POT ROAST SALAD RECIPES

Name: Pot-Roast Salad
Prep time: 35 min
Total time: 35 min
Ingredients: Salt; 3/4 pound green beans; 2 tablespoons wine vinegar; 2 teaspoons Dijon mustard; 6 tablespoons vegetable oil; 2 tablespoons chopped fresh parsley; 1 head, Boston lettuce; Leftover Pot Roast , thinly sliced; 1/4 red onion

POT-ROAST SALAD RECIPE | MARTHA STEWART

Pot-Roast Salad Recipe | Martha Stewart image

Ease your way into the workweek with this meal made from leftover pot roast.

Provided by Martha Stewart

Categories Beef Recipes

Total Time 35 minutes

Prep Time 35 minutes

Number Of Ingredients 9

Ingredients

Salt
3/4 pound green beans
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
6 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
1 head, Boston lettuce
Leftover Pot Roast, thinly sliced
1/4 red onion

Steps:

In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.
Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.
Toss beans with another third dressing; add to plates.
Toss pot roast slices and onion in remaining dressing, and mound on top of plates.

POT ROAST RECIPE | MARTHA STEWART

Pot Roast Recipe | Martha Stewart image

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Provided by Martha Stewart

Categories Beef Recipes

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Steps:

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

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