need to peel). Peel the garlic, leaving it whole.
- In an oven-proof Dutch oven or cast iron pan with a lid, heat the olive oil on the stovetop over medium heat. Add the onions and cook for 2 minutes, stirring occasionally. Add the carrots and celery and cook 2 minutes until browned. Remove from the heat.
- Stir in the potatoes, garlic, oregano, tarragon, thyme, kosher salt, and balsamic vinegar. Add the water and cover the pot.
BRAISED POT ROAST WITH VEGETABLES - MCLAUGHLINFARMLTD.COM
From mclaughlinfarmltd.com
Servings 4Estimated Reading Time 3 mins
- Blend the garlic powder, salt and pepper together. Rub the seasonings on the roast and then loosely cover with plastic wrap. Refrigerate overnight or leave at room temperature for 60 minutes. The roast should come to room temperature before searing.
- Pat the beef dry with a paper towel. A dry roast will brown more evenly. Heat olive oil in a large heavy pot (with cover), over medium heat until it starts to smoke. Sear the roast on all sides. The roast should be golden brown on all sides and edges, being careful not to scorch the meat. Set the roast aside on a plate to rest and gather the juices.
- Add chopped bacon to the pot and cook over medium heat until it is translucent, about 2 minutes. Add onions, half of the carrots, celery and garlic. Season lightly with salt and pepper and sauté for about 5 minutes, stirring often until the vegetables are just starting to brown. Lower the heat and add thyme, bay leaves, wine and broth. Simmer for 2 minutes. Add the can of crushed tomatoes and bring to a simmer again.
POT ROAST WITH ROOT VEGETABLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Reviews 1Servings 6Cuisine AmericanCategory Dinner, Main Dish
- Cook bacon in a large Dutch oven until crispy. While bacon cooks, combine spices in a small bowl.
- Remove bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon grease.Sprinkle the spices all over the beef.
- Place the Dutch oven over medium-high heat. Brown the beef on all sides in the bacon grease.Remove the beef to a plate.
BRAISED ROAST WITH ROOT VEGETABLES RECIPE | HEALTH.COM
From health.com
Servings 6Calories 277 per serving
- Preheat oven to 325°. Season beef with salt and pepper, and heat olive oil over medium-high heat. Sear beef thoroughly on all sides, about 5-6 minutes per side, until it is a deep, mahogany brown. Transfer the beef to a plate.
- Add garlic to pan with allspice berries and fennel seeds, and sauté for 1 minute to release fragrance. Pour in wine and scrape up bits left in the pan. Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer. Top with onions. Cover tightly and transfer to oven.
- Cook for 2 hours in oven. Remove pot, flip beef, and add remaining vegetables in with the meat. Cover again, and cook for an additional 45 minutes.
- When beef is fork-tender, transfer meat to a cutting board and arrange vegetables on a large platter. Cover both with foil. Uncover pot and reduce juices on the stovetop over medium-high heat for 10 minutes, then transfer to a sauceboat. Slice roast thinly across the grain, and arrange on the platter. Serve sauce alongside beef and vegetables.
ONE POT BRAISED PORK AND ROOT VEGETABLES AND BUTTERNUT ...
From marksdailyapple.com
Total Time 2 hrs 10 minsCalories 455 per serving
SLOW COOKER BRAISED POT ROAST WITH ROOT VEGETABLES
From certifiedangusbeef.com
Cuisine AmericanServings 6
SLOW COOKER BEEF POT ROAST WITH BRAISED VEGETABLES RECIPE ...
From cookwithcampbells.ca
4/5 (1)Calories 410Servings 8Calories 410 per serving
SLOW BRAISED BEEF AND VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
3/5 (4)Total Time 4 hrsCategory Dinner, EntreeCalories 760 per serving
BRAISED POT ROAST WITH VEGETABLES | RECIPE | POT ROAST ...
From pinterest.com
4.7/5 (127)Estimated Reading Time 2 minsServings 8
BEER-BRAISED POT CROSS RIB ROAST | METRO
From metro.ca
2/5 (22)Total Time 3 hrs 10 minsServings 10
BEER BRAISED POT ROAST WITH ROOT VEGETABLES | HEINEN'S ...
From heinens.com
Servings 6Estimated Reading Time 1 min
BRAISED BEEF POT ROAST WITH EXTRA VEGETABLES | PWWB
From playswellwithbutter.com
Cuisine AmericanTotal Time 4 hrsCategory Main DishCalories 374 per serving
BRAISED CHUCK ROAST WITH PAN SAUCE AND VEGETABLES - KETO CHOW
From info.ketochow.xyz
Servings 1Total Time 3 hrs 20 minsCategory Main DishCalories 1378 per serving
ALL-AMERICAN POT ROAST WITH BRAISED VEGETABLES
From readersdigest.ca
Category Main CoursesEstimated Reading Time 1 min
BRAISED BEEF WITH ROOT VEGETABLES | MRFOOD.COM
From mrfood.com
Category BeefEstimated Reading Time 1 min
RED WINE-BRAISED POT ROAST - RECIPE - FINECOOKING
From finecooking.com
5/5 (4)Category Main CourseCuisine FrenchCalories 670 per serving
BRAISED POT ROAST WITH VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
EMERIL'S SIMPLE BRAISED POT ROAST WITH VEGETABLES ...
From keeprecipes.com
BRAISED POT ROAST WITH VEGETABLES | TYLER FLORENCE | FOOD ...
From crecipe.com
BRAISED POT ROAST WITH VEGETABLES - ALL INFORMATION ABOUT ...
From therecipes.info
BRAISED POT ROAST MICHAEL SYMON - ALL INFORMATION ABOUT ...
From therecipes.info
BRAISED POT ROAST WITH VEGETABLES RECIPE | TYLER FLORENCE ...
From crecipe.com
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