ROOT VEGETABLE POT ROAST
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
- Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
- Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
ROOT VEGETABLE POT ROAST
During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
POT ROAST WITH ROASTED ROOT VEGETABLES
Steps:
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
- Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.
BEEF POT ROAST WITH ROOT VEGETABLES
This pot roast is the recipe I have been making all my cooking life The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.
Provided by Sageca
Categories Vegetable
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pat roast dry; season with salt and pepper.
- Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
- Remove roast from pan and place in roasting pan.
- Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
- Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
- Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
- Remove beef and vegetables to serving platter; keep warm.
- Skim any fat from juices; pour both into gravy bowl.
- Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.
Nutrition Facts : Calories 189.9, Fat 2.3, SaturatedFat 0.5, Sodium 641.6, Carbohydrate 38.7, Fiber 5.1, Sugar 6.4, Protein 5.1
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
POT ROAST WITH WINTER ROOT VEGETABLES
Provided by Bruce Aidells
Categories Beef Garlic Braise High Fiber Dinner Bacon Root Vegetable Red Wine Winter Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
- Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
- Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
More about "root vegetable pot roast food"
CLASSIC POT ROAST WITH ROOT VEGETABLES | COOK'S ILLUSTRATED
From cooksillustrated.com
Servings 6-8Calories 4557 per servingCategory Main Courses, Roasts
POT ROAST WITH ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 213 per serving
BEST POT ROAST WITH ROOT VEGETABLES RECIPES | FOOD …
From foodnetwork.ca
2.8/5 (388)Category Beef,Dinner,Fall,Herbs,Main,Vegetables,WinterServings 10
POT ROAST WITH ROASTED ROOT VEGETABLES - DAIRY FREE RECIPES
From fooddiez.com
ROOT VEGETABLE POT ROAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POT ROAST WITH ROOT VEGETABLES | BETTER HOMES & GARDENS
From bhg.com
POT ROAST WITH ROOT VEGETABLES RECIPE | LAND O’LAKES
From landolakes.com
LOW FODMAP POT ROAST WITH ROOT VEGETABLES - FODY FOODS
From fodyfoods.com
POT ROAST WITH ROOT VEGETABLES | STALKERVILLE
From stalkerville.net
SLOW COOKER POT ROAST RECIPE WITH ROOT VEGETABLES
From hearthandvine.com
POT ROAST WITH ROOT VEGETABLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
ROOT VEGETABLE POT ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC POT ROAST WITH ROOT VEGETABLES - FOOD FOR GROUPS
From foodforgroups.com
GRASSFED ON A BUDGET: POT ROAST WITH ROOT VEGETABLES
From gutsybynature.com
POT ROAST WITH WINTER ROOT VEGETABLES RECIPE - BON APPéTIT
From bonappetit.com
CROCKPOT POT ROAST RECIPE WITH ROOT VEGETABLES AND GRAVY
From thespruceeats.com
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON - ALLRECIPES
From allrecipes.com
ROOT VEGETABLE POT ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
POT ROAST AND ROASTED ROOT VEGETABLES | METRO
ROOT VEGETABLES RECIPES - NYT COOKING
From cooking.nytimes.com
EASY POT ROAST WITH ROOT VEGETABLES | I HEART RECIPES
From iheartrecipes.com
POT ROAST WITH WINTER ROOT VEGETABLES | CANADIAN LIVING
From canadianliving.com
POT ROAST WITH ROOT VEGETABLES | METRO
From metro.ca
POT ROAST WITH ROOT VEGETABLES | METRO
From api.metro.ca
ROASTED ROOT VEGETABLE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
POT ROAST WITH ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
POT ROAST ROOT VEGETABLES RECIPES - TUTDEMY.COM
From tutdemy.com
POT ROAST AND ROOT VEGETABLES - WOMAN'S DAY
From womansday.com
ITALIAN-STYLE POT ROAST WITH ROOT VEGETABLES
From wholeandheavenlyoven.com
ROASTED ROOT VEGETABLES – NINJA KITCHEN AUSTRALIA
From ninjakitchen.com.au
PALEO ROOT VEGETABLE POT ROAST RECIPE (GLUTEN-FREE, SLOW-COOKER)
From giveitawhirlgirl.net
POT ROAST AND ROASTED ROOT VEGETABLES | METRO
From metro.ca
ROOT VEGETABLE POT ROAST – CHEF MATTHEW
From chefmatthew.com
SLOW-COOKER ROOT VEGETABLE POT ROAST RECIPE - PILLSBURY.COM
From pillsbury.com
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
ROASTED ROOT VEGETABLES - JO COOKS
From jocooks.com
POT ROAST ROOT VEGETABLES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CLASSIC POT ROAST WITH VEGETABLES - DINNER, THEN DESSERT
From dinnerthendessert.com
AUTUMN POT ROAST WITH ROOT VEGETABLES - BEEF
From beefitswhatsfordinner.com
60+ ROOT VEGETABLE RECIPES (OVEN-ROASTED TO INSTANT POT!)
From traditionalcookingschool.com
INSTANT POT ROASTED ROOT VEGETABLES - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.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