Pot Roast And Carrots Food

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

Ingredients

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

PERFECT POT ROAST WITH POTATOES AND CARROTS

Perfect Pot Roast With Potatoes and Carrots image

This classic pot roast is made on the stovetop with a beef roast and a variety of vegetables. The meat is slow-simmered to tender perfection.

Provided by Diana Rattray

Categories Entree Dinner

Time 3h30m

Number Of Ingredients 9

Ingredients

4 pounds beef pot roast (like lean chuck)
3 to 4 tablespoons all-purpose flour (divided)
2 tablespoons vegetable oil
5 medium onions (1 halved and sliced, 4 cut into wedges)
Kosher salt (to taste)
Black pepper (freshly ground, to taste)
1 1/2 cups low sodium beef broth (approximately, divided)
4 medium potatoes (halved)
6 carrots (halved lengthwise and cut into 2-inch pieces)

Steps:

Gather the ingredients.
Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.
Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.
Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.
Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm .
To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.
Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.

Nutrition Facts : Calories 703 kcal, Carbohydrate 31 g, Cholesterol 188 mg, Fiber 4 g, Protein 60 g, SaturatedFat 15 g, Sodium 377 mg, Sugar 5 g, Fat 38 g, ServingSize 1 pot roast (4 to 6 servings), UnsaturatedFat 0 g

More about "pot roast and carrots food"

TRADITIONAL BEEF POT ROAST WITH CARROTS RECIPE | MYRECIPES

Web Sep 28, 2015 2 cups unsalted beef stock (such as Swanson) 1 tablespoon all-purpose flour. 1 teaspoon sugar. 1 (28.46-ounce) container chopped …
From myrecipes.com
5/5 (7)
Total Time 3 hrs 42 mins
Servings 4
Calories 259 per serving

Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.
Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.

Pot Roast And Carrots Food

OVEN POT ROAST WITH CARROTS AND POTATOES

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

PERFECT POT ROAST WITH POTATOES AND CARROTS

This classic pot roast is made on the stovetop with a beef roast and a variety of vegetables. The meat is slow-simmered to tender perfection.

More about "pot roast and carrots food"

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