HOW TO COOK A BEEF ROAST WITH POTATOES AND CARROTS RECIPES

Name: Oven Pot Roast With Carrots and Potatoes
Cook time: 4 h
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 1 blade roast, cut about 4 inches thick and weighing about 5 lbs.; 1 teaspoon salt; 1/8 teaspoon pepper; 1 cup water; 6 medium carrots, peeled and cut in 2 inch cubes; 6 medium potatoes, peeled and quartered; 3 medium onions, peeled and quartered

OVEN POT ROAST WITH CARROTS AND POTATOES RECIPE - FOOD.COM

Oven Pot Roast With Carrots and Potatoes Recipe - Food.com image

Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.

Total Time 4 hours

Prep Time 0S

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

Steps:

Sprinkle roast well with salt and pepper.
Place in a large roasting pan.
Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
Uncover and arrange vegetables around roast in pan.
Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Nutrition Facts : Calories 211.1, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 445.8, CarbohydrateContent 48.2, FiberContent 7.3, SugarContent 6.9, ProteinContent 5.5

MAKE A PERFECT POT ROAST WITH POTATOES, CARROTS & ONIONS ...

Make A Perfect Pot Roast With Potatoes, Carrots & Onions ... image

Make the perfect pot roast with any tough cut of beef, onions, carrots and potatoes for a simple one-pot meal.

Provided by KitchenRatings.com

Categories Main Course

Total Time 200 minutes

Prep Time 5 minutes

Cook Time 195 minutes

Yield 6

Number Of Ingredients 12

Ingredients

3 pounds of beef (chuck roast, round roast or brisket all work)
6 cloves of minced garlic
2 white onions (chopped)
1 pound baby carrots (chopped)
1 pound potatoes (chopped)
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon black pepper
2 cups beef broth
2 cups red wine (2 more cups of beef broth works too)
¼ cup Worcestershire sauce
1 sprig of fresh rosemary

Steps:

Season the meat all over with salt and pepper.
Preheat the oven to 350°F.
Heat a large oven-safe braising dish over medium-high heat with a drizzle of olive oil.
When the oil is hot, carefully put the roast beef in the pot and sear it on each side. It takes 3 to 4 minutes on each side to brown well. It should take you 10 minutes at most. Use tongs to turn the meat in the pot.
Remove the meat from the pot to a plate. Then use the empty pot to saute the garlic for 60 seconds, until fragrant.
Add both the beef broth and the wine to the pot, and stir to combine. Add the Worcestershire sauce, along with the chopped potatoes, onions, and carrots to the pot. Then place the meat on top of the vegetables. The liquid should come at least halfway up the sides of the roast. If not, add more beef broth. Finally, add the rosemary sprig on top.
Cover the pot with a tight-fitting lid and place it in the oven. Braise the meat for 3 hours. Then remove the pot from the oven and use a fork to test the meat. If the fork meets no resistance, it is cooked.

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