Best Pot Roast With Vegetables Recipes

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POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

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.

POT ROAST



Pot Roast image

This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.

Provided by Linda C.

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 11

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ cup water
3 tablespoons cornstarch
½ teaspoon browning sauce (such as Gravy Master®)

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
  • Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
  • Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
  • Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g

OVEN-ROASTED POT ROAST WITH VEGETABLES



Oven-Roasted Pot Roast With Vegetables image

My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.

Provided by Maiden77

Categories     Roast Beef

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 (3 -4 lb) beef roast (I used bottom round)
2 onions, chopped
8 ounces button mushrooms, quartered (I use cremini)
4 garlic cloves, minced
2 cups beef broth
1 (15 ounce) can tomato sauce
2 sprigs rosemary (1 teaspoon dried)
4 sprigs thyme (2 teaspoons dried)
2 bay leaves
3 stalks celery, chopped
9 red potatoes, halved and quartered
6 carrots, peeled and chopped roughly 1 inch long
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
  • Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
  • Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
  • Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
  • Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
  • Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.

POT ROAST WITH ROASTED VEGETABLES



Pot Roast with Roasted Vegetables image

This hearty dish is the perfect fall meal -- loaded with sweet root vegetables and a roast made flavorful and tender from hours simmering in a rich brew of red wine, tomatoes and beef base.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 19

One 3- to 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
One 14.5-ounce can whole peeled tomatoes
1/2 cup red wine
2 teaspoons beef base
3 sprigs fresh thyme or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
3 carrots, peeled and cut into 2-inch chunks
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
2 medium parsnips, peeled and cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges, or 1 medium celery root, peeled and cut into 8 large chunks (or both)
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the beef: Preheat the oven to 350 degrees F.
  • Heat a large Dutch oven, with a lid, over medium-high heat. Season the beef generously with salt and pepper and sprinkle lightly with the flour. Add the oil to the pot, and sear the beef on both sides until a deep mahogany brown, about 10 minutes total.
  • Transfer the beef to a plate. Pour off all but about 2 tablespoons of the oil from the pot.
  • Add the garlic and onion to the pot and cook, stirring occasionally, until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up with your hands as you add them, and cook until a deep brick red, about 5 minutes more; reserve the tomato juice in the can.
  • Add the wine to the pot and use a wooden spoon to scrape up any browned bits that cling to the bottom. Add the reserved tomato juice, beef base, 2 cups water, thyme and bay leaves and bring to a boil. Return the beef to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
  • Cook until the beef is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender, about 1 hour more.
  • For the roasted vegetables: Meanwhile, toss the carrots, onions, parsnips and turnip with the olive oil and some salt and pepper in a large bowl. Spread out the vegetables in a single layer on a baking sheet. You may have to use 2 baking sheets. Once the beef comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning halfway through cooking, until caramelized and tender, 30 to 45 minutes.
  • Transfer the beef to a plate and cover loosely with foil. Skim the fat off the surface of the sauce in the pot and discard. Bring the sauce to a boil over medium-high heat and cook until thickened, about 5 minutes. For a thicker sauce, whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, if using. Taste and adjust the salt and pepper as needed. Keep the beef warm in the sauce until ready to slice.
  • Slice the pot roast, lay it on a platter and surround it with the vegetables. Spoon some of the sauce on top and serve the remaining sauce on the side.

POT ROAST WITH ROASTED ROOT VEGETABLES



Pot Roast with Roasted Root Vegetables image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

  • For Pot Roast:
  • Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
  • For Roasted Root Vegetables:
  • One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
  • Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

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