Herbpotroastandvegetables Recipes

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HERB POT ROAST AND VEGETABLES

I have tried many different roast recipes and this one is by far the best I have found. Don't be afraid of the amount of herbs--this is to die for.

Provided by kzbhansen

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13



Herb Pot Roast and Vegetables image

Steps:

  • Heat oven to 350°.
  • Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
  • Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
  • Pour the water over the vegetables.
  • Cover with foil and bake at 350° for 2 to 2 1/2 hours.
  • Serve with the pan juices.

Nutrition Facts : Calories 209.7, Fat 0.5, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 47.8, Fiber 6.7, Sugar 6.7, Protein 5.9

2 -3 lbs boneless beef chuck roast
9 small red potatoes, halved
1 1/2 cups baby carrots
8 ounces fresh green beans
1 onion, cut in wedges
1 1/2 teaspoons beef bouillon granules
1/4 teaspoon pepper
1 teaspoon dried marjoram
1 teaspoon thyme
1 teaspoon oregano leaves
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup water

HERB ROASTED VEGETABLES

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12



Herb Roasted Vegetables image

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Line a 9x13-inch baking dish with foil.
  • In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
  • Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
  • Toss with a slotted spoon until all vegetables are well coated.
  • Place seasoned vegetables in the foil-lined baking dish.
  • Roast in the preheated oven for 30 minutes.
  • Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
  • Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

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