Chuck Roast With Carrots Potatoes Food

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CHUCK ROAST WITH CARROTS & POTATOES



Chuck Roast with Carrots & Potatoes image

This is a delicious one-pot meal that I make in the cooler weather.

Provided by Priscilla Smith

Categories     Roasts

Time 4h40m

Number Of Ingredients 8

2 Tbsp butter
3 lb chuck roast
1 lb carrots, cut in large chunks
1 large onion, cut in large chunks
4 large potatoes, peeled & quartered
1/4 c red cooking wine (optional)
2 c water
salt & pepper to taste

Steps:

  • 1. Preheat oven to 325 degrees. Melt butter in dutch oven and add roast. Brown roast on all sides. Add carrots, onions, and potatoes. Then add red cooking wine, salt, pepper, and water to cover part of roast.
  • 2. Place dutch oven covered, in oven on 325 degrees. Roast slowly for about 4 hours, basting to keep from burning. (slow roasting keeps roast tender). Note: I usually add a little butter to dutch oven to give the vegetables extra flavor)

NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST



Naked & Unashamed Oven Roasted Chuck Roast image

This roast is simple to make... there are no tomatoes, no wine, no beer, no gravy... just some salt, pepper, carrots, potatoes, garlic, and onions... that's it. It's the lack of spices and other ingredients makes the flavors of the beef and veggies stand out, so choose a good chuck roast, and good fresh veggies... A naked...

Provided by Andy Anderson !

Categories     Beef

Time 2h20m

Number Of Ingredients 9

PLAN/PURCHASE
2 lb beef chuck roast
black pepper, freshly ground, to taste
2 Tbsp grapeseed oil
salt, kosher variety, to taste
2 medium potatoes, russet variety, cut into chunks
2 carrots, cut into chunks
1/2 large yellow onion, thickly sliced
2 clove garlic, thinly sliced

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients.
  • 3. Take the roast and trim off any excess fat, if any.
  • 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
  • 5. Sprinkle with some pepper, and rub it into the beef.
  • 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
  • 7. Chef's Note: The pot should have a good tight-fitting lid.
  • 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
  • 9. Remove the roast, and then remove the pot from the heat.
  • 10. Add the onions to the bottom of the pot.
  • 11. Place the chuck roast on top of the onions.
  • 12. Sprinkle the top of the roast with salt.
  • 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
  • 14. Add the garlic slices to the top of the roast.
  • 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
  • 16. After 45 minutes, add the potatoes.
  • 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
  • 18. Lower the heat on the oven to 300f (150c)
  • 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
  • 20. After 45 minutes, add the carrots.
  • 21. Cover and return to the oven for an additional 45 minutes.
  • 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
  • 23. PLATE/PRESENT
  • 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
  • 25. Keep the faith, and keep cooking.

MARIE'S EASY SLOW COOKER POT ROAST



Marie's Easy Slow Cooker Pot Roast image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Thomas

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 9h40m

Yield 8

Number Of Ingredients 8

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

OVEN POT ROAST WITH CARROTS AND POTATOES



Oven Pot Roast With Carrots and Potatoes image

Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.

Provided by bullwinkle

Categories     Roast Beef

Time 4h

Yield 6 serving(s)

Number Of Ingredients 7

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

Steps:

  • Sprinkle roast well with salt and pepper.
  • Place in a large roasting pan.
  • Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
  • Uncover and arrange vegetables around roast in pan.
  • Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5

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