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
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
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
CROWN ROAST WITH VEGETABLES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- To make the lamb, preheat oven to 425 degrees. Combine the cracked peppercorns, celery seed and salt and rub over the outside of the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
- To make the vegetables, toss the celery roots, carrots and potatoes with the olive oil, salt and pepper in a roasting pan. When the lamb has cooked for 15 minutes, place the roasting pan with vegetables in oven. Roast for 45 minutes, tossing the vegetables from time to time.
- Remove roast and vegetables from oven. Let roast rest while keeping vegetables warm, then turn roast over, place on a platter and fill the cavity with the vegetables. Place into a serving dish any vegetables that don't fit. Serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 524 milligrams, Sugar 4 grams
ROAST WITH ROOT VEGETABLES AND HERBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
- Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
- Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
- While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.
OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY
this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....
Provided by grandma2969
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat the oven to 325*.
- make 9 deep incisions in the meat and insert the garlic pieces.
- Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
- transfer the meat to a plate.
- add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
- add the stock, bay leaves green pepper and ketchup.
- return the meat to the pan, cover and bring to a boil.
- transfer to the oven and bake for 2 hours covered.
- set the meat aside and stir in the thyme, salt and pepper.
- at this point, the meat can be stored in the refrigerator until the next day.
- place the potatoes on the bottom of the pan and arrange the meat on top.
- re-cover, and bake 45 minutes or until the meat and potatoes are tender.
- in a small bowl, mash the butter and flour together to form a smooth paste is formed.
- transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
- discard the bell pepper, bay leaves and celery.
- bring the pan juices to a boil over high heat.
- then whisk in the butter mixture by tablespoonfuls.
- cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
- add hot pepper sauce to taste.].
- pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
POT ROAST WITH VEGETABLES
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
POT ROAST AND VEGETABLES
"My mother used this recipe at least once a week when I was a child," says Cheryl Rihn of Bloomer, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) , Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. , Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts :
CROWN ROAST OF LAMB
Ask your butcher to shape the crown roast and tie it with string. This spectacular presentation of lamb ribs comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook mushrooms for ten minutes.
- Combine with next six ingredients; stuff the crown roast.
- Wrap bacon around rib ends to prevent charring and arrange a few slices across the top of the stuffing.
- Roast for 30 to 35 minutes per pound.
- Remove string and replace bacon from rib ends with paper frills.
- **Variations: Instead of stuffing, place crown upsided down in roasting pan (it won't be necessary to wrap rib ends as they won't char) and roast. Fill roasted crown with any of the following cooked vegetables: peas, carrots, whole cauliflower, mashed potatoes or any combination.
Nutrition Facts : Calories 213.9, Fat 9.6, SaturatedFat 5.3, Cholesterol 20.4, Sodium 325.3, Carbohydrate 26.7, Fiber 1.9, Sugar 2.6, Protein 5.2
OVEN-ROASTED POT ROAST WITH VEGETABLES
My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.
Provided by Maiden77
Categories Roast Beef
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
- Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
- Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
- Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
- Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
- Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.
More about "crown roast with vegetables food"
EASY POT ROAST WITH ROOT VEGETABLES | I HEART RECIPES
From iheartrecipes.com
SPICED CROWN PORK ROAST WITH GLAZED ROOT VEGETABLES
From latimes.com
41 SIDES THAT GO WITH PORK CROWN ROAST | EPICURIOUS
From epicurious.com
FESTIVE LAMB CROWN ROAST WITH OVEN ROASTED …
From foodchannel.com
VEGGIE CROWN | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 8Calories 532 per servingCategory Vegetables Recipes
SPICED PORK CROWN ROAST WITH ROASTED VEGETABLES - FOOD …
From foodandwine.com
Servings 16Total Time 4 hrs 15 minsCategory Pork
EASY STOVETOP POT ROAST WITH VEGETABLES RECIPE
From thespruceeats.com
CROWN ROAST IS A DINNER PARTY SUPERSTAR | MYRECIPES
From myrecipes.com
BEST POT ROAST WITH ROOT VEGETABLES RECIPES | FOOD NETWORK …
From foodnetwork.ca
ROASTED SQUASH WITH VEGETABLES - EASY SQUASH RECIPE
From pennysrecipes.com
CROWN ROAST OF LAMB WITH GLAZED VEGETABLES - FALSTAFF
From falstaff.com
ROAST BEEF WITH DICED VEGETABLES | RICARDO
From ricardocuisine.com
CROWN ROAST OF LAMB WITH VEGETABLES RECIPE - IFOOD.TV
PORK CROWN ROAST RECIPE - JAMIE SHANNON | FOOD & WINE
From foodandwine.com
WHAT TO SERVE WITH CROWN PORK ROAST? 8 BEST SIDE DISHES
From eatdelights.com
ONE-PAN OVEN ROAST BEEF WITH VEGETABLES - THE KETTLE & FIRE BLOG
From blog.kettleandfire.com
RECIPE: SPICED CROWN PORK ROAST WITH GLAZED ROOT VEGETABLES
From latimes.com
HOW TO ROAST ANY VEGETABLE - SIMPLY RECIPES
From simplyrecipes.com
BASIC CROCK POT BEEF ROAST WITH VEGETABLES RECIPE
From thespruceeats.com
CROWN ROAST | FOOD CHANNEL
From foodchannel.com
15 VEGETABLE COMBOS TO ROAST TOGETHER - HOMESTEAD GEEK
From homesteadgeek.com
FESTIVE LAMB CROWN ROAST WITH OVEN ROASTED VEGETABLES
From cascadecreek.superiorfarms.com
HOW TO COOK A TOP ROUND ROAST IN THE OVEN WITH VEGETABLES?
From howtocookguides.com
CLASSIC POT ROAST WITH POTATOES AND CARROTS - TARA TEASPOON
From tarateaspoon.com
FESTIVE LAMB CROWN ROAST WITH OVEN ROASTED VEGETABLES
From superiorfarms.com
10 BEST CROCK POT BEEF ROAST WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
EASY BEEF SHOULDER ROAST WITH VEGETABLES - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CROWN ROAST WITH VEGETABLES - DINING AND COOKING
From diningandcooking.com
VEGETABLES TO SERVE WITH CROWN ROAST OF PORK RECIPES
From stevehacks.com
POT ROAST WITH ROOT VEGETABLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
ROASTED VEGETABLES WITH SMASHED GARLIC - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
CLASSIC POT ROAST WITH VEGETABLES - DINNER, THEN DESSERT
From dinnerthendessert.com
HERE'S WHAT TO DO WITH ROASTED VEGETABLES | TASTE OF HOME
From tasteofhome.com
10 BEST TOP ROUND ROAST WITH VEGETABLES RECIPES | YUMMLY
From yummly.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