ROAST WITH TOMATOES RECIPES RECIPES

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BEEF ROAST WITH TOMATOES, ONIONS & PEPPERS RECIPE | LAND O ...



Beef Roast With Tomatoes, Onions & Peppers Recipe | Land O ... image

Serve this simple-to-prepare beef roast with crusty rolls and iced tea to complete the meal.

Provided by Land O'Lakes

Categories     Roast    Tomato    Onion    Beef    Main Course    Meat, poultry, and seafood    Vegetable    Vegetable    Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

2 medium onions, cut into eighths
2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1 (4- to 5-pound) beef chuck roast
1 (15- to 16-ounce) can Mexican-style stewed tomatoes
1 (16-ounce) jar salsa
2 medium green, red or yellow bell peppers, cut into 1/2-inch pieces

Steps:

  • Heat oven to 350°F. 
  • Melt butter in oven proof 4-quart casserole dish or Dutch oven until sizzling; stir in garlic. Add beef roast. Cook over medium high heat, turning once, 7-9 minutes or until browned.
  • Stir in all remaining ingredients. Cover; bake 1 1/2 -2 hours or until roast is fork tender.
  • Slice meat. Serve with vegetable mixture.

Nutrition Facts : Calories 200 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 70 milligrams, SodiumContent 400 milligrams, CarbohydrateContent 11 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 23 grams

ROASTED TOMATOES | JAMIE OLIVER RECIPES



Roasted tomatoes | Jamie Oliver recipes image

Yield 8

Number Of Ingredients 5

1.2 kg of ripe mixed-colour cherry tomatoes
1 bulb of garlic
2 sprigs of oregano (optional)
olive oil
red wine vinegar

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you’ve got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.

Nutrition Facts : Calories 42 calories, FatContent 1.8 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 5.6 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.6 g fibre

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