BAKED POT ROAST WITH VEGETABLES RECIPES

Name: Oven-Roasted Pot Roast With Vegetables
Cook time: 4 h
Total time: 4 h
Yield: 6-8 serving(s)
Ingredients: 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

OVEN-ROASTED POT ROAST WITH VEGETABLES RECIPE - FOOD.COM

Oven-Roasted Pot Roast With Vegetables Recipe - Food.com 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.

Total Time 4 hours

Prep Time 0S

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

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.

Nutrition Facts : Calories 640.7, FatContent 17.2, SaturatedFatContent 5, CholesterolContent 149.7, SodiumContent 1732.2, CarbohydrateContent 66.8, FiberContent 9.7, SugarContent 12.8, ProteinContent 59.5

BEEF POT ROAST WITH VEGETABLES AND HERBS RECIPE ...

Beef Pot Roast with Vegetables And Herbs Recipe ... 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

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

Ingredients

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 , CarbohydrateContent 42 g, CholesterolContent 125 mg, FiberContent 6 g, ProteinContent 46 g, SaturatedFatContent 4 g, ServingSize 1/6 of Recipe, SodiumContent 510 mg, SugarContent 5 g

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