Best 8 Spiced Pot Roast With Roasted Vegetables And Garlic Fingerling Potatoes Recipes

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Roasted Garlic-Parmesan Fingerling Potatoes image

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

Provided by France C

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound fingerling potatoes, halved lengthwise
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g

SPICY V-8 POT ROAST

Spicy V-8 Pot Roast image

Make and share this Spicy V-8 Pot Roast recipe from Food.com.

Provided by lets.eat

Categories Roast Beef

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless bottom round beef roast
3 tablespoons vegetable oil
3 garlic cloves, crushed
1 cup spicy V8 vegetable juice
1/2 cup water
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons water
4 teaspoons cornstarch

Steps:

In a large Dutch oven brown the roast on all sides in oil.
Remove roast and drain off excess oil.
In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
Bake, covered 325' for 2-2 1/2 hours or until very tender.
Transfer the roast to a warm platter, cover with foil to retain heat.
For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
Serve gravy with the roast.