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 :
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
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.
WEEKDAY POT ROAST AND VEGETABLES
Make and share this Weekday Pot Roast and Vegetables recipe from Food.com.
Provided by Chef mariajane
Categories Pot Roast
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle all sides of roast with garlic powder. Heat oil in medium skillet over medium-high heat. Add roast and cook unitl browned.
- Place potatoes, carrots and onion in 3 1/2-quart slow cooker. Sprinkle with basil. Top with roast. Pour gravy over roast and vegetables.
- Cover and cook on LOW 10-12 hours (or on HIGH for 5-6 hours) or until roast is fork-tender.
- Remove roast from cooker and let stand 10 minutes. Serve roast with vegetables and gravy.
- TIP: Browning the meat on the stovetop before adding it to the slowcooker adds to the flavor and color of the dish.
Nutrition Facts : Calories 386.2, Fat 9.1, SaturatedFat 3.4, Cholesterol 95.1, Sodium 691.3, Carbohydrate 36.9, Fiber 5.8, Sugar 5.2, Protein 40.8
POT-ROASTED VEGETABLES
Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef
Provided by Raymond Blanc
Categories Dinner, Side dish
Time 2h15m
Number Of Ingredients 7
Steps:
- Heat oven to 150C/130C fan/gas 2. Melt the butter in a large heavy-based frying pan. Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.
- Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.
Nutrition Facts : Calories 131 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
More about "weekday pot roast and vegetables recipes"
CLASSIC OVEN POT ROAST WITH VEGETABLES - TARA TEASPOON
From tarateaspoon.com
5/5 (4)Total Time 5 hrsCategory Main CourseCalories 525 per serving
- Heat oven to 325°F. Tie roast with kitchen twine if it is boneless or not compact. Heat canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
- Add potatoes, celery, carrots, onion, bay leaves, Worcestershire sauce and beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3½ hr.
- For the slow cooker: Sear and brown the roast in a large pan then remove and place in a slow cooker crock. Season with salt and pepper. Follow Step 2, but slow cook on high for 5 to 6 hours until roast is very tender.
WEEKNIGHT POT ROAST RECIPE - PILLSBURY.COM
From pillsbury.com
CLASSIC POT ROAST - DINNER, THEN DESSERT
From dinnerthendessert.com
PERFECT POT ROAST RECIPE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
PORTOBELLO POT ROAST (VEGETARIAN!) - GIMME SOME OVEN
From gimmesomeoven.com
SLOW COOKER ROAST BEEF WITH VEGETABLES AND GRAVY
From thecookstreat.com
INSTANT POT POT ROAST WITH CARROTS AND POTATOES - EASY …
From easyweeknightrecipes.com
CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
POT ROAST AND SAVORY VEGETABLES - RECIPE - RACHAEL RAY …
From rachaelrayshow.com
WEEKDAY POT ROAST AND VEGETABLES - CAMPBELL'S KITCHEN
From delish.com
Estimated Reading Time 40 secs
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
TIP: ROAST VEGETABLES FOR A WEEK OF LUNCHES | KITCHN
From thekitchn.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
WEEKDAY POT ROAST AND VEGETABLES - LUNCHLEE
From lunchlee.com
BEST SLOW COOKER POT ROAST - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
SLOW COOKER MISSISSIPPI POT ROAST - REAL LIFE DINNER
From reallifedinner.com
CREAMY CROCKPOT ROAST – CATHERINE'S PLATES
From catherinesplates.com
BEST PORK PICNIC ROAST RECIPE FOR A TASTY FAMILY DINNER
From bakeitwithlove.com
THE BEST CROCK POT KETO POT ROAST - WHOLE LOTTA YUM
From wholelottayum.com
WEEKNIGHT POT ROAST | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
OVEN ROASTED VEGETABLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
HARISSA BEEF POT ROAST RECIPE - TASTING TABLE
From tastingtable.com
You'll also love