Best Pot Roast And Vegetables Recipes

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OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY



Old Fashioned Sunday Pot Roast With Vegetables and Brown Gravy image

this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....

Provided by grandma2969

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs boneless beef rump roast
3 large garlic cloves, peeled, cut in thirds
2 tablespoons vegetable oil
1 cup celery, corasely chopped
1 cup onion, coarsely chopped
3 large carrots, peeled, halved
4 cups beef stock
2 bay leaves
1/2 green bell pepper
1 tablespoon ketchup
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 small potatoes, peeled, quartered
1/4 cup butter, softened
1/4 cup flour
1/8 teaspoon hot pepper sauce

Steps:

  • preheat the oven to 325*.
  • make 9 deep incisions in the meat and insert the garlic pieces.
  • Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
  • transfer the meat to a plate.
  • add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
  • add the stock, bay leaves green pepper and ketchup.
  • return the meat to the pan, cover and bring to a boil.
  • transfer to the oven and bake for 2 hours covered.
  • set the meat aside and stir in the thyme, salt and pepper.
  • at this point, the meat can be stored in the refrigerator until the next day.
  • place the potatoes on the bottom of the pan and arrange the meat on top.
  • re-cover, and bake 45 minutes or until the meat and potatoes are tender.
  • in a small bowl, mash the butter and flour together to form a smooth paste is formed.
  • transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
  • discard the bell pepper, bay leaves and celery.
  • bring the pan juices to a boil over high heat.
  • then whisk in the butter mixture by tablespoonfuls.
  • cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
  • add hot pepper sauce to taste.].
  • pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

PERFECT POT ROAST WITH VEGETABLES AND GRAVY



Perfect Pot Roast With Vegetables and Gravy image

I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

Provided by GREG IN SAN DIEGO

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -5 lbs blade cut chuck roast
2 tablespoons vegetable oil, plus more if needed
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 medium golden onions, cut in wedges
2 -3 carrots, cut into 2 inch sections
4 medium boiling potatoes, quartered
1 bay leaf
1/2 cup beef stock or 1/2 cup vegetable stock
1 tablespoon unsalted butter
1 tablespoon flour (I prefer Wondra.)

Steps:

  • Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet (not non-stick) heat the oil over medium-high heat.
  • Add the roast and cook, turning often, until browned, about 10 minutes.
  • Transfer the roast to a plate.
  • Add more oil to the skillet if necessary and heat over medium-high heat.
  • Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  • Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  • Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  • Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  • Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  • Skim the fat from the surface of the cooking liquid.
  • Remove the bay leaf.
  • In a saucepan, melt the butter over very low heat.
  • Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  • Whisk in the cooking liquid and bring to a simmer.
  • Cook, whisking often, until thickened and reduced to about 1 cup.
  • Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4

POT ROAST, VEGETABLES, AND BEER



Pot Roast, Vegetables, and Beer image

This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

Provided by Pam

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 (3 pound) beef pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
1 ½ pounds potatoes, peeled and cut into chunks
2 tablespoons all-purpose flour
2 cups beef stock
1 (12 fluid ounce) can or bottle dark beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
  • Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES



Pot Pie with Leftover Pot Roast and Vegetables image

The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.

Provided by Valerie

Categories     Main Dishes     Beef     Pot Roast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (14.1 ounce) package double-crust pie pastry, thawed
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ (14.5 ounce) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 cups shredded leftover pot roast
1 cup diced cooked potatoes
¾ cup diced cooked carrots
½ cup diced cooked onions
½ cup frozen peas
½ cup frozen corn

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
  • Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
  • Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
  • Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
  • Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES



8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes image

Provided by Ming Tsai

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

5- to 6-pound boneless chuck or rump roast
Fleur de sel, to season
1/2 tablespoon coarse ground black peppercorns
1/2 tablespoon coarse ground white peppercorns
1/2 tablespoon coarse ground green peppercorns
1/2 tablespoon coarse ground coriander
1/2 tablespoon coarse ground cumin
1 teaspoon coarse ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chili flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper, to taste
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows
2 pounds fingerling potatoes, washed and scrubbed, skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped French parsley
Salt and black pepper, to taste
1 tablespoon mustard powder
1 tablespoon wasabi powder
1/2 tablespoon sugar
4 tablespoons Dijon mustard

Steps:

  • Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
  • Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
  • Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

POT ROAST WITH BACON AND VEGETABLES



Pot Roast with Bacon and Vegetables image

Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h45m

Number Of Ingredients 13

1/2 pound slab bacon, diced small
1 beef chuck roast (4 pounds), tied
Coarse salt and ground pepper
2 tablespoons unsalted butter
1 large yellow onion, diced small
3 garlic cloves, minced
3 tablespoons chopped fresh rosemary leaves
1 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) diced tomatoes
1 pound small white potatoes, halved or quartered if large
1 bunch small carrots (about 6), cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 cups pearl onions, trimmed and peeled

Steps:

  • Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
  • Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
  • Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
  • Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
  • Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
  • Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.

Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g

CROCK POT YANKEE POT ROAST AND VEGETABLES



Crock Pot Yankee Pot Roast and Vegetables image

Make and share this Crock Pot Yankee Pot Roast and Vegetables recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 8h40m

Yield 5-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces
salt
pepper
3 medium baking potatoes, unpeeled & cut into quarters (about 1 pound)
2 large carrots, cut into 3/4-inch slices
2 celery ribs, cut into 3/4-inch slices
1 onion, sliced
1 large parsnip, cut into 3/4-inch slices
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1/2 cup beef broth

Steps:

  • Season roast with salt and pepper.
  • Combine vegetables and seasonings in crock pot.
  • Place beef over vegetables, and pour broth over beef.
  • Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
  • Remove beef to serving platter, and arrange vegetables around beef.
  • Remove and discard bay leaves.
  • To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
  • Skim off and discard fat.
  • Measure remaining juices and heat to a boil in small saucepan.
  • For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
  • Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

Nutrition Facts : Calories 96.7, Fat 0.3, SaturatedFat 0.1, Sodium 126.2, Carbohydrate 21.9, Fiber 3, Sugar 3.3, Protein 2.4

BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA



Beer-Braised Pot Roast and Vegetables With Polenta image

Make and share this Beer-Braised Pot Roast and Vegetables With Polenta recipe from Food.com.

Provided by Warren B.

Categories     Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 17

5 slices bacon, diced
1 (4 -4 1/2 lb) boneless beef chuck roast
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb yellow onion, thinly sliced (about 4 cups)
8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
1 tablespoon garlic, minced
1 teaspoon fresh thyme leave, chopped
1 bay leaf
1 (12 ounce) beer
1 cup beef stock or 1 cup low sodium beef broth
3 cups tomatoes, peeled diced and seeded and their juices
4 large carrots, peeled and cut into 3-inch sticks
1/4 lb parsnip, peeled and cut into 3-inch sticks
1/2 lb turnip, peeled and cut into 1 1/2-inch wedges
1/4 cup fresh parsley leaves, chopped
prepared polenta (see Polenta)

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
  • Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
  • Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
  • Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
  • Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
  • To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.

Nutrition Facts : Calories 439.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 153.1, Sodium 828.5, Carbohydrate 19.8, Fiber 4.5, Sugar 8.3, Protein 52.1

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES



8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES image

Categories     Beef     Dinner

Yield 4-6 servings

Number Of Ingredients 26

1 (5 to 6 pound) boneless chuck or rump roast
Fleur de sel
1/2 tablespoon coarsely ground black peppercorns
1/2 tablespoon coarsely ground white peppercorns
1/2 tablespoon coarsely ground green peppercorns
1/2 tablespoon coarsely ground coriander
1/2 tablespoon coarsely ground cumin
1 teaspoon coarsely ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chile flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows

Steps:

  • Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside. Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997 Garlic Fingerling Potatoes: 2 pounds fingerling potatoes, washed and scrubbed, skin on 1/4 cup chopped garlic 1/3 cup extra virgin olive oil 1/2 cup chopped chervil Salt and black pepper For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds. East-West Mustard: 1 tablespoon mustard powder 1 tablespoon wasabi powder 1/2 tablespoon sugar 4 tablespoons Dijon mustard For the East West Mustard: Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

HERB POT ROAST AND VEGETABLES



Herb Pot Roast and Vegetables image

I have tried many different roast recipes and this one is by far the best I have found. Don't be afraid of the amount of herbs--this is to die for.

Provided by kzbhansen

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 -3 lbs boneless beef chuck roast
9 small red potatoes, halved
1 1/2 cups baby carrots
8 ounces fresh green beans
1 onion, cut in wedges
1 1/2 teaspoons beef bouillon granules
1/4 teaspoon pepper
1 teaspoon dried marjoram
1 teaspoon thyme
1 teaspoon oregano leaves
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup water

Steps:

  • Heat oven to 350°.
  • Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
  • Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
  • Pour the water over the vegetables.
  • Cover with foil and bake at 350° for 2 to 2 1/2 hours.
  • Serve with the pan juices.

