HOW TO ROAST VEGETABLES IN OVEN RECIPES

OVEN POT ROAST RECIPE | ALLRECIPES

Oven Pot Roast Recipe | Allrecipes image

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

Provided by BECKYSMITH

Categories Pot Roast

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts : Calories 375.4 calories, CarbohydrateContent 7.8 g, CholesterolContent 90.9 mg, FatContent 24.3 g, FiberContent 0.2 g, ProteinContent 27.2 g, SaturatedFatContent 10.3 g, SodiumContent 360.1 mg, SugarContent 1.2 g

ROAST ROOT VEGETABLES RECIPE - BBC FOOD

Roast root vegetables recipe - BBC Food image

These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. This meal when served as four portions provides 161 kcal, 4g protein, 20g carbohydrate (of which 15g sugars), 7g fat (of which 1g saturates), 13g fibre and 0.3g salt per portion.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

½ swede, peeled
2 large carrots, peeled
2 parsnips, peeled
1 raw beetroot, peeled
½ celeriac, peeled
2 tbsp olive oil
few sprigs fresh thyme
sea salt flakes

Steps:

Heat the oven to 220C/425F/Gas 7.
Cut the vegetables into chunks approximately the same size.
Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.

Nutrition Facts : Calories 161kcal, CarbohydrateContent 20g, FatContent 7g, FiberContent 13g, ProteinContent 4g, SaturatedFatContent 1g, SugarContent 15g

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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

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.

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