ROOT VEGETABLE POT ROAST
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
- Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
- Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
BEEF POT ROAST AND WINTER VEGETABLES
Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.
Provided by My Food and Family
Categories Beef
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
- Mix soup and marinade; pour over meat and vegetables. Cover tightly.
- Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
BEEF POT ROAST WITH VEGETABLES AND HERBS
Your family will give this hearty two-step recipe two thumbs up! Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
- Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.
Nutrition Facts : Calories 450, Carbohydrate 42 g, Cholesterol 125 mg, Fiber 6 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1/6 of Recipe, Sodium 510 mg, Sugar 5 g
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.
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