Best Herbed Beef Pot Recipes

Crock Pot Herbed Beef Pot Roast image

Provided by MarthaStewartWanabe

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs beef roast, sirloin
1 lb potato, small (I use young red potatoes or fingerlings)
1 lb carrot, baby (or peeled and cut into 2-inch lengths)
2 garlic cloves, minced
1 onion, medium, sliced
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 cup dry red wine (Merlot, Burgundy, Cabernet Sauvignon, Pinot Noir, etc.)
1/3 cup flour
4 cups beef broth

Steps:

Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
Enjoy!

Nutrition Facts : Calories 509.7, Fat 10.3, SaturatedFat 4.1, Cholesterol 149.7, Sodium 1333.3, Carbohydrate 43.5, Fiber 6.5, Sugar 8.1, Protein 56.7

Herbed Beef Pot image

Provided by Cassie * @1lovetocook1x

Categories Beef

Number Of Ingredients 17

1 - 2 - 21/2 pound chuck roast
1 - 14. 5 ounce(s) can, chopped tomatoes with basil, garlic and oregano - do not drain
1 medium onion, chopped
1/4 cup(s) vinegar - i used white
3 tablespoon(s) tomato sauce
1 tablespoon(s) dijon mustard
1/2 teaspoon(s) lemon juice
4 teaspoon(s) poppy seeds
4 clove(s) garlic, minced
2 1/2 teaspoon(s) sugar
1 tablespoon(s) brown sugar
1/2 teaspoon(s) each - ground ginger - salt - dried rosemary crushed
1/4 teaspoon(s) each - tumeric - cumin - red pepper flakes - ground cloves
1 - bay leaf
1/4 - 1/3 cup(s) dry sherry
1/2 - 1 cup(s) beef broth - for thinning
- cooked noodles or mashed potatoes to serve over

Steps:

Preheat oven to 375 degree F. Season both sides of beef with salt and pepper.
In a dutch oven or heavy skillet; brown both sides of beef in oil, until nice and browned.
In a bowl, mix all ingredients except for the beef broth and Sherry. They are for thinning out the juices later.
I used my dutch oven throughout the whole process. If you don't have one, use a small roaster. Place the beef in the pan, pour tomato mixture over the meat. Place lid on top and place in oven. Bake at 375 for 30 minutes; then lower heat to 350 and continue baking until beef is tender...mine was done in 2 hours. During the last 30 minutes, I added Sherry and beef broth to thin out the tomato mixture. Also gives the sauce a deeper, rich flavor.
When the meat is able to be pulled apart with fork. Take from oven. Pull or cut the roast into bite sized pieces. Place the beef pieces back in with the sauce. Stir.
Now, ladle over your noodles or potatoes...so, so flavorful...I keep tasting the sauce, if needs more seasoning, add to your preference.