Nutrition Facts : Calories 209.7, Fat 0.5, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 47.8, Fiber 6.7, Sugar 6.7, Protein 5.9

SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY



Sheila's Savory Pot Roast and Vegetables With Gravy image

This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes.

Provided by JackieOhNo

Categories     Meat

Time 5h

Yield 8 serving(s)

Number Of Ingredients 14

1 (4 -5 lb) chuck roast or 1 (4 -5 lb) round roast
3 tablespoons all-purpose flour
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 cup beef broth
1 medium onion, peeled and stuck with 2 whole cloves
1 bay leaf (2 inches long)
1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs carrots, cut in 2- to 3-inch pieces (about 4-1/2 cups)
1 lb parsnip, cut in 2-inch pieces (3 cups)
1 lb white pearl onion, peeled and ends trimmed (see Note)
1/3 cup water

Steps:

  • Rub the roast with 3 T. flour.
  • Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
  • Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
  • Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
  • Strain juices from vegetables into a 1-quart saucepan.
  • (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
  • About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
  • Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
  • Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
  • Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
  • Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.

Nutrition Facts : Calories 627.4, Fat 33.2, SaturatedFat 11.7, Cholesterol 170.1, Sodium 590.2, Carbohydrate 30.4, Fiber 6.7, Sugar 9.8, Protein 50.3

BEEF POT ROAST AND WINTER VEGETABLES



Beef Pot Roast and Winter Vegetables image

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

1 extra-lean boneless beef pot roast (2-1/2 lb.)
1 Tbsp. oil
3/4 lb. red new potatoes, halved
2 cups baby carrots
1/2 lb. shiitake mushrooms
1 onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

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

POT ROAST AND VEGETABLES



Pot Roast and Vegetables image

"My mother used this recipe at least once a week when I was a child," says Cheryl Rihn of Bloomer, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 beef sirloin tip roast (3 pounds)
2 tablespoons canola oil
4 large potatoes, peeled and quartered
4 large carrots, cut into 2-inch pieces
1 large onion, cut into wedges
2 cups water
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) , Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. , Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES



Crock Pot Mediterranean Beef Pot Roast and Vegetables image

Make and share this Crock Pot Mediterranean Beef Pot Roast and Vegetables recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 10h

Yield 4 to 6

Number Of Ingredients 12

3 1/2 lbs beef chuck roast
8 red potatoes
1/2 lb baby carrots
4 garlic cloves, peeled, whole
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, dissolved in
2 tablespoons water
chopped parsley

Steps:

  • In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
  • Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
  • For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
  • Garnish beef and vegetables with parsley; serve with gravy.

Nutrition Facts : Calories 1372.5, Fat 78.4, SaturatedFat 31.6, Cholesterol 273.9, Sodium 887.5, Carbohydrate 77.8, Fiber 8.6, Sugar 7.1, Protein 81.7

MOCK POT ROAST AND VEGETABLES



Mock Pot Roast and Vegetables image

This meat loaf recipe is baked with vegetables and is similar to a pot roast. From Southern U.S. Cuisine.

Provided by Annacia

Categories     Meat

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1/2 lb ground pork
1/2 cup quick-cooking rolled oats
2 eggs, lightly beaten
1/2 cup ketchup
1 teaspoon dry mustard
3 teaspoons salt, divided
1/4 teaspoon ground pepper
8 small carrots
6 medium potatoes, peeled and halved or 8 -10 small potatoes, peeled
16 small white onions (frozen or fresh peeled)
frozen peas

Steps:

  • Mix ground beef and pork together with rolled oats.
  • Mix in eggs, ketchup, dry mustard, 2 teaspoons salt, and pepper.
  • Shape into a loaf in a shallow greased baking pan large enough for meat loaf and vegetables.
  • Brush with gravy browning sauce, if using.
  • Arrange carrots, potatoes, and onions around meatloaf.
  • Sprinkle with remaining teaspoon of salt.
  • Cover pan with foil; bake at 375 degrees Fahrenheit for 40 minutes.
  • Uncover and add peas.
  • Replace cover and bake for another 30 minutes.
  • Uncover and baste meat loaf with pan juices.
  • Bake 5 minutes longer, or until vegetables are tender.

Nutrition Facts : Calories 476.9, Fat 16.6, SaturatedFat 6.3, Cholesterol 122.2, Sodium 1179, Carbohydrate 53.2, Fiber 7.9, Sugar 13.1, Protein 29.6

BEEF POT ROAST WITH VEGETABLES AND HERBS



Beef Pot Roast with Vegetables And Herbs image

Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.

Provided by Beth Goike

Categories     Roasts

Time 3h

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
8oz. 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:

  • 1. 1 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. 2 Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

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