Winterpotroast Recipes

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POT ROAST WITH WINTER ROOT VEGETABLES

Provided by Bruce Aidells

Categories     Beef     Garlic     Braise     High Fiber     Dinner     Bacon     Root Vegetable     Red Wine     Winter     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17



Pot Roast with Winter Root Vegetables image

Steps:

  • Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
  • Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
  • Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

WINTER POT ROAST

A quilter's dream recipe! Get the meat started, then dash off to the sewing room to whip up a few quilt blocks. Soon the whole house is scented with an enticing aroma. So you have to come back and check the pot, mmm, now's time to add the veggies and fruits. Time enough to make a few handfuls of quilt blocks. Start the water for the egg noodles while making the gravy, and ahhh...look what happened while you were sewing! Supper's made!

Provided by Debber

Categories     One Dish Meal

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 14



Winter Pot Roast image

Steps:

  • Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
  • Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
  • Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
  • Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
  • To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
  • Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
  • Serve with buttered egg noodles. Mmm!

Nutrition Facts : Calories 426.8, Fat 24.4, SaturatedFat 9.3, Cholesterol 78.4, Sodium 399.9, Carbohydrate 29.7, Fiber 4.2, Sugar 16, Protein 23.3

2 -3 lbs beef roast (chuck, arm, shoulder)
1 tablespoon oil
2 cups beef broth
2 teaspoons oregano
2 garlic cloves, minced (or more garlic)
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots, peeled (1 1/2-inch chunks)
1 large onion, wedges
1 cup pitted prune (halved)
1/2 cup dried apricot (halved)
1/2 cup cold water
1/4 cup flour
egg noodles

SLOW-ROASTED WINTER VEGETABLES

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h10m

Yield 12

Number Of Ingredients 13



Slow-Roasted Winter Vegetables image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
  • Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

OVEN-ROASTED WINTER VEGETABLES

I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!

Provided by evelynathens

Categories     Yam/Sweet Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 11



Oven-Roasted Winter Vegetables image

Steps:

  • Preheat oven to 450F.
  • Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
  • Remove from oven.
  • Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
  • Add vegetables, garlic and herbs.
  • Drizzle remaining oil and lemon juice over.
  • Season and toss to coat.
  • Roast until tender, stirring occasionally, about 1 ¼ hours.

8 tablespoons olive oil
2 lbs rutabagas, peeled and cut into 1 inch cubes
2 lbs onions, cut into 1 inch wedges
1 lb carrot, peeled and cut into 2 inch long pieces
1 lb sweet potato, peeled and cut into 1 1/2 inch cubes
1 lb potato, peeled and cut into 1 1/2 inch cubes
20 cloves garlic, peeled
1 tablespoon crumbled dried sage
1 tablespoon crumbled dried rosemary
1 tablespoon crumbled dried oregano
1 lemon, juice of

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