Foster Familys Pot Roast With Herb Roasted Vegetables Food

POT ROAST WITH VEGETABLES

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.

BRAISED POT ROAST WITH VEGETABLES

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.

HERBED POT ROAST WITH VEGETABLES

Steps:

• Trim excess fat from beef. Rub Dutch oven with fat.
• Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

POT ROAST WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
• Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
• Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
• Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
• Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicker sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
• Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.

HERB POT ROAST AND VEGETABLES

Steps:

• Heat oven to 350°.
• Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
• Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
• Pour the water over the vegetables.
• Cover with foil and bake at 350° for 2 to 2 1/2 hours.
• Serve with the pan juices.

POT ROAST WITH VEGETABLES

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.

HERBED POT ROAST

Steps:

• Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.

POT-ROASTED VEGETABLES

Steps:

• Heat oven to 150C/130C fan/gas 2. Melt the butter in a large heavy-based frying pan. Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.
• Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

BEEF POT ROAST AND WINTER VEGETABLES

Steps:

• Heat oven to 325°F.
• Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
• Mix soup and marinade; pour over meat and vegetables. Cover tightly.
• Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.

FOSTER FAMILY'S POT ROAST WITH HERB-ROASTED VEGETABLES

Steps:

• Preheat the oven to 325°F.
• Generously season the roast on all sides with salt and pepper.
• Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the roast and sear to a rich brown color, 3 to 4 minutes per side. Place the onion and carrots around the roast in the skillet and cook and stir while the roast is searing.
• Add the wine, thyme, and rosemary and cook and stir for about 1 minute, scraping up any brown bits from the bottom of the skillet. Add enough broth to cover three-quarters of the roast. Reduce the heat to medium and bring the liquid to a low boil.
• Cover the pot tightly with a lid or aluminum foil and roast in the oven, undisturbed, for 2 to 2 1/2 hours, until the meat is fork-tender (see Know-how, page 172).
• Remove the roast from the oven and transfer to a serving platter. Spoon the Herb-Roasted Vegetables and onions around the meat and cover loosely to keep warm. Remove the herb stems and carrots from the skillet. Use a large spoon to skim the fat off the top of the cooking liquid. Place the skillet over high heat and reduce the liquid by half. Pour over the roast and serve warm with the roasted vegetables scattered around the platter.
• Herb-Roasted Vegetables
• Preheat the oven to 400°F.
• Place the potatoes and squash on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly. Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste. Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
• While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter. Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer. Roast for 25 to 30 minutes, stirring several times. Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.