POT ROAST WITH POTATOES AND CARROTS
A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.
Provided by Jaclyn
Categories Main Course
Time 3h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
- Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
- Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
- Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
- Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Nutrition Facts : Calories 597 kcal, Carbohydrate 27 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 242 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
PERFECT POT ROAST WITH POTATOES AND CARROTS
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
OVEN POT ROAST WITH CARROTS AND POTATOES
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
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
INSTANT POT® POT ROAST WITH POTATOES AND CARROTS
With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.
Provided by bd.weld
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
- Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove roast from pot and place on a serving platter, leaving drippings in the pot.
- Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g
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
SLOW COOKER AU JUS POT ROAST
I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.
Provided by crancherry
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h35m
Yield 8
Number Of Ingredients 9
Steps:
- Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
- Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
- Set cooker to Low and cook until meat is tender, 8 to 10 hours.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 2.8 g, Cholesterol 103.4 mg, Fat 29 g, Fiber 0.5 g, Protein 26.9 g, SaturatedFat 10.7 g, Sodium 697.8 mg, Sugar 1.5 g
STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS
Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes
Provided by tabasco0697
Categories One Dish Meal
Time 4h10m
Yield 5 oz, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour all seasoning in a small bowl and mix well. Season meat on both sides.
- Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
- Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
- Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.
Nutrition Facts : Calories 334.8, Fat 12.6, SaturatedFat 1.9, Sodium 795.3, Carbohydrate 50.9, Fiber 7.8, Sugar 14.5, Protein 6.6
POT ROAST WITH POTATOES, CARROTS & ONION GRAVY
Provided by Taste of Home
Time 2h45m
Yield 7 to 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts :
MOM'S POT ROAST WITH VIDALIA ONION GRAVY
The secret to this slowly cooked pot roast is that you add no liquid to the pan. The big sweet onions cook down, and this provides all the juices you need for the beef to simmer. From "The Dinner Doctor" by Anne Byrn.
Provided by mailbelle
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat the oven to 300 degrees.
- Pat the roast dry with paper towels and season it with salt and pepper.
- Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
- Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
- Remove the casserole from the heat, and transfer the roast to a plate.
- Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
- Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
- One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
- To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.
ROAST BEEF WITH BABY CARROTS, ONIONS, AND POTATOES
i've been experimenting with this recipe and the amounts, please forgive me if it doesn't turn out quite as expected
Provided by Messiejessie625
Categories Stew
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Heat a dutch oven over high heat until very hot. Remove from heat and heavily spray with vegetable oil spray. Return to eat and sear beef on one side for about 45 seconds; don't let meat burn. Turn meat over. Remove dutch oven from heat.
- Put vegetables, wine, and garlic around meat; sprinkle all with lemon pepper and paprika.
- Cover dutch oven with aluminum foil; put lid over foil. Bake for 1 hour and 5 minutes, or until internal temperature of meat registers 155 degrees on a meat or instant read thermometer.
- Put meat on cutting board and let stand for 10 minutes. Cut meat in half, reserving one piece and half the vegetables.
- Cut remaining meat into 8 slices and place on serving platter. Arrange remaining 3 cups of veggies around meat. Cover with aluminum foil to keep warm.
- In a small bowl, whisk together remaining ingredients until well blended.
- Bring pan drippings to a boil over high heat. Whisk in flour mixture. Boil for 2-5 minutes or until gravy thickens, whisking constantly. Spoon over meat.
Nutrition Facts : Calories 460.8, Fat 20.8, SaturatedFat 8.2, Cholesterol 87.1, Sodium 159.7, Carbohydrate 35.9, Fiber 5.1, Sugar 7.5, Protein 32.1
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