BOTTOM ROUND ROAST IN OVEN WITH VEGETABLES RECIPES

Name: Bottom Round Beef Roast and Vegetables
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 5 pound(s) bottom round pot roast; 1 package(s) carrots, baby in the bag; 1 medium onion, quartered; 6 medium potatoes cut in half

BOTTOM ROUND BEEF ROAST AND VEGETABLES | JUST A PINCH RECIPES

Bottom Round Beef Roast and Vegetables | Just A Pinch Recipes image

This is one of the first dishes I learned how to cook. You can't go wrong with having this for supper. If anybody runs late, its very easy to keep it warm without drying everything out.

Provided by Dorene Nagy @Letsbake1

Categories Beef

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 4

Ingredients

5 pound(s) bottom round pot roast
1 package(s) carrots, baby in the bag
1 medium onion, quartered
6 medium potatoes cut in half

Steps:

First season roast. Take salt and pepper and rub on roast on all sides generously. Then put 2 tablespoon of shortening into a cast iron dutch oven. Place roast in grease and brown on all side almost to the point of burning it. Don't worry that is what gives it the flavor. Once you have browned it, leave in pan. Add enough water to come halfway up on the roast. Cover and cook for an hour. At this time prepare you vegetables. Once the roast has cooked an hour on that side take meat fork and turn over in the pot, being careful not to splash water. Make sure still half way up on roast. Add bag of carrots, quartered onion, and the potatoes peeled and cut in half. Cook covered till roast is medium cooked. Can use meat thermometer to check doneness you like. Remove meat on to platter, cover with foil, let rest while making gravy. Take out all vegetables and put in covered dishes to keep warm. Put 3 tablespoons of flour in a glass and pour 1/2 cup of hot water in glass. Stir until flour disolved. Bring pot to roiling boil and add flour mixture while stirring. Once the mixture starts to thicken turn heat down and keep stirring while cooking the gravy. Once it gets to the consistancy you like pour through stainer into gravy bowl. Time to slice the roast and call everyone to the table.

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

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