POT ROAST WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
- Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
- Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
- Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
- Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. 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, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
- Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.
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.
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
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
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.
OVEN-ROASTED POT ROAST WITH VEGETABLES
My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.
Provided by Maiden77
Categories Roast Beef
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
- Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
- Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
- Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
- Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
- Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.
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.
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.
FALLING APART BRAISED POT ROAST WITH VEGETABLES
This is the most incredible pot roast I've ever had ... and the best meal I've ever eaten out of all the fancy restaurants in this exclusive mountain resort town i call home ... Aspen. It has an array of vegetables, the meat is tender and literally melts in your mouth - no knife needed, it just falls apart!
Provided by BryanNH
Categories Roast Beef
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sear pot roast on both sides on high heat.
- Dice onion in large chunks.
- Cut carrots into thick rounds.
- Put can of tomatoes and juice in pot.
- Put tomatoes with liquid, onions and carrots back into pan you seared meat in, put meat on top of veggies, fill with 1/2 strength beef stock until it is 1/2 way up the side of the meat.
- Season lightly with salt/pepper.
- Add garlic.
- Cover pot.
- Set stove so it slowly simmers the pot - med-low to low.
- As it cooks, periodically check the liquid level, take some out if covering the meat more than half way, add some if less.
- After 3 hours, quartered the mushrooms, place them in the pot, rearrange the meat so the mushrooms are under the meat and liquid is halfway up the beef.
- Check flavor, add salt/pepper as needed - add a little water if flavor is too strong instead of stock.
- After 1.5 hours, cut the zucchini and summer squash into large chunks, place in pot, also rearrange meat so it is on top of the veg and liquid is halfway up the meat.
- During cooking, check liquid levels so the meat is not covered; causing a stewing effect instead of braising. Take liquid out and out into a container for when you need to add liquid later.
- Periodically baste meat with the liquid in the pot.
- Always leave pot covered or else meat will dry up.
- Full cooking time is 5 to 6+ hours, depending on how much you would like to cook it. I cook it until it can be torn apart with a fork and the meat is falling apart.
Nutrition Facts : Calories 740.5, Fat 46.1, SaturatedFat 18.4, Cholesterol 156.5, Sodium 1244.7, Carbohydrate 31.5, Fiber 8.1, Sugar 15.8, Protein 52.7
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).
OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY
this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....
Provided by grandma2969
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat the oven to 325*.
- make 9 deep incisions in the meat and insert the garlic pieces.
- Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
- transfer the meat to a plate.
- add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
- add the stock, bay leaves green pepper and ketchup.
- return the meat to the pan, cover and bring to a boil.
- transfer to the oven and bake for 2 hours covered.
- set the meat aside and stir in the thyme, salt and pepper.
- at this point, the meat can be stored in the refrigerator until the next day.
- place the potatoes on the bottom of the pan and arrange the meat on top.
- re-cover, and bake 45 minutes or until the meat and potatoes are tender.
- in a small bowl, mash the butter and flour together to form a smooth paste is formed.
- transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
- discard the bell pepper, bay leaves and celery.
- bring the pan juices to a boil over high heat.
- then whisk in the butter mixture by tablespoonfuls.
- cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
- add hot pepper sauce to taste.].
- pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES
We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.
Provided by CindiJ
Categories One Dish Meal
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
- Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
- Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
- Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6
POT ROAST WITH VEGETABLES
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA
Make and share this Beer-Braised Pot Roast and Vegetables With Polenta recipe from Food.com.
Provided by Warren B.
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
- Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
- Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
- Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
- Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
- To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.
Nutrition Facts : Calories 439.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 153.1, Sodium 828.5, Carbohydrate 19.8, Fiber 4.5, Sugar 8.3, Protein 52.1
BEER-BRAISED ROAST WITH ROOT VEGETABLES
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.
POT ROAST AND VEGETABLES
"My mother used this recipe at least once a week when I was a child," says Cheryl Rihn of Bloomer, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) , Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. , Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts :
More about "braised pot roast with vegetables recipes"
BRAISED POT ROAST WITH VEGETABLES
From melissassouthernstylekitchen.com
Reviews 4Category Main CourseCuisine AmericanTotal Time 3 hrs 30 mins
- Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
- In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
- Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
- Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
BRAISED POT ROAST WITH VEGETABLES - BIGOVEN.COM
From bigoven.com
4.7/5
SLOW COOKER BEEF POT ROAST WITH BRAISED VEGETABLES
From cookwithcampbells.ca
EMERIL LAGASSE'S COLA-BRAISED POT ROAST WITH VEGETABLES
From rachaelrayshow.com
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
From thespruceeats.com
OVEN BRAISED POT ROAST WITH VEGETABLES - DEEP SOUTH …
From deepsouthdish.com
10 BEST BEEF POT ROAST WITH VEGETABLES IN OVEN …
From yummly.com
EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR …
From savingdessert.com
30 BEST POT ROAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
BRAISED POT ROAST WITH VEGETABLES - FOOD NETWORK
From foodnetwork.ca
1.8/5 (10)Category Beef,Herbs,Main,Mushrooms,Tomatoes,VegetablesServings 8Published 2017-03-01
SLOW BRAISED BEEF POT ROAST WITH POTATOES RECIPE
From thespruceeats.com
BEER BRAISED POT ROAST WITH ROOT VEGETABLES - HEINEN'S GROCERY …
From heinens.com
ROSEMARY POT ROAST WITH BRAISED VEGETABLES - CANADIAN BEEF
From cdnbeef.ca
CLASSIC OVEN-BRAISED POT ROAST - SIMMER + SAUCE
From simmerandsauce.com
BRAISED BEEF POT ROAST WITH EXTRA VEGETABLES | PWWB
From playswellwithbutter.com
EASY STOVETOP POT ROAST WITH VEGETABLES RECIPE
From thespruceeats.com
HOME-STYLE POT ROAST WITH VEGETABLES AND GRAVY RECIPE
From thespruceeats.com
RED-WINE BRAISED POT ROAST WITH ROOT VEGETABLES - LODGE CAST IRON
From lodgecastiron.com
POT ROAST WITH ROOT VEGETABLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
OVEN-BRAISED POT ROAST RECIPE | MYRECIPES
From myrecipes.com
CLASSIC POT ROAST WITH VEGETABLES - DINNER, THEN DESSERT
From dinnerthendessert.com
ALL-AMERICAN POT ROAST WITH BRAISED VEGETABLES
From readersdigest.ca
PINOT NOIR–BRAISED POT ROAST WITH ROOT VEGETABLES - FOOD & WINE
From foodandwine.com
BRAISED POT ROAST WITH VEGETABLES - MCLAUGHLIN FARM LTD
From mclaughlinfarmltd.com
POT ROAST AND VEGETABLES BRAISED IN RED WINE - EVERYDAY EILEEN
From everydayeileen.com
EMERIL'S SIMPLE BRAISED POT ROAST WITH VEGETABLES
From keeprecipes.com
BRAISED POT ROAST WITH VEGETABLES | RECIPE | POT ROAST, FOOD …
From pinterest.ca
BRAISED VEGETABLES (COZY & HEALTHY SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
BRAISED BEER POT ROAST RECIPE - MADE WITH SIMPLE INGREDIENTS
From simpleandsavory.com
BRAISED POT ROAST WITH VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love