BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6
BRAISED 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.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
BRAISED BEEF WITH EGGPLANT
The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there's a wintry side to it as well. When a fierce mistral wind blows, it's time to crank out beef stews and roasted meats. This braised beef dish, a pot roast, keeps a Provençal flavor profile, with eggplant, garlic, fennel, rosemary, orange, black olives and tomatoes. It's prepared to allow the eggplant to maintain its character and not disintegrate. I like to braise a nice piece of tri-tip sirloin, but this recipe will suit any cut of beef you prefer for braising. Serve the dish with plain broad egg noodles dressed with a splash of good olive oil.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place eggplant in a colander, dust with salt and set aside 20 minutes. Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
- Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl. Add the fennel, onion and garlic to the casserole and sauté on low heat until translucent. Add the diced tomatoes and pastis and cook, stirring, to deglaze the casserole. Add the sun-dried tomatoes, wine and stock, and bring to a simmer. Season with pepper. Add the rosemary and thyme. Return the meat to the casserole, cover and simmer on low heat for 2 hours, turning once or twice during the cooking.
- After 2 hours the meat should be tender. If not, give it another 15 or 20 minutes cooking. Remove it to a cutting board. Discard herb branches from sauce, and stir in the orange zest and tapenade. Season to taste with salt. Add the eggplant to the casserole and simmer 5 minutes, just to reheat it. Slice the beef and arrange on a platter. Give the sauce another quick heating, then spoon it with the eggplant over and around the meat and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
STOVETOP POT ROAST
I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
STOVE TOP POT ROAST
This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Provided by sarah
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
- Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g
BRAISED POT ROAST OF BEEF
I have divided this recipe in half for a 3-4 pound roast but, as written here, this delicious pot roast serves 15-20 people. Perfect because it's best when made 1-2 days before serving. It will pick up additional flavor from sitting in its braising juices, will slice more neatly because the meat fibers will have compacted as they cool and will hold together nicely when reheated. Great tasting pot roast for 6 or 20. Prep and cook times include reheating.
Provided by sugarpea
Categories Sauces
Time 3h40m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Tie roast firmly with string; brush all sides with oil and set on a jelly roll pan; brown slowly on all sides under the broiler; watch closely and do not burn.
- In a heavy saucepan, stir 5 T oil with the flour; continue stirring over moderate heat until roux turns a dark nutty brown,about 10 minutes, do not burn;remove from heat, let cool a bit and stir in beef stock; set aside.
- Preheat the oven to 350°; using 2 tsp (less if using salted bouillon), salt the meat on all sides and set fat side up in a large, covered roaster or roasting pan with 3"-4" high sides.
- Place the vegetables, garlic and herb bouquet around the roast and pour in the wine and stock/roux mixture; add more stock if necessary to come almost halfway up the meat.
- Bring to a simmer on top of the stove; cover (use aluminum foil if necessary) and set in the lower third of the oven; bake 1/2 hour or until sauce is bubbling quietly; baste with the gravy and turn heat down to 325°.
- The gravy should continue bubbling gently throughout the cooking so regulate oven accordingly; baste and check every 1/2 hour for another 2 hours; begin testing for doneness with a meat thermometer; remove pan from oven.
- Allow roast to rest 1/2 hour, basting every 10 minutes and turning it several times; remove roast from pan; sieve contents of roaster into a saucepan and squeeze juices out of the braised vegetables into the saucepan.
- Simmer liquid and skim fat from its surface for 1/2 hour; simmer down until the sauce coats a spoon as it will the meat; taste for seasoning and strength; if necessary thin with more stock or thicken with 2T or more of potato flour or cornstarch stirred into several spoons of stock or wine, simmer for 2-3 minutes.
- (Roast may be carved and served at this point but is better if cooked several hours or a day in advance).
- If not serving immediately, pour the sauce around the meat, cover with foil and refrigerate; the roast may be reheated whole or sliced and sauced.
- To reheat whole, cover the meat closely and place in a 300° oven or simmer it over very low heat on top of the stove, turning it every 15 minutes until internal temperature is 120°, about 30-40 minutes; just before serving, cut and discard the trussing string.
- To reheat sliced and sauced, return the sliced beef and sauce to the roaster or a large baking pan; cover; baste with the sauce every 10 minutes and warm through slowly in a 300° oven.
Nutrition Facts : Calories 658.4, Fat 40.8, SaturatedFat 15.8, Cholesterol 193.5, Sodium 694.7, Carbohydrate 5.6, Fiber 0.7, Sugar 1.3, Protein 62.6
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by CJAY8248
Categories Roast Beef
Time 2h50m
Yield 1 pot roast, 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.
BRAISED BUFFALO (OR BEEF) POT ROAST
I've made this roast with both buffalo and beef and it's equally good either way. By all means, if you can get a buffalo (bison) roast, use it, but don't hesitate to substitute beef. This comes from "A Taste of Wyoming" cookbook, by Pamela Sinclair.
Provided by 2hot2handle
Categories One Dish Meal
Time 2h50m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
- Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
- Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
- Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.
BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
BALSAMIC-BRAISED POT ROAST
Make and share this Balsamic-Braised Pot Roast recipe from Food.com.
Provided by kiwidutch
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Stir together the wine, vinegar and sugar; set aside.
- Heat the olive oil in a heavy Dutch oven over medium heat.
- While the pan is heating, dry the meat with paper towels.
- Sprinkle with about 1/2 teaspoon each salt and pepper.
- Place in the pot and brown well, about 8 minutes per side.
- Remove from the pan.
- Turn the heat to medium-low.
- Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
- Add the garlic; sauté 1 minute.
- Stir in the wine mixture.
- Bring to a boil and continue cooking at a low boil 3 minutes.
- Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
- Bring to a boil, reduce the heat and simmer 5 minutes.
- Put the pot roast back into the pan.
- Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
- Cook 1 hour.
- Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
- While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
- Refrigerate until ready to use.
- Remove the roast from the oven.
- Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
- Degrease the cooking juices.
- Purée about 1 1/2 cups and pour back into the remaining juices.
- Add more salt and pepper if needed.
- Cut the meat across the grain in thin slices.
- Put into the sauce.
- Keep warm on low heat.
- Cook the pasta according to package directions.
- Drain well.
- Pour into a large serving bowl.
- Toss with the olive mixture and some of the sauce.
- Spoon onto serving plates along with the meat.
- Serve extra sauce to the side.
- Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.
SPICE-BRAISED POT ROAST
Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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