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
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.
SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees F.
- Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
- Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
- Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
- For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
- Serve on top of the Risotto Cakes and top with the fresh herb salad.
- For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
- Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
- Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
- Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
- In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.
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).
SUNDAY POT ROAST
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BRAISED SUNDAY POT ROAST
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
- 3. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
- 4. With a slotted spoon remove them and reserve for later.
- 5. Add the oil to the casserole and heat over high heat.
- 6. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.
- 7. Return the vegetables to the casserole, stuffing them underneath the meat.
- 8. Add the garlic, tomatoes, bouquet garni.
- 9. 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.
- 10. 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.
- 11. Remove the meat to a platter.
- 12. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
- 13. Let liquid settle for a minute, then skim off surface fat.
- 14. Heat the liquid and reduce slightly; adjust seasoning.
- 15. Slice the roast and spoon the gravy over the top.
- 16. Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).
- 17. Yield: 8 servings
More about "braised sunday pot roast recipes"
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME - THE …
From thespruceeats.com
4.5/5 (20)Total Time 4 hrs 20 minsCategory Dinner, Entree, Main CourseCalories 914 per serving
SLOW BRAISED BEEF POT ROAST WITH POTATOES RECIPE - THE …
From thespruceeats.com
4.3/5 (12)Total Time 4 hrs 40 minsCategory Dinner, EntreeCalories 994 per serving
SUNDAY PORK ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY …
From thewoksoflife.com
EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR …
From savingdessert.com
CLASSIC BRAISED BEEF RECIPE
From allrecipes.com
BRAISED POT ROAST IN A DUTCH OVEN RECIPE - KUDOS KITCHEN …
From kudoskitchenbyrenee.com
PERFECT POT ROAST RECIPES - SOUTHERN LIVING
From southernliving.com
OVEN-BRAISED POT ROAST RECIPE | MYRECIPES
From myrecipes.com
BRAISED SUNDAY POT ROAST RECIPE
From recipeland.com
SUNDAY POT ROAST - BIGOVEN
From bigoven.com
SUNDAY POT ROAST - AHEAD OF THYME
From aheadofthyme.com
CLASSIC OVEN-BRAISED POT ROAST - SIMMER + SAUCE
From simmerandsauce.com
BEER-BRAISED POT ROAST RECIPE - SOUTHERN LIVING
From southernliving.com
THE BEST EASY OVEN-COOKED POT ROAST RECIPE - OUR BEST BITES
From ourbestbites.com
21 OF THE BEST INSTANT POT PORK ROAST RECIPES
From sixsistersstuff.com
OVEN BRAISED BOTTOM ROUND POT ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love