POT ROAST WITH ROASTED VEGETABLES
This hearty dish is the perfect fall meal -- loaded with sweet root vegetables and a roast made flavorful and tender from hours simmering in a rich brew of red wine, tomatoes and beef base.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the beef: Preheat the oven to 350 degrees F.
- Heat a large Dutch oven, with a lid, over medium-high heat. Season the beef generously with salt and pepper and sprinkle lightly with the flour. Add the oil to the pot, and sear the beef on both sides until a deep mahogany brown, about 10 minutes total.
- Transfer the beef to a plate. Pour off all but about 2 tablespoons of the oil from the pot.
- Add the garlic and onion to the pot and cook, stirring occasionally, until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up with your hands as you add them, and cook until a deep brick red, about 5 minutes more; reserve the tomato juice in the can.
- Add the wine to the pot and use a wooden spoon to scrape up any browned bits that cling to the bottom. Add the reserved tomato juice, beef base, 2 cups water, thyme and bay leaves and bring to a boil. Return the beef to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
- Cook until the beef is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender, about 1 hour more.
- For the roasted vegetables: Meanwhile, toss the carrots, onions, parsnips and turnip with the olive oil and some salt and pepper in a large bowl. Spread out the vegetables in a single layer on a baking sheet. You may have to use 2 baking sheets. Once the beef comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning halfway through cooking, until caramelized and tender, 30 to 45 minutes.
- Transfer the beef to a plate and cover loosely with foil. Skim the fat off the surface of the sauce in the pot and discard. Bring the sauce to a boil over medium-high heat and cook until thickened, about 5 minutes. 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, if using. Taste and adjust the salt and pepper as needed. Keep the beef warm in the sauce until ready to slice.
- Slice the pot roast, lay it on a platter and surround it with the vegetables. Spoon some of the sauce on top and serve the remaining sauce on the side.
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
6 POINTS PLUS - MUSTARDY POT ROAST WITH VEGATABLES
From WW All Time Favorites. Per Serving (3 slices beef, 1/2 cup vegetables, and 3 tbsp sauce): 252 cal, 9g fat, 12g carb, 1g fiber, 29g protein
Provided by mariposa13
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, salt, and pepper in small bowl.
- Sprinkle 1 tbsp of the mixture over the beef.
- Heat oil in large nonstick skillet over medium-high heat.
- Add beef and cook, turning frequently, until browned, 6-8 minute.
- Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.
- Place beef on top of veggies.
- Combine soup, mustard, and italian seasoning in small bowl; pour over beef.
- Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).
- Transfer the beef to cutting board; keep warm.
- With slotted spoon, transfer veggies to bowl and keep warm.
- Pour the sauce into medium saucepan and bring to a boil over medium high heat.
- Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.
- Cut the beef into 24 slices; arrange on platter.
- Spoon veggies around beef and serve with sauce.
- 6 Points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.
Nutrition Facts : Calories 284.5, Fat 14.6, SaturatedFat 5.2, Cholesterol 96.4, Sodium 661.7, Carbohydrate 4.9, Fiber 0.2, Sugar 0.6, Protein 31.5
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.
POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
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.
INSTANT POT MISSISSIPPI POT ROAST RECIPE
This Instant Pot Mississippi Pot Roast turns out perfectly juicy and tender every time!
Provided by Camille Beckstrand
Categories Main Course
Time 1h38m
Number Of Ingredients 8
Steps:
- Press SAUTE button on Instant Pot and allow pot to heat up.
- Add olive oil and let it heat up for 1-2 minutes.
- Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
- Pour beef broth in the bottom and use a wooden spoon or spatula to scrape and loosen any cooked bits on the bottom of the pan (but keep them in the pan because they will add so much flavor!).
- Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast.
- Add the peppers (put on top of and around the roast) and butter on top of the roast.
- Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound of your roast).
- When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
- Shred or slice roast (it should fall apart pretty easily) and serve.
Nutrition Facts : Calories 504 kcal, Carbohydrate 4 g, Protein 44 g, Fat 35 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 167 mg, Sodium 711 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
POT-ROASTED VEGETABLES
Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef
Provided by Raymond Blanc
Categories Dinner, Side dish
Time 2h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
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