Best Pot Roast With Soy Or Lima Beans Recipes

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

Ingredients

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 ROAST WITH SOY OR LIMA BEANS

Pot Roast with Soy or Lima Beans image

Provided by Mark Bittman

Categories dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons neutral oil, like corn or grapeseed
3 to 4-pound bone-in chuck roast
Freshly ground black pepper
1 pound shelled soy or lima beans (frozen are fine)
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon sugar
Salt if necessary

Steps:

Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
When meat is done, taste, and add salt if needed; serve with beans and sauce.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED LIMA BEANS

Roasted Lima Beans image

Provided by Food Network

Categories side-dish

Time 1h45m

Number Of Ingredients 6

Ingredients

1 cup giant lima beans
4 cups water
1/4 cup olive oil
1 teaspoon coarse salt
Juice of 1 lime
1 teaspoon cayenne pepper

Steps:

Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.
Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.