Best Beef Roast With Veggies Recipes

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POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

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

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

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 ROAST WITH VEGGIES



Beef Roast with veggies image

This is a easy recipe that my mom taught me to make that my family has always loved to eat. It's a great meat and potatoes meal. Good for warm or cold weather. We love it.

Provided by Vicky Cody

Categories     Roasts

Time 4h20m

Number Of Ingredients 7

3 lb london broil
3 lb potatoes, russets
1 small bag of baby carrots
1 box beef broth
water
1 to 2 medium onions, yellow, medium
salt and pepper to taste

Steps:

  • 1. Dice potatoes and wash, you can leave the peel on or not your chose. Cut onion into 4th, pull apart. Wash your roast and place it into you roasting pan.
  • 2. Place potatoes, onions, and carrots on top of your roast. Add broth, salt and pepper and cove roast and veggies with water. You can place the lid to your roasting pan on it or tent it with tin foil.
  • 3. Place it in a 350* preheated oven anywhere between 4 hours to 6 hours. 6 hours is usually the longest time, it just depends on what size the roast is. The bigger it is the longer you want to cook it. Once it's done remove it from the oven and let it rest for at least 30 minutes before cutting the meat or it will be tough.
  • 4. You'll know it's done because you want have to use a knife to cut it and it will be a nice light brown color on the inside. If you see any red place it back in the oven and cook a little longer. If you see a hint of pink don't worry, it's done. But if that scares you cook for about another 30 minutes to an hour longer. It's easy to make and it is delious to eat. Make some biscuits, homemade, frozen, (I bake up the frozen kind)or canned either way they go great with this meal. Enjoy.

BEEF ROAST WITH ROOT VEGETABLES



Beef Roast with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 12h20m

Yield 4 servings (with leftovers for 2 additional meals)

Number Of Ingredients 13

1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
  • Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

ROAST BEEF WITH VEGETABLES



Roast Beef With Vegetables image

This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook

Provided by ellie_

Categories     Roast Beef

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 6

1 (6 lb) standing rib roast
2 cloves garlic, cut into slivers
2 onions, quartered
8 carrots, peeled and halved or 8 baby carrots
1 head cabbage, cut into 8 wedges
1 head cauliflower, cut into 8 wedges

Steps:

  • Preheat oven to 550-degrees F.
  • Using a sharp knife cut slits into beef and insert the garlic into the slits.
  • Place beef on a rack in a roasting pan.
  • Arrange vegetables around beef.
  • Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
  • Bake at 550 degrees F for 20 minutes.
  • Reduce heat to 300 degrees F.
  • Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
  • Open oven door and let roast sit another 20 minutes before carving.

Nutrition Facts : Calories 1215.8, Fat 100.3, SaturatedFat 41.3, Cholesterol 244.9, Sodium 265.3, Carbohydrate 19, Fiber 6.5, Sugar 9.7, Protein 58.6

BEEF POT ROAST WITH VEGETABLES AND HERBS



Beef Pot Roast with Vegetables And Herbs image

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

1 (2 to 3-lb.) boneless beef chuck roast
9 small red potatoes, halved (about 1 1/4 lb.)
1 1/2 cups fresh baby carrots
8 oz. fresh green beans, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef-flavor instant bouillon
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup water

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

BEEF ROAST WITH VEGGIES



Beef Roast With Veggies image

Easy, Quick and delicious!! Everything in one roaster, serve with a green salad and rolls. Change the veggies to your liking, be sure they are similar in size. Have sour cream and chives ready for the potatoes. recipe #20107 goes really well on this roast.

Provided by Derf2440

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs beef eye round (very lean)
1 1/2 slices thick cut bacon (optional)
2 tablespoons Dijon mustard
8 small carrots, peeled with tops left on
8 large mushrooms, leave whole
2 slices sweet onions, 1/4 inch thick (such as Spanish, Vidalia, Walla Walla)
4 medium baking potatoes, scrubbed, leave skins on, score lengthwise
olive oil
salt
pepper

Steps:

  • Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
  • In the meantime, spray a roaster with veggie spray.
  • Place the thick slices of onion beside each other in the middle of the roaster.
  • sprinkle with salt and pepper.
  • In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
  • Sprinkle veggies with salt and pepper.
  • Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
  • Place the whole potatoes, one on each side and one at each end of the roast.
  • Place the mushrooms and carrots in the remaining spaces.
  • Cook roast and veggies in 400°F oven for 1 hour.
  • Roast will be medium rare and potatoes will be fork tender.

SLOW-COOKER ITALIAN-STYLE BEEF STEW



Slow-Cooker Italian-Style Beef Stew image

Looking for a Italian slow-cooked dinner made using Progresso™ broth? Then check out this hearty stew loaded with beef, bacon and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 12

Number Of Ingredients 15

6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
1/2 lb carrots, cut diagonally into slices
1 cup dry red wine
2 cups Progresso™ beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh baby portabella mushrooms
1/2 cup dry-pack julienne-cut sun-dried tomatoes
Fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
  • Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 8 g, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg

BEST-EVER ROAST BEEF WITH VEGETABLES



Best-Ever Roast Beef With Vegetables image

Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.

Provided by ImPat

Categories     Roast Beef

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

900 g rump steak (whole beef joint - 2lbs)
2 tablespoons Dijon mustard
2 tablespoons black pepper
400 g potatoes (new scrubbed - 14 ounces)
400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
3 tablespoons sunflower oil (or your choice oil)
1 tablespoon cornflour (cornstarch)
600 ml beef stock (1 pint)
4 parsley sprigs (to garnish)

Steps:

  • Preheat oven to 190°C.
  • Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  • Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
  • During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
  • Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  • Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
  • Place in the oven and roast for 15 minutes.
  • Uncover the beef and roast with the vegetables for a further 15 minutes.
  • Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
  • Bring to the boil, stirring until smooth.
  • Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52

SLOW COOKER BEEF AND VEGGIES



Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

  • Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
  • Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
  • Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

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