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
ONE POT OVEN BAKED BEEF
From Huey Hewitson. I have made some changes to suit us which is to omit 2 celery stalks diced and I cut the onion in chunky wedges and have added potatoes, have made potatoes and celery optional,
Provided by ImPat
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180C fan forced (200C normal).
- Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven).
- Briefly cook over a medium heat until the flour has dissolved.
- Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock.
- Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time.
- Taste the sauce for seasoning and adjust if required.
- If not using the potatoes serve with mashed potatoe or rice.
ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
- Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
- Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.
Nutrition Facts : Calories 352 g, Fat 10 g, Fiber 5 g, Protein 34 g, SaturatedFat 2 g
GROUND BEEF ONE POT MEAL
All the ingredients are generally in every one's pantry, and this recipe is so simple and so good, it is a hit with everyone that tries it. It can be spiced up or kept simple with salt and pepper - depends on your taste buds. It can be easily changed to a different meat, but for me, this is my favorite.
Provided by Sanmarcoslady
Categories One Dish Meal
Time 48m
Yield 1 pot full, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place ground beef in a pot that is large enough to hold all the ingredients and to cook the noodles with the other ingredients. Lightly cover the ground beef with salt, pepper, garlic, red pepper flakes, basil and Italian spice mix. Brown the ground beef. Cut the jalapeno length wise, remove seeds and white ribs. Mince the jalapeno - so no one gets a big chunk of jalapeno when they bite into the meal. After the meat is browned, add the jalapeno, tomato and 1 can of water to rinse out tomato can. Stir well. (Make sure the liquid is adequate to cook the noodles.) Cook this mixture for about 15 minutes to get the spices well mixed with the tomatoes. Add the frozen vegetable - bring up to boil. Then add the egg noodles - cook until tender, about 7 or 8 minutes after the mixture comes to boil after adding the noodles. When noodles are cooked, cover and remove from heat. Allow the meal to sit for 5 - 10 minutes, covered and off heat. (I haven't given amounts for seasoning because that is a personal choice - season to taste. I like my meal seasoned as I said above - cover the top of the ground meat lightly with all of the spices before browning. Then as heat comes up, I break up the ground meat and mix in the spices.).
Nutrition Facts : Calories 552.9, Fat 20.4, SaturatedFat 7.5, Cholesterol 125, Sodium 680.6, Carbohydrate 61.3, Fiber 5.6, Sugar 6.3, Protein 32.7
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