POT ROAST WITH ROOT VEGETABLES RECIPES

Name: Pot Roast With Root Vegetables
Prep time: 30 min
Yield: 8 servings
Ingredients: Beef; 1 tablespoon Land O Lakes® Butter; 1 (3- to 4-pound) beef chuck roast; Vegetables; 4 medium (2 cups) carrots, cut into julienne strips; 2 medium (2 cups) turnips, cut into julienne strips; 1 medium onion, sliced 1/4-inch; 1 medium (2 cups) rutabaga, cut into julienne strips; Seasoning; 1 (10.5-ounce) can condensed beef broth; 1 tablespoon chopped fresh parsley; 2 teaspoons firmly packed brown sugar; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1/4 teaspoon pepper; Gravy; 3 tablespoons all-purpose flour; 3 tablespoons water; 2 cups pan juices

POT ROAST WITH ROOT VEGETABLES RECIPE | LAND O’LAKES

Pot Roast With Root Vegetables Recipe | Land O’Lakes image

This wholesome family pot roast recipe is perfect on a blustery winter day.

Provided by Land O'Lakes

Categories Roast Main Course Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

Beef
1 tablespoon Land O Lakes® Butter
1 (3- to 4-pound) beef chuck roast
Vegetables
4 medium (2 cups) carrots, cut into julienne strips
2 medium (2 cups) turnips, cut into julienne strips
1 medium onion, sliced 1/4-inch
1 medium (2 cups) rutabaga, cut into julienne strips
Seasoning
1 (10.5-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Gravy
3 tablespoons all-purpose flour
3 tablespoons water
2 cups pan juices

Steps:

Heat oven to 350°F.
Melt butter in roasting pan; add chuck roast. Cook over medium-high heat, turning once, 7-9 minutes or until browned. Add all vegetable ingredients.
Stir together all seasoning ingredients in bowl; pour over roast.
Cover; bake, basting occasionally, 2-2 1/2 hours or until internal temperature of roast reaches 145°F. Remove roast and vegetables to serving platter; keep warm.
Stir together flour and water in bowl with whisk; stir in 2 cups pan juices. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Serve gravy with roast and vegetables.

Nutrition Facts : Calories 460 calories, FatContent 27 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 125 milligrams, SodiumContent 470 milligrams, CarbohydrateContent 13 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 40 grams

POT ROAST WITH WINTER ROOT VEGETABLES RECIPE | EPICURIOUS

Pot Roast with Winter Root Vegetables Recipe | Epicurious image

Provided by Bruce Aidells

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Steps:

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

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