BEST ROAST VEGETABLES RECIPE RECIPES
PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
Total Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
Nutrition Facts : Calories 564 calories, FatContent 35 g fat, SaturatedFatContent 14 g saturated fat, ProteinContent 52.8 g protein, CarbohydrateContent 9.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.0 g salt, FiberContent 2.2 g fibre
POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 10 minutes
Cook Time 02 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Nutrition Facts : Calories 287 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 28g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 27g protein. Diabetic Exchanges 4 lean meat
More about "best roast vegetables recipe recipes"
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
From thepioneerwoman.com
Reviews 4.7
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.7
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
- Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
See details
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
See details
POT ROAST WITH ROASTED VEGETABLES RECIPE | FOOD NET…
From foodnetwork.com
Reviews 4.6
Total Time 3 hours 25 minutes
Category main-dish
Reviews 4.6
Total Time 3 hours 25 minutes
Category main-dish
- Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.
See details
ROAST CHICKEN WITH VEGETABLES RECIPE - FOOD NETWORK
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments — all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
See details
PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
See details
POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Calories 287 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Calories 287 calories per serving
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
See details
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
From thepioneerwoman.com
Reviews 4.7
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.7
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
- Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
See details
PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
See details
POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Calories 287 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Calories 287 calories per serving
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
See details
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
From thepioneerwoman.com
Reviews 4.7
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.7
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
- Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
See details
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