OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
SLOW-COOKER CARAMELIZED-ONION POT ROAST
Let slow cooking speed your way to dinner! Tender, flavorful pot roast will be ready when you are. Just add sides, and dinner is served.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 12
Number Of Ingredients 10
Steps:
- Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
- Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
- Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
- Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 95 mg, Fiber 1 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
POT ROAST AND CARROTS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h40m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into a heatproof liquid measuring cup.
- In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of the vegetable mixture and pour in the reduced sherry. Add enough chicken stock to cover 3/4 of meat. Cover and place on lowest rack in the oven. Roast until fork-tender, about 3 hours.
- While beef is roasting, prepare roasted carrots and caramelized onions. During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Remove from the oven, transfer to large bowl and keep warm. During final 30 minutes of roasting, place a heavy 12-inch skillet over moderately high heat, add the canola oil and heat until hot but not smoking. Add onions and saute, stirring constantly, until caramelized, about 20 to 25 minutes. Season, to taste, with kosher salt, add to roasted carrots in large bowl, and keep warm.
- When beef is tender, transfer to serving platter and tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discard the solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper. Pour half of juices into bowl with carrots and onions; toss to combine. Pour the other half of the juices into gravy dish. Arrange carrots and onions around beef on a serving platter and serve immediately, with extra juices on side.
CARAMELISED CARROTS & ONIONS
The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey
Provided by Cathryn Evans
Categories Dinner, Side dish, Vegetable
Time 55m
Number Of Ingredients 8
Steps:
- Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
- Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.
Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
CARAMELIZED ONION CHUCK ROAST
Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 4 servings plus leftovers.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.
Nutrition Facts : Calories 488 calories, Fat 23g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.
SIMPLE ROASTED CARROTS & ONIONS
Ridiculously easy -- and they don't last in my house; even the picky eater wolfs down the carrots! Based on a recipe from Nov. '06 Sunset.
Provided by chakrates
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
- Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
- Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.
Nutrition Facts : Calories 157.8, Fat 4, SaturatedFat 0.6, Sodium 159.5, Carbohydrate 30.1, Fiber 7.5, Sugar 13.9, Protein 2.9
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- Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
- Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
- Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
- Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
